Flour
Fats
Leavening Agents
Bakeshop Equipment
Biscuits
100
AP stands for
What is all-purpose
100
shortenings come in two forms
What is solid and liquid
100
there are two types of leavening agents
What is yeast and chemical
100
used to roll dough into thin layers.
What is a rolling pin
100
which leavning agent is used in the production of buttermilk biscuits
What is baking powder
200
sometimes called graham flour
What is whole wheat
200
hydrogenated vegetable shortening that is flavored is called
What is margarine
200
yeast is actavated and fermentation occurs at this temperature
What is 90 to 110 degrees
200
set of small round pans pressed into a single sheet of metal
What is a muffin pan
200
tough and chewy biscuits is a result of
What is overmixing
300
this is a blend of hard and soft flours.
What is all-purpose flour
300
name one animal shortening
What is butter or lard
300
sodium bicarbonate is also known as
What is baking soda
300
standard size is 18 X 24
What is a sheet tray or baking sheet tray
300
There are two different ways of portioning biscuits
What is cut and drop
400
this is a process of grinding and separating
What is milling
400
soybean, coconut and corn are what kind of shortening
What is vegetable
400
this is a living microscopic plant
What is yeast
400
used to remove excess product from table top
What is bench scrapper
400
this English biscuit is served at afternoon tea in Great Britain
What is a scone
500
the substance that gives baked goods it's structure
What is gluten
500
lard comes from what animal
What is swine
500
carbon dioxide is formed when moisture is added
What is baking powder
500
large paddle used to remove baked goods from the oven
What is a baker's peel
500
considered the home of the scone
What is Scotland
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