Yeast
The reason for using yeast in a recipe.
What is to leaven a baked good (make it rise)?
This is an example of a liquid fat.
What is olive oil, vegetable oil, etc?
This is a protein that is found in wheat products.
What is gluten?
Besides a muffin, this is a recipe that uses the muffin method.
What is cornbread?
This is the best way to maintain food safety in the kitchen.
What is washing your hands?
These three things are needed to "activate" yeast.
What is moisture, warmth, and food (sugar)?
This is an example of a solid fat.
What is butter, lard, shortening?
Besides all purpose flour, these are different types of flours. (Bonus: what is a main difference between these?)
What is bread flour, pastry flour, rice flour, etc? (Bonus: The gluten content)
Besides a biscuit, this is a recipe that uses the biscuit method.
What is a scone?
When weighing with a scale, this is the first thing you need to do after putting your measuring bowl on the scale.
What is press tare?
When needing to make bread overnight, this method causes the fermentation to go slower.
What is refrigeration?
This is the impact fat has on gluten development.
What is decreases gluten formation?
This is the main function of flour in baked goods.
What is structure?
These are the two ingredients that are combined when using the creaming method.
What is sugar and butter?
This is the bacteria that is sometimes found in uncooked flour.
What is e. coli?
This is a food product that uses yeast as the leavening agent.
What is bread, bagels, pretzels, cinnamon rolls, etc?
This is the reason why butter is the best fat to use in puff pastry.
What is to create flaky layers and leavening?
This type of flour is ideal for more chewy and dense baked goods.
What is bread flour?
This is the main component of the muffin method (think steps in a recipe).
What is mixing the dry ingredients and liquid ingredients separately and then combining?
This is the bacteria that is sometimes found in raw eggs.
What is salmonella?
The reaction of yeast and food (sugar) produces these two products.
What is carbon dioxide (gas) and ethanol?
These are the two recipes where we compared using solid fat versus liquid fat.
What is the olive oil cake (liquid) and the puff pastry (solid)?
These are two things that gluten needs in order to form.
What is moisture (water, milk) and agitation (mixing, kneading)?
When making the red velvet cupcakes, this is the method that was used. (BE SPECIFIC)
What is the reverse creaming method?
This is the reason you do not need to pack brown sugar when measuring with a scale.
What is because packing is needed when measuring by volume, not weight?