ࡱ> gjfa ,bjbjxx 4XN\N\$D D ,;m ;;;;;;;$=:@C;E!E!E!C;X;9%9%9%E!;9%E!;9%9%79tw!Bq8 ;n;0;86@-#@,99P@ :E!E!9%E!E!E!E!E!C;C;3$E!E!E!;E!E!E!E!@E!E!E!E!E!E!E!E!E!D > : Baking 12 Library Research Assignment BASIC BAKING INFORMATION---February 2017 Name; _______________________________________________date: ___________________________DUE Feb. 10/2017 Use the stated web address to answer every question. Answer may be in point form. Please print or write NEATLY. http://eatyourmistakes.com/in-the-kitchen/do-i-really-have-to-preheat-the-oven Why should you preheat the oven before placing your baked product inside? (2 reasons) * Which is more important to have the oven preheated before using: Roast beef or a Butter cake? _______________ What happens when you open the oven door during baking? ___________________________________________________  HYPERLINK "http://kitchensavvy.typepad.com/journal/2005/07/sifting_flour.html" http://kitchensavvy.typepad.com/journal/2005/07/sifting_flour.html What was the one reason for sifting flour in the olden days? * For modern day bakers like you, there are three more reasons for sifting flour. List them. * * Unsifted flour can weigh _____% to _________% more than sifted flour. What can this excess flour do to the end result of a muffin or cake? ___________________________________________________________________ Which is more accurate? --measuring by volume or measuring by weight? __________________________________ Describe the Scoop and Level Method of measuring flour: ( please describe in detail~thank you) note: in the Canadian Living Magazine, their recipes refer this technique as the S-technique 1._________________________________________________________________________________ 2._________________________________________________________________________________ 3._________________________________________________________________________________ Do NOT ______________________________________________as it will____________________________________ Which results in MORE flour: 250 mL flour, sifted OR 250 mL sifted flour? (circle the answer) Sifting flour also allows one to blend other ingredients. List 3 other ingredients that you commonly blend and sift together WITH flour. You need to create your own answer here: ___________________________________________ Name the piece of equipment used to sift flour: _______________________________ Go to:  HYPERLINK "http://allrecipes.com/video/591/buttermilk-biscuits/detail.aspx" http://allrecipes.com/video/591/buttermilk-biscuits/detail.aspx Watch the video on Buttermilk Biscuits: The Chef calls the tool for cutting fat into flour a pastry cutter. What do we call it? ____________________________ Instead on kneading the dough, the Chef __________________________________to bring the dough together. ..2 What does the Chef brush on top of the unbaked biscuits? ____________________________________________ Why does the Chef place a thumbprint in the centre of each unbaked biscuit? _______________________________  HYPERLINK "http://www.chow.com/food-news/55408/whats-the-difference-between-parchment-paper-and-waxed-paper/" http://www.chow.com/food-news/55408/whats-the-difference-between-parchment-paper-and-waxed-paper/ What is parchment paper coated with?_________________________________________ What is wax paper coated with?______________________________________________ Why cant wax paper be used in the oven?______________________________________ Parchment paper can be used in ovens that are ________F. What is this temperature in Celsius? __________C Why do we use parchment paper for baking cookies?