ENGLISH 3RD QA

• World Englishes and Varieties of English:

  • English language differences across the world due to diverse social needs
  • Multiple varieties of English exist
  • Origin of the term "world Englishes" by Braj Kachru in 1984
  • Inner circle: English as a primary language
  • Outer circle: English with colonial history
  • Expanding circle: English spoken without colonial history or official language status
• Global spread of English has been rapid

  • Varied spellings and vocabulary between British and American English
• Short Story Elements:

  • Character, setting, plot, conflict, theme
  • Example: "New Yorker in Tondo" by Marcelino Agana Jr.
  • Example: "The House on Zapote Street" by Nick Joaquin
• Extemporaneous and Impromptu Speeches:

  • Glossophobia: fear of public speaking
  • Types: informative, persuasive, entertaining
  • Elements: speaker, message, audience, channel, place, noise, feedback
  • Ways of delivery: reading from a manuscript, speaking from memory, impromptu speaking, extemporaneous speaking
  • Key steps in delivering: outline, introduction, body, conclusion
• Argumentative Essay:

  • Purpose: presents a point of view, motivates action, raises awareness
  • Parts: introduction, body, conclusion
  • Body includes counterclaim and rebuttal
• Formulating Claims of Fact, Policy, and Value:

  • Claim is the main topic of an argument
  • Types: claims of fact, policy, value
  • Good claim characteristics: argumentative, specific, interesting, logical
• Flour is a major ingredient in baking and comes in many types, including:

  • White wheat flour: milled/pulverized wheat grain
  • Bread flour (12 - 14%): strong flour with high gluten content, cream color, and slightly coarse
  • Cake flour (7 - 9%): weak flour with low gluten content, pure white, and smooth/fine
  • Pastry flour: gluten content between bread and cake flour, color like bread flour and texture like cake flour
  • All-Purpose flour (10 - 11%): most common, slightly less gluten than bread flour, known as "Family flour"
• Sugar adds sweetness and tenderness to baked goods, with types including:

  • Refined sugar: sugar cane, categorized by grain size
  • Granulated sugar: common table sugar
  • Caster sugar: ultrafine, smaller crystals that dissolve easily
  • Confectioners sugar: powdered sugar with low starch content, used in icing, frosting, or dusted on baked goods
  • Brown sugar: white sugar with molasses
  • Honey: natural sweetener mostly made of glucose and fructose
  • Corn syrup: mostly glucose from corn
  • Glucose: colorless and flavorless, derived from plants like potatoes, wheat, and vegetables
• Liquids like water and milk are essential in baking as ingredients won't bind without them
• Eggs are crucial in baking as they contribute to the structure, acting as a backbone, binding agent, coagulating proteins, shortening, and emulsifier
• Shortening, any fat mixed with flour, makes baked goods more tender. Types include:

  • Butter: fat from milk with 80-85% fat, 10-15% water, and 8% solid
  • Margarine: animal fat or vegetable oil with 80% fat, 10% water, and 5% salt
  • Oil: liquid fat used in quick breads
  • Lard: fat from the fatty tissue of pork, used in pie crusts and biscuits for a flaky texture
• Leavening agents cause dough to rise, increasing volume and making it lighter. Types include:

  • Chemical leaveners: release gas, usually carbon dioxide, like baking soda, baking powder, and cream of tartar
  • Physical leaveners: like air, foaming (egg), and creaming (egg with sugar)
  • Biological leaveners: alive, like fresh yeast, active dry yeast, and instant dry yeast
• Minor ingredients in baking are used to enhance sensory quality in small quantities, including flavorings like vanilla, salt, spices (cloves, cinnamon, nutmeg), wine, coffee, chocolate, and cocoa
• Producing high-quality baked products requires the right tools and equipment, including:

