QUICK CAKES: QUICK BREAD, MUFFIN, PANCAKE, FRITTER, POPOVER.

Question 1

QUICK BREAD

Answer 1

2 PARTS FLOUR: 2 PARTS LIQUID: 1 PART EGG: 1 PART BUTTER

Question 2

MUFFIN

Answer 2

2 PARTS FLOUR: 2 PARTS LIQUID: 1 PART EGG: 1 PART BUTTER

Question 3

PANCAKE

Answer 3

2 PARTS LIQUID: 1 PART EGG: 1/2 PART BUTTER: 2 PARTS FLOUR

Question 4

FRITTER

Answer 4

2 PARTS FLOUR: 2 PARTS LIQUID: 1 PART EGG

Question 5

POPOVER

Answer 5

2 PARTS LIQUID: 1 PART EGG: 1 PART FLOUR

Question 6

Quick cakes are also called what?

Answer 6

Quick breads or batter breads.

Question 7

Do quick cakes all use the same mixing method? What’s it called?

Answer 7

Yes, often called straight mixing method.

Question 8

The different types of quick breads vary in what way?

Answer 8

Mainly the liquid-to-flour ratio.

Question 9

Difference between quick bread and muffins?

Answer 9

Quick breads is composed of cake batter ingredients that are stirred together and leavened with baking powder. Muffins are quick breads baked in cups.

Question 10

Difference between muffin batter and popover?

Answer 10

Muffin has twice as much flour and baking powder.

Question 11

Custards simply cooked at high temperatures with some flour thrown in; a loose form of hot baked pate a choux.

Answer 11

Popover

Question 12

A muffin batter is essentially what holds abundant garnish together to be fried into what?

Answer 12

Fritters

Question 13

Pancakes are really just thin what?

Answer 13

Muffins

Question 14

Are muffins essentially flavored pancake batter?

Answer 14

Yes

Question 15

All quick breads but which one require baking powder?

Answer 15

Popovers

Question 16

Recipes (for quick breads) vary considerably on how much baking powder to use. What is a good rule?

Answer 16

1 teaspoon per 4 ounces of flour (a scant cup) or 5 grams for every 110 grams of flour. For fluffier pancakes, you can double this amount.

Question 17

Is double acting baking powder a more consistent leavener?

Answer 17

Yes

Question 18

A good rule of thumb for adding sugar to muffins and cakes and pancakes.

Answer 18

Add as much sugar as butter.

Question 19

What technique do quick breads need for mixing?

Answer 19

None, just mix wet and dry together, but don’t over mix or they can become tough.

Question 20

Large eggs are how many ounces?

Answer 20

2 ounces

Question 21

If you’re adding additional garnish (i.e. citrus zest or fruit) when should it be added?

Answer 21

After dry and wet ingredients are mixed together.

Question 22

Should butter be solid or liquid in quick breads?

Answer 22

Liquid and added in with the liquid ingredients.

Question 23

Classic quick bread flavor pairings.

Answer 23

Blueberry, raspberry, blackberry, cranberry-orange, apple-cinnamon, lemon-poppy, bananas-brown butter.

Question 24

How would you measure buttermilk or yogurt into pancake batter?

Answer 24

As half the liquid.

Question 25

How would you add cornmeal, whole wheat flour, or other ground cereal grains to pancakes?

Answer 25

Replace 25% of the flour with it.

Question 26

Does the standard pancake ratio produce a thick or thin batter?

Answer 26

Fairly thick batter, and thick, cakey pancakes.

Question 27

Besides the ratio, what else should be added to pancakes?

Answer 27

Salt, sugar, baking powder, vanilla.

Question 28

Fritter batter, which is a muffin batter without butter, is a vehicle like what?

Answer 28

Crepes or dumplings.

Question 29

What is the problem with ingredients containing a lot of moisture going in fritters?

Answer 29

Ingredients such as mushrooms and eggplant may continue to steam after being taken out, resulting in a soggy, rather than crisp, fritter.

Question 30

Do fritters make a great canapé?

Answer 30

Yes

Question 31

When should you serve fritters? Why?

Answer 31

Immediately after they're cooked, or they become soggy.

