Quick Breads
The TWO leavening agents that are used in quick breads.
What is baking soda and baking powder?
These are the three parts of a whole grain.
What is the germ, bran and endosperm?
This animal based protein source is associated with having high iron levels.
What is beef?
This is the process that prevents milk fat and milk solids from seperating.
What is homogenization?
Give an example of a poultry protein source.
What is chicken, duck, goose, pheasant, quail, etc.
This quick bread mixing method using a pastry cutter to cut in fat with dry ingredients.
True or False: Yeast is a living fungus.
What is true.
This animal based protein source is associated with having low saturated fat.
What is poultry?
This is the enzyme that causes milk to turn into cheese.
What is rennett/rennin?
This is what the white flecks of fat in beef are called.
What is marbling?
This quick bread method begins with only combining a fat source (commonly butter) and sugar.
What is the creaming mixing method?
This is the ideal temperature range to activate yeast.
What is 105-115?
This is the vitamin individuals who follow a vegetarian lifestyle need to supplement their diet with.
This is the process of heat treating milk to kill harmful bacteria.
What is pasteurization?
This type of vegetarian will NOT eat any animal or animal derived products.
What is vegan?
This mixing method separates dry and liquid ingredients and then combines them.
What is the muffin or blending mixing method?
These are the three factors yeast needs to activate.
What is warmth, sugar and liquid?
This is the highest quality level of beef.
What is USDA Prime?
A roux is a thickening agent made by heating equal parts _______________ and _____________.
What is fat and flour?
This is the foodborne illness most associated with poultry.
What is salmonella?
This is the gas that is created when leaving agents are activated.
What is carbon dioxide?
The term for when you allow the yeast dough to rest and rise.
What is the albumen (white), yolk and chalaza?
This is the sugar in milk that some people cannot digest.
What is lactose?
What is pesco/a?