Baking and Pastry

Flashcard
•
Arts
•
11th Grade
•
Hard
Wayground Content
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54 questions
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1.
FLASHCARD QUESTION
Front
What is the most accurate way to measure ingredients for baking?
Back
By weight in grams
2.
FLASHCARD QUESTION
Front
Which of the following are considered strengtheners in baking? Water and milk, Flour and eggs, Sugars and syrups, Vanilla and flavor extracts
Back
Flour and eggs
3.
FLASHCARD QUESTION
Front
What are fats/shortenings used in baking? Options: Baking soda, Baking Powder, Yeast; Cornstarch, flour, eggs; Butter, Oil, Margarine, vegetable shortening; Vanilla, Flavor Extracts, food coloring
Back
Butter, Oil, Margarine, vegetable shortening
4.
FLASHCARD QUESTION
Front
Which of the following are considered sweeteners in baking? Sugars and syrups, Flour and eggs, Water, milk, cream, Baking soda, Baking Powder, Yeast
Back
Sugars and syrups
5.
FLASHCARD QUESTION
Front
What are leaveners used in baking?
Back
Baking soda, Baking Powder, Yeast, Steam
6.
FLASHCARD QUESTION
Front
Which of the following are considered thickeners in baking? Water, milk, cream; Sugars and syrups; Cornstarch, flour, eggs; Butter, Oil, Margarine
Back
Cornstarch, flour, eggs
7.
FLASHCARD QUESTION
Front
What are considered liquids in baking? Options: Vanilla, Flavor Extracts, food coloring, Sugars and syrups, Baking soda, Baking Powder, Yeast
Back
Water, milk, cream, eggs, honey, molasses, melted butter
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