Question 32

Could you use beer as your liquid for fritters?

Answer 32

Yes

Question 33

Texture of popovers.

Answer 33

Crisp exterior and warm creamy cent

Question 34

What is Yorkshire pudding?

Answer 34

A popover cooking i piping hot beef fat.

Question 35

Is a popover soft as a parker house roll?

Answer 35

Yes

Question 36

Gougere cousin.

Answer 36

Profiterole

Question 37

How is best volume for a popover achieved?

Answer 37

Batter is poured into a piping hot vessel.

Question 38

Do you need a proper pan to make popovers?

Answer 38

No, you can use a skillet, ramekins and muffin tins, even oven proof mugs.

Question 39

Where is a good place to cook Yorkshire pudding?

Answer 39

Right in the pan you cooked the beef.

Question 40

What does putting garnish is a popover do to volume?

Answer 40

Inhibits rise. Better to add them after cooking.

Question 41

Without a scale, how would you add 8 oz of milk, 4 oz of egg, 4 oz flour, and 2 oz butter?

Answer 41

Milk with a measuring cup, eggs are 2oz each, and half a stick of butter is 2oz. Don't forget the salt!

Question 42

Temp for popovers?

Answer 42

Start pan in oven at 450ºF for 10 minutes, then reduce to 375ºF for remaining time.

Question 43

When making popovers, should you rest the batter?

Answer 43

Yes, allow the flour to bloom (hydrate) as long as possible.

Question 44

Organization for popover baking.

Answer 44

Place pan in 450ºF oven, mix batter and let bloom for 30 minutes or longer, remove pan from oven and place a couple tsp butter in each cup, fill each cup with batter and bake for 10 minutes at 450ºF, then reduce to 375ºF for remaining 20 to 30 minutes.

Question 45

Is tempura a Japanese preparation?

Answer 45

Yes, said to have been transported from Portugal in the seventeenth century.

Question 46

When are tempura batters mixed?

Answer 46

A la minute.

Question 47

Traditional Japanese tempura contains what?

Answer 47

Wheat flour and eggs.

Question 48

Self-rising flour has what added?

Answer 48

Salt and baking powder.

Question 49

How is tempura batter different from any other batter?

Answer 49

It's low in gluten.

Question 50

How do you make a tempura batter low in gluten?

Answer 50

Use a pure starch for part of the mix and flour that's low-gluten for the other.

Question 51

Tempura batter ratio (for starch mixture).

Answer 51

3 PARTS CAKE FLOUR: 1 PART CORNSTARCH (adding 1/2 tsp each of baking powder and salt per cup or 5oz of starch). This ratio works for volume or weight.

Question 52

Why use sparkling water in tempura batter?

Answer 52

Additional lift.

Question 53

Does beer work with tempura batter?

Answer 53

Yes, especially with onion rings.

Question 54

Keys to achieving crispness in tempura batter.

Answer 54

Make sure flour has very little protein, mix batter directly before frying.

Question 55

Why should you mix tempura batter directly before frying?

Answer 55

So starch doesn't absorb water but rather the water is allowed to cook out quickly, leaving a crisp, light crust.

Question 56

Consistency of tempura batter.

Answer 56

Heavy cream

Question 57

Are some small lumps fine in tempura batter?

Answer 57

Yes

Question 58

Is tempura batter best cold or warm?

Answer 58

Cold for maximum viscosity.

Question 59

Should items be placed directly in tempura batter? Explain.

Answer 59

No, they should be dusted in flour first so the wet batter has a dry surface to adhere to.

Question 60

When should you add liquid to tempura batter?

Answer 60

When oil is hot enough for frying.

Question 61

How hot should oil be for tempura?

Answer 61

350ºF

Question 62

Tempuras are usually served with what?

Answer 62

Soy based dipping sauces with a good balance of saltiness, sweetness, and acidity.

Question 63

Japanese dipping sauces typically include what?

Answer 63

Soy, mirin, and dashi.

Question 64

Simple dipping sauce recipe.

Answer 64

2 tbsp soy sauce 1 tsp rice wine vinegar 1/2 tsp sugar 1 tsp grated ginger