Functions of Ingredients

How are eggs used in baking to achieve aeration?

• Whisking/beating

• Creaming

• Folding

• Separating

What does gluten do?

• Forms strong elastic strands in cells that trap gas

• Makes products rise

• It's a liquid

• It's a flavoring

What do leavening agents do in a recipe?

• Combine ingredients

• Make products rise

• Add flavor

• Add liquid

What are examples of leavening agents?

• Baking soda

• Baking powder

• Yeast

• Flour

• All of the above

Fats add flavor and richness in a product

• TRUE

• FALSE

All of the following are examples of fats EXCEPT...

• Butter

• Margarine

• Eggs

• Shortening

• Vegetable Oil

Which of the following are types of sweeteners?

• Powdered

• Granulated

• Brown

• Honey

• All of the above

Eggs do not help bind liquid ingredients with oils.

• TRUE

• FALSE

Egg whites add air and volume to an angel food cake

• YES

• NO

Which of the following are flavorings?

• Vanilla extract

• Almond extract

• Peppermint extract

• Eggs

• Cinnamon