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Food Funds 2 > Lab #5: Baking 1b > Flashcards

Lab #5: Baking 1b Flashcards

1
Q

How is flour produced?

A

Milling or grinding wheat or other cereal grain or vegetables (potatos) or fruit (buckwheat)

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2
Q

Flour is ____ in food energy, ____ in CHO and ____ in fat

A

high, high, low

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3
Q

what 3 nutrients depend on the degree of processing of flour?

A

Fibre, B vitamins and iron

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4
Q

T or F: Enrichment is mandatory in Canada and in the US.

A

T

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5
Q

What must be added to ‘enriched’ flours?

A

folic acid

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6
Q

The protein content of flour varies from____. This is an indication of?

A

7-12%.

The gluten content

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7
Q

what is hard wheat?

A

High in protein and gluten.

Includes durum wheat (ex. durum semolina), hard spring and hard winter (ideal for bread flour)

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8
Q

What is soft wheat?

A

low protein and gluten.
Ideal to make pastry and cake flour.
Fine, not good for breads

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9
Q

T or F: pastry and cake flour are not bleached

A

F

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10
Q

What is all purpose flour?

A

A blend of soft and hard wheat.

Acceptable for all kinds of baking, but it may contain too much protein for certain cakes

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11
Q

What is whole wheat pastry flour

A

less protein than regular whole wheat flour, more tender baked good
Less gluten is developed compared to regular WW flour

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12
Q

What is unbleached flour

A

Does not contain bleaching additives.

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13
Q

Unbleached flour is ____ in colour, ______ in weight and finer

A

lighter, lighter

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14
Q

How do you make self rising flour?

A

1L AP flour, 10 ml salt and 30ml baking powder

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15
Q

What are quick bread leavened by?

A

Air, steam, chemicals (baking powder or baking soda)

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16
Q

Why are quick breads called quick bread?

A

No fermentation, cooked quickly after mixing

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17
Q

What occurs if too much baking powder or baking soda are used in a quick bread?

A

Large bubbles rise, escape, leaving a product with a coarse grain and flat surface

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18
Q

What happens when acid and baking soda are mixed together in the presence of liquid and heat?
What kinds of acids can be used?

A

CO2 forms and a small amount of moderately alkaline salt sodium carbonate (washing soda)
Acids: Lemon juice, molasses, sour milk, honey, buttermilk, sour cream, etc

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19
Q

Approximately only __ml of baking soda is needed per ____ of flour. It is about ___ times as effective as baking powder

A

1 ml per 1 cup

4X

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20
Q

What is baking powder?

A

A mixture of baking soda, the exact amount of acid needed to react with it, a dry diluent (ex. cornstarch to separate and absorb moisture)

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21
Q

What is double acting baking powders?

A

They react first when liquid is added, and the second time when they are baking in the oven

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22
Q

What is the common baking powder used in Canada? Is it gluten free? It is a _____ acting phosphate baking powder

A

Magic baking powder.
It is gluten free
A single acting phosphate baking powder

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23
Q

Approximately, ___ ml of baking powder is needed per __ of flour

A

5 ml per 1 cup

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24
Q

Why do some recipes need both baking powder and baking soda?

A

Extra soda helps to neutralize extra acid in the recipe.

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25
Q

What can flour mixtures be classified as? (2)’

What can the categories be subdivided into? (2 each)

A

1) Batters
- pour batters: 1:1 (liquid:flour)
- drop batters: 1:2 (liquid:flour)
2) Doughs
- soft dough: 1:3 (biscuit)
- stiff dough: 1:6 or 1:8 (pastry)

26
Q

what is the grain/ crumb texture of a quick bread?

A

Foam like structure of small holes, or pockets

This is where CO2 was evolved, water changed to steam, or air expanded during heat

27
Q

An excessive amount of leavening or baking at too low temperature causes

A

Too large holes, they explode, cells thicken

28
Q

Too little leavening agent or too much fat leads to

A

small holes, thin walls

29
Q

Microwave baking is ideal for

A

Regular or rich cakes

30
Q

What must you be careful about when baking in a microwave?

A

You may overcook, no indicator b/c no browning!

