Quick Breads
What are the two chemical leavening agents used in quick breads?
Baking Powder and Baking Soda
How is gluten developed in a yeast bread?
Kneading
What is the main function of flour?
structure
What can happen when baking cookies on a dark cookie sheet?
they can burn more easily
What two textures make a good pastry?
Tender and flaky
How can you tell if a quick bread is done?
What is the best temperature for both the water to activate the yeast and the air for proofing the dough?
warm
What is the main function of sugar?
flavor/sweetness
Why should cookie dough be placed on a cool cookie sheet before baking?
because it melts the dough causing cookies to spread too quickly
What are the four main ingredients in pie crust?
flour, salt, fat, and water
Tunnels inside a muffin is a sign of what?
Why do you need to add at least a little sugar to a yeast dough?
It feeds the yeast. It helps with the fermentation which produces carbon dioxide that makes the dough rise.
Which ingredient adds tenderness to baked goods?
fat
What mixing method is used in most cookies?
Creaming
What are two key ingredients in custard pies?
Eggs and milk
What quick bread uses steam as the primary source of leavening?
Popovers
Besides adding flavor, what does salt do for a yeast bread?
It regulates the yeast, making the bread not rise too quickly.
What ingredient acts as a binder, helping to hold things together?
eggs
What are the 7 ingredients in most cookies?
flour, sugar, brown sugar, baking soda, egg, vanilla, and fat
The classic decorative edge that looks like little zig zags is called what?
Fluting
What mixing method requires cutting a solid fat into the flour mixture before adding the liquid?
The biscuit method
What are the three different types of yeast?
Fresh/compressed, active dry, and instant/rapid-rise
What ingredient activates chemical leaveners and the gluten in flour, as well as gelatinizing the starches?
liquid
Why should cookies be stored with same type, ie. crisp with crisp or soft with soft?
The moisture from soft cookies with transfer to crisp cookies, making crisp cookies soft and soft cookies dry.
When blind baking a crust for filling that will be added after the crust is baked, name 3 things to help prevent blistering (bubbles) and shrinking.
The crust should be pricked (docked), and it can be frozen for a few minutes or lined with foil and weights (pie weights or dry rice or beans) placed in the pie shell before baking.