Difference between revisions of "AY Honors/Baking/Answer Key"
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| − | <!-- | + | <!-- 1. Explain the difference in food value between whole wheat flour and white flour. --> |
Whole wheat retains the bran and germ as well as the endosperm, in contrast to white flour which retains only the endosperm. | Whole wheat retains the bran and germ as well as the endosperm, in contrast to white flour which retains only the endosperm. | ||
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| − | <!-- | + | <!-- 2. Describe the effects of yeast in bread making. --> |
| − | Yeast interacts chemically with sugar in warm water to provide leavening. | + | Yeast interacts chemically with sugar in warm water to provide leavening. This allows the bread to "rise". |
<!--T:6--> | <!--T:6--> | ||
| − | In more detail, yeasts make up a group of single-celled fungi, a few species of which are commonly used to leaven bread. | + | In more detail, yeasts make up a group of single-celled fungi, a few species of which are commonly used to leaven bread. In the absence of oxygen, yeasts produce their energy by converting sugars into carbon dioxide and ethanol. In baking, the carbon dioxide raises the bread and the ethanol evaporates. |
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| − | <!-- | + | <!-- 3. Give one Old Testament and one New Testament incident where leavening is mentioned. --> |
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'''New Testament:''' | '''New Testament:''' | ||
| − | Jesus mentioned leavening several times including: | + | Jesus mentioned leavening several times including: [http://www.biblegateway.com/passage/?search=Matthew%2013:33&version=31 Matthew 13:33]; |
[http://www.biblegateway.com/passage/?search=Luke%2013:20-21;&version=31; Luke 13:20, 21] | [http://www.biblegateway.com/passage/?search=Luke%2013:20-21;&version=31; Luke 13:20, 21] | ||
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| − | In an allusion to the Old Testament, Paul also uses leaven to describe how a little sin or corruption effects the whole church. See [https://www.biblegateway.com/passage/?search=Gal+5%3A9&version=ISV Gal 5:9] and [https://www.biblegateway.com/passage/?search=1+Corinthians+5%3A1-8&version=NKJV 1 Corinthians 5:1-8]. | + | In an allusion to the Old Testament, Paul also uses leaven to describe how a little sin or corruption effects the whole church. See [https://www.biblegateway.com/passage/?search=Gal+5%3A9&version=ISV Gal 5:9] and [https://www.biblegateway.com/passage/?search=1+Corinthians+5%3A1-8&version=NKJV 1 Corinthians 5:1-8]. Throughout the Old Testament, and into Paul's writings, leaven symbolized corruption, defilement, and sin. Of course there is nothing inheriently bad about yeast, it is only used as an analogy. |
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| − | <!-- | + | <!-- 4. Prepare whole grain bread (can be wheat, rye, oatmeal, etc.). --> |
<!--T:12--> | <!--T:12--> | ||
{{Adventist Youth Honors Answer Book/Recipe | {{Adventist Youth Honors Answer Book/Recipe | ||
| name = Whole Wheat Bread (Vegan) | | name = Whole Wheat Bread (Vegan) | ||
| − | | ingredients = | + | | ingredients = |
* 1 C warm water (105-115 degrees F) | * 1 C warm water (105-115 degrees F) | ||
* 2 T (or 2 packages) of active dry yeast | * 2 T (or 2 packages) of active dry yeast | ||
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| − | <!-- | + | <!-- 5. Prepare two of the following: --> |
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|procedure= | |procedure= | ||
# Preheat oven to 400°F. | # Preheat oven to 400°F. | ||
| − | # Open yeast packet and stir into the warm water to dissolve it. | + | # Open yeast packet and stir into the warm water to dissolve it. Allow it to sit until needed. |
| − | # Combine flour, salt, sugar, baking powder, and baking soda into a mixing bowl. | + | # Combine flour, salt, sugar, baking powder, and baking soda into a mixing bowl. Mix well. |
# Cut the margarine into the dry mixture until it forms pea-sized clumps | # Cut the margarine into the dry mixture until it forms pea-sized clumps | ||
# Add the vinegar to the soymilk and stir well (this is a buttermilk substitute) | # Add the vinegar to the soymilk and stir well (this is a buttermilk substitute) | ||
| − | # Add the soymilk and yeast mixture to the dough. | + | # Add the soymilk and yeast mixture to the dough. Combine until it has an even consistency. It will be sticky. |
| − | # Roll the dough out onto a well-floured surface. | + | # Roll the dough out onto a well-floured surface. Fold it over and roll it out again. Repeat for one minute. |
