Home Baking Flashcards
(15 cards)
What does yeast need to grow
Food,warmth,moisture,oxegyn,time and a slightly acidic pH
What is gluten
Gluten is a protein found in wheat and other cereals
Why is gluten good for baking
Stretchy and elastic
Why is gluten good for baking
It’s good for forming a crust and keeping bread or cakes in their risen
What r the methods of making bread and cake
Rubbing in
Creaming
All in one
Whisking
Melting
Advantages of commercial cake mixes
Ingredients are already pre-weighted and products are easy to use
Contains all the ingredients
Avoiding waste
Not much equipment is needed
Disadvantages of comercial cakes
Appearance and taste are usually not as good
High in sugar fat
Types of pastry’s
Shortcrust
Rich shortcrust
Flaky, puf and rough puff
Choux
Filo
What are the guide lines for making pastry
Keep ingredients and usentils cold
Do not make pastry too wet
Allow pasrtry to sit in the fridge
Roll on gently floured bread
What does baking blind mean
Baking a pastry case whiteout any filling
What are the two main types of baking blind
Seal the pastry: so that it will not absorb the filling
Ensure that the pastry is fully cooked when using filling ingredients with short cooking time
Advantages of home baking
Better, fresher flavours
Recipes can be modified
Control over ingredients
More substantial than buying commercial produce goods
Guide lines for home baking
Arrange oven shelves , set oven temperature and preheat
Follow step by step
Avoid overhandeling
Remove from tins and cool on a wire rack
Testing if home baking is cooked
Bread - tapped underneath
Sponges - golden brown pressed lightly with fingers
Cakes - skewers
What are the raising agents
Air
Bread soda
Baking powder
Yeast
