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 the third step in cleaning?
Wash, rinse, ______
What is sanitize
Type of butter best used for baking
What is unsalted
Help incorporate air into baked products when you beat them
What is Eggs
What gives structure to baked goods
What is flour
Why is it important to stir/whisk flour in the mixing bowl?
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
What is the difference between the biscuit method and the muffin method?
Butter or Fat-biscuit method you "cut-in" in butter and muffin method you melt it
Never consume unbaked (raw) ______.
What is eggs
What do you want to avoid with any dough or batter?
What is overworking the mixture 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
To keep leftover cookies soft how should you store them?
Store in an airtight container
Products containing eggs should be cooked to at least ______ degrees F.
What is 155-160 degrees F.
What utensil is used when you hear the term "fold"?
What is a rubber spatula