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Leavening Agents and Grain
Fiber
Carbohydrates
Muffins
Quick Breads
100
Yeast
What is the leavening agent used in yeast breads?
100
20-35 grams
What is the amount of fiber the average American should consume each day?
100
The grain group
What is food group that we get most of our carbohydrates from?
100
Low volume, flat surface and very crumbly
What is the characteristic of an under-mixed muffin?
100
Baking powder or soda (no yeast)
What is the type of leavening agent quick breads use?
200
Makes a baked product rise
What is a leavening agent?
200
Soluble and insoluble
What are two types of fiber?
200
They are stored as fat in the liver and tissues.
What does our body do if we eat more carbohydrates than we need?
200
Tough muffins
What is the result of over mixing muffins?
200
Cauliflower top with few tunnels.
What will a perfectly mixed muffin look like?
300
3 cups
What does 1 cup of uncooked rice make when it is cooked?
300
Water
What is the other nutrient along with fiber that helps your body move things through?
300
4
What is number of calories per gram of carbohydrate?
300
Fats
What is the ingredient that adds tenderness, flavor and richness?
300
Pancakes, banana bread and muffins
What are examples of quickbreads?
400
Brown rice
What is the whole grain form of rice called?
400
Bran
What part of the wheat kernel contains mostly fiber?
400
Simple, Complex and Fiber
What are the three types of carbohydrates?
400
air, eggs, baking soda and baking powder
What are common leavening agents in quickbreads?
400
Creates structure of the baked product by making gluten.
What is the function of flour?
500
2 cups yield
What is the amount of pasta you get from cooking 1 cup of uncooked pasta?
500
Diverticulosis, Colon Cancer and Rectal Cancer
What do diets high in fiber reduce the risk of?
500
Starches and Sugars
What are other names for complex and simple carbohydrates?
500
Muffin Method
What is the mixing method that has you make a well in the middle of the dry ingredients and then add all the liquid ingredients at once?
500
Biscuit Method
What is the mixing method that has you cut-in the fat and then knead the dough?