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Description
Flashcards by Engstrom88, updated more than 1 year ago
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Created by Engstrom88
over 10 years ago
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| Question | Answer |
| Sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods | Baking Soda |
| A mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulphate, used to leaven baked goods; it releases carbon dioxide gases if moisture is present in a formula | Baking Powder |
| Releases carbon dioxide gas in the presence of moisture only | Single-acting Baking Powder |
| Releases some carbon dioxide has upon contact with moisture, and more gas is released when heat is applied | Double-acting Baking Powder |
| A mixing method used to make biscuits, scones and flaky doughs; it involves cutting cold fat into the flour and other dry ingredients before any liquid is added | Biscuit Method |
| A mixing method used to make quick-bread batters; it involves combining liquid fat with other liquid ingredients before adding them to the dry ingredients | Muffin Method |
| A mixing method in which softened fat and sugar are vigorously combined to incorporate air | Creaming Method |
| The interior of bread or cake; may be elastic, aerated, fine or coarse grained | Crumb |
| The holes that may form in baked goods as the result of overmixing | Tunnelling |
| _________ are ingredients such as baking soda and baking powder, which do not require fermentation, but instead release gases through chemical reactions between acids and bases contained in the formula | Chemical Leavening Agents |
| __________ is a method used to produce a tender batter with an even shape and distribution of fruits, nuts or other ingredients. Overmixing should be avoided with this method to prevent tunnelling | Muffin Method |
| _________ is a method very similar to the technique used for making flaky pie doughs, creating a dough that is light, flaky and tender | Biscuit Method |
| ________ is a crumbly mixture of fat, flour, sugar and sometimes nuts and spices; used to top baked goods | Streusel |
| ________ is an alkaline compound (a base) that releases carbon dioxide gas if both an acid and moisture are present | Baking Soda |
| _________ is the cutting, shaping and forming of dough products before baking | Makeup |
| _______ is the interior of bread or cake; may be elastic, aerated, fine or coarse grained | Crumb |
| Overmixing causes toughness and may cause holes to form inside the baked product | Tunnelling |
| Sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminium sulphate. It also contains a starch to prevent lumping and balance chemical reactions | Baking Powder |
| Much like the mixing method, it produces products with a fine, cake-like texture. It usually contains a higher fat content, which tenderizes the batter and lessens the danger of overmixing | Creaming Method |
| Made with the biscuit method, this biscuit of English origin usually contains eggs and butter | Scones |
| An acid, a component of baking powder | Cream of Tartar |
| Chemical leavening agents release ________ through chemical reactions between ________ and _________ | gases, acids, bases |
| Sources of acids commonly used with baking soda are ______, ______, ______, ______, ______ and ______ | buttermilk, sour-cream, lemon juice, honey, molasses, fresh fruit |
| Baking aroma or ______ is also used as a ______ in some baked goods | ammonia carbonate, leavening agent |
| Quick breads are generally mixed using the ______, ______ or ______ methods | biscuit, muffing, creaming |
| The biscuit mixing method is similar to the technique used in mixing __________ | flaky pie dough |
| Single-acting baking powder releases ____________ gas in the presence of ________ only | carbon dioxide, moisture |
| Double-acting baking powder releases some ____________ gas upon contact with __________ and more when ________ is applied | carbon dioxide, moisture, heat |
| Describe the type and texture of fat used in the production of quick breads using: Muffin Method | Liquid (oil or melted butter) |
| Describe the type and texture of fat used in the production of quick breads using: Biscuit Method | Solid (chilled) |
| Describe the type and texture of fat used in the production of quick breads using: Creaming Method | Soften (room temperature) |
| Why might a recipe call for both baking soda and baking powder? | Baking soda can only release carbon dioxide to the extent that there is also an acid present in the formula. If the soda/acid reaction alone is insufficient to leaven the product, baking powder is needed for additional leavening. |
| What might a recipe call for both baking soda and baking powder? | Batters/doughs that may sit for some time before baking often use double-acting baking powder, which has a second leavening action that is activated only with the application of heat |
| What does the higher fat content in the creaming method do to the gluten in a mixture and, therefore, for the final product? | The higher fat content in the creaming method shortens the strands of gluten and therefore makes the final product more tender |
| Explain why the fat is softened in recipes using the creaming method | Softening the fat makes it easier to cream it with the sugar and therefore creates better aeration |
| What is the basic difference between a scone and a biscuit? | A scone is seen by many as a rich biscuit that also has butter and eggs in it. It is speculated that biscuits, at least the North American form of the word, contains a less expensive type of fat, such as lard, and will omit the eggs |
| Describe the procedure for mixing muffins. | Mix the dry ingredients, mix the wet ingredients, mix the dry with the wet until just combined; do not over mix |
| Describe the procedure for mixing biscuits. | Combine dry ingredients, cut in the fat, add liquids and knead lightly to form a soft dough |
| Describe the procedure for mixing muffins using the creaming method | Cream the fat and sugar, add eggs and mix well, stir in the dry ingredients alternating with wet ingredients |
| With each problem list the causes that could cause it Soapy or bitter taste | Chemical leaveners not properly mixed into batter; Too much baking soda |
| With each problem list the causes that could cause it Elongated holes (tunnelling) | Overmixing |
| With each problem list the causes that could cause it Crust too thick | Too much sugar; Oven temperature too low |
| With each problem list the causes that could cause it Flat top with only a small pick in the center | Oven temperature too low |
| With each problem list the causes that could cause it Cracked, uneven top | Oven temperature too high |
| With each problem list the causes that could cause it No rise, uneven top | Old batter; Damaged leavening agent; overmixing |
| Bread flour is used to make biscuits True or False | False; All-purpose flour or a mixture of hard and soft flour is used in all biscuit methods |
| The creaming method is comparable to the mixing method used for many butter cakes True or False | True |
| Honey, molasses, fresh fruit and buttermilk are all examples of acids that may be used with baking soda True or False | True |
| Baking powder requires an acid ingredient in the formula in order to create the chemical reaction True or False | False; Baking powder already contains both an acid and a base and therefore only moisture is needed to induce the release of gases |
| Some quick breads use yeast as the leavening agent True or False | False; All quick breads use chemical leavening agents; because they don't need to ferment like yeast-leavened doughs, they are considered "quick" |
| Too much kneading toughens biscuits True or False | True |
| Fats used in the muffin method should be in a solid form True or False | False; Fats used in the muffin method should be in the liquid form |
| A quick bread made using the creaming method must be mixed with extra care as this method tends to produce tougher products True or False | False; There is less danger of over mixing with the creaming method |
| When carbon dioxide is trapped within a batter or dough, it expands when heated, causing the product to rise. True or False | True |
| Batters and dough made with single-acting baking powder do not need to be baked immediately, as long as the product is refrigerated immediately True or False | False; Batters and doughs made with single-acting baking powder should be baked as soon as they are assembled and mixed together |
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