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Chp19 - Home Baking
Home Economics - 1st Year - @Home
Term | Definition |
---|---|
Advantages of home baking | Better flavour and aroma, cheaper, no artificial preservatives, can be modified, control over ingredients, less packaging |
Basic ingredients used in home baking | Flour, fat, sugar, eggs, liquid |
Guidelines for homebaking | Collect and weigj ingredients, collect equipment, prepare tins, arrange oven shelves, set oven, follow recipe, do not make too wet, avoid overhandling ingredients, time cooking, do not open the oven door unnecessarily, cool on wire tray |
Testing if home baking is cooked | Golden brown top and bottom, hollow sound (bread), springy surface (sponges), skewer dry after being cooked (cakes) |
Raising agents | Air, bread soda, baking powder and yeast make bread and cakes rise |
Gluten | Elastic when wet, allows bread and cakes to rise and crust to set |
Methods of making bread and cakes | Rubbing-in, creaming, all-in-one, whisking, melting |
Types of pastry | Shortcrust, rich shortcrust, cheese, flaky, puff, rough puff, choux, filo |
Guidelines for making pastry | Weigh ingredients, keep ingredients and utensils cold, introduce air, handles as little as possible, do not make too wet, allow to relax in the fridge, roll gently on a lightly floured board, make sure the oven is at the right temperature |
Baking blind | Seals pastry, ensures pastry is fully cooked |