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