What are the two most common stabilizers in baked goods.
100
What are two common liquefiers?
What is Milk, water, shortening, sugar
100
the three main leaveners in all baked goods
What is air, gas, and steam
100
In any baking formula, this ingredient is always set at 100%
What is flour
100
can be used as a stabilizer when a person is gluten intolerant
What is specialty flours (rye, soy, almond, potato, rice)
200
the function of stabilizers in baked goods.
What is Stays or becomes solid during the baking process
200
the function of liquefiers in baked goods
What is Stay or become liquid during the baking process
200
the function of leaveners
What is make baked goods expand
200
To ensure highest quality in baked goods, at what temperature should baking ingredients be
What is room
200
this ingredient has been left out of baked goods that may not brown
What is sugar
300
Depending on the gluten content, flours are classified as what
What is Hard or Soft Flour
300
the effect sugars have on baked goods
What is Gives flavor and causes browning
300
a common organic leavener
What is Yeast
300
If the recipe calls for 2 lbs. 5 oz. Of flour and sugar has a 100% ratio, how much sugar will be used in this recipe?
What is 2 lb. 5 oz.
300
baked goods will spread excessively when too much of this category of ingredient is used
What is liquefier
400
What is the substance created by combining water and flour?
What is Gluten
400
the effect shortening of any kind has on baked good
What is Causes tenderness and flakiness
400
two common chemical leavener ingredients
What is baking powder and baking soda
400
A student is preparing cookies that call for 8 oz. Of shortening and 2 egg whites. The student wants to substitute 8 oz. Of whole eggs for the shortening. Is this possible? Explain
What is No, eggs are a stabilizer and shortening is a liquefier.
400
baked items will rise and have a fine texture, but may have a bitter aftertaste, if this ingredient is used incorrectly
What is baking soda
500
What are the two proteins in wheat flour that combine to form gluten?
What is Gliadin and Glutenin
500
the difference between a margarine and a spread
What is Spreads have more water
500
gas is produced by organic and chemical leaveners
What is carbon dioxide
500
A recipe calls for 3 lb. Of flour. The student wants to substitute margarine for shortening at 75%. How much margarine would the student use?
What is 2.25 lbs. (2 lbs. + 4 oz.)
500
this ingredient allows batters and doughs to be stored overnight and still expand when oven heat is applies