Texting for Success Focus Leavening Agents and How They Work.

Slides:

Advertisements

Similar presentations

Quick Breads By Kelsey Consiglio P. 2.

Advertisements

Basic Chocolate Cake Kamryn Banks 10/31/2014 math 4 th period.

Leavening Agents Chapter 21.

CAKES COOKIES PIES YEAST BREADS QUICK BREADS

Write these…… List and describe the basic baking ingredients and write the functions of each? 4/15/2017.

Warm Up Why do bread, cakes and baked goods rise?.

LEAVENING AGENTS. DEFINED Aerates mixture  increases volume and lightens it Leavening action may be produced by physical, chemical, or biological means.

Quick Breads Chapter 28.

The Science of Baking….

VANILLA CUPCAKES TYISHA W. & NURI A.. INGREDIENTS o 3 eggs o ½ cup vegetable oil o ¾ cup buttermilk o 1 teaspoon vanilla abstract o ¾ cup sour cream o.

Wood Stove Cooking. Featuring: “Esther Weld” &Erin.

Chemical leavening agents and Quick breads. History of Quick Breads Quick breads originated in the mid nineteenth century. The “quick” refers to no waiting.

YEAST BREADS. LEAVENING AGENTS Makes a baked product rise. 1. Air - Air is created by sifting, creaming together sugar & fat, whipping. 2. Steam 3. Baking.

Mardi Gras Cupcake Recipe By: Akyla Aiken Kadedjatu Barry.

Principles of Baking. Different Ingredients have specific purposes Flour- provides protein and starch – This forms the structure of baked goods Liquids-

 Physical changes – end products can be changed back to what you started with › Ex: water changes to ice (can change back)  Chemical changes – end up.

Chemical leavening agents and Quick breads. History of Quick Breads Quick breads originated in the mid nineteenth century. The “quick” refers to no waiting.

Muffins are favorites Types Where can you buy the best? What do they cost.

Evaluating Standardized Recipes. Step 1 Examine each recipe’s ingredient list for the following: Flour 1 cup Sugar1 Tablespoon (1Tbsp) Baking Powder1.

Breads Free Powerpoint Templates.

Apple pie Photo from: Kotikokki.net. Ingredients 200 g butter 1,5 dl sugar 3 dl flour 1 egg 0,75 dl milk 1 tsp baking powder 1 tsp vanilla sugar 3-4 apples.

Cake Ingredients. II. Cake Ingredients A. Flour 1. Function structure 2. Types Cake and All Purpose Cake flour is lighter and contains less gluten - substitutions.

Duncan Hines Classic Devil’s Food Cake By Shannon Allen and Michelle King.

Good Afternoon and Happy New Year! ! Cakes! Today we are: Learning vocabulary Learning about different kinds Next Class: Baking Cake Next Class: Baking.

Mary Condes BANANA BREAD RECIPE.  3/4 c sugar  1/2 c margarine (1 stick)  2 eggs  1 1/2 c smashed bananas (4-6)  1 tsp vanilla  1 c shredded bran.

RECIPE. NAME: Three chocolates cake. INGREDIENTS 3 cups 1 1/2 tsp 3/4 tsp 1 1/2 tsp 2 2/3 cups 1 cup + 2 Tb 1 cup + 2 Tb 1 cup + 2 Tb 5 large or 4 Jumbo.

Substitutions Substitutions. Reasons for Substituting Ingredients in Recipes Unavailable ingredients Unavailable ingredients Cost of ingredients Cost.

CHAPTER 20 CHEMICAL REACTIONS Conservation of Mass Antoine Laurent __________ ( ), established an important principal based on his experiments.

By 15 Amy. Ingredients Two eggs Castor sugar 40g Milk 100cc cake flour 160g Corn flour 40g baking powder 6g Melt butter 60g Salt 1g vanilla extract.

Chocolate fudge cake Ingredients 100g butter 250g caster sugar 50ml sunflower oil 25g cocoa powder 2 teaspoons vanilla extract 4 medium eggs 80ml milk.