# Roll the dough out to a thickness of a half inch. | # Roll the dough out to a thickness of a half inch. | ||
# Using a biscuit cutter (or a juice glass), cut circles out of the dough and place on a shallow, greased pan. | # Using a biscuit cutter (or a juice glass), cut circles out of the dough and place on a shallow, greased pan. | ||
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* ½ cup whole wheat flour | * ½ cup whole wheat flour | ||
|procedure = | |procedure = | ||
| − | # Combine ingredients and mix well. | + | # Combine ingredients and mix well. |
| − | # Roll the dough out into a thin sheet, about ¼ inch thick. | + | # Roll the dough out into a thin sheet, about ¼ inch thick. |
# Place dough on a cookie sheet | # Place dough on a cookie sheet | ||
# Cut into pieces the size you desire. The dough will fuse during baking but precutting will allow breaking the pieces apart more cleanly | # Cut into pieces the size you desire. The dough will fuse during baking but precutting will allow breaking the pieces apart more cleanly | ||
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|procedure =<br /> | |procedure =<br /> | ||
# In a large bowl, combine zucchini, egg substitute, oil, brown sugar, and vanilla extract. Set aside. | # In a large bowl, combine zucchini, egg substitute, oil, brown sugar, and vanilla extract. Set aside. | ||
| − | # In a separate bowl, combine flour, baking soda, salt, baking powder, and cinnamon. | + | # In a separate bowl, combine flour, baking soda, salt, baking powder, and cinnamon. |
# Add the zucchini mixture. | # Add the zucchini mixture. | ||
| − | # Stir until smooth. | + | # Stir until smooth. |
| − | # Add the nuts and fold them in. | + | # Add the nuts and fold them in. |
# Pour the mixture into a loaf pan. | # Pour the mixture into a loaf pan. | ||
# Bake at 325°F for 75 minutes. | # Bake at 325°F for 75 minutes. | ||
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| − | <!-- | + | <!-- 6. Explain why the use of baking powder and soda should be avoided and why the mixture of milk, sugar, and eggs is harmful to health. --> |
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| − | ;Baking soda and baking powder: In ''The Ministry of Healing'', Ellen White wrote that baking | + | ;Baking soda and baking powder: In ''The Ministry of Healing'', Ellen White wrote that baking soda and baking powder should not be used for making bread. She wrote, "Soda causes inflammation of the stomach and often poisons the entire system." |
<!--T:20--> | <!--T:20--> | ||
| − | ;Milk, sugar, and eggs: When these ingredients are mixed and eaten, they ferment in the abdomen, giving the same effect as alcohol products. | + | ;Milk, sugar, and eggs: When these ingredients are mixed and eaten, they ferment in the abdomen, giving the same effect as alcohol products. In '''Ministry of Healing''' page 301-302 we can read "Far too much sugar is ordinarily used in food. Cakes, sweet puddings, pastries, jellies, jams, are active causes of indigestion. Especially harmful are the custards and puddings in which milk, eggs, and sugar are the chief ingredients. The free use of milk and sugar taken together should be avoided." |
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| − | <!-- | + | <!-- 7. How do you test a cake for being done? How do you keep a cake from "falling"? --> |
<!--T:22--> | <!--T:22--> | ||
| − | You can test to see if a cake is done by inserting a toothpick or butter knife carefully into the ''center'' of the cake. | + | You can test to see if a cake is done by inserting a toothpick or butter knife carefully into the ''center'' of the cake. If it comes out clean without any "cake goo" attached, then the cake is done. |
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| − | <!-- | + | <!-- 8. Prepare two of the following: --> |
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| − | See the Wikibook [https://en.wikibooks.org/wiki/Cookbook:Table_of_Contents Cookbook] recipes for [https://en.wikibooks.org/wiki/Cookbook:Dessert#Cakes.2C_Cupcakes Cakes and Cupcakes]. Remember that you can use soy milk instead of cow's milk. | + | See the Wikibook [https://en.wikibooks.org/wiki/Cookbook:Table_of_Contents Cookbook] recipes for [https://en.wikibooks.org/wiki/Cookbook:Dessert#Cakes.2C_Cupcakes Cakes and Cupcakes]. Remember that you can use soy milk instead of cow's milk. In cake recipes calling for eggs, you can substitute a half banana and a quarter cup of apple sauce. |
