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Baking
Baking is cooking by dry heat and an art form all on its own. Attributed to the Babylonians, baking food has been around since as far back as 3,000 BC.
4,738 Questions
How long will it take to reach your career goal as a chef?
The apprenticeship program is three years long. 1560 hours a year then eight weeks of tecnical training.
How many fluid teaspoons in 1 pound?
The question is flawed. The density of the fluid has a great impact on the amount of teaspoons that constitute a pound. For instance,with water (density 998,2 kg/m cubed) it would take about 89 spoons,but with mercury it would only be 68 spoons.
What are the different kinds of baking tools?
Mixing Bowl
Any sturdy, 4-quart capacity bowl is fine.Thermometer
When you bake with yeast, it's crucial that water temperature is accurate. No finger is sensitive enough. Look for one with a stainless steel stem and dial on topMeasuring Spoons and Cup
Don't "eyeball" the amount you need. Use measuring spoons and cups for accuracy. Level off flour with a knife or straight edge. Make sure your measuring cup for liquids is placed on a straight surface.Wooden or Metal Spoon
A long handle is required; either wood or metal will do.Rubber Spatula
Because it's flexible, you can scrape dough from the sides of the bowl without scratching it.Baking Pans
Common sizes: sizes are 9" x 5" or 8 1/2" x 4 1/2". Keep in mind that shiny pans reflect heat so baking time is generally longer. You'll also get lighter crusts than breads baked in dark pans which absorb heat. Special pans for French Breads and other specialty breads are also available.Timer
Especially important to measure the resting time of dough precisely.Wire Cooling Rack
The steam that builds up in the pan can make bread loaves soggy. A wire cooling rack helps bread cool down when it's just come out of the oven.Dough Hook
Excellent attachment for mixing dough with hand or stationary mixers.Food Processor
If you purchase one to mix dough, you'll find many other uses for it.Plastic Wrap/Kitchen Towel
Keep on hand to cover the dough as it rises. Plastic wrap should be sprayed with non-stick shortening; towel should be damp.Rolling Pin
A reliable tool for shaping and rolling doughRuler
Helpful when you need to measure dough after it has been rolled.Pastry Brush
You need a brush to apply egg washes and thin glazes.Serrated Knife
It's the best for cutting bread.
20 ounces equals how many pounds?
20 oz = 1 lb and 4.00 oz
20 oz = 1 lb and 4.00 oz
20 oz = 1 lb and 4.00 oz
20 oz = 1 lb and 4.00 oz
20 oz = 1 lb and 4.00 oz
20 oz = 1 lb and 4.00 oz
What are the culinary uses of a mechanical raising agent?
I'm not sure what you mean by mechanical, but raising agents like baking soda, baking powder, and yeast make foods light and fluffy.
Is the sugar substitute Spenda a toxin?
Anything, in sufficient quantity, is a toxin.
Spenda would not be marketed if it was dangerous. Use as instructed and there should not be a problem..
How do you get your hands oon moldy cheese?
Put some cheese in the fridge for a few weeks and you've got cheese mold !!!
Two kinds of diffusion would be 1. Simple diffusion also known as unaided diffusion. (occurs between phospholipids for example the diffusion of water also known as osmosis), and 2. Facilitated diffusion (occurs through protein carriers and protein channels don't know if there are any other kinds. those are the only two i know.
Every day life examples-
Alka Seltzer in a glass of water.
Drop of dye in a glass of water.
Helium in a balloon (ever wonder why the balloon gradually over days deflates and eventually won't float any more Diffusion!- the helium diffuses through the balloon.
Perfume sprayed in air (at first a person in the same room, 15 ft away, won't smell it but it gradually diffuses through the air, so he can soon smell it, however not as strong because particles spread out to eventually reach a equilibrium this is even distribution of particles across the concentration gradient)
osmosis= this is when water moves in or out of a cell through the semi-permeable membrane to try balance the pH level on the outside of the cell with that on the inside of the cell.
eg if you take a potato slice weigh it and then place it in s high sugar solution for 12hours then take it out and weigh it again it would be lighter, it has released water out of the cell to try balance the outer sugar solutions pH with the pH of the potato slice.
eg when you sit in a bath for to long and your fingers go all wrinkly, this is also osmosis and he wrinkly fingers is actually burst cells from a overload of water intake
diffusion has to do with concentration gradients particles generally move from area of high concentration to area of low concentration through the partially permeable membrane (outer wall of the cell)
It depends on what is in the cup. one cup of cotton balls will weigh much less than say a cup of quarters.
Which is the highest temperature 400 F 400 K 400 C 400 R?
400 °C is the largest of the four.
It is equal to 752 °F or 673.15 kelvin or 1211.67 rankine.
To convert °C to °F, multiply by 9/5 and add 32.
To convert °C to kelvins, add 273.15.
To convert °C to rankine, find the Fahrenheit temperature and add 459.67
You you increase time or temperature if baking more than one item?
Increasing the temperature wont make your food cook any quicker, but it may take a bit longer so you need to adjust your cooking time accordingly. If your not sure how long to increas your cooking time by be sure to check it regulary so it doesnt burn or make sure it is cooked thoroughly before serving.
It rea;;y depends on what it is you are cooking/baking
How long do you cook a Christmas Ham for?
Ham should be cooked to a temperature (in the middle) of 160ºF / 70ºC. To determine this, you will need a meat thermometer.
Keep in mind, however, that hams are often pre-cooked, but still they should be heated to 140ºF / 60ºC.
The amount of time this will take depends on the size of the ham and the temperature setting of the oven, (usually 300ºF - 325ºF). In any case, a meat thermometer is necessary to ensure the meat is cooked through to the center.
What can you substitute if you are missing one egg in a muffin recipe?
Muffins are fairly forgiving, if I was doing it, 1 teaspoon of oil, 2 tablespoons of water or milk and 1/8 teaspoon of baking soda or baking powder, whichever the recipe calls for.
