Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
25 Cards in this Set
- Front
- Back
|
The protein in flour that forms the long elastic substance in dough and gives structure to baked products |
Gluten |
|
|
Pancakes are an example of this kind of batter |
Pour |
|
|
What do leavening agents do? |
Cause a chemical reaction that causes dough to rise |
|
|
What are three types of leavening agents? |
Baking powder, baking soda, yeast |
|
|
What type of flour is used for the most purposes? |
All purpose flour |
|
|
What kind of fat is butter? |
Solid |
|
|
What can be substituted for solid fat in most recipes? |
Oil |
|
|
What do eggs add to a baked product? |
Flavor and color |
|
|
What ingredients determine if a batter is poured or dropped? |
Amount of moisture |
|
|
What tool is used to cut butter into flour? |
Pastry blender |
|
|
When is a muffin done? |
When it is golden brown and a toothpick comes out clean |
|
|
What is the muffin method of mixing? |
Combining wet and dry ingredients separately and then mixing them together |
|
|
What ingredient feeds yeast and allows it to grow |
Sugar |
|
|
What do you not want your dough to be? |
Tough, sticky or cold |
|
|
When has the dough fully risen? |
When it doubles in size |
|
|
Are muffins an example of yeast bread |
No |
|
|
Are pancakes an example of quick bread |
Yes |
|
|
Air and steam are leavening agents in some recipes |
Yes |
|
|
Yeast is a living microorganism |
Yes |
|
|
Whole wheat is made from the entire kernel of grain |
Yes |
|
|
Dough should pull away from the bowl when it starts to form |
Yes |
|
|
Water to hydrate yeast should be warm |
Yes |
|
|
Pizza dough is not a quick bread because it has yeast |
Yes |
|
|
Drop biscuits are not yeast bread |
Yes |
|
|
Dough should be kneaded on a lightly floured surface |
Yes |
