ADV foods Recipe Assignment

By:Kierrea Stone

Table of contents

  • Bakeshop ingredients explainitation
  • Subsititution
  • Quick breads
  • Yeast breads
  • cookies
  • cakes
  • pies

Baking Ingredients Explanation

  • Flour- Main ingredient in many baked goods! There are 4 different types of flour; Wheat flour, Bread flour, cake flour, and pastry flour. Wheat flour gives the baked good protein and starch. Bread flour is used for bread making, it allows bread to rise. Cake flour is used for cakes and muffins, it produces soft and tender. And pastry flour is used for pies!
  • Eggs-is the 2nd most important, variety of sizes.
  • Sweeteners- sweeteners is used for creating a golden brown color to the baked good and to enhance the flavor
  • Liquids- is used to help liquefy the baked goods, so it wont be so hard and dry!
  • Flavoring is used in baked goods to give flavor
  • Fats is used to bring out moister and make it flaky.


If you don't like eggs or can't eat eggs! Some substitutions are condensed milk, yogurt or buttermilk, lemon juice or unsweetened applesauce.

If you don't like the smell or the taste of butter you can use Store bought baby food prune Puree. It works well if using chocolate or cinnamon. Also shortening or vegetable oil.

Quick Breads

Quick bread is a type of bread that doesn't contain yeast, does not have take time to rise and uses chemical leavening agents!

Yeast breads

Yeast bread is that they are leavened by yeast, a living organism, rather than baking soda and baking powder and are often lower in fat and sugar. When mixed with water and sugar, the yeast ferments to produce carbon dioxide, filling the bread dough with tiny air bubbles.


Rolled Cookie ~ is a type of cookie dough that have to be rolled out using an rolling pin. An example of an rolled cookie is Sugar cookie!

Molded cookie~ Is a type of cookie dough that is shaped by hand or putting the dough inside the cookie presser before baking! An example of an molded cookie is an gingerbread man cookie. To get the gingerbread man shaped you have use your hand or use an cookie presser!

Icebox Cookie~ Is at type of cookie dough that is made from a dough that is stored and chilled before being baked.

Bar Cookie~ Is a type of cookie that is pressed onto an cookie sheet pan and cut into square bars.

Drop Cookie~ are made from a relatively soft thick dough that is dropped by spoonfuls onto the baking sheet


Pound cakes~ Contain an pound of each butter, flour, sugar and eggs! It can be frozen up to 2 months or kept in the fridge for a week.

Sponge or Foam cakes~ Have an airy light texture because of large amounts of air whipped into the eggs. Does not rely on butter or fat!

Angel Food Cakes~ An type of foam cakes that is made with egg whites-not egg yolks. Pans left ungreased.

Chiffon Cakes~ A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings.

High Ratio Cakes~ The weight of the sugar in the batter is equal to or greater than the weight of the flour.


There are 2 types of pie dough!

Flaky~ Flour is not completely blended with fat for flaky dough, mainly used for top crust of pies.

Mealy~ The fat is blended into the flour more completely. Requires less water or milk


  • Cooked fruit~ temp range 400-425
  • Custards~ Made with eggs. Egg protein firms the pie.
  • Cream~ thickened egg custard, cornstarch helps retain shape.
  • Soft~ Have eggs in them that firm the pie when it bakes
  • Chiffon~ Cooked fruit or cream filling, stabilized with gelatin that is added to hot filling