What is the ingredient that gives structure to baked products?
Flour
100
This can cause quick breads to be compact and tough
Overdeveloped Gluten/kneading the dough for too long
100
Which of the following is not a quick bread?
A) Biscuit
B) Cream Puff
C) English Muffin
D) Waffle
C) English Muffin
100
Fermentation takes place in yeast dough when the yeast acts upon what ingredient?
sugar
100
What causes tunnels to form in Banana Bread?
C) overmixing
200
What are the ingredients called that produces gas that makes baked products rise?
Leavening Agents
200
When are the two times that Double - acting baking powder releases its carbon dioxide?
When moisture and heat are introduced.
200
What is a leavening agent in a quick bread?
Baking Powder or Baking Soda
200
If a loaf of yeast bread has large, overexpanded cells, the dough was...
A) allowed to rise for too long a time
B) baked at too high a temperature
C) kneaded too much
D) not kneaded long enough
A) allowed to rise for too long of a time
200
The outer part of the grain is called
The bran
300
What is the ingredient that helps brown the crust?
Sugar
300
Which has a stronger gluten structure: pretzel dough or Scones dough
Yeast breads that are kneaded, shaped, and allowed to rise slowly in the refrigerator are made using...
A) brown - and - serve dough
B) cool - rise dough
C) freezer dough
D) refrigerator dough
B) Cool rise dough
300
The ground endosperm of corn is called
grits
400
DOUBLE JEOPARDY
What is the ingredient that adds color and flavor, and also contributes structure to the bread?
Eggs
400
When is most of the gluten in pretzel dough developed?
When kneaded
400
What are 2 kinds of batters of quick breads?
pour batter, soft dough
400
Italian bread brushed with olive oil and sprinkled with herbs.
Focaccia
400
DOUBLE JEOPARDY
Another term for allowing bread to RISE is
Allow bread to PROOF
500
What ingredient serves as a tenderizing agent?
Fat
500
Besides burning in the oven, what causes most cream puffs to fail?
Not baking them long enough.
500
Also known as Johnny Cake
Corn Bread
500
Why is the temperature of liquids important for yeast? (2 answers)
Too hot = kills yeast
Too cold = slows, or stops yeast activity
500
Double Jeopardy
Explain how yeast dough rises. Be sure to include ALL of the steps with explanations.
Warm Water + Yeast + sugar---->fermentation (creation of CO2)
CO2 is trapped in the dough causing it to expand.
Dough is elastic because it was KNEADED to develop the gluten