Ingredients
Ingredients that produce gases in batters and doughs.
What is leavening Agents
Three examples of leavening agents:
What is Baking soda, baking powder and yeast
Three types of liquids in a recipe:
What is water, milk, and/or fruit juices
Always wear two of these when dealing with hot pans
What is oven mitts
Line your pans with this to prevent overcooking, and help with an easier clean-up.
What is parchment paper
Serves primarily as a tenderizing agent in baked products.
What is Fat
3 common types of flour:
What is butter
What is over the sink or the garbage can
Type of butter best used for baking
What is unsalted
Help incorporate air into baked products when you beat them
What is Eggs
Eggs and fats have their own category, but they also serve as:
What is liquid ingredients
Why is it important to stir flour in the container before you measure it?
What is to incorporate air
The most dangerous type of knife
What is a dull knife
What is Large
Gives structure to baked products
Two functions of sugar:
What is gives sweetness to baked products and has a tenderizing effect and helps crusts brown
Finish the phrase: If you're lookin',.....
What is "It's ain't cookin'!"
Never consume unbaked (raw) ______.
What is eggs
Use a light touch when mixing cookie dough batter in order to avoid:
What is overworking the flour and making your product tough
Adds flavor and regulates the action of the yeast
What is salt
Chemical reactions during baking cause these ingredients (leavening agents) to release this
What is a piece of bread
Products containing eggs should be cooked to at least ______ degrees F.
What is 160 degrees F.
What utensil is used when you hear the term "fold"?
What is a rubber spatula