Principles of Baking

Baking soda and Baking powder are examples of what type of leavening agents?

• Chemical
• Biological
• Natural

There are conduction & convection ovens. Convection ovens.... 

• Reach a higher temperature 
• Have a fan that circulates air around the food 
• Require you to change the rack halfway through
• Are no different than conduction

Baking is a _________ cooking method 

• Moist
• Dry

Main purpose of fats in baking.....

• Gives texture 
• Binds ingredients together
• Controls yeast growth 
• Adds calories 

In Yeast Breads, which ingredient is food for the yeast to grow?

• Sugar
• Salt
• Flour 
• Egg

In Yeast Breads, what ingredient controls yeast growth?

• Sugar 
• Salt 
• Flour 
• Egg 

Creaming is 

• Working dough by hand to develop gluten 
• Passing flour through mesh to incorporate air and remove lumps
• Vigorously combining softened fat with sugar until smooth
• Melting ice cream in the microwave 

What is the purpose of liquids in baked goods?

• To activate and help develop the gluten in the dough
• To bind ingredients together 
• Food for yeast 
• Control yeast growth

Folding...

• Gently adding ingredients to batter using a smooth circular movement and a rubber spatula 
• Working dough by hand to help develop gluten and mix all ingredients 
• Passing ingredients through mesh to incorporate air and remove lumps 
• Vigorously combining softened fat with sugar to create a smooth product

One stick of butter is equal to 

• 1/4 cup
• 1/2 cup
• 3/4 cup
• 1 cup