Ingredients
This ingredient adds flavor, nutrients, richness, and color to baked products.
Eggs
When you knead dough and it becomes elastic, that is a clue that what is developing?
Gluten
What type of batter/dough is used for rolled biscuits? (pour, drop, soft, or stiff)
Stiff dough
What does a pastry need for flakiness?
Fat
T/F: Cake flour contains less gluten and gives cake a tender structure.
True
Flour
What is the process that takes place when yeast cells act upon sugars to produce CO2 and alcohol?
Fermentation
Cutting shortening into dry ingredients is a step in which quick bread method?
Biscuit method
What is the most common decorative edge used on pies?
Flute
What are unshortened/sponge cakes leavened by?
False
What does "punching down" release from dough?
Carbon dioxide
What leavening gas is the result of chemical reactions that occur between ingredients in baked products?
Carbon dioxide
Too much flour, liquid, and too little fat can make the pastry?
Tough
What happens if there is too little liquid in the cake?
The cake will be dry.
This ingredient contains a dry acid or acid salt and starch or flour.
Baking powder
When yeast dough is rising, what is the purpose of greasing and sealing the dough in a bag and/or bowl?
To prevent dough from drying out
What leavening agents are used when making cream puffs?
Steam and air
Basic pie dough is referred to as a 3-2-1, meaning?
3 parts flour, 2 parts fat, 1 part water
What happens if there is too much fat or sugar in the cake?
It will become heavy
This ingredient produces a softer crust and helps bread stay fresh longer.
Milk
How should bread dough look after kneading?
A. Smooth and dull
B. Smooth and leavened
C. Smooth and elastic
D. Shiny and large
C. Smooth and elastic
What happens to a bread product when too much baking powder is added?
It will collapse
A high quality pastry is usually ____________ & __________.
Tender and flaky
For what type of cake should you grease and flour the pan?
Shortened/cream cakes