Quick Bread
Yeast bread
Bake shop
Cookies Cakes
Bake shop 2
100
Air can become a leavening agent through the use of
egg whites
100
What is 1. What is the ideal liquid temperature range for yeast fermentation before it is mixed into dough?
70
100
What is The internal texture of a baked product.
crumb
100
What is give example of drop cookies
chocolate chip
100
What is Concentrated liquid flavorings.
Extract
200
Liquid evaporates during baking to create this leaving agent
steam
200
What is 3. The product from this dough is usually flakey and buttery.
Rolled in fat
200
What is A process that makes liquid oil solid.
hydrogenation
200
What is a bar cookie
brownies
200
What is 3. This method of quick bread preparation has the baker cutting the fat into to the dry ingredients.
Biscuit method .
300
What is the leavening agents is used in a quick bread?
baking powder, baking soda
300
What is 4. This dough yields a golden soft crust with rich flavor.
Sweet rich
300
What is 13. the chemical leavening agent must be used with an acid in order for it to create carbon dioxide.
baking soda.
300
What is 11. An indicator of a soft cookie is one that has
low fat and sugar, high liquid amounts
300
What is a cake made with egg whites only
angel food cake
400
What is Over mixing a quick bread batter will over develop the gluten and result in
the product having large irregular holes called tunnels
400
What is 10. the steps 1-6 in the Yeast Dough Production?
Scaling ingredients Mixing and kneading Fermentation Dividing the dough Rounding the dough Bench rest
400
What is 14. an ingredient that can provide the acid needed for chemical leavening agent.
buttermilk lemon juice
400
What is 12. An indicator of a chewy cookie is one that has
high amounts of egg, sugar, and liquid with a low amount of fat
400
What is a cake that is lightened with a meringue
Chiffon cake
500
What is a solid , hydrogenated fat.
shortening
500
What is 11. steps 7-12 in the Yeast Dough Production?
Shaping dough Panning dough Final proofing Baking dough Cooling dough Packaging dough
500
What is The process during which moisture is lost, causing a change in the texture, flavor, and aroma of foods.
staling
500
What cake uses high amounts of liquid and sugar
high ratio layer cake
500
What is a firm, elastic substance that affects the texture of a baked product.
Gluten
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