Yeast
What is the reason for using yeast in a recipe.
To leaven a baked good (make it rise)
This is an example of a liquid fat.
What is olive oil, vegetable oil, etc?
This is a protein that is found in wheat products.
What is gluten?
What is one function of an egg in a recipe?
Moisture, structure, emulsification, color, richness
This is the best way to maintain food safety in the kitchen.
What is washing your hands?
These three things are needed to "activate" yeast.
What is moisture, warmth, and food (sugar)?
This is an example of a solid fat.
What is butter, lard, shortening?
Besides all purpose flour, name one other type of flour
Bread flour, cake flour, pastry flour, rice flour, corn flour
What part of the egg contains the most protein?
Egg whites
When weighing with a scale, this is the first thing you need to do after putting your measuring bowl on the scale.
What is press tare?
When needing to make bread overnight, this method causes the fermentation to go slower.
What is refrigeration?
Does fat increase or decrease the amount of gluten formed in a baked good?
Decreases gluten formation
This is the main function of flour in baked goods.
What is structure?
Lecithin
This is the bacteria that is sometimes found in uncooked flour.
What is e. coli?
This is a food product that uses yeast as the leavening agent.
What is bread, bagels, pretzels, cinnamon rolls, etc?
This is the reason why butter is the best fat to use in puff pastry.
What is to create flaky layers and leavening?
This type of flour is ideal for more chewy and dense baked goods.
Bread flour
What recipe did we use to learn about the functions of eggs?
Chocolate eclairs
This is the bacteria that is sometimes found in raw eggs.
What is salmonella?
What gas does yeast produce in bread?
carbon dioxide
What recipe did we "cut the fat" into the dry ingredients?
Biscuits
These are two things that gluten needs in order to form.
What is moisture (water, milk) and agitation (mixing, kneading)?
I whipped egg whites and folded them into my cake batter. What is this an example of?
Mechanical leavening
This is the reason you do not need to pack brown sugar when measuring with a scale.
What is because packing is needed when measuring by volume, not weight?