How Baking Works: Exploring the Fundamentals of Baking Science, 3rd Edition. What are the three forms of a "bottom note?". And there's no trans fat. Why? You have created 2 folders. Avoid moist fillings and frostings since they become sticky or soft at room temperature. the help make air cells while mixing, so the product rises more. document.write('Copyright © 2000-' + year + ''); Introducing Cram Folders! Quickly memorize the terms, phrases and much more. Request permission to reuse content from this title. {"cdnAssetsUrl":"","site_dot_caption":"Cram.com","premium_user":false,"premium_set":false,"payreferer":"clone_set","payreferer_set_title":"How Baking Works- Final Exam","payreferer_url":"\/flashcards\/copy\/how-baking-works-final-exam-4630857","isGuest":true,"ga_id":"UA-272909-1","facebook":{"clientId":"363499237066029","version":"v2.9","language":"en_US"}}. What's the difference between monosaccharides, oligosacchraides, and polysaccharides? What are the results of a product with undercooked cornstarch? questions, and exercises that reinforce key concepts, along with What ingredients are used to simulate gluten's qualities in gluten-free baking? HOW BAKING WORKS Exploring the Fundamentals of Baking Science SECOND EDITION Paula Figoni JOHN WILEY & SONS, INC. fffirs.indd iiifirs.indd iii 77/20/07 2:46:39 PM/20/07 2:46:39 PM HOW BAKING WORKS Exploring Cram.com makes it easy to get the grade you want! Total Cards. undercooked- starchy flavor, not thickened. Which fat would produce the lightest, least dense cake? revised and updated third edition includes an all-new chapter on Description. Please sign in to share these flashcards. by a full instructor ancillary package, including PowerPoint Other. more. Subject. And don't package crisp cookies in the same container with soft cookies; moisture from the soft ones will soften the crisp ones. Find out how you can intelligently organize your Flashcards. Substitutes can be used, but measurements may change. What does it mean if an egg white is thin and fluid? What daily ingredient falls under moisteners? AmyE.Felder, ChristinaL.Harvey, CynthiaS.Coston, Chef … Because there's no fat. What percentage of water do syrups contain? What's the difference between thickening and gelling? Why do we need to make products with "replacements" or "substitutes"? What are the ways to experience top notes? For Instructors. How long does baking soda work? Cram has partnered with the National Tutoring Association. What are some eamples of foods that will cause a trigeminal response? Wrap all breakable containers in bubble wrap, and fill boxes with packing peanuts or popped popcorn for added protection. Please read our Privacy Policy. Find out how you can intelligently organize your Flashcards. the basic techniques. Explain why glucose is thicker than corn syrup? This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods caramelization is when sugar is present. sugars, syrups, fats, oils, leavening agents. End-of-chapter discussion and review questions that reinforce key concepts and test learning. var now = new Date(); Which thickener/ gelling agent is considered "vegetarian"? ISBN: 978-0-470-39267-6. Prepare foods immediately before packing and mailing, and allow foods to cool completely before boxing up and shipping. in-depth coverage of the "whys" of baking, taking students beyond Choose a speedy method of shipping. Study Flashcards On How Baking Works- Final Exam at Cram.com. For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience. whole grains, allergy-free baking, and reducing salt, sugar, and What is needed for starches to gelatinize? What daily ingredient falls under tenderizers? All rights reserved. Which fat would make the tenderest cake? 20. ingredient. Explain how making a cake with egg whites would differ from using whole eggs. Answers is the place to go to get the answers you need and to ask the ... Baking. Food & Cooking. Asked by Sonny Bernhard. lard or Apshortening, because it has a higher melting point and the steam takes longer. What daily ingredient falls under structure builders/ tougheners? pedagogy includes chapter objectives, end-of-chapter review It makes it solid. 01/25/2013. by Trudy W. Banta, Elizabeth A. Jones, Karen E. Black, by Tonette S. Rocco, Timothy Gary Hatcher, John W. Creswell (Foreword by), by Philip Lawton, CIPM (Editor), Todd Jankowski, CFA (Editor), To apply for permission please send your request to, Mastering Financial Accounting Essentials: The Critical Nuts and Bolts, Mastering Corporate Finance Essentials: The Critical Quantitative Methods and Tools in Finance, Designing Effective Assessment: Principles and Profiles of Good Practice, The Handbook of Scholarly Writing and Publishing, World Wide Rave: Creating Triggers that Get Millions of People to Spread Your Ideas and Share Your Stories, Investment Performance Measurement: Evaluating and Presenting Results, OCA: Oracle Database 11g Administrator Certified Associate Study Guide: Exams1Z0-051 and 1Z0-052, An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods, Practical exercises and experiments that vividly illustrate how different ingredients function, Photographs and illustrations that show the science of baking at work, End-of-chapter discussion and review questions that reinforce key concepts and test learning. Introducing Cram Folders! Companion Sites; Request Evaluation Copy; For Students. Click here to study/print these flashcards. Explain why any fat replacement would be healthier than using all-purpose shortening? by John Wiley & Sons, Inc. or related companies. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. Out of all the fats discussed, which would make the flakiest pie dough? Photographs and illustrations that show the science of baking at work What increases stability in whipped egg whites? Pack wrapped cookies in rows as tightly as possible to prevent shifting and breakage. Place the baked good in the container to provide added protection during shipping. the bigger the gluten ball, the darker the crust. Moist quick breads, brownies, bars, and sturdy cookies (soft cookies rather than crisp varieties) are ideal choices for shipping, as are many non-fragile confections such as fudge and caramels. Protect a gift bow by covering it with an inverted berry basket. How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition. 528 pages. flour, cornstarch, dry milk solids, and cocoa powder. approach includes chapters on grains, sweeteners, fats, leavening Paula I. Figoni. What is the difference between a "replacement" and a "substitute"? fat in popular baked goods. What is another name for egg coagulation? slides, a Respondus test bank, and an Instructor's Manual with Food Science - Science Olympiad. https://recipes.howstuffworks.com/tools-and-techniques/baking-questions.htm This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Sugar is not present in millard browning. November 2010, ©2011. Considering whole eggs, egg whites, and yolks, how would they rank from highest to lowest in structure building properties? How does the size of a gluten ball affect a roll's color? and vividly illustrate the functions of each major agents, milk products, natural and artificial flavorings, and much Each chapter explains the sensory properties and functions of How Baking Works Chapter 5 - Wheat Flour. to combine fat and water so they don't separate. Example: "I start my day by writing a list of things that need to be accomplished. 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