92G- MOD C

Chemical

Baking powder or baking soda is added to the batter or dough. Under certain conditions, they produce carbon dioxide gas that causes the dough to expand.

Fermentation

Chemical changes caused by yeast reproduction that produces formation of carbon dioxide gas, alcohol, & acid that cause dough to rise

Turnovers

Fold small squares of pie dough over a fruit filling. Seal the edges, and bake the crust and filling together.

Bar

Form bar cookies from rolls of dough flattened in a sheet pan.

Finishing Procedures

Frost the cake as soon as possible after it is cool to help hold its moisture.

2 types of flour used by armed forces?

General purpose and bread flour

Sliced

Handle the dough as little as possible, & use a minimum amount of dusting powder.

Two classification of pie dough are?

One crust & two crust.

A common fallout in preparing quick breads is?

Over Mixing

3 types of leavening

Physical, Chemical, Biological

Physical

Putting air into the batter or dough by mixing. Usually physical leavening is combines with chemical or biological leavening.

Powered sugar

a fine compact sugar used mainly in frosting, icing, glazes

Glaze

a glossy coat given to foods, as by covering w/ a sauce or adding a sugary syrup, icing, etc.

Wash

a liquid brushed on an unbacked product

Pie Wash

a liquid brushed on the top of a two-crust pie to give it a golden brown color.

Honey (sweeteners)

a liquid used for flavor. Adds color and chewy texture.

Dobi

a mixture of flour & shortening used to grease cake pans

Batter

a mixture of flour, water or milk, eggs, etc...thin enough to be poured

Dough

a mixture stiff enough to be kneaded

Molasses (sweeteners)

a thick brown liquid obtained in the sugar making process. It contains caramel and is used for color and flavor.

Gluten

a tough elastic protein that gives dough its strength and ability to retain gas

Equit: Sifter

aerate, remove impurities & lumps from a dry ingredients

Makeup for bar cookies

after calling dough, roll it into a cylinder, place the dough on a baking sheet, flatten the dough

Leavening

agents produce volume and lightness bubbles of gas into the dough or batter

ex. of physical leavening

air

Equit: Cooling Rack

allows pastries to cool down evenly & quickly

Processing of ingredients

assemble, weigh and sift dry ingredients

Cobblers

bake a fruit filling between two large pieces of pie dough in a sheet pan

ex. of chemical leavening

baking powder/baking soda

Types of quick breads

biscuits, muffins, cornbread, & coffee cake

A flaky crust

blend ingredients until lumps are between 1/2 & 1/4 inch. wide

General rules for cookies

cookies are determined done by sight

3 basic types of cookies

drop cookies, sliced cookies, & bar cookies.

Drop Cookies

drop soft dough from a spoon or ice cream scoop onto a sheet pan. You can also use a pasty bag to drop to dough.

eggs

eggs add color, moisture, flavor, & nutritive value. B/c of their high protein, they also serve as structure builders, binding agents, & add moisture to cookies

General rules for cookies

eggs contribute moisture to your cookies

Equit: 9 in. Pie Tin

for baking & serving pies

Equit: Sheet pan

for baking sheet cakes, biscuits rolls, etc..

Equit: Baker's Scraper

for cutting dough and scraping

Equit: Pasty Brush

for egg wash, melted butter, & greasing a pan

Equit: Muffin Pan

for muffins and certain hot rolls

Equit: Rolling Pan

for rolling out dough

Equit: Scale

for weighing ingredients accurately

3 types of sugar used in baked products

granulated sugar, powered sugar, and brown sugar

Equit: Wire Whip

increase volume in products by incorporating air into it, making the product lighter & fluffier

Yeast

is a froth or sediment consisting of the cells of certain minute fungi

General purpose flour

is milled from blends of hard and soft wheat. (used for cookies, pie crust, biscuits, muffins, cakes, sauces, and gravies.)

Bread Flour

is milled from blends of hard spring wheat and hard winter wheat or fairly high in protein and slightly granular to the touch.

Equit: Hot Pads

is used for removing hot pans from the oven

Foam Cakes

made without shortening, contain less baking powder.

Plain Rolls

may be made up in a #of different shapes.