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| − | The best advice we can give here is to buy a mix and follow the directions on the package. | + | The best advice we can give here is to buy a mix and follow the directions on the package. Cake mixes were introduced to the market in the 1950's, though they were not initially well-received. At that time, the only thing the homemaker needed to do was add water, blend, pour it in a pan, and bake. Marketeers determined that homemakers did not like this because it did not feel enough like "homemade" so they omitted powdered eggs from the mix and had the homemaker add fresh eggs along with the water. As soon as this change was made to the formulation, sales skyrocketed. |
<!--T:26--> | <!--T:26--> | ||
| − | It should be noted however, that it is perhaps impossible to find a cake mix that does not use either baking powder or baking soda, or the combination of eggs, milk, and sugar (see requirement 6). | + | It should be noted however, that it is perhaps impossible to find a cake mix that does not use either baking powder or baking soda, or the combination of eggs, milk, and sugar (see requirement 6). However, 3 tablespoons of water plus 1 tablespoon of either cornstarch or ground flax seed makes a good egg-substitute. |
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* 1/4 tsp ginger | * 1/4 tsp ginger | ||
* 1/4 tsp nutmeg | * 1/4 tsp nutmeg | ||
| − | * 3 cups unsifted | + | * 3 cups unsifted whole-wheat pastry flour or all-purpose flour |
* 1 teaspoon baking soda | * 1 teaspoon baking soda | ||
* 2 tsps orange or lemon zest | * 2 tsps orange or lemon zest | ||
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* Grease a bundt pan | * Grease a bundt pan | ||
* Fold in the flour, baking soda, and nuts | * Fold in the flour, baking soda, and nuts | ||
| − | * Spoon the batter into the bundt pan and bake until a toothpick inserted into the center of the cake comes out clean. | + | * Spoon the batter into the bundt pan and bake until a toothpick inserted into the center of the cake comes out clean. This can take anywhere from 40 minutes to an hour. |
* Cool for a few minutes, and then turn it out onto a cooling rack. | * Cool for a few minutes, and then turn it out onto a cooling rack. | ||
* Dust the cake with powdered sugar. | * Dust the cake with powdered sugar. | ||
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| − | <!-- | + | <!-- 9. Make one pie in each of the following categories: --> |
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'''Double Crust''' | '''Double Crust''' | ||
# Cut the shortening into the flour until it is reduced to pea-sized chunks | # Cut the shortening into the flour until it is reduced to pea-sized chunks | ||
| − | # Add a tablespoon of water to the center, and mix it in with a fork. | + | # Add a tablespoon of water to the center, and mix it in with a fork. Move the dampened mix to the side and add another tablespoon of water. Repeat until you have used 5-6 tablespoons of water. |
# Divide the dough in half, and form into two equal-size balls. | # Divide the dough in half, and form into two equal-size balls. | ||
# Lightly flour your work surface and roll one dough ball out into a 12" circle. | # Lightly flour your work surface and roll one dough ball out into a 12" circle. | ||
| − | # Pick up the dough by wrapping it around the rolling pin. | + | # Pick up the dough by wrapping it around the rolling pin. Transport it to a 9" pie pan and lay it in, being careful to not stretch the dough. |
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# Add the berries, and toss until they are coated. | # Add the berries, and toss until they are coated. | ||
# If the berries were frozen, allow them to sit for 15-30 minutes (but don't let them completely thaw). | # If the berries were frozen, allow them to sit for 15-30 minutes (but don't let them completely thaw). | ||
| − | # Pour the filling into the pie pan (previously lined with the bottom crust). | + | # Pour the filling into the pie pan (previously lined with the bottom crust). The filling will mound to an alarming height, but do not worry - it will compact as it bakes. |
# Roll out the top crust until you have another 12" circle. | # Roll out the top crust until you have another 12" circle. | ||
# Pick up the top crust with the rolling pin and carefully lay it over the berry mound. | # Pick up the top crust with the rolling pin and carefully lay it over the berry mound. | ||
# Pinch the edges to seal the top and bottom crusts together. | # Pinch the edges to seal the top and bottom crusts together. | ||
# Cut off any crust that extends over the edge of the pie pan. | # Cut off any crust that extends over the edge of the pie pan. | ||
| − | # Make several slits in the top crust to allow steam to escape. | + | # Make several slits in the top crust to allow steam to escape. Be creative here. |
