Final Exam Notes

Final Exam Notes - Final Exam Notes QUICK BREADS: -The...

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Final Exam Notes QUICK BREADS: -The ratio of flour to liquid determines whether the mixture is a pour or drop batter or dough POOR BATTER: Thin -Pancakes -Crepes -Waffles -Popovers DROP BATTERS: -Thicker b/c they have more flour -Muffins -Quick tea breads (pumpkin bread) -Coffee Cakes -Dumplings DOUGHS: -Contain still more flour and are usually lightly kneaded -Quick breads are made from dough’s -Biscuits -Scones -Unleavened Breads: Tortillas, chapattis, crisp flat breads, and matzo QUICK BREADS: (1) POPOVERS: Flour (c): 1 Liquid (c):1 Fat (tbsp): 0-1 Sugar: (Tbsp): 0 Egg: 2 BP: None Salt: Sparingly- Flavor (2) CREAM PUFFS: Flour (c):1 Liquid (c):1 Fat (tbsp): 8 Sugar: (Tbsp): 0 Egg: 4 BP: None Salt: Sparingly- Flavor
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(3) PANCAKES: Flour (c):1 Liquid (c): 0.8 Fat (tbsp): 1.7 Sugar: (Tbsp): 0.5 Egg: 0.8 BP: Some Salt: Sparingly- Flavor (4) MUFFINS: Flour (c):1 Liquid (c):0.5 Fat (tbsp): 2 Sugar: (Tbsp): 2 Egg: 0.5 BP: Some Salt: Sparingly- Flavor (5) BISCUITS: Flour (c):1 Liquid (c):0.4 Fat (tbsp): 2.7 Sugar: (Tbsp): 0 Egg: 0 BP: Some Salt: Sparingly- Flavor -More liquid in cream puffs then in biscuits and muffins QUICK BREADS: -Mixing Method -Ingredients- Ratios, Structure, Tenderness POPOVERS: -Muffin Mixing Method: -Mix (Sift) dry ingredients -Add liquid (Egg + Liquid + Fat) -Stir only until moistened -High proportion of liquid -Not as much Gluten formed -STRUCTURE: Egg proteins, starch can gelatinize and contribute as well -TENDERNESS: The only fat is from the egg yolks, not a lot of fat -LEAVENING: Major agent is STEAM -LEAVENING INGREDIENTS: Milk
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-High ratio of liquid and no chemical leavening ingredient -Gliadin and Glutenin can’t find each other -High concentration of eggs- Major structural ingredient -Hot Oven (400-450F) First- b/c you want batter to get high temp first so steam starts to form and gives popovers volume -Steam increases volume and eventually egg proteins coagulate and set and forms structure -Lower oven to completely coagulate egg proteins CREAM PUFFS: -No chemical ingredients (No baking soda/powder) -Has their own mixing method -Boil water with butter, then dump flour and salt in- makes a ball of dough then let cool and add eggs and beat in one at a time -Has more eggs than popovers b/c it needs more emulsification- makes dough more smooth -STRUCTURE: From eggs- Have a lot of water, but lots of fat that inhibits gluten devel. -TENDERNESS: From the butter and a little from the yolks -LEAVENING: Steam, don’t rise as high as popovers b/c they have less gluten development because of all the fat -LEAVENING INGREDIENTS: Water -OVEN TEMP: High temp to get steam and then lower to let proteins set PANCAKES: -Similar to waffles -Muffin Mixing Method: -Mix (Sift) dry ingredients -Add liquid (Egg + Liquid + Fat) -Stir only until moistened -STRUCTURE: Flour- Starch and Gluten- Not as many eggs, less liquid -TENDERNESS: Butter and Sugar -LEAVENING: Baking powder, Baking soda -Less liquid, more structure MUFFINS: -Muffin Mixing Method: -Mix (Sift) dry ingredients
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This note was uploaded on 04/23/2009 for the course NFS 337 taught by Professor Handley during the Spring '09 term at Rhode Island.

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Final Exam Notes - Final Exam Notes QUICK BREADS: -The...

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