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Cake ingredients and their Functions

Authored by Nicole Williams

Other

10th Grade

Used 24+ times

Cake ingredients and their Functions
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7 questions

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1.

FILL IN THE BLANK QUESTION

1 min • 1 pt

Different forms of sugar such as granulated or molasses are used to____________________ baked products as well as make the product more tender and cause the tops of muffins and other breads to brown and crisp.

2.

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1 min • 1 pt

Liquids such as milk, fruit juices or water, blend dry ingredients together and when heated produce __________________ that contributes to the leavening of the product.

3.

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1 min • 1 pt

All purpose flour is often used in baking because it contains enough protein to create an elastic gluten framework giving _______________ to baked goods

4.

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30 sec • 1 pt

The function of salt in bake goods is the same as its function in most cooking, and that is to add _______________

5.

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1 min • 1 pt

The fat in the egg yolk acts to _________________ baked products. Eggs also add nutritional value to baked goods.

6.

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1 min • 1 pt

Leavening agents give baked products their porous and tender texture by producing ______________________(carbon dioxide).

7.

FILL IN THE BLANK QUESTION

1 min • 1 pt

Fats provide flavour in baked goods and help to keep the finish product _____________________, preventing it from drying out too quickly.

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