what is it lab? 8th grade. scone quality dark scones: small size for baking or too much sugar heavy...
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![Page 1: What is it lab? 8th Grade. Scone Quality Dark Scones: Small size for baking or too much sugar Heavy or dense scones: Leavening, Over-mixing too much flour](https://reader035.vdocuments.us/reader035/viewer/2022070408/56649e565503460f94b4de11/html5/thumbnails/1.jpg)
What is it lab?8th Grade
![Page 2: What is it lab? 8th Grade. Scone Quality Dark Scones: Small size for baking or too much sugar Heavy or dense scones: Leavening, Over-mixing too much flour](https://reader035.vdocuments.us/reader035/viewer/2022070408/56649e565503460f94b4de11/html5/thumbnails/2.jpg)
Scone Quality
Dark Scones: Small size for baking or too much sugar
Heavy or dense scones: Leavening, Over-mixing too much flour or not enough liquid
Tough or chewy scones: Over-mixing, not enough fat, not enough baking powder
Yellow spots: Baking powder not mixed in well enough
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Question 1: Dry Ingredients
Flour
White Sugar
Baking Powder
Salt
Cold unsalted butter
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Question 2: Liquid Ingredients
1 large egg
vanilla extract
whole milk
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Question 3: Butter
Cut butter into pieces
This is called a prep-step.
Most recipes contain pre-steps and they are found in the ingredients list, but NOT necessarily in the directions.
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Question 4: Combining Ingredients
Over-mixing is one common problem in baked products
What does “stir” imply.
Many terms imply the use of a specific tool when combining ingredients:
beat/whip/fold/cut-in/knead
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Question 5: Circumference
The distance around a circle
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Question 6: Diameter
Distance across the circle through the center
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Question 7:
Why is it important to make a 25-inch circle and cut with a 2 1/2-inch cutter?
Good recipes have been tested
375 degrees/15-18 minutes
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Question 8:
Why is it important to space these products apart during baking?
Leavening Agents
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Question 9
When forming the dough into a circle, how did you accomplish this? What could you have used?
Hands
Rolling Pin
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Parts of a Recipe: Question 10
Title
Ingredients
Measurements
Cooking Temp and Time
Serving Size (Individual Portions)
Yield
Instructions
Equipment and Technique