Baking

• Oven temperature refers to how hot your oven needs to be set at when baking something.
• To check if your cake or bread has finished baking, insert a toothpick into the center of the loaf. If it comes out clean, then it's done!
• Leavening agents such as baking soda and powder produce air bubbles that make baked goods rise and become light and airy.
• To measure solid ingredients like flour, use dry measuring cups and level it off using the back of a knife or any flat surface.
• Consider adding garnishes or sauces for a visually appealing presentation.
• Plate petits fours by arranging them on a serving platter with a variety of shapes and colors.
• There are several ways to open an egg in the shell: Use the edge of a knife to crack the shell, tap the egg on the edge of a flat surface, or use an egg cracker for a clean break.
• There are various mixing methods for cakes: Creaming Method, Whipping Method, Muffin Method, Folding, and One-Bowl Method.
• Creaming Method involves combining butter and sugar until it's light and fluffy, adding air to the batter, resulting in a soft and tender cake.
• Whipping Method involves whipping eggs or egg whites separately and then folding them into the batter, creating light and airy cakes.
• Muffin Method is a quick and easy method where you mix the dry ingredients separately, mix the wet ingredients separately, and then combine the two, commonly used for muffins and quick breads.
• Folding is a gentle technique used to incorporate delicate ingredients like whipped cream or beaten egg whites without deflating them, often used in conjunction with other mixing methods.
• One-Bowl Method involves tossing all the ingredients into one bowl and mixing, it's simple and quick, but you need to be careful not to overmix.
• Creaming involves softening butter and blending it with sugar, a common technique in baking.
• Blending is the process of mixing ingredients until uniform, often used in baking.
• Mixing is the process of combining ingredients together, often used in baking.
• Check the cake's doneness by inserting a toothpick into the center.
• Check egg freshness by placing them in a bowl of water.
• There are various types of flour available in the market, each with unique characteristics: All-Purpose Flour, Cake Flour, Bread Flour, Whole Wheat Flour, and Self-Rising Flour.
• Presenting a cooked muffin to a guest involves arranging it neatly on a plate, possibly adding a garnish, and serving it with attention to visual appeal.
• Shortening is a solid fat made from hydrogenated vegetable oil.
• The best place to store cakes is in a cool, dry place, preferably in an airtight container to prevent drying out or absorbing unwanted odors.
• Cake flour has lower protein content than all-purpose flour, resulting in a finer texture and softer crumb in cakes.
• Mixing methods for sponge cake often involve techniques like the foaming method, where eggs and sugar are beaten to incorporate air, resulting in a light and airy texture.
• Present a portion of the cake to a guest by cutting neat slices, arranging them on a plate, and perhaps adding a decorative touch like a dusting of powdered sugar or a dollop of whipped cream.
• To substitute all-purpose flour for cake flour, replace one cup of cake flour with one cup of all-purpose flour minus two tablespoons.
• Greased paper prevents the cake from sticking to the pan and makes for easier removal.
• To make a meringue, beat egg whites until foamy, then gradually add sugar while continuing to beat until stiff peaks form.
• Emergency substitution knowledge is crucial because you might run out of a specific ingredient.
• To keep the moisture of a cake prep-baked two days prior to serving, wrap it tightly in plastic wrap or store it in an airtight container.
• Folding egg whites into another ingredient ensures a gentle incorporation, maintaining the airiness and volume in the mixture without deflating the whipped egg whites.
• To carry heavy loads, distribute the weight evenly, engage your core, and use proper lifting techniques, like bending at the knees instead of the back.
• Fresh eggs sink, while older eggs stand on one end, and bad eggs float.
• How do you measure 2 and ¾ cups of flour?

  To measure 2 and ¾ cups of flour, you would fill a measuring cup to the 2-cup mark and then add ¾ of another cup, which is equivalent to 12 tablespoons or ¾ cup plus 2 tablespoons.
• If you need 6 pieces eggs, how should you open them?

  To open eggs, you can tap them gently on a flat surface to create a crack and then carefully pull apart the shell halves, being cautious not to get any shell into the egg.
• How do you know that you have creamed the butter well?

  when it becomes pale in color, light, and fluffy, and when it has increased in volume.
• What is the role of each ingredient - flour, fat, yeast, sugar?

  • Flour provides structure.
  • Fat (such as butter or oil) tenderizes and adds moisture.
  • Yeast helps with leavening, causing the dough to rise.
  • Sugar adds sweetness and also helps with browning and caramelization.
• What is the difference between extract and flavour emulsion? Cake flour and all purpose flour?

  • Extract is concentrated flavoring made by extracting the essence of a particular ingredient, while flavor emulsion is a water-based flavoring.
  • Cake flour has a lower protein content than all-purpose flour, resulting in a softer and more tender baked good.
• How do you know that you have beaten the egg whites to thick peaks?

  Beaten egg whites are at stiff peaks when you lift the beaters, and the peaks formed by the egg whites remain upright without collapsing.
• What mixing methods were demonstrated in baking products?

  beating

  creaming

  cut & fold

  cutting in

  folding

  kneading

  laminating

  punching

  rolling

  stirring