a cake is done if the center of the cake
springs back when touched, or is dry when a toothpick is inserted and removed
Wanda asked the baker why he double panned his last batch of cookies, his answer was
to prevent the bottoms from buring
This fat has the right consistancy to make a flaky pie crust, and make an easily workable dough
regular hydrogenated shortening
A soggy bottom crust might be caused by
underbaked bottom crust, or soaking up moisture from filling
Prevent the outside edge of pudding/custard from overbaking before the inside is set by baking
in a water bath
Why is the milk used in baked puddings should be scalded
reduces cooking time and helps product cook more evenly
Protecting the product from air, adding moisture retainers to the formula, and freezing are recommended ways to
To create a dough that is at the proper temperature for fermentations, it is easiest to control the temperature of the
What are the functions of fat in a baking process
add moistness and richness, increase keeping quality, add flavor, assist in leavening when used as a creaming agent...
Bakers prefer to use butter because it
adds flavor and influences texture because it melts in the mouth...
Frozen eggs should be defrosted
placed unopened in the refrigerator and held for 2 days or placed in a defrosting tank containing running water at 50-60 degrees...
This yeast dough production step is the process of molding bread into desired shapes
makeup or panning ...
Not listed in the text as yeast dough mixing method
only 3 listed in text are straight dough, modified straight dough, and sponge...
Invert sugar has which of the following properties
resists crystallization, and holds moisture well...
function of sugar in baked goods
add sweetness and flavor, give crust color, create tenderness and fineness of texture, increase keeping quality, act as creaming agent, provide food for yeast...
function of whole eggs in baked goods
structure, leavening, emulsifying of fats, shortening action, moisture, flavor, nutritional value, color...
Why are quick breads generally mixed only slightly
for tenderness and only slight gluetin development...
For which mixing method is the fat cut into the dry ingredients and the dough kneaded before makeup
The most accurate way to determine the doneness of a syrup is to
test the temperature with a candy thermometer...
a mixing method used to make biscuits, scones, and flaky doughs; it involves cutting cold fat into the flour and other dry ingredients before any liquid is added
mixing method in which the mixing dry ingredients are combined with the mixed liguid fat and other ingredients.
A mixing method that begins with the blending of softened fat and sugar. Resulting in a rich tender, cakelike product.
A batter or dough of yeast, flour, and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.
An elastic substance, formed from proteins present in wheat flours, that gives structure and strength to baked goods.
Straight Dough Method
A mixing method for yeast goods in which all ingredients are mixed together at once. (dump and go!)
Yeast products are brushed with a liquid using; water, starch paste, egg wash or commericial aerosol sprays.
Process by which yeast acts on the sugars and starches of the dough to produce carbon dioxide gas (CO2) and alcohol.
Demonstrates complete and proper gluten development. To apply the test, take a small amount, form a ball and stretch it to a thin translucent membrane.
12 Basic Yeast Dough Production
1. Scaling ingredients
3. Bulk fermentation
4. Punch down
8. Make up and panning
Bakers % Formula when you don't know the % of the ingredient.
total weight of ingredient/ total weight of flour x 100 = % of the ingredient.
Killing of Yeast
Doughs contain other organisms, including bacteria and molds. Most of these, including yeast, die when the interior temperature of the item reaches about 140 degrees F (60C). When it dies, fermentation stops and no more carbon dioxide gas is released.
The caramelization in baked goods that occurs between 212 & 350 F (100-175C), as a result of a reaction between reducing sugars and amino acids or protiens. It causes the sugar-protein bonds to brown at a lower temperature and creates different shades of color ranging from yellow-gold to rich brown. Named after its discoverer, the chemist Dr. Louis-Camille Maillard.
Make up and Panning
When making yeast doughs this is where the dough is shaped into loaves or rolls then placed in pans or on baking sheets.
When making yeast doughs this is a continuation process of yeast fermentation that increases the volume of the shaped dough.
When making yeast doughs, after scaling the pieces of dough are shaped into smooth, round balls. Simplifies the later shaping of the dough and also helps retain gases produced by the yeast.
Yeast Dough Mixing
When making yeast doughs, methods combining the various stages that happen in a mixing bowl such as: pick-up stage, clean-up stage to create a dough where the gluten becomes smooth and elastic.
A result created by overmixing quickbreads where it produces tough interior and irregular shapes and large, elogated holes inside quickbreads.