culinary chapter 41

batter

a mixture of flour and enough liquid so that the mixture is pourable

dough

a mixture of flour and other ingredients that is stiff enough to form into shapes for baking

scones

a quick bread popular throughout Great Britain that is leavened with baking powder or baking soda and commonly cut into a triangle shape before baking

biscuits

a savory quickbread that can be served at any meal. some bakers demand special low-gluten, high-starch content flours made from soft wheat to ensure a light flaky product.

crepe

a very think pancake requires no leavening because it is paper-thin

hollow

as pate a choux bakes, the center becomes hollow and the outside becomes crisp

scooping or rolling and cutting

biscuit dough can be portioned into individual biscuits by __________________________

greased

biscuits should be placed on __________ sheet pans to bake

gluten

cornmeal has no _______________ so it must be combined with flour to make cornbread

appealing, golden-brown color with rounded tops and free of tunnels and peaks

describe a perfectly baked muffin

biscuit method

during the last step of this process, gluten develops and the leavening agent reacts\ combines dry ingredients first; then solid shortening is cut in, and finally, liquid ingredients are added and mixed just enough to combine with other ingredients

fried

fritters are _____________

yeast raised

fritters are formed from dough that is ______________

overmixing

holes or tunnels inside products or poorly shaped products are likely the result of ___________________

fritters

in classical cuisine, ___________________ are called beignets

muffins

individual pastries similar to cupcakes

cornbread

is essentially a form of another quick bread but uses cornmeal as the main ingredient

develops

mixing ___________ gluten in the flour of a dough

only to the point necessary to combine ingredients

most quick breads are mixed ______________________________

quick bread

muffins, pancakes, waffles, and cream puffs all begin as this chemically leavened baked product one characteristic this type of product has is soft texture; many contain a good amount of shortening, which helps create a tender product

expedite

to speed up

true

true or false overmixing quick bread dough results in a tough, poorly shaped product that contains air tunnels

true

true or false pate a choux preparation begins at the stovetop

false

true or false rolled biscuits contain a higher proportion of liquid than drop biscuits

-low gluten flours such as cake and pastry flours -good amount of shortening creates a tender product

what ingredients in quickbread contribute to their delicate texture?

-dough is a mixture of flour, liquid, and other ingredients that is stiff enough to form into shapes for baking -batter is a mixture of flour and liquid, but the proportion of liquid is greater which makes it pourable

what is the difference between dough and batter?

liquid shortening or solid shortenings (melted butter)

what type of fat or shortening is used in muffins?

add shortening to liquid ingredients and then add that mixture to dry ingredients

when preparing muffins, ____________________

steps of the biscuit method

1. weigh all ingredients carefully 2. sift dry ingredients together 3. cut the shortening into the dry ingredients until it resembles a coarse meal using either the paddle attachment on an electric mixer or a pastry blender 4. add the liquid ingredients and mix only long enough to incorporate them evenly (overmixing = tough, chewy) 5. portion the dough into individual biscuits using a scoop or by rolling the dough into an even sheet and cutting with a pastry cutter 6. place biscuits on greased or parchment lined pan 7. bake according to recipe instructions, when done baking, biscuits should be nearly double in height and have a pleasing golden-brown finish

low

one ingredient used in quick bread recipes that contributes to its delicate texture is _________ gluten flour

good

one ingredient used in quick bread recipes that contributes to its delicate textures is the _________ amount of shortening

too much, dense and chewy

overmixing results in _____________ gluten; making the finished product ________________

crepes

products made from batters for ____________ can be filled with either sweet or savory fillings

light and tender

quality quick breads are ___________

high

quick bread dough is often ______________ in moisture

more quickly

quick breads are leavened with chemical leaveners such as baking powder or baking soda; both of which act ________________

either dough or batter

quick breads begin in the form of ________________

flour, baking powser

self-rising flour is a ready-made mixture of __________ and ___________________

fritter

small, individual fried pastry may be formed from a dough or from a batter

is very important

the manner in which the dough is prepared _____________________ in trying to achieve a tender texture

combining dry ingredients, cutting in shortening, then adding liquid ingredients

the method for mixing biscuit dough is fairly consistent, it calls for _____________________

pate a choux

the paste or thick batter used to make create puffs and eclairs is one of the few past preparations made on the stovetop

greater than

the proportion of liquid to flour in a batter is _________ the proportion of liquid to flour in dough