Baking Science

What is the function of flour in a baked good?

• enhances flavor

• provides structure

• emulsifies the fat and liquid

• caramelizes

Butter...

• is an emulsion of a fat and a liquid

• enhances flavor in a baked good

• provides structure to a baked good

• makes baked goods rise when heated

Baking soda needs ________ in order to activate.

• flour

• sugar

• salt

• acid

Egg yolk does two things:

• enhances flavor and gives structure

• adds fat and adds flavor

• adds richness and emulsifies

White sugar and molasses makes...

• brown sugar

• caramel

• cinnamon sugar topping

• apple crumble topping

What is the function of salt?

• provides structure

• enhances flavor

• makes baked products rise

• binds ingredients together

When you beat a fat and sugars together to make a paste, it is called....

• mince

• beating

• creaming

• mixing

The browning of food is caused by what reaction?

• Emulsification

• Baking at 200 degrees F

• Kneading

• Maillard

Caramelization is when sugars break completely, this happens between _______ and _______ degrees Fahrenheit.

• 212-300

• 41-135

• 356 - 390

The egg white contains coiled up _________ that binds together and becomes firm.

• carbohydrate

• fat

• gluten

• protein