Baking Basics Review

Question 1

Define Gluten

Answer 1

A substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease.

Question 2

Functions of Flour

Answer 2

Flour provides the structure in baked goods. The protein content of flour affects the strength of a dough.

Question 3

Leavening Agents

Answer 3

Baking soda or baking powder.
Yeast: Biological Leavening Agent • Baking Soda and Baking Powder: Chemical Leavening Agents.

Question 4

4 kinds of solid fat

Answer 4

Butter, margarine, shortening, lard.

Question 5

Examples of flavouring

Answer 5

Chocolate, vanilla, almond.

Question 6

Function of Eggs

Answer 6

-Trap air for leavening
-Add flavour and richness
-Tender texture
-Keep batters together

Question 7

Types of Cookies

Answer 7

Pressed, Molded, Drop, Refrigerator, Bar, Rolled.

Question 8

Muffin Method

Answer 8

Dry ingredients
Wet ingredients,
Dump wet into dry well
Stir until moistened

Question 9

Biscuit Method

Answer 9

Dry ingredients - solid fat cut in
Add cold liquid
Stir / Knead