Baking Review

Baking Ingredients

100

The baking ingredient responsible for the structure of a baked good. 

What is flour?

200

Adds moisture and can act as steam during the baking process. 

What is a liquid?

300

A whipped egg white functions as this. 

What is a leavening agent?

400

This ingredient is responsible for emulsification

What is an egg yolk?

500

The three types of leavening agents. 

What are physical, biological, and chemical. 

Pans & Equipment

100

The pan we used to make brownies. 

What is a 9" x 9" or 8" x 8" pan?

200

Used to cut butter into flour or dry ingredients.

What is a pastry blender?

300

Used to bake items like biscuits or roasted vegetables. 

What is a baking sheet? 

400

Has a latch and the bottom separates from the sides. 

What is a springform pan? 

500

Used on the stove top or in the oven and has a lid. 

What is a dutch oven. 

Mixing Vocabulary

100

When one is ingredient is gently incorporated into another by hand with a large spoon or spatula. 

What is folding? 

200

Fat and sugar are beaten together until they take on a light, airy texture. 

What is cream?

300

Ingredients are mixed so thoroughly they become one. 

What is blend?

400

To vigorously incorporate air into a food product like eggs, butter/sugar, or cream.

What is beat.

500

To adhere breadcrumbs or sprinkles to a food product

What is bind?

Mixing Methods

100

This mixing method requires butter to be softened. 

What is the creaming method? 

200

These mixing methods require fat to be liquid. 

What is the one bowl and muffin method? 

300

In order to be cut up using the pastry blender and evenly distributed throughout the dough.

Why butter needs to be cold when used in the biscuit mixing method. 

400

One or more liquids/ingredients joining together to be one cohesive property

What is emulsification?

500

So fat is distributed evenly throughout the dough to create a flaky buttery texture and gluten becomes coated. 

Why butter is cut-into dry ingredients during the biscuit method?

Random

100

One happens on the stove top and one happens in the oven. 

What is the difference between cooking and baking?

200

This leavening agent needs to pair with an acidic ingredient to activate it leavening properties. 

What is baking soda?

300

This baking ingredient shortens gluten formation and provides a tender texture. 

What is fat, butter, or shortening?

400

Eating sugar and releasing carbon dioxide

What is the process of yeast growing?

500

Activation of this leavening agent by moisture and heat. 

What is double acting backing powder?