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

Lab #5: Baking 1b Flashcards

(61 cards)

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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
What can flour mixtures be classified as? (2)' | What can the categories be subdivided into? (2 each)
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
what is the grain/ crumb texture of a quick bread?
Foam like structure of small holes, or pockets | This is where CO2 was evolved, water changed to steam, or air expanded during heat
27
An excessive amount of leavening or baking at too low temperature causes
Too large holes, they explode, cells thicken
28
Too little leavening agent or too much fat leads to
small holes, thin walls
29
Microwave baking is ideal for
Regular or rich cakes
30
What must you be careful about when baking in a microwave?
You may overcook, no indicator b/c no browning!
31
Light or angel type cakes, bar cookies, drop cookies are all _____ to bake in the microwave
bad
32
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
Graham cracker crumbs or crushed chocolate wafer cookies. | smaller amount of fat, less calories
33
Pastry can be made with WW four and vegetable, but it will be
less tender
34
In pastries, granulated sugar will ______ gluten formation and vinegar may _____________ to improve tenderness
reduce | denature proteins
35
What is a low fat alternative to pastry?
phyllo dough
36
pastry is a ___________ dough. It has a ______ fat/energy content
unleavened | high
37
Long flake pastry contains _______ blisters
larger
38
Mealy pastry contains _________ blisters
no
39
Puff pastry contains:
Layers of thin pastry and very thin long blisters.
40
T or F: croissants and Danishes are puff pastry
F: they contain leavening agents
41
Strudel and filo dough contains _______ layers of fat than puff pastry. It consists of _______ sheets of pastry that are layered
More | Very thin
42
What is the flakiness of pastry dependent on? (5)
- 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
What do solid cold pieces of fat serve in a pastry?
act as spacers. When they melt, the water in fat evaporates, leavening the pastry, and separated the layer apart
44
What are the different types of fat used in pastries? (4)
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
If sugar is added in pastry...
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
If acid is added to pastry:
breaks down gluten molecules, makes for a tender, flaky pastry. reduces browning
47
If pastry or soft wheat flour is used in a pastry:
best! Most desirable short flake, long flake, mealy pastry.
48
If bread flour is used in a pastry:
Forms strong, long strands of gluten desired in puff, strudel and phyllo pastry.
49
What is the goal in making pastry?
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
Higher protein flour, more manipulation or rerolling in pastries causes:
Increases the length of the gluten strands, makes larger blisters Tougher, stronger structured product
51
What is flakiness caused by?
development of blisters (holes where fat has melted)
52
Pastry must be cooked in a ______ oven
very hot. obtain optimal flakiness
53
Short flake pastry: Fat is cut into flour until the mixture looks like
peas
54
Large flake pastry: Fat is cut into flour until the mixture looks like
lima beans
55
Mealy pastry: fat is cut into flour until the mixture until
it looks thoroughly mixed
56
T or F: formation of large blisters is undesirable in pie pastry. Why?
True. | They are unstable and prone to breaking
57
How can large pie blisters be avoided? (3)
- use pie weights - pierce the pie dough - avoid rerolling or over manipulating pie dough
58
When you use phyllo pastry, what MUST you do?
phyllo dough must be covered with a damp cloth
59
What is baking 'blind'?
Baking the bottom pit crust alone
60
What is a method in preventing fillings from spilling over?
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
T or F: Glass pie plates and darker metal pie plates absorb more heat and cook pastry faster
True

Food Funds 2 (6 decks)

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