MUFFIN
YEAST
LEAVENING AGENTS
INGREDIENTS
MISC
100
Tunneling is the result of ... when combining the ingredients.
What is over mixing?
100
This micro-organism prefers to eat this.
What is sugar?
100
This leavening agent has some acid in it to help make the product rise during baking.
What is baking powder?
100
This is the basic structure of the baked product.
What is flour?
100
There are 2 types of batters.
What is poured or scraped?
200
When your oven heat is to high the muffin will result with this top.
What is a pointed top?
200
Carbon dioxide is trap in the many strands of this protein.
What is gluten?
200
This leavening agent contains sodium of bicarbonate
What is baking soda?
200
This granule will give the baked product flavor and color.
What is sugar?
200
Yeast grows best in this environment.
What is a warm moist environment (80-90)?
300
The interior of the muffin has various sizes of holes with a round pebbled top.
What is a perfect muffin?
300
single cell micro-organism.
What is fungus?
300
Bread that does not use any chemical leavening agents.
What is unleavened bread?
300
This flour can be substituted up to 1/2 of the all-purpose flour in a recipe.
What is whole wheat flour?
300
Use this item to tell if the baked product is done.
What a toothpick?
400
The result of a sunken top during baking.
What is too much leavening agent?
400
Yeast is destroyed at this temperature.
What is 140 degrees?
400
Air and steam account for 4/5 of the rising of a baked product.
What is physical leavening?
400
This is used for taste and texture in baking.
What is fat?
400
Beating butter and sugar together until light in color.
What is creaming?
500
First, mix the dry ingredients thoroughly with a whisk, second, whisk the wet ingredients together, and third, combine the two mixtures.
What is the muffin method?
500
Breads can be made with these 3 methods.
What is direct, quick and sponge methods?
500
This chemical leavening agent contains potassium hydrogen tartrate.
What is cream of tartar?
500
This type of flour only contains a soft protein wheat and is finely sifted.
What is cake flour?
500
This is a chemical reaction with heat and sugar that makes the baked product brown during baking.
What is the Maillard Effect
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