Ingredient Functions

Front

What is a function of fat in baked goods?

Back

To tenderize the product.

Front

Which process causes the sugar to brown a crust during baking?

Back

Browning/Caramelization

Front

Which ingredient forms the foundation of bakery foods?

Back

flour

Front

Which ingredient assists in creating steam when cooked?

Back

liquid

Front

Which ingredient enhances the flavors of other ingredients/spices, and sometimes adds flavor itself? Options: fat, sugar, salt, liquid

Back

salt

Front

Which ingredient adds flavor and helps in browning/caramelizing the food item?

Back

sugar

Front

Which ingredient is a binding agent that enhances the texture and/or structure of baked goods?

Back

eggs

Front

Which ingredient gives structure and produces gluten?

Back

flour

Front

Which ingredient adds sweetness and flavor to baked goods?

Back

sugar

Front

Which of the following is NOT a type of fat? Butter, Oil, Shortening, Milk

Back

Milk