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Flashcards in Baking Deck (24):
0

Name four types of raising agents

Air (Natural)
Baking powder (chemical raising agent)
Bread soda (chemical raising agent)
Yeast (biological raising agent)

1

How do raising agents work?

The O2 or CO2 is made in the dough
The heat in the oven causes gas to bubble
The bubbles push upwards so the dough rises
The crust on top of the dough stops it from rising any further

2

How do you get air in your dough or mixture

By sieving
Raising hands while rubbing in
Creaming and whisking

3

What is the word equation when you make form CO2 using baking powder?

Acid+alkali+liquid=CO2
Baking powder + milk/water/eggs

4

What is the word equation to form CO2 using Bread Soda

Alkali+acid+liquid=CO2
Bread soda + Buttermilk

5

What does bake blind mean?

To bake a pastry case without any filling

6

What are the advantages of commercial cake mixes?

Labour saving, quick and easy, useful in emergencies and give confidence to beginners

7

What are the disadvantages of commercial cake mix?

High in sugar and salt but low in fibre, photos on package could be misleading, expensive may contain additives

16

What is the fist you should do when you are baking?

Prepare tins, arrange oven shelves, preheat the oven 15 minutes before you start

17

What is the second thing you should do when you bake?

Ensure all ingredients are fresh

18

What are the causes of close or heavy texture?

Too much liquid in the mixture, too little raising agent, mixture overbeaten

19

What are the causes of the cracked top or peaked?

Oven too hot, tin too small, mixture too stiff or too wet, mixture overbeaten

20

What are the causes of a dry cake?

Overcooked, too little liquid, too much raising agent

21

How can you test to see if bread or scones are cooked?

It should sound hollow if you tap it at the bottom of it

22

How do you test to see of the cakes are cooked?

You put a skewer in the cake, if the mixture is wet and on the stick it is not ready

23

How do test to see if sponges are cooked properly?

It shrinks from the sides but of you tap it it should spring back

24

What is the third thing you do before you bake?

Measure ingredients accurately according to recipe

25

What is the fourth thing you should do when you bake?

Follow the recipe carefully step by step

26

What is the fidth thing you should do when you bake?

When mixing dry ingredients with liquids be careful and ensure it's the right consistency

27

What is the sixth thing you should do when baking?

If dealing with bread, pastry or scone dough knead carefully and avoid overhandling

28

What is the secenth thing you should do when baking?

Time carefully and don't open the oven when it's baoking

29

What is the eigth thing you should when baking?

If you have used the method check to see if it's ready

30

What is the last thing you should when baking?

Cool on a wire tray

31

What are the causes of cake sinks?

Too much raising, too much sugar, undercooked, disturbed during cooking