______________________________________________________  HYPERLINK "http://www.chow.com/food-news/54823/whats-the-difference-between-a-conventional-and-a-convection-oven/" http://www.chow.com/food-news/54823/whats-the-difference-between-a-conventional-and-a-convection-oven/ What is the main difference between conventional ovens and convection ovens in terms of how it works? ____________________________________________________________________________________ What is inside a convection oven that circulates the heat? ___________________________________ Why does a convection oven work better? (what does it eliminate)______________________________________________________________________________________ What type of oven do we have at the school? ____________________________________________ Name the 2 fuels used to heat ovens: __________________________or________________________ What type of fuel do we use at school? ______________________________________ What type of oven do you have at home? _____________________________________________________ What type of fuel do professional chefs prefer? _____________________________________ Which cooks faster.conventional ovens or convection ovens? ______________________________________  HYPERLINK "http://www.quakeroats.com/cooking-and-recipes/content/baking-101/welcome-to-baking-101/baking-equipment.aspx" http://www.quakeroats.com/cooking-and-recipes/content/baking-101/welcome-to-baking-101/baking-equipment.aspx Scroll down and click on baking pans, dishes and sheets What is the best choice in baking pans? ___________________________________________- An insulated pan takes ______________baking time. Does is brown as well? _______________What is inbetween the two layers of aluminum? _____________________________ Page three: Baking Assignment When using a ovenproof glass baking pan, REDUCE the heat _____F. or 10 C. Therefore, when baking a Banana Loaf at 190 C, in a glass loaf pan.adjust the temperature and bake at the new temperature of __________C. When using a dark non-stick baking pan, reduce the temperature by 10 C or _________F. This is the same rule for when you are using __________________________________________. A baking dish is usually made of __________________________. What does a ramekin look-like or resemble? __________________________________________________ Baking stones usually come in 2 shapes: _______________________-or ______________________________ Go to this website:  HYPERLINK "http://www.cookinglight.com/food/basic-baking-skills" http://www.cookinglight.com/food/basic-baking-skills 1. Click on unsalted butter versus salted Butter( click on read more How many milligrams of salt are in 1 tablespoon (15 mL) butter? _______________ Which will last longer: salted butter or unsalted butter? ______________________ 2. Click on how to soften hard brown sugar --( click on read more What do you place into the hard brown sugar to soften it? _______________________ How long does it take? _____________________    HYPERLINK "http://homecooking.about.com/od/foodhistory/a/leaveninghistry.htm" http://homecooking.about.com/od/foodhistory/a/leaveninghistry.htm Name the 3 common kitchen leaveners: ______________________________-,__________________and _____________ When dissolved, they produce _____________________________________________GAS. What happens to the batter or dough when it is heated? ___________________________ Who discovered yeast about 5000 years ago? ____________________________________ What year did baking powder become popular in? ___________________________________ Self-rising flour is Flour plus ____________________________. Do we commonly use it here? _______ Click on What is Baking Soda? What is the chemical name for baking soda?___________________________________ Is it an alkali or and acid?_________________________________________ Are baking soda and baking powder interchangeable in a recipe? ______________ Page 4 Baking soda needs an _________________ingredient or liquid to create carbon dioxide gas. Click on What is Baking Powder? Baking powder is a blend of _______________________and _______________________or _______________________ Which is the most common type of baking powder?________________________________Which one do we have in the lab? ______________________________________ Does baking powder last forever?