Baking 21.1-3

The most basic way to leaven baked products is to incorporate air and steam into a dough or batter.

• True

• False

Ingredients cannot be easily substituted in baked products.

• True

• False

Silicone mats may be used in the refrigerator or freezer but not in the oven.

• True

• False

A sheeter is an aluminum pan with low sides that is used to bake large amounts of cookies at one time.

• True

• False

A baker’s scale or a digital scale can be used to measure the weight of ingredients in the bakeshop.

• True

• False

Because different ingredients have different densities, two items of the same volume can have different weights.

• True

• False

___ adds flavor, color, and tenderness to baked products through caramelization.

• Flour

• Sugar

• Yeast

• Butter

___ yeast is a form of yeast that does not need to be hydrated and may be directly added to a warm flour mixture.

• Instant

• Compressed

• Active

• Fresh

A ___ is a dough-cutting tool with a rotating disk attached to a handle that is used to cut dough into desired shapes.

• dough cutter

• dough docker

• palette knife

• pastry wheel

___ are used as a surface for rolling out dough and allow piecrust to be easily flipped from the cloth into pie pans.

• Silicon mats

• Pastry cloths

• Sheeters

• Wax paper squares