food Flashcards
An elastic like protein substance found in flour which is activated by the addition of a liquid
Gluten
An ingredient which tenderizes a product by interfering with the development of gluten
fat
an ingredient which provides strength and structure of a baked product
flour
An ingredient which contributes flavour and helps baked products to brown
sugar
an ingredient added to a baked product that will result in the product rising
leavening agent
the 3 types of leavening agents are
baking soda, baking soda, yeast
A gas which expands with heat causing a baking product to rise
carbon dioxide
Three common leaveners
air, steam, carbon dioxide
When you heat an oven before starting to cook is called
preheat
when you beat soft fat and sugar together until light and fluffy is called
creaming
WHen you put dry ingredients through a sieve to take out lumps and add air is called
sifting
it means how many servings a recipe will make
yield
classification of flour mixtures
muffin: thick batter, Biscuit: soft dough
mixing equipment
muffin: wooden spoon, fork Biscuit: pastry blender, fork
preparation of pan
muffin: muffin liners Biscuit : now greasing
