Altering Recipes, Recipe Terms, and Bakers Percentage
When ingredients are expressed as a percentage, what does that help the baker do or know?
- They will know the relationship of the formula and what it'll produce - Increase or decrease ingredient level
What is 3/4 cup of chopped nuts doubled and half?
1 1/2 cups 1/4 cup and 2 tbs
What is 2/3 cup of raisins doubled and half?
1 1/3 cups 1/3 cup
What is 1/2 cup of shortening doubled and half?
1 cup 1/4 cup
What is 1/4 cup of milk doubled and half?
1/2 cup 1/8 cup or 2 tablespoons
Flour is always...
100%
What is 1 1/4 cups of flour doubled and half?
2 1/2 cups 1/2 c. and 1 tbs
What is 1 cup of sugar doubled and half?
2 cups 1/2 cup
What is 1 tsp of vanilla doubled and half?
2 tsps 1/2 tsps
Volume is expressed in
Cups, quarts, gallons, teaspoons, fl. ounces, bushels, and liters
Recipes are also called
Formulas
Working dough to develop gluten
Kneading
Weight is expressed in
Ounces, pounds, grams, kilograms, and tons
When does a baker use volume?
When the ingredient is too small to weigh
Baking percentage is used when ... is the main ingredient
flour
very gently incorporating ingredients such as whipped cream into dry ingredients
fold in
to rub food on a grater to make small particles
grate
to rub, spray, or spread with fat or oil
grease
Measuring by weight (scaling) is the... When expressed in... then...
most accurate volume, measure it
to heat liquid to the simmering point (small surface bubbles)
puree
Weight is measured with a... Can measure both... ingredients
scale liquid and dry ingredients
to press food through a food mill or fine strainer to make it smooth and semi-liquid
sift
passing dry ingredients through a wire mesh to remove lumps, combine and aerate.
sifting
Gently mixing ingredients by hand until evenly blended
stirring
beat vigorously to incorporate air
whipping
Vigorously agitating foods to incorporate air or develop gluten
beating
Mixing two or more ingredients until evenly distributed
blending
to mix two or more ingredients together
combine
Energetically combining softened fat and sugar while incorporating air
cream
incorporating sold fat into dry ingredients only until lumps of the desired size remain
cut in