| − | # Cover the pie with a sheet of | + | # Cover the pie with a sheet of aluminum foil that has had a 6" circle cut from the center. This will protect the edges of the crust and keep them from becoming overdone. |
# Bake at 375°F for 30 minutes (fresh berries) or 50 minutes (frozen berries) | # Bake at 375°F for 30 minutes (fresh berries) or 50 minutes (frozen berries) | ||
| − | # Remove the | + | # Remove the aluminum foil and bake an additional 20 minutes. |
# Place on a wire rack to cool. | # Place on a wire rack to cool. | ||
# Serve with a scoop of vanilla ice cream. | # Serve with a scoop of vanilla ice cream. | ||
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| − | Numerous options for fresh fruit and other kinds of no bake pie exist. | + | Numerous options for fresh fruit and other kinds of no bake pie exist. Here are 50 examples [https://www.tasteofhome.com/collection/no-bake-pies/amp/] |
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| − | <!-- | + | <!-- 10. Make and bake one recipe of cookies. Make one recipe of refrigerator cookies. It is preferable to use wholesome ingredients such as fruit, oatmeal, nuts, etc. --> |
{{Adventist Youth Honors Answer Book/Problematic requirement | {{Adventist Youth Honors Answer Book/Problematic requirement | ||
|It is not clear if the Pathfinder should make both "regular" cookies and refrigerator cookies. No one is going to complain about making or eating two different cookie batches and exposure to different types of recipes is useful. | |It is not clear if the Pathfinder should make both "regular" cookies and refrigerator cookies. No one is going to complain about making or eating two different cookie batches and exposure to different types of recipes is useful. | ||
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| − | <!-- | + | <!-- 11. Prepare recipe file for all of the items required above and any others desired. See how many recipes you can find using fruit without large amounts of sugar. --> |
<!--T:37--> | <!--T:37--> | ||
| − | Try one of many recipe sites online such as recipesource.com. | + | Try one of many recipe sites online such as recipesource.com. Or, even better, use this as an opportunity to learn recipes that your parents and grandparents have made over the years! Be sure that you include your favorite recipes! |
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Revision as of 15:29, 19 May 2021
Baking
Skill Level
1
Year
1945
Version
21.11.2024
Approval authority
General Conference
1
Explain the difference in food value between whole wheat flour and white flour.
Whole wheat retains the bran and germ as well as the endosperm, in contrast to white flour which retains only the endosperm.
Whole wheat foods are nutritionally superior to refined grains, richer in dietary fiber, antioxidants, protein (and in particular the amino acid lysine), dietary minerals (including magnesium, manganese, phosphorus, and selenium), and vitamins (including niacin, vitamin B6, and vitamin E).
The greater amount of dietary fiber, as much as four times than found in refined grains, is likely the most important benefit, as it has been shown to reduce the incidence of some forms of cancer, digestive system diseases, coronary heart disease, diabetes, and obesity. Some of these protective effects occur because carbohydrates from whole grains are digested and enter the bloodstream more slowly, avoiding the "sugar rush."
2
Describe the effects of yeast in bread making.
Yeast interacts chemically with sugar in warm water to provide leavening. This allows the bread to "rise".
In more detail, yeasts make up a group of single-celled fungi, a few species of which are commonly used to leaven bread. In the absence of oxygen, yeasts produce their energy by converting sugars into carbon dioxide and ethanol. In baking, the carbon dioxide raises the bread and the ethanol evaporates.
3
Give one Old Testament and one New Testament incident where leavening is mentioned.
Old Testament: Exodus 12:34 & 39 -- The Israelites prepared unleavened bread for the first Passover
New Testament: Jesus mentioned leavening several times including: Matthew 13:33; Luke 13:20, 21
Jesus compares the Pharisees to leaven in Matthew 16:6-12; Mark 8:15; Luke 12:1
In an allusion to the Old Testament, Paul also uses leaven to describe how a little sin or corruption effects the whole church. See Gal 5:9 and 1 Corinthians 5:1-8. Throughout the Old Testament, and into Paul's writings, leaven symbolized corruption, defilement, and sin. Of course there is nothing inheriently bad about yeast, it is only used as an analogy.
