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No, we're not talking about Frosted Flakes
Mixing it up
All Rise
What's My Line
Batter Up
100
The rough outer covering protecting the grain
What is the husk?
100
The fine powder derived from the endosperm portion of cereal seeds
What is flour?
100
The two physical leavening agents
What are air and steam?
100
Gives structure to baked products
What is flour?
100
Leavened by steam, this quick bread has the thinnest batter with equal amounts of flour and liquid
What is a popover?
200
The hard outer covering that protects the grain's inner parts and is an excellent source of fiber and minerals
What is the bran?
200
The protein portion of wheat with elastic characteristics
What is gluten?
200
Biological leavening agent
What is yeast?
200
Helps to brown outer crust of baked products through caramelization and the Maillard reaction
What is sugar?
200
Quick bread that is stirred just until the dry ingredients are moistened with liquid ingredients but batter remains lumpy
What is a muffin?
300
The largest portion of the grain containing all of the grain's starch
What is the endosperm?
300
Type of flour with the highest amount of protein
What is hard, winter wheat flour?
300
The chemical leavening agent that requires an acid to be present to produce carbon dioxide.
What is baking soda?
300
Helps to control yeast growth by slowing down fermentation
What is salt?
300
Causes tunnels to form in the interior of a baked product
What is overmixing?
400
The smallest portion of the grain and the embryo for a future plant
What is the germ?
400
To work dough into an elastic mass by pushing, stretching and folding it
What is kneading?
400
Yeast needs this to ferment
What is sugar?
400
Necessary to hydrate flour and gelatinize starch
What is liquid?
400
Richer than ordinary biscuits, this quick bread contins eggs, milk or cream
What is a scone?
500
The outer layer containing the largest amount of protein of a cereal grain
What is the aleurone layer?
500
The two wheat flour proteins that form gluten?
What are gliadin and glutenin?
500
The cause of the reddish color of Devil's food cake.
What is baking soda?
500
Acts as a tenderizer
What is fat?
500
Prevents fruits or nuts from sinking to the bottom of muffins
What is rolling pieces in flour?