Ingredient Functions

Front

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

Back

Sugar is the ingredient that adds flavor and helps in browning/caramelizing food.

Front

What ingredient gives structure and produces gluten?

Back

Flour is the ingredient that gives structure and produces gluten.

Front

What ingredient adds sweetness and flavor to baked goods?

Back

Sugar adds sweetness and flavor to baked goods.

Front

What is the most commonly used flour in baked goods?

Back

All-Purpose Flour is the most commonly used flour in baked goods.

Front

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

Back

Milk is NOT a type of fat.

Front

What is the role of fat in baking?

Back

Fat adds moisture, richness, and flavor to baked goods.

Front

What is gluten and how is it formed?

Back

Gluten is a protein formed when flour is mixed with water and kneaded.

Front

What is the purpose of sugar in baking?

Back

Sugar sweetens, adds moisture, and helps with browning.

Front

What are the three main types of fats used in baking?

Back

Butter, oil, and shortening are the three main types of fats used in baking.

Front

What is the function of liquid in baking?

Back

Liquid hydrates the dry ingredients and helps to form the batter or dough.