Baking Review Chapters 42-44 Answers

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7' why is it important to folrow the recipe when makinga baked product?what will happen if you substitutemelted butter for sorid shortening,r,different.";;;;.D.,9. Why do some recipes call for greasedand floured pans?10.11.what adjustments, if any, should bemade to the oven temperature givenyou are using a shiny metal pan?in the recipe ifA glass pan?why should baking pans have the bottomsand sides wiped before being;,,,',* .*,in the oven.12.what equipment or tool shourd beused to cool baked goods?A wire rack.L78DISCOVERING FOOD AND NUTRITIONStudent WorkbookCopyright O Glencoe/McGraw Hill

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NameDateeHAPTER 42Class PeriodText Pages 34O-J47Principles of Baking:,ll: e%Analyzing Recipe lngredientsDirections: In the chart on the next page, the seven categories ofingredients commonlyused in baking are listed on the left. write the purposeof each ingredient in the spaces provided' Then read the ingredient list for rineapple-i.un Bread.write the name or names ofthe ingredient that is an example of the ingredient categoryin the recipe. \- / ALL.PUBPOSEFLOURlitlPineapple-Pecan BreadWcup brown sugarW cup frozen orangeiuice concentrate, thawedV4 cup butter or margarine3 Tbsp. water1 egg18.5-oz. can crushed pineapple,undrained2 cups all-purpose flour1 tsp. baking soda1 tsp.vanilla1/2 cup chopped pecansreIContinued on next page180DISCOVERING FOOD AND NUTRITION Student WorkbookCopy'r'ight @ Glencoe/McGraw Hill

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DateNameClass PeriodText Pages 340-347cHAPTER 42Principles of BakingPreparing to BakeDirections:Assume you are preparing to bake a layer cake. The recipe tells you to preparethe baking pans. Listed below are the steps to follow when preparing a cake pan for baking.Place a 1 in the blank to the left of the first step in preparing a cake pan. Place a 2 in theblank to the left of the second step. Continue until all steps are numbered in order.31. Hold the pan in both hands, gently turning it to spread the flour evenly over thebottom and sides of the pan.7 2. Using waxed paper or a paper towel, spread shorteningin a thin, even layer over thebottom and sides of the pan.63. Turn the pan upside down.2 4. Sprinkle about 1 tablespoon of flour over the pan.5 5. Hold the pan over a large piece of waxed paper.7 6. Tap the pan gently to remove47excess flour. Tap the pan gently to spread the flour.Directions: The cake recipe you are using says that the cake batter can be baked in tworound 8 x Tll inch cake pans or in one rectangular 9 x 13 x 2 inch cake pan. On the oven rackdrawings below, draw the placement of the cake pans for baking using both the round pansand the rectangular pan.see page 346 of text.Round Cake Pans182DISCoVERING FooD AND NUTRITIoN student workbookRectangular Cake PanCopyright@Glencoe/McGraw-Hill

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8.Why is a different method used to prepare biscuits than to prepare muffins?To give biscuits a flalcy texture.9. How long should biscuit dough be kneaded? What happens if it is kneaded too long?About 30 seconds; will be10. what does dry yeast need to produce gas to make.dough rise?Warm water and sugar (warmth, moisture, food).11. What produces the tiny holes in baked bread or rolls?Thev are spaces left by bubbles of gas after bread has been baked.12. What type of pan gives the best results when making quick breads in the microwave?L84DISCOVERING FOOD AND NUTRITION Student WorkbookCopyright@Glencoe/McGraw-Hill

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8. What qualities are found in a properly bakedcake?Smooth, slightly rounded top; finely textured inside without tunnels or air bubbles;tastes moist, tender, and pleasantly flavored.9. What equipment or tools would you need to remove a cake from its pan?Soatula: wire rack.10. What ingredients are used to make pastry for pie? What is the main quality of a goodpastry?Flour. fat. cold water. salt.11.lt has flaky layers.What is a chiffon pie?One with a fillin9 made with gelatin and flavored with fruit: usually contains beatenegg whites.12.How does convection baking differ from conventional baking?Convection baking uses hot. continuously circulating air to bake foods items fasterthan conventional baking.188DISCOVERING FOOD AND NUTRITION Student WorkbookCopyright@Glencoe/McGraw-Hill

Principles of Baking:,ll: e% Analyzing Recipe lngredients Directions: In the chart on the next page, the seven categories of ingredients commonly used in baking are listed on the left. write the purpose of each ingredient in the vided' Then read the ingredient list for rineapple-i.un spaces pro-Bread. write the name or names of