  • Measuring tools: spoons, cups, jars, kitchen scale, and thermometer
  • Bakewares: tube center pan, muffin pan, jelly roll pan, bundt pan, cookie sheet, pie plate
  • Mixing tools: bowl, pastry blender, rotary egg beater, wire whisk, electric mixer, wooden spoon
  • Cutting tools: biscuit and cookie cutter, pastry wheel, paring knife, grater, kitchen shears
  • Miscellaneous tools: oven, food processor, pastry bag, pastry tip, rolling pin, metal spatula, mortar and pestle, strainer/sifter, food tongs, parchment/baking paper
• In baking, quick breads are tender bread leavened by chemical leavening agents. They can be of different kinds like batters, dough, pour batter, drop batters, soft dough, and mixing methods like creaming method, muffin method, and biscuit method
• Cookies are small, sweet baked goods with various types of dough and cookies, including dropped, pressed, molded, rolled, bar, icebox, sheet, sandwich, and meringue cookies. Mixing methods include one-stage mixing and creaming method. Characteristics of cookies vary based on ingredients and baking techniques
• Tips for making crisp cookies:

  • Cream butter only slightly
  • Use a higher ratio of brown sugar, honey, or molasses for a chewy texture
  • Egg yolks help retain moisture
  • Crisp cookies require a small quantity of liquid
  • Using white sugar results in a crispier cookie
  • Butter helps the cookie dough dry quickly
  • Smaller cookies tend to be crispier
  • High white sugar content contributes to crispiness
  • Butter helps melt the dough
  • Greasing the pan with fat can affect the cookie's texture
  • Leavening agents like baking soda can impact the cookie's rise
• The creaming method incorporates air into the dough, affecting the cookie's texture

  • Lower temperatures result in more spread, while higher temperatures lead to less spread
• Flour:

  • Major ingredient in baking
  • Many types available, including white wheat flour, bread flour, cake flour, pastry flour, and all-purpose flour
• Sugar:

  • Adds sweetness and tenderness to baked goods
  • Types include refined sugar, granulated sugar, caster sugar, confectioners sugar, brown sugar, honey, corn syrup, and glucose
• Liquids:

  • Essential for binding ingredients in baking
  • Commonly water and milk are used
• Egg:

  • Very important in baking
  • Acts as a backbone and contributes to the structure of baked goods
  • Functions as a binding agent, coagulating proteins, shortening, and emulsifier
• Shortening:

  • Any fat when mixed with flour makes baked goods more tender
  • Types include butter, margarine, oil, and lard
• Leavening agents:

  • Cause dough to rise, increasing volume and making baked goods lighter
  • Types include chemical leaveners like baking soda, baking powder, and cream of tartar, as well as physical and biological leaveners
• Baking Tools and Equipment:

  • Measuring tools, bakewares, mixing tools, cutting tools, and miscellaneous tools are essential for producing high-quality baked products
• Quick Breads:

  • Tender bread leavened by chemical leavening agents
  • Types include batters, doughs, pour batters, drop batters, and soft doughs
  • Mixing methods include creaming, muffin method, and biscuit method
• Cookies:

  • Small, sweet baked goods
  • Types of dough include soft dough and stiff dough
  • Types of cookies include dropped, pressed, molded, rolled, bar, icebox, sheet, sandwich, and meringue cookies
• Tips for making crisp cookies:

  • Cream butter only slightly
  • Use a higher ratio of brown sugar, honey, or molasses for a chewy texture
  • Egg yolks help retain moisture
  • Small quantity of liquid
  • Using white sugar results in crispier cookies
  • Butter helps the cookie dough dry quickly
  • Smaller cookies are crispier
  • High white sugar content leads to spread
  • Butter helps melt the dough
  • Grease the pan with fat
  • Leavening agents like baking soda
  • The creaming method incorporates air in the dough
  • Low temperature dough spreads more, high temperature has less spread
• Types of cakes:

  • Shortened cakes: contain fat in solid form, with textures like velvety, tender, moist, and use whole eggs
  • Unshortened cakes: no fat/foam cakes, leavened with air beaten into eggs, with a light and fluffy texture
  • Shortened types include butter cake, pound cake, and oil cake
  • Unshortened types include sponge cake, angel food cake, chiffon cake, and flourless cake
• Methods in preparing shortened cakes:

  • Conventional method (creaming): cream fat and sugar until light and fluffy, beat eggs, add dry ingredients with liquid
  • Quick mix method (1 bowl/1 stage method): measure dry ingredients, beat fat and part of liquid with dry, add remaining liquid and eggs
• Methods in preparing unshortened cakes:

  • Angel food cake method: beat egg whites with sugar until stiff, fold in flour
  • Sponge cake method: beat dry ingredients into yolks, fold beaten egg whites into the yolk mixture