'Leavening agents' diaporamas de présentation

The Muffin Method (a Quick Bread)

The Muffin Method (a Quick Bread). Culinary Basics Class LSHS. Advantages of the Muffin Method. Quick Easy Inexpensive Anyone can make muffins A great variety of choices. Recipes that use the Muffin Method. Pancakes Waffles Crepes Cornbread Muffins

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Cake Notes

Cake Notes. Goodston Productions. Types. Shortened or butter = made with SOLID fats like butter, margarine, or veg shortening. Have a fine texture and are light, tender, and moist. Types.

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Chemical leavening agents

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BAKING

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BAKING

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Food Additives

Food Additives. COMPLIED BY : Mrs. Vandana Mahajani. 1. Antioxidants. An antioxidants a substance added to fats and fat containing substances to retard oxidation and thereby prolong their wholesomeness, palatability and sometimes keeping time.

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Yeast Breads

Yeast Breads. Creative Foods. Leavening Agents. Chemical Leavening Agents Baking Soda Needs an acid to react Baking Powder Corn starch, cream of tartar (acid), and baking soda (base) Reacts on own Natural Leavening Agents Yeast Steam Air. Steam.

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Cake

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Principles of Baking

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Leavening Agents

Leavening Agents. Gases expand greatly when they are heated, unlike gases and liquids. There are many different types of leavening agents. Leavening is the production or incorporation of gases in a baked product to increase volume and to produce shape, and texture.

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Kitchen Math

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Leavening Agents

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BISCUITS AND COOKIES

BISCUITS AND COOKIES. INTRODUCTION. THE NAME BISCUIT COMES FROM THE FRENCH WORD BIS. MEANS TWICE AND CUIT MEANS BAKED. INGREDIENT. 1} FLOUR 2} SWEETENERS 3} SHORTENING 4} MILK 5} LEAVENING AGENTS 6} MISCELLANEOUS PRODUCT. CLASSIFICATION. BARS AND SQUARES DROP COOKIES

1.34k views • 7 slides