Mixing Methods
This method mixes wet and dry ingredients in separate bowls before combining in stages.
What is the conventional cake method?
This quick visual cue shows a cake is done baking.
What is the cake pulling away from the pan?
Your muffins are too hard. Name one possible cause.
What is too much flour or not enough liquid?
This term describes baking that is healthier and lower in fat.
What is contemporary baking?
Gluten forms when these two ingredients are combined.
What are flour and liquid?
This method is the quickest and requires all ingredients to be added to one bowl.
What is the one-bowl method?
This gas helps cookies become light and airy.
What is carbon dioxide?
Your muffins baked with a tall peak. What caused it?
What is overmixing?
This fat substitute is made from fruit and keeps baked goods moist.
What is applesauce (or fruit purée)?
Overmixing batter increases this protein.
What is gluten?
This method must not be overmixed or products will become tough and have peaked tops.
What is the muffin method?
Adding more butter and egg yolks to cookie dough creates this texture.
What is chewy?
Your cookies came out flat and greasy. What might have melted too early?
What is the butter?
Contemporary baking aims to reduce this mineral to make recipes heart-healthier.
What is sodium?
When sugar and proteins break down and brown, this reaction occurs.
What is the Maillard reaction?
This step is the most important part of the biscuit method.
What is cutting in the fat?
Name one reason why we cream butter and sugar together.
What is to add air and help the cake rise?
Your cake sticks to the pan. What step did you skip?
What is flouring the pan after greasing?
List one macronutrient and one micronutrient you might focus on in healthier baking.
What is carbohydrates/protein AND fiber?
Gluten traps these to give cakes a porous texture.
What are leavening gases?
This mixing method creates a dense but very moist cake with low gluten development.
What is the one-bowl method?
This type of cake is considered a low-fat option because it relies on whipped eggs.
What is a sponge cake?
Your cake is dense and has low volume. What mixing issue caused it?
What is not creaming properly or using one-bowl method unintentionally?
This ingredient typically increases fat and sugar content in muffins, making them a “sometimes food.”
What are white flour and high sugars/fats?
Name one way to reduce gluten development in a recipe.
What is mix less, use cake flour, or add more fat/sugar?