Karteikarten
Baking
Karten in diesem Stapel (15)
- 1list 3 types of heat transfer in ovenconvection, radiation, conduction(current)
- 2when temperture is too low in oven for cakecake takes longer to set, batter warms slow and thin, air bubbles will rise through the thin batter
- 3If temp too high for baking cake in ovenpro will set before gases and expanded, crust form early no rise
- 4What happens during leaveninggases form and expand, steam created with heated water, co2 produced by 2nd action baking powder
- 5what happends to protein during baking/leavening?egg/gluten pro denature for films around air and gas cells, Water released from the proteins
- 6Starch GelatinizationStarch granules absorb and trap water as they
are heated
Batter or dough thickens and takes on final shape
of baked product - 7describe evap of gases in bakingco2/ other gases escape in small amounts, protein coagulate and starch gelatinize
- 8What happens with crust browning?evap slows and surface temp increases, breaks down sugar/pro on surface. Brown develops
- 9How are quick breadsserved warm, leavned by steam(baking powder)
- 10What is in a popovver?lots of liquid, little flour, leavened by steam egg for structure, maillard browning
- 11cream puff/eclair is?high liquid, little flour, high steam, much more fat
- 12what is unique about cream puffMixing! fat melt in hot water, flour added with lots of stirring, heating until batter smooth form ball.
- 13Muffins in baking go through what reaction?maillard, carmelization
- 14Types of biscuits and compareRolled Biscuit: compact, fluffy, uniform,tender
Dropped biscuits: more liq, irregular, coarse,tender - 15Biscuit mixing involves what methodsBiscuit or pastry method, douch for rolled biscuits (soft not stiff
Informationen
- Beschreibung
- Karteikarten am Baking, erstellt von kass.w32 am 10/04/2015.
- Erstellt von
- kass.w32
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- 1
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