Sweet rolls & danish pastry

may be made up in a variety of shaped & may include many different types of fillings & toppings.

milk

milk solids add nutritive value & flavor to baked products & help to retain moisture

2 methods of preparing cookies

mix or scratch

Six Step progress

mix: gluten is being developed ; fermentation: leavens & matures ; punch: release excess gas ; Makeup: produce individual items from a mass of dough ; proof: @90F until double in size ; bake: apply dry heat

Granulated Sugar

most common type used

Preparation of Pans

must be greased before the batter is poured in. If cake is to be served from the pan, coat the pan w/ Dobie

Water in flour

needed to dissolve the ingredients and distribute them evenly in the recipe

Brown sugar

not as refined or as sweet as granulates sugar, used for distinct color and flavor.

Procedures for planning batter

pour amount specified in recipe into the pan; spread batter evenly w/ a spatula; remove air bubbles by tapping pan lightly on a table or by cutting through batter w/ a knife; place batter-filled pan into preheated oven immediately.

Baking procedures

preheat oven 10 min. to reach temp. amount. follow recipe instructions. don't let pans touch each other.

Makeup of sugar cookies

roll dough into cylinder, cut the dough into 2 ounce pieces, dip the pieces in sugar & place them sugar side up on lightly greased sheet pan, flatten the cookies to about 1/2 inch. thickness. Place in oven

For good quality cookies

same size, don't over-bake, & ensure pan is not warped

Baking is...

science

Preparation of batter

temp ingredients are very important, ingredients should be room temp. unless specified. Water will be cool, & eggs out of fridge 30 min. before use. Weigh accurately

Flour is used as?

the chief structure builder

Biological

the enzyme in yeast convert sugar to carbon dioxide gas

General rules for cookies

the finer the granulation of sugar the less spread the cookie will have.

Fillings

there is different flavored fillings but bacteria grows rapidly in cream fillings, so must either serve them immediately or keep them refrigerated.

Fold

to blend two or more ingredients together w/ cutting & folding motion

Proof

to cause dough to rise as the final stage of the precooking process performed after make-up

Mix

to combine ingredients to form batters or dough

Bake

to cook by dry heat in any oven, either covered or uncovered

Equit: Biscuit Cutter

to cut biscuits into precise round portios

Equit: Doughnut Cutter

to cut sweet dough in precise round portions

Equit: Oven Thermometer

to give an accurate internal reading of the oven temperature

Equit: Wire Whip

to incorporate air into a food product

Punch

to lift & fold dough that has fermented, to force out excess gas

Equit: Metal Spatula

to loosen food from a pan; for icing cakes

Equit: Measuring Spoons

to measure small amounts of wet or dry ingredient up to on a tbsp

Equit: Measuring cup

to measure wet or dry ingredients

Equit: Mixing Bowls

to mix batter & food items

Equit: Dough Hook

to mix dough batter in mixing bowl

Blend

to mix two or more ingredients throughly

Cream

to mix until smooth, so that the mixture is softened & throughly blended

Panning

to place made up dough in a pan

Make-up

to produce individual items from a mass of dough

Dock

to punch or cut a number of vertical impressions is dough

Equit: Rubber Spatula

to scrape cold foods from a container

Grease

to spread a high film to shortening or fat over a baking surface

Dust

to sprinkle surface lightly w/ flour or powered sugar

Knead

to work dough by folding & pressing firmly w/ palms of hands, turning between folding

Frosting

two types: cooked & uncooked. Frosting makes cakes look (eye appeal) & taste (flavor).

Pie filling

two-crust & lattice-crust pies are usually filled with fruit which has been combined with water or juice, sugar, & other ingredients.

A mealy crust

use either oil or hydrogenated shortening. Blend until the mixture forms into small crumbs.

Merigue

use w/ one-crust pies in prefaced pie shells. Made with egg whites or meringue powder.

Sugar in flour

used in baked products mainly as a sweetener

Salt

used in baked products to improve flavor. It also brings out the natural flavor of the other ingredients.

Equit: Beater Blade

used to beat, scrape, & fold ingredient

General rules for cookies

using baking soda as a leavening agent, you must use edible acid. Carbon dioxide gas is released during the chemical leavening process.

General rules for cookies

when finished loosen cookies while the pan is warm

Batter Cakes

white, yellow, spice, fruit cakes & gingerbread. Contain shortening

ex. biological leavening

yeast