BAKING LAB

Front

Three distinct steps or stages occur in baking once ingredients are weighed.

Back

mixing, baking, cooling

Front

Proper weighing of ingredients is important because successful formulas are carefully balanced mixtures of _____ (_____), _____, _____, and _____.

Back

Structure builder (tougheners), tenderizers, moisteners, driers

Front

are ingredients that hold the volume and shape of baked goods in place.

Back

structure builders

Front

While flour is considered a structure builder, it is specific components in the flour—_____ and _____, in particular—that provide the structure. Likewise, it is egg _____ that make eggs structure builders.

Back

gluten forming protein, starch granules, protein

Front

are ingredients in baked goods that interfere with the formation of structure, making the baked goods softer and easier to bite into

Back

tenderizers

Front

Examples of tenderizers include

Back

sugar and syrup, fats and oils, leavening agents

Front

T OR F. too much tenderizing causes products to crumble and fall apart.

Back

T

Front

include water (moisture) and ingredients that contain water, such as milk, eggs, cream, and syrups. also include liquid fat ingredients such as oil.

Back

MOISTENERS

Front

are the opposite of moisteners. They are ingredients that absorb moisteners.

Back

DRIERS

Front

Once the proper amounts of ingredients are weighed and measured, they must be combined in a _____ and often at a specific _____.

Back

SPECIFIC MANNER, TEMPERATURE