Breads, Grains & Baking Flashcard

Front

Which is a protein and gives elasticity and structure to bread. It develops as it is mixed? Options: yeast, baking soda, baking powder, gluten, egg protein

Back

gluten

Front

Which ingredient is used as a main leavening agent in pizza and cinnamon rolls? (choose 1) Options: yeast, baking soda + an acid, baking powder, steam, egg protein

Back

yeast

Front

I am a microscopic plant which reproduces rapidly once rehydrated with warm liquid and fed. As I grow, I give off carbon dioxide which forms bubbles that make dough rise.

Back

yeast

Front

I am a chemical leavening agent that is a combination of baking soda and a dry acid.

Back

baking powder

Front

A flour mixture thin enough to pour from a bowl; usually for cakes, pancakes, waffles. These will always be quick breads.

Back

TRUE

Front

A flour mixture thick enough to be dropped from a spoon and hold shape; chocolate chip cookies are an example of this.

Back

Drop Batter

Front

Which method of mixing adds all liquid at one time and only mixes until moist? Batter will remain lumpy...

Back

Muffin Method

Front

If my muffins have tunnels inside and/or peaked tops, instead of round tops, what might I have done wrong?

Back

Over mixed the batter

Front

Leaven means to make:

Back

rise

Front

All breads are leavened.

Back

false