HOME EC chpt 18

advantages of home baking

fresher flavour, you can modify the recipe

basic ingredients used in home baking flour

wheat flour

basic ingredients used in home baking fat

keeps them fresher for longer

basic ingredients used in home baking sugar

caster, granulated, brown sugar used to sweeten

basic ingredients used in home baking eggs

binds dry ingredients

basic ingredients used in home baking liquid

binds dry ingredients

basic ingredients used in home baking raising agents

make cakes + bred rise more

guidelines for home baking

measure ingredients properly, pre heat oven, cook well

bread

top + bottom should be golden brown

sponges

should be brown + springs back when pressed

cake

if the skewer is dry

raising agents

air, bread soda, baking powder + yeast

air

when you whisk

bread soda + baking powder

cause a chemical reaction

yeast

living organism used in bread making, yeast is slightly acidic

gluten

a protein found in wheat + other cereals

rubbing in

when fat is rubbed into flour

creaming

when fat + sugar are beaten together

all in one

all ingredients are mixed in together

whisking

eggs + sugar are whisked until thick + creamy

melting

all ingredients are melted together

commercial cake mixes

contain all dry ingredients

pastry

mixture of fat flour and water which is made into dough

short crust

Made with flour, fat, salt and water

flaky puff + rough puff

special rolling + folding techniques are used

choux

wet pastry made by melting fat in water

filo

thin pastry made by specialist bakers

guidelines for pastry's

keep ingredients clod, don't make it too wet

baking blind

baking a pastry case without any filling