______________How do you test if it is fresh and will still have the power to leaven your baking? ____________________________________________________________________________________________  HYPERLINK "http://theculinarycook.com/baking-lessons-quick-breads/" http://theculinarycook.com/baking-lessons-quick-breads/ Why are quickbreads called quick breads? ________________________________________ Is there yeast in a quickbread? _________________ Write 4 examples of quickbreads: _____________________________________________________________________ Write the 3 leavening ingredients they list for using in a quickbread: ____________________________________________________________________________ Which one of these do we NOT use in Canadian baking? ________________________ List the 3 MIXING methods used when making Quickbreads: ______________________________or ___________________________________or __________________________ Define the term oven spring-______________________________________________________________________ What is their recommended method of testing for doneness ___________________________________________ Troubleshooting complete the chart ProblemWhat may have occurred..Quickbread tastes like soap Huge holes or tunnels Flat and doughy did not rise Crust is too thick and crunchy (@CPQ ) * x y   6 X z { 6 8 9 { | _ v "׿קׯףׯ{wskshNh)-5h)-h]h]hN5hNhh0J hhjhUhVZhh;UhH5h;U h;Uh;U hH5h)-hH5hh,7hH5h,7hHh h;U5>* hl5>*hHhH5>*hhH5)Q* y { }  w GaC+gd)- & FgdNgdNgdHgd;U$a$gdVZ & FgdH"4AE)*  z|}-Lz5fyzEFR翯竧x h} h} h} jh} Uhj/h90J h9h9jh9Uh9hKhnhhN0J hNhNjhNUhwIh)-0J h)-h)-jh)-Uh]hN5hNhNh)-5h)-h)-h)-5.+S9  .{5{6,/E/ifggdNgd)--./iefsthjx*el    4 5 A u w x ߹߹ߴ߰ߴߴߴߤ{h8h]0J5h}h]5jh]5U h]5h}h}5hh]h-8]5h-8] h} 5h]h} 5h} h} 5>*hKh^h!h} h} 5h} h-8]h} 5h)jh} Uhj/h} 0J-gtkY  H!!!5"d"e"f"$d$& #$/-Ifa$gd"?gdN`gd^ !!d"e"f"g"i"j"l"m"o"p"r"s"t"u"v"w"x"y"z"{"|"}"""""###J#i#j#n#v$$"%'%"&)&&&ծ~v~h^h^>*ho0hp95hGh h"?hj/hp90J hp9hp9hp9jhp9U"h"?CJOJPJQJaJnHtH(h"?h"?CJOJPJQJaJnHtH(h"?h"?CJOJPJQJaJnHtH hhh9h jh.f"g"h"i"oo$d$& #$/-Ifa$gd"?vkd$$If      t 6 -0    +6-34ayti"j"k"l"v\\$d$& #$/-Ifa$gd"?kd$$If    0Q  t 6 -0    +6-34aytl"m"n"o"v_E$d$& #$/-Ifa$gd"?d$& #$/-Ifgd"?kdt$$If    0Q  t 6 -0    +6-34ayto"p"q"r"v\Ed$& #$/-Ifgd"?$d$& #$/-Ifa$gd"?kd1$$If    0Q  t 6 -0    +6-34aytr"s"t"u"v"v_EE$d$& #$/-Ifa$gd"?d$& #$/-Ifgd"?kd$$If    0Q  t 6 -0    +6-34aytv"w"x"z"{"s\BB$d$& #$/-Ifa$gd"?d$& #$/-Ifgd"?kd$$If    ;0Q BB t 6 -0    +6-34Bayt{"|"#z##$l$$"%@%%%"&sjjjjjjjjjjj }gd;kdn$$If    20Q BB t 6 -0    +6-34Bayt "&)&&& ''()S)))4**+j++6,[,c,}, }$Ifgd }gd;&'(((((((()*++,,,,,,,,,,,,,,h}hBh(Ih0J hhhjhUho0hp9},~,,,,xkkk }$Ifgdkd1$$Ifl0 +)  t0644 lapyt,,,,,xkkk }$Ifgdkd$$Ifl0 +)  t0644 lapyt,,,,,xkkk }$Ifgdkde$$Ifl0 +)  t0644 lapyt,,,,xkk }$Ifgdkd$$Ifl0 +)  t0644 lapyt,,,xo }gd;kd$$Ifl0 +)  t0644 lapyt21h:pp9/ =!"#$% $$If!vh#vF:V  t 6 -0    +6-,5/ 34yt$$If!vh#v#v:V  t 6 -0    +6-,5/ 34yt$$If!vh#v#v:V  t 6 -0    +6-,5/ 34yt$$If!vh#v#v:V  t 6 -0    +6-,5/ 34yt$$If!vh#v#v:V  t 6 -0    +6-,5/ 34yt$$If!vh#v#v:V ; t 6 -0    +6-,5/ 34Byt$$If!vh#v#v:V 2 t 6 -0    +6-,5/ 34Byt$$If!vh#v) #v:V l t065) 5pyt$$If!vh#v) #v:V l t065) 5pyt$$If!vh#v) #v:V l t065) 5pyt$$If!vh#v) #v:V l t065) 5pyt$$If!vh#v) #v:V l t065) 5pyt s666666666vvvvvvvvv666666>6666666666666666666666666666666666666666666666666hH6666666666666666666666666666666666666666666666666666666666666666662 0@P`p2( 0@P`p 0@P`p 0@P`p 0@P`p 0@P`p 0@P`p8XV~ 0@ 0@ 0@ 0@ 0@ 0@ 0@ 0@ 0@ 0@ 0@ 0@ 0@ 0@ OJPJQJ_HmH nH sH tH J`J Normal dCJ_HaJmH sH tH DA D Default Paragraph FontRi@R 0 Table Normal4 l4a (k ( 0No List 6U`6 H0 Hyperlink >*B*phD@D H List Paragraph ^m$tt X Table Grid7:V0 dFV !F -0FollowedHyperlink >*B*ph0W 10 "?`Strong 56\]RBR ]0 Balloon Text dCJOJQJ^JaJN/QN ]0Balloon Text CharCJOJQJ^JaJPK![Content_Types].xmlN0EH-J@%ǎǢ|ș$زULTB l,3;rØJB+$G]7O٭VvnB`2ǃ,!"E3p#9GQd; H xuv 0F[,F᚜K sO'3w #vfSVbsؠyX p5veuw 1z@ l,i!b I jZ2|9L$Z15xl.(zm${d:\@'23œln$^-@^i?D&|#td!6lġB"&63yy@t!HjpU*yeXry3~{s:FXI O5Y[Y!}S˪.7bd|n]671. tn/w/+[t6}PsںsL. 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