AY Honors/Baking/Answer Key
Baking
1. Explain the difference in food value between whole wheat flour and white flour.
The two biggest differences between white bread and whole wheat are the processing and the nutritional value.
Flour is made from wheat berries. The wheat berry is made up of the bran, the germ and the endosperm. All parts are filled with nutrients and are used in whole wheat flour.
White bread on the other hand, uses only the endosperm - the starchy inner layer. There are a total of 30 nutrients present in whole wheat bread that are missing in white bread. The nutritional difference is immense and has measurable impact on our health.
WHAT IS THE IMPACT OF SWITCHING?
The fiber content of whole wheat bread has several health benefits.
Fiber helps the digestive system. It also creates a 'full' sensation and thus can help with weight control. Research has been conducted by Harvard and other organizations that shows men and women who eat high-fiber foods are less likely to have heart attacks and strokes as compared to those who don't.
There is also an increased risk of diabetes in children who eat refined white flour - a risk that has been proven by the increase in cases of childhood diabetes.
2. Describe the effects of yeast in bread making.
See the article on Wikipedia: http://en.wikipedia.org/wiki/Yeast
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
Find these and other Bible texts at www.biblegateway.com
4. Prepare whole grain bread (can be wheat, rye, oatmeal, etc.).
5. Prepare two of the following:
- a. Yeast biscuits
- b. Unleavened bread
- c. Bread sticks
- d. Bagels
- e. 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.
answer here
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 OR by slamming the door on the oven before the cake is done.
8. Prepare two of the following:
- a. Cake from basic ingredients (any flavor)
- b. Cake from a mix (any flavor)
- c. Fruit or nut cake or loaf cake
- d. Sponge cake
9. Make one pie in each of the following categories:
- a. Baked, any fruit, including lemon
- b. Unbaked (baked pie shell only), fresh fruit, gelatin, etc.
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.
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!