31
Q

Light or angel type cakes, bar cookies, drop cookies are all _____ to bake in the microwave

A

bad

32
Q

Pies: some may be made with a bottom crust prepared with _______ or ______. These crusts contain a ________ amount of fat than traditional pastry and hence ______ calories

A

Graham cracker crumbs or crushed chocolate wafer cookies.

smaller amount of fat, less calories

33
Q

Pastry can be made with WW four and vegetable, but it will be

A

less tender

34
Q

In pastries, granulated sugar will ______ gluten formation and vinegar may _____________ to improve tenderness

A

reduce

denature proteins

35
Q

What is a low fat alternative to pastry?

A

phyllo dough

36
Q

pastry is a ___________ dough. It has a ______ fat/energy content

A

unleavened

high

37
Q

Long flake pastry contains _______ blisters

A

larger

38
Q

Mealy pastry contains _________ blisters

A

no

39
Q

Puff pastry contains:

A

Layers of thin pastry and very thin long blisters.

40
Q

T or F: croissants and Danishes are puff pastry

A

F: they contain leavening agents

41
Q

Strudel and filo dough contains _______ layers of fat than puff pastry. It consists of _______ sheets of pastry that are layered

A

More

Very thin

42
Q

What is the flakiness of pastry dependent on? (5)

A
  • the type and consistency of the fat
  • the type of flour
  • the type and amount of liquid
  • the extent of and the method used in mixing and rolling
  • the cooking temperatures
43
Q

What do solid cold pieces of fat serve in a pastry?

A

act as spacers. When they melt, the water in fat evaporates, leavening the pastry, and separated the layer apart

44
Q

What are the different types of fat used in pastries? (4)

A

Lard: Best! Most pliable over a range of temperatures

Hydrogenated fat (or vegetable shortening): satisfactory pastry produced, due to its plasticity, shortening power and bland flavour. Maintains the same consistency over a range of temperatures. Plant based, but high source of trans fats

Butter or Margarine: 20% water, reduce the amount of water in the recipe. Spreads more during manipulation, less gluten formation, more tender crust (mealy).

Oil: produces a mealy, tender pastry. Often dry and greasy than flaky.

45
Q

If sugar is added in pastry…

A

Reduces gluten formation. Makes a more tender pastry. Forms a brown golden colour
If too much sugar is added, the pastry will be sandy.

46
Q

If acid is added to pastry:

A

breaks down gluten molecules, makes for a tender, flaky pastry. reduces browning

47
Q

If pastry or soft wheat flour is used in a pastry:

A

best! Most desirable short flake, long flake, mealy pastry.

48
Q

If bread flour is used in a pastry:

A

Forms strong, long strands of gluten desired in puff, strudel and phyllo pastry.

49
Q

What is the goal in making pastry?

A

Form strands of gluten with layers of fat trapped between them
Coat flour proteins with fat, to limit them attaching to each other with water to form tough gluten.

50
Q

Higher protein flour, more manipulation or rerolling in pastries causes:

A

Increases the length of the gluten strands, makes larger blisters
Tougher, stronger structured product

51
Q

What is flakiness caused by?

A

development of blisters (holes where fat has melted)

52
Q

Pastry must be cooked in a ______ oven

A

very hot. obtain optimal flakiness

53
Q

Short flake pastry: Fat is cut into flour until the mixture looks like

A

peas

54
Q

Large flake pastry: Fat is cut into flour until the mixture looks like

A

lima beans

55
Q

Mealy pastry: fat is cut into flour until the mixture until

A

it looks thoroughly mixed

56
Q

T or F: formation of large blisters is undesirable in pie pastry. Why?

A

True.

They are unstable and prone to breaking

57
Q

How can large pie blisters be avoided? (3)

A
  • use pie weights
  • pierce the pie dough
  • avoid rerolling or over manipulating pie dough
58
Q

When you use phyllo pastry, what MUST you do?

A

phyllo dough must be covered with a damp cloth

59
Q

What is baking ‘blind’?

A

Baking the bottom pit crust alone

60
Q

What is a method in preventing fillings from spilling over?

A

make bottom crust larger, to fold over top crust. Makes a seal
Press the edges with a fork.
Also, a thickening agent can be added to pie filling

61
Q

T or F: Glass pie plates and darker metal pie plates absorb more heat and cook pastry faster

A

True

Food Funds 2 (6 decks)

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