PPT-Strand 1 Chapter 12 Home baking

The advantages of home baking and the basic ingredients used The types of flour available The raising agents and how they work The rules for home baking and methods of making breads and cakes The advantages and disadvantages of cake mixes. Different Ingredients have specific purposes. Flour- provides protein and starch. This forms the structure of baked goods. Liquids- aid flour to form structure of baked product. Also aids other ingredients in chemical process that occur . Cooking Poultry and Game Birds. Roasting and Baking. Remember that poultry items are almost always cooked well done (except for squab and game birds).. Seasonings and, if desired, a little . mirepoix. Basic Ingredients. Baking, unlike cooking, leaves little room for error – if a recipe is not followed precisely, the texture and taste will be affected. Ingredients include:. Flour. Liquids. Fats. Sugar and Sweeteners. The Role of . dna. in Heredity. Stores information needed for traits and cell processes. Copying information needed for new cells. Transferring information from generation to generation. Griffith’s Experiments. 8.4. . Pies and Cookies. Pastry Pie Dough. B. asic 3-2-1 dough. M. ade of three parts flour, two parts fat, and one part water (by weight). . When made properly, it is flaky, . t. ender and flavorful. Our Vision…. We want to be known for our dedicated team of quality bakers and staff who use the best ingredients to deliver the best bakery products. We want to be recognised as a family business that continuously invests in the future through the development of its people, equipment and processes. Hardison. Genomics . 1_1_2. 1. 1/8/17. Different polarity for the two strands of DNA. 1/8/17. 2. AGCCTCGCAT. TCGGAGCGTA. 5’. 5’. The sequence of each strand is the reverse complement of the other.. Objectives. Explain the purpose of leavening agents in baked goods. Identify natural leavening agents and describe how they work. Explain the chemical process by which baking soda and baking powder leaven baked goods. Ingredients and Techniques for Baking. Ingredient Basics. Flour. Gluten – a protein that affects the texture of baked products. Helps determine how much a product will rise. All purpose – most popular, gives good results for most products. pan toolpan pusherspatulabaking slotcooling chamberovenbaking lineParty Pretzel DippersYOU WILL ALSO NEEDven pan tool and baking pan measuring spoons cooking spray mixing bowls and spoons x006600 DNA – Deoxyribonucleic Acid. Found in the nucleus of Eukaryotic Cells. . mostly found loose in the form of chromatin. . during mitosis condenses into chromosomes. Size of Genetic Material. Genome. 1. OVERVIEW. 2. By the 1940’s, scientists knew that chromosomes carried hereditary material and consisted of DNA and protein.. Most thought that protein was the genetic material because:. -proteins were macromolecules. Chapter 44. Essential Question: . How . does the correct use of baking ingredients, correct preparation methods, and proper storage affect the quality of baked products?. List the seven ingredients used in baking.. Cell Bio Ch 5- 10. Sattvik Basarkod. Table of Contents. Chapter 5: DNA and Chromosomes. Chapter 6: DNA Replication. Chapter 7: Transcription/ Translation. Chapter 8: Regulation of Genes. Chapter 9: Evolution of Genomes.