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Karteikarten

Chapter 28-Quick Breads

Engstrom88 Englisch 55 Karten

Karten in diesem Stapel (55)

  1. 1Sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goodsBaking Soda
  2. 2A mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulphate, used to leaven baked goods; it releases carbon dioxide gases if moisture is present in a formulaBaking Powder
  3. 3Releases carbon dioxide gas in the presence of moisture onlySingle-acting Baking Powder
  4. 4Releases some carbon dioxide has upon contact with moisture, and more gas is released when heat is appliedDouble-acting Baking Powder
  5. 5A 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 addedBiscuit Method
  6. 6A mixing method used to make quick-bread batters; it involves combining liquid fat with other liquid ingredients before adding them to the dry ingredientsMuffin Method
  7. 7A mixing method in which softened fat and sugar are vigorously combined to incorporate airCreaming Method
  8. 8The interior of bread or cake; may be elastic, aerated, fine or coarse grainedCrumb
  9. 9The holes that may form in baked goods as the result of overmixingTunnelling
  10. 10_________ are ingredients such as baking soda and baking powder, which do not require fermentation, but instead release gases through chemical reactions between acids and bases contained in the formulaChemical Leavening Agents
  11. 11__________ is a method used to produce a tender batter with an even shape and distribution of fruits, nuts or other ingredients. Overmixing should be avoided with this method to prevent tunnellingMuffin Method
  12. 12_________ is a method very similar to the technique used for making flaky pie doughs, creating a dough that is light, flaky and tenderBiscuit Method
  13. 13________ is a crumbly mixture of fat, flour, sugar and sometimes nuts and spices; used to top baked goodsStreusel
  14. 14________ is an alkaline compound (a base) that releases carbon dioxide gas if both an acid and moisture are presentBaking Soda
  15. 15_________ is the cutting, shaping and forming of dough products before bakingMakeup
  16. 16_______ is the interior of bread or cake; may be elastic, aerated, fine or coarse grainedCrumb
  17. 17Overmixing causes toughness and may cause holes to form inside the baked productTunnelling
  18. 18Sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminium sulphate. It also contains a starch to prevent lumping and balance chemical reactionsBaking Powder
  19. 19Much like the mixing method, it produces products with a fine, cake-like texture. It usually contains a higher fat content, which tenderizes the batter and lessens the danger of overmixingCreaming Method
  20. 20Made with the biscuit method, this biscuit of English origin usually contains eggs and butterScones
  21. 21An acid, a component of baking powderCream of Tartar
  22. 22Chemical leavening agents release ________ through chemical reactions between ________ and _________gases, acids, bases
  23. 23Sources of acids commonly used with baking soda are ______, ______, ______, ______, ______ and ______buttermilk, sour-cream, lemon juice, honey, molasses, fresh fruit
  24. 24Baking aroma or ______ is also used as a ______ in some baked goodsammonia carbonate, leavening agent
  25. 25Quick breads are generally mixed using the ______, ______ or ______ methodsbiscuit, muffing, creaming
  26. 26The biscuit mixing method is similar to the technique used in mixing __________flaky pie dough
  27. 27Single-acting baking powder releases ____________ gas in the presence of ________ onlycarbon dioxide, moisture
  28. 28Double-acting baking powder releases some ____________ gas upon contact with __________ and more when ________ is appliedcarbon dioxide, moisture, heat
  29. 29Describe the type and texture of fat used in the production of quick breads using: Muffin MethodLiquid (oil or melted butter)
  30. 30Describe the type and texture of fat used in the production of quick breads using: Biscuit MethodSolid (chilled)
  31. 31Describe the type and texture of fat used in the production of quick breads using: Creaming MethodSoften (room temperature)
  32. 32Why might a recipe call for both baking soda and baking powder?Baking soda can only release carbon dioxide to the extent that there is also an acid present in the formula. If the soda/acid reaction alone is insufficient to leaven the product, baking powder is needed for additional leavening.
  33. 33What might a recipe call for both baking soda and baking powder?Batters/doughs that may sit for some time before baking often use double-acting baking powder, which has a second leavening action that is activated only with the application of heat
  34. 34What does the higher fat content in the creaming method do to the gluten in a mixture and, therefore, for the final product?The higher fat content in the creaming method shortens the strands of gluten and therefore makes the final product more tender
  35. 35Explain why the fat is softened in recipes using the creaming methodSoftening the fat makes it easier to cream it with the sugar and therefore creates better aeration
  36. 36What is the basic difference between a scone and a biscuit?A scone is seen by many as a rich biscuit that also has butter and eggs in it. It is speculated that biscuits, at least the North American form of the word, contains a less expensive type of fat, such as lard, and will omit the eggs
  37. 37Describe the procedure for mixing muffins.Mix the dry ingredients, mix the wet ingredients, mix the dry with the wet until just combined; do not over mix
  38. 38Describe the procedure for mixing biscuits.Combine dry ingredients, cut in the fat, add liquids and knead lightly to form a soft dough
  39. 39Describe the procedure for mixing muffins using the creaming methodCream the fat and sugar, add eggs and mix well, stir in the dry ingredients alternating with wet ingredients
  40. 40With each problem list the causes that could cause it Soapy or bitter tasteChemical leaveners not properly mixed into batter; Too much baking soda
  41. 41With each problem list the causes that could cause it Elongated holes (tunnelling)Overmixing
  42. 42With each problem list the causes that could cause it Crust too thickToo much sugar; Oven temperature too low
  43. 43With each problem list the causes that could cause it Flat top with only a small pick in the centerOven temperature too low
  44. 44With each problem list the causes that could cause it Cracked, uneven topOven temperature too high
  45. 45With each problem list the causes that could cause it No rise, uneven topOld batter; Damaged leavening agent; overmixing
  46. 46Bread flour is used to make biscuits True or FalseFalse; All-purpose flour or a mixture of hard and soft flour is used in all biscuit methods
  47. 47The creaming method is comparable to the mixing method used for many butter cakes True or FalseTrue
  48. 48Honey, molasses, fresh fruit and buttermilk are all examples of acids that may be used with baking soda True or FalseTrue
  49. 49Baking powder requires an acid ingredient in the formula in order to create the chemical reaction True or FalseFalse; Baking powder already contains both an acid and a base and therefore only moisture is needed to induce the release of gases
  50. 50Some quick breads use yeast as the leavening agent True or FalseFalse; All quick breads use chemical leavening agents; because they don't need to ferment like yeast-leavened doughs, they are considered "quick"
  51. 51Too much kneading toughens biscuits True or FalseTrue
  52. 52Fats used in the muffin method should be in a solid form True or FalseFalse; Fats used in the muffin method should be in the liquid form
  53. 53A quick bread made using the creaming method must be mixed with extra care as this method tends to produce tougher products True or FalseFalse; There is less danger of over mixing with the creaming method
  54. 54When carbon dioxide is trapped within a batter or dough, it expands when heated, causing the product to rise. True or FalseTrue
  55. 55Batters and dough made with single-acting baking powder do not need to be baked immediately, as long as the product is refrigerated immediately True or FalseFalse; Batters and doughs made with single-acting baking powder should be baked as soon as they are assembled and mixed together

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Karteikarten am Chapter 28-Quick Breads, erstellt von Engstrom88 am 01/10/2013.
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