4
Prepare whole grain bread (can be wheat, rye, oatmeal, etc.).
5
Prepare two of the following:
5a
Yeast biscuits
5b
Unleavened bread
5c
Bread sticks
5d
Bagels
Template:Adventist Youth Honors Answer Book/Recipe
With thanks to http://www.bagelrecipes.net/simple-bagels.html - a completely free source for recipes for bagels.
5e
Vegetable bread
6
Explain why the use of baking powder and soda should be avoided and why the mixture of milk, sugar, and eggs is harmful to health.
- Baking soda and baking powder
- In The Ministry of Healing, Ellen White wrote that baking soda and baking powder should not be used for making bread. She wrote, "Soda causes inflammation of the stomach and often poisons the entire system."
- Milk, sugar, and eggs
- When these ingredients are mixed and eaten, they ferment in the abdomen, giving the same effect as alcohol products. In Ministry of Healing page 301-302 we can read "Far too much sugar is ordinarily used in food. Cakes, sweet puddings, pastries, jellies, jams, are active causes of indigestion. Especially harmful are the custards and puddings in which milk, eggs, and sugar are the chief ingredients. The free use of milk and sugar taken together should be avoided."
7
How do you test a cake for being done? How do you keep a cake from "falling"?
You can test to see if a cake is done by inserting a toothpick or butter knife carefully into the center of the cake. If it comes out clean without any "cake goo" attached, then the cake is done.
You can keep a cake from falling by not introducing a cake to temperatures drastically different from the oven too quickly and by not slamming the door on the oven before the cake is done.
8
Prepare two of the following:
8a
Cake from basic ingredients (any flavor)
See the Wikibook Cookbook recipes for Cakes and Cupcakes. Remember that you can use soy milk instead of cow's milk. In cake recipes calling for eggs, you can substitute a half banana and a quarter cup of apple sauce.
8b
Cake from a mix (any flavor)
The best advice we can give here is to buy a mix and follow the directions on the package. Cake mixes were introduced to the market in the 1950's, though they were not initially well-received. At that time, the only thing the homemaker needed to do was add water, blend, pour it in a pan, and bake. Marketeers determined that homemakers did not like this because it did not feel enough like "homemade" so they omitted powdered eggs from the mix and had the homemaker add fresh eggs along with the water. As soon as this change was made to the formulation, sales skyrocketed.
It should be noted however, that it is perhaps impossible to find a cake mix that does not use either baking powder or baking soda, or the combination of eggs, milk, and sugar (see requirement 6). However, 3 tablespoons of water plus 1 tablespoon of either cornstarch or ground flax seed makes a good egg-substitute.
8c
Fruit or nut cake or loaf cake
8d
Sponge cake
9
Make one pie in each of the following categories:
9a
Baked, any fruit, including lemon
Template:Adventist Youth Honors Answer Book/Recipe
See the Pie Section in the Wikibooks Cookbook for more recipes.
9b
Unbaked (baked pie shell only), fresh fruit, gelatin, etc.
Numerous options for fresh fruit and other kinds of no bake pie exist. Here are 50 examples [1]
10
Make and bake one recipe of cookies. Make one recipe of refrigerator cookies. It is preferable to use wholesome ingredients such as fruit, oatmeal, nuts, etc.
Template:Adventist Youth Honors Answer Book/Problematic requirement
By definition, refrigerator cookies are made from a stiff dough that is refrigerated to become even stiffer. The dough is typically shaped into cylinders which are sliced into round cookies before baking. Refrigerator cookies are any type of cookie where the dough needs to be chilled before baking the cookies.
Examples of refrigerator cookies include:
- Gingerbread cookies
- Most "cookie cutter" cookies
- Some types of chocolate chip cookies.
11
Prepare recipe file for all of the items required above and any others desired. See how many recipes you can find using fruit without large amounts of sugar.
Try one of many recipe sites online such as recipesource.com. Or, even better, use this as an opportunity to learn recipes that your parents and grandparents have made over the years! Be sure that you include your favorite recipes!
References
- Wikipedia articles
