tle g8

• From then on, men stopped hunting and started planting food.
• Man ate the grain seeds raw, then he learned to grind the seeds between stones to make flour.
• Swiss lake dwellers discovered how to make dough by mixing flour and water around 8,000 years ago.
• The leavened bread was discovered in some unknown manner around 3000 BC.
• In the 17th century, a scientist identified yeast cells in bread dough through a microscope.
• When wild yeast cells settle on the dough, the wild yeast spores and the sugar combine, break up, or ferment.
• Chapati is the most common bread in Asian countries.
• Baking is a cooking method using dry heat that can be applied to cooking different kinds of food products, such as fruits or meat dishes.
• Bread, a type of food prepared by baking dough of flour and water, is different from pastry for having a higher fat content which contributes to a flaky, airy, or crumbly texture.
• Dough is a flour mixture that can be rolled or kneaded.
• A Dutch oven is a large, heavy cooking pot with a lid.
• Batter is a flour mixture that can be stirred or poured.
• Discard means to get rid of being no further use.
• An igniter is a lighter.
• Use hot water, soap, or detergent when cleaning baking pans to remove pan grease or left-over food.
• Wooden utensils like rolling pins, cutting boards, and wooden-handled knives must not be soaked into the waters unless the water is warm and soapy.
• Remember to store baking pans in a dry place with bottoms up.
• Be sure to rinse them with clear hot water and dry them thoroughly to avoid these wooden tools to expand and contract when they dry.
• Rinse them with clear hot water and dry them thoroughly.
• Wash the beaters and bowls after use.
• Wipe the parts with a dry cloth thoroughly.
• Expansion and subsequent contraction of wood will result in deterioration of the tools.
• Mixing in baking terms means to bring together into a uniform mass.
• Pre-heat means to heat an oven beforehand.
• Sift separates course particles in the ingredient by passing through a sieve or sifter.
• Bake in baking terms means to cook in an oven that is heated to the desired temperature.
• Batter is a mixture of flour, liquid, and other ingredients.
• Beat means to make a mixture smooth with a hand/electric mixer.
• Blend means to combine ingredients thoroughly.
• Brush means to cover lightly with fat cream, slightly beaten egg white, or other ingredients using a pastry brush.
• Caramelize means to melt sugar over medium heat, constantly stirring until it forms a golden-brown syrup.
• Lard provides pleasing flavor in pastries and pies because it makes them flaky and tender.
• Butter is made from the fatty protein of milk.
• Baking Soda, also known as sodium bicarbonate, liberates carbon dioxide and is produced by mixing baking soda & acid salt.
• Margarine is made from vegetable and animal fats.
• Leavening agent is gas added or produced during the mixing or heating of a batter or causes the dough to rise by creating bubbles that expand the gluten strands in the dough.
• Vegetable oil, such as Peanut, corn, and soybean oil, are common sources of vegetable shortening other than palm and coconut.
• Vegetable shortening, also known as hydrogenated vegetable oil, does not contain moisture and comes from purified deodorized oil like coconut, corn, grain, and cottonseed.
• Fine sugar is considered the finest, smoothest and whitest sugar used for frosting, candies, or dusting baked products.
• Cream of Tartar is used in combination with baking soda as the rising agent in quick bread recipes.