FINAL - LESSON 4

Question 1

Provides the structure of the baked product.

Answer 1

FLOUR

Question 2

the proteins in flour that provide the glue that traps air in the product.

Answer 2

GLUTEN

Question 3

air introduced through:

Answer 3

CREAMING, SIFTING, BEATING, WHIPPING

Question 4

when large amounts of water and high heat are present.

Answer 4

STEAM

Question 5

Water turns to ______ and product rises.

Answer 5

STEAM

Question 6

The steam leaves a ______ in product (great for fillings).

Answer 6

CAVITY

Question 7

used with an acidic food (i.e. sour milk or lemon juice)

Answer 7

BAKING SODA

Question 8

to form carbon dioxide which expands when heated, causing product to rise.

Answer 8

ALKALI & ACID

Question 9

combination of baking soda & dry acid.

Answer 9

BAKING POWDER

Question 10

A microscopic plant that reproduces quickly.

Answer 10

YEAST

Question 11

yeast needs food like:

Answer 11

SUGAR & FLOUR

Question 12

Addition of liquid causes reaction that forms ______

Answer 12

CARBON DIOXIDE

Question 13

Adds richness and flavor to baked product.

Answer 13

FATS AND OILS

Question 14

Helps keep baked product tender.

Answer 14

FATS AND OILS

Question 15

Ex. Butter, shortening, oil, margarine

Answer 15

FATS AND OILS

Question 16

• Add flavor and sweetness.
• Helps baked product brown.
• Helps baked product remain tender.

Answer 16

SWEETENERS

Question 16

Ex. Sugar, honey, corn syrup, powdered sugar, molasses

Answer 16

SWEETENERS

Question 17

Add color

Answer 17

EGGS

Question 18

 Trap air to help with leavening
 Hold baked product together
 Add flavor and richness
 Add tenderness and texture

Answer 18

EGGS

Question 19

Add flavor and color to baked product.

Answer 19

SEASONINGS

Question 20

stimulate taste buds to taste other flavors.

Answer 20

SALT

Question 21

Spices, extracts, chocolate, nuts, and fruit.

Answer 21

OTHER INGREDIENTS

Question 22

when baking a leavened product use the exact temperature in the recipe.

Answer 22

OVEN TEMPERATURE

Question 23

can affect results.

Answer 23

PANS

Question 24

conduct heat differently, changes cook time.

Answer 24

MATERIAL

Question 25

recipes developed for certain ______, be careful to follow pan size recommendations.

Answer 25

SIZE

Question 26

must be placed in ovens so that air can circulate freely.

Answer 26

PANS

Question 27

Be sure pans do not touch, it creates hot spots where food may burn or over cook.

(TRUE OR FALSE)

Answer 27

TRUE

Question 28

may vary by oven.

Answer 28

TIMING

Question 29

creates bubbles in dough

Answer 29

CARBON DIOXIDE

Question 30

coat ______ to keep it from becoming over developed.

Answer 30

GLUTEN

Question 31

Hold baked product together

Answer 31

Eggs

Question 32

this other ingredient add color, flavor, richness, tenderness and texture.

Answer 32

EGGS