Bakeshop. Ingredient Basics  Common ingredients in all baking:  Flour-protein (gluten) and starch in flour gives most of the structure  Liquid- Usually.

Chapter 42- Food & Nutrition Class

Better Batter Plan experimental investigations. Construct reasonable explanations. Communicate valid conclusions. Observe properties of matter.

SCONES. INGREDIENTS You need: flour, icing sugar, salt, milk, jam, yeast, butter.

Chocolate Chip Cookie Recipe By: Allison Lange quart of butter -> Cups.

+ Chocolate Chip Cookies Diamond Britton. + Recipe (2 dozen) 1 teaspoon baking soda 1 teaspoon vanilla extract 1 large egg 1 cup flour 1 teaspoon salt.

Free Powerpoint Templates Page 1 Free Powerpoint Templates Quick Breads.

BASICS. Learning Targets Main ingredients used in baking Basic types of flour's used in baking Proper measurements for baking.

How to Make Chocolate Chip Cookies

Chapter 6 Quick Breads On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey

Quick Bread Review. I am a leavener that acts one time.

Baking Ingredients Functions. Wheat Varieties 4 Hard wheats contain greater quantities of the proteins glutenin and gliadin, and are used to produce strong.

baking used to be completed by weighing ingredients, not by measuring cupcakes changed this because they started using cups for measurement! Here is a.

Cause and Effect The Chemistry of Leavening

BAKING BASICS: INGREDIENTS Teresa Chen Computer Studies A Period 7.

Baking Basics Chapters 44, 46 and 47.

Individual Chocolate Layer Cakes

Food and Fitness Mrs. Swope

OTTW Project Afraa Haque

What are the basic ingredients in baking?

The fast way to bake bread

How To Make Applesauce Cake

MRS. SWOPE FOOD AND FITNESS COLUMBIAN HIGH SCHOOL

Quick Breads Ingredients and Their Functions

Change is Delicious!.

Role of Ingredients -Quick Breads

CAKES COOKIES PIES YEAST BREADS QUICK BREADS

Emergency Substitutions

BY:NIA Red velvet cupcakes.

QUICK BREADS Unique baked goods that are made quickly-they rise quickly. EXAMPLES: waffles, pancakes, biscuits, loaf breads, etc.

CAKES COOKIES PIES YEAST BREADS QUICK BREADS

Discovering Foods Chapter 42 Page – 340

The Art of Baking.

The ingredient which makes baked products rise.

VI. Leavening Agents What are leavening agents and how do they work?

Presentation transcript:

Texting for Success Focus Leavening Agents and How They Work

Question #1- You will have 2 minutes to complete this question. What is the purpose of leavening agents in quick breads?

Question #2 What are two common chemical leavening agents that are used in quick breads?

Question #3. What two chemicals is sodium bicarbonate made from and why do these chemicals make a basic final product?

Question #4 What is baking powder made from?

Question #5 Why isn't it necessary to add an acid when using baking powder to leaven quick breads?

Question #6 When does most of the chemical reaction take place if one is using double-acting baking powder to leaven quick breads?

Question #7 If you were making a bread or cake recipe using buttermilk, what kind of leavening would you use? Why?

Question #8 What is the leavening agent in the following recipe? Navajo Fry Bread 3 c. flour 1/2 c. powdered milk 1 c. water 3/4 tsp. baking powder 1 tsp. salt

Question #9 What is the leavening agent (s) in the following recipe? Danish Ableskivers 2 eggs, separated 1 c. sour milk 1 c. flour 1/2 tsp. soda 1/2 tsp. salt

Question #10 What is wrong with the following recipe ? Cupcakes 7/8 c. flour 1/2 c. sugar 1 egg 1/4 c. butter 1/4 c. milk 1 tsp. vanilla 1/2 tsp. cream of tartar

Question #11 Your lab has made peanut butter cookies that when baked taste kind of funny like soap and have a bitter off taste. What leavening ingredient did you not measure correctly?

Question #12 How can you test if bicarbonate of soda still is okay to use in a recipe?