Baking
Yeast Breads
Quick Breads
Kitchen Math
Misc.
100
The "default" in baking is where the center of the product goes in the oven
What is the center of the oven?
100
This ingredients indicates that this product is not a QB
What is yeast?
100
Must also use an acid to leaven products
What is baking soda?
100
3 teaspoons
What is a smaller equivalent to a tablespoon?
100
Used to test if QBs are done
What is a toothpick?
200
The best time to preheat the oven for baking
What is before you being to mix ingredients?
200
105-115*F
What is the temperature of the liquid used to activate yeast in liquid?
200
A mixture of baking soda and a dry powdered acid
What is baking powder?
200
2 Tablespoons
What is 1/2 of 1/4 cup?
200
Developing this part of flour allows the product to have cells that are capable of expanding as carbon dioxide is produced
What is gluten
300
When using a glass baking container as a substitute for the "default" metal baking container
What is lower the temperature 25*?
300
Technique used to distribute the gas produced in YB to causing the rising
What is kneading?
300
Batters, drop batters, soft dough and stiff dough
What is (are) the categories of QBs?
300
5 Tablespoons plus 1 teaspoon
What is 1/3 cup?
300
This process allows carbon dioxide to leaven YB products to become double in bulk
What is rising?
400
Must be done when using a conventional oven and having 2 products on 2 racks
What is rotate?
400
Ingredient that can not be eliminated in YB due to its ability to regulate yeast growth
What is salt?
400
A muffin method that uses a preparation technique to mix semi-solid fat with the flour mixture
What is cut-in?
400
1/8 cup, 2/3 cup and 3/4 cup dry measures are not part of this group
What is (are) not included in a standard set of dry measuring cups?
400
Allowing YB to sit in a warm environment for a short time
What is resting?
500
This ingredient can not be used as a substitution for shortening or butter and get the same results
What is oil?
500
Yeast and sugar produce this during fermentation
What is carbon dioxide and alcohol?
500
Technique that allows you to blend wet and dry ingredients easier so that you are less likely to overmix
What is make a well?
500
Number of cups in a gallon, tablespoons in a cup and ounces in a lb. (dry)
What is 16?
500
Characteristic of a good yeast dough when kneading
What is elastic?
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