Baking

Published on January 2017 | Categories: Documents | Downloads: 41 | Comments: 0 | Views: 223
of 1
Download PDF   Embed   Report

Comments

Content

BAKING Baking is a food cooking method using prolonged dry heat acting by convection, and not by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are sometimes referred to as "baked goods," and are sold at a bakery. A person who prepares baked goods as a profession is called a baker. It is also used for the preparation of baked potatoes, baked apples, baked beans, some casseroles and pasta dishes such as lasagna, and various other foods, such as the pretzel. Many commercial ovens are provided with two heating elements: one for baking, using convection and conduction to heat the food, and one for broiling or grilling, heating mainly by radiation. Meat may also be baked, but this is usually reserved for meatloaf, smaller cuts of whole meats, and whole meats that contain stuffing or coating such as breadcrumbs or buttermilk batter; larger cuts prepared without stuffing or coating are more often roasted, a similar process, using higher temperatures and shorter cooking times. Baking can sometimes be combined with grilling to produce a hybrid barbecue variant, by using both methods simultaneously or one before the other, cooking twice. Baking is connected to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. The baking process does not require any fat to be used to cook in an oven. Some makers of snacks such as potato chips or crisps have produced baked versions of their snack items as an alternative to the usual cooking method of deep-frying in an attempt to reduce the calorie or fat content of their snack products.Baking has opened up doors to businesses like cake making factories and privatised cake shops but the baking process is done in a more larger mass in bigger and open furnaces. 1. Flour is a powder which is made by grinding cereal grains, other seeds or roots (like Cassava). 2. Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product. 3. A flatbread is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. 4. Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread consumed in the West is leavened. 5. YEAST, BAKING SODA, BAKING POWDER, EGGS, AMMONIUM BICARBONATE 6. A pastry shell, as of a pie or tart. 7. A soft, thick mixture of dry ingredients, such as flour or meal, and liquid, such as water, that is kneaded, shaped, and baked, especially as bread or pastry. 8. To mix and work into a uniform mass, as by folding, pressing, and stretching with the hands: kneading dough.

Sponsor Documents

Or use your account on DocShare.tips

Hide

Forgot your password?

Or register your new account on DocShare.tips

Hide

Lost your password? Please enter your email address. You will receive a link to create a new password.

Back to log-in

Close