Chapter 44 K.C. (Baking Basics)

What is gluten?

• Gluten is what is used to make bread

• Gluten is a leavening agent

• Gluten is when flour is mixed with a liquid and is elastic like chewing gum.

• Gluten doesn't exist.

What is a drop batter?

• Thicker mixture contains twice as much flour as liquid.

• Mixing nearly equal amounts of liquid & flour to create a thin, flowing batter.

What is an example of a pour batter?

• Breads

• Cookies

• Waffles

What do liquids do in a recipe?

• Structure

• Moistness & browning

• Add flavor

What is a Leavening Agent?

• Substances that helps baking products rise.

• Helps with moistness

• Helps with Structure

Which of the following is NOT a leavening agent?

• Baking Soda

• Baking Powder

• Yeast

• Milk

Eggs are used for-

• Flavor, color, richness, and tenderness.

• to sweeten products

• To add structure

Why should you grease a pan before baking?

• To help the product stick to the pan.

• To help the product not stick to the pan.

• To help the product rise.

• You shouldn't grease the pan

What is the difference between white & brown sugar?

• One is white, one is brown

• One has smaller granules than the other

• Brown sugar has molasses added to it, while white sugar doesn't.

• White sugar is sweeter than brown sugar.

Why should you preheat an oven?

• You shouldn't preheat the oven.

• So it can be at the desired temperature when the food is placed inside

• So the oven isn't cold

• So