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Baked goods (The Science of Baking (H. Baking is a delicate art, and…
Baked goods
The Science of Baking
H. Baking is a delicate art, and requires precision while doing so. The recipes must be exact, otherwise the treat may not turn out as expected. Some ingredients help trap moisture, give moisture, help the baked good cook, etc.
I. Baking can be thought of as using a formula, you have to apply the instructions and ingredients correctly or else the recipe will not work. However, this does not mean that the recipe cannot be modified. It can, however once you modify something in the recipe, you must alter the other ingredients and steps.
I. If the baked good does not cool properly, then it will not set in place. For example, cheesecake. You mix the ingredients together, make the crust then put it in the oven to bake. If you take the cheesecake out right away, it will not set.
J. Proteins in food help provide structure. Take a cake, for example. Cakes contain eggs in them, and those eggs provide protein to the cake. The proteins will help keep the cake intact. The best two structural ingredients for a baked good is eggs and flour.
A. Although cakes have been around for a long period of time, the recipes for them have evolved and changed from what they used to be. The modern cakes we know, that are coated with icing, were first made around Europe during the 17th century. It wasn't until the 19th century that the most modern cake recipe was set in place. Much like today, cakes are used for ceremonies or religious events.
C. There are thousands of types of cakes, and they come from different cultures. Around the world, people bake cakes from different cultures in order to increase their knowledge of baking.
F. Cakes have come from many different countries, mainly from immigrants and bakers have evolved their recipes to fit where they live.
History of Baking
G. Native Americans cultivated corn into baking,and the Pilgrims made a treat called Johnny Cakes.
Johnny cakes are modernly known as "cornbread pancakes."
G. In 1856, baking powder was introduced, and about twelve years later in 1868, yeast was introduced and sold to bakers. The yeast helped with the fermentation of the bread.
B. Pastries have been around even since the ancient Greek era. However, the origin of pastries started in Egypt. They originated as filo, which is a paper thin pastry that is used to create a savory dish. Eventually, the French took the pastry making to the next level and made the savory pastries and turned them into sweet pastries.
Cookies
D. The definition of a cookie varies depending on the country. Some historians believe that a cookie was originated from testing out cakes, to see how long they would need to bake. The earliest style of cookies started around 7th Century A.D. Different cookies mean different recipes, and they can be different textures, shapes, and flavors.
Book recipes
E. When cookbooks were first made, only the wealthy could afford them, since the wealthy were pampered. However, as baking and cooking evolved, people started to print cookbooks for the middle class so they would be able to learn how to cook.
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