Flour Mixtures (Common designations)

Biscuits

Muffins

Bread

Rolls

Cookies

Cakes

Doughnuts

Waffles

Griddlecakes

Timbales

Fillings and frostings

Pastry

Fillings for pie

Classification of Flour Mixtures

Batters - beaten.

Doughs - mixed with knife or kneaded and rolled out.

Proportion of Liquid to Flour

Thin Batters

1-1 Griddlecakes Waffles Fritters Popovers

Thick Batters

1-2 Cake

Suet puddings Emergency biscuit Muffins

Dropped cookies

Soft Dough

1-3 Biscuit Crullers Bread Rolls

Stiff Dough

1-4 Pastry Rolled cookies

Flour Mixtures

Essential Ingredients :

Non-essential Ingredients:

Flour

Eggs

Liquid

Sweetening

Leavening agent

Shortening

Salt

Flavoring

Function of:

Flour: to give substance or body. Liquid: to hold dry ingredients together.

Milk Water Molasses Wine

Eggs Coffee Cocoa Brandy

Leavening agent: to produce a gas which separates the particles expands by the heat applied in baking, thus raising the mi:

Leavening Agents

Baking powder

Yeast

Baking soda and an acid

Salt: to increase palatability. Shortening: to make brittle by enriching.

Butter

Oleomargarine Lard Crisco

Suet

Drippings Chicken fat Refined oils

Sweetening:

Sugar Molasses

Brown sugar Karo

Glucose

Eggs: to moisten to thicken to leaven to flavor

Flavoring: to increase palatability.

Spices Fruit juices

Extracts Fruit rinds

Oven Temperature

Biscuit, "hot"............1

° F., 1

°C.

Bread, "hot"............

°F,

°C.

Cake

with butter "moderate".....

°F,

°C..

without butter "cool"......

°F,

°C.

Cookies, "moderate"

°F.,

°C.

Muffins, "moderate".........

°F,

°C.

Pastry, "hot"...........

°F.,

°C.

Popovers, "very hot to moderate" ....

°C.

Rolls, "hot to moderate"........

°F,

°C.