HOW TO USE INGREDIENTS

FLOUR

All-Purpose flour is the “backbone” ingredients in most baked goods. It’s usually a blend of hard and soft wheats, to give
best all-round results. Buy enriched all-purpose flour-it has B vitamins and iron added.
Self-rising flour contains leavening and salt. When used in yeast bread, omit salt called for in recipe. When used in quick
breads, omit baking powder, soda, and salt.
Sift flour before measuring when used in batters and doughs. (nowadays, some flour has already been sifted for you. We
suggest you follow miller’s directions. Cake flour is softer than all-purpose, is used for the most delicate cakes.

Other flours and meals are available for special uses. They include whole-wheat or graham flour, rye and buckwheat flours, bran, corn meal, and oatmeal. They are used in place of part of the all-purpose flour, but are added to the liquid or to the sifted dry ingredients. (The flours should be stirred before measuring.)

FATS, OILS, AND SHORTENINGS

Fats are solid at room temperatures and are made form vegetable or animal products, or a combination of both. Oils are fats that are liquid at room temperatures, and are usually of vegetable origin. Solid shortenings include hydrogenated vegetable shortenings, all-purpose shortenings, lard, butter, and margarine. The term shortening means any fat used in doughs for pastry, cookies, and breads, or in batters for cakes, muffins, and
pancakes. Vegetable oils may be used for salad dressings, cooking fat, and as shortening in some products. Exception – Olive oil is
not used as shortening. Vegetable oils are ideal for deep-fat frying (except olive oil) because they can be heated to a high temperature without
smoking and can be used over and over.

Cooking fats include oils, solid shortenings, and meat or poultry fats and drippings. Use any of them to brown food in a
small amount of fat on top of the range.

Well book mark us here at https://www.cyourad.com