Home baking

• Fruit smoothie garnish - umbrella.

  veg soup - hebrs

  fish pie - lemon wedge
• Explain why pastry needs to be put into a pre-heated hot oven when baking.

  starch grains burst on heating, absorb the fat, makes the pastry lighter more crisp

  texture and prevents a soggy texture, allow -pastry rise/light texture
• What is the role of gluten in bread making?

  (1x5)

  5

  gives dough an elastic texture, it can stretch when cooking, allows dough to rise,

  helps bread to maintain its shape as it is baked.
• • Rub-in method: rub the fat into the flour - scone
  • Creaming: sugar and fat are creamed together at the beginning - madeira
  • All-in-one: beat all ingredients together in the same bowl (queen cakes)
  • Whisking: eggs and sugar are whisked together (sponge cake)
  • Melting: fat and sugar are melted together in a saucepan (Muffins)
• Whole grain - whole grain.

  white flour - endosperm only.

  self raising- baking powder has been added.

  Strong flour - extra gluten added
• Air - the heat of the oven causes the air to expand and dough rises
• 1. Baking powder $ acid+alkali + liquid = co2.
  2. Bread soda is Alkali + combined with an acid and a liquid to produce CO2.
• yeast produces CO2 in the dough, heat causes it to rise and forms a crust.
• Short crust - apple tart.

  rough puff - sausage rolls

  Flaky pastry - mince pies

  chous pastry - éclaires.

  filo - spring rolls