Baking Methods
Authored by Jamie Tessier
Specialty
8th - 9th Grade
Used 8+ times
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9 questions
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1.
MULTIPLE SELECT QUESTION
1 min • 1 pt
Combining butter and sugars into the bowl of the mixer first, and blend until light & fluffy before continuing to add the remaining ingredients
leavening agents
blending method
fats & oils
creaming method
2.
MULTIPLE SELECT QUESTION
1 min • 1 pt
provides moisture, and benefits the texture in our baked goods
creaming method
fats & oils
liquids
flavorings and extracts
3.
MULTIPLE SELECT QUESTION
1 min • 1 pt
adds additional flavor to recipe as well as brings out the natural flavors
creaming method
fats & oils
flour
flavorings and extracts
4.
MULTIPLE SELECT QUESTION
1 min • 1 pt
come in a variety of sizes (small, medium, large, extra large, jumbo) provides aeration, emulsification, and structure within a recipe
fats & oils
eggs
sugars/sweeteners
blending method
5.
MULTIPLE SELECT QUESTION
1 min • 1 pt
combine wet and dry ingredients after mixing in a separate bowl. Only lightly combine all ingredients until just combined to not over mix
creaming method
leavening agent
flavorings & extracts
blending method
6.
MULTIPLE SELECT QUESTION
1 min • 1 pt
provides a sweet flavor in the baked good
sugars/sweeteners
flavorings and extracts
fats & oils
eggs
7.
MULTIPLE SELECT QUESTION
1 min • 1 pt
processed from wheat, is the structure to most, if not all baked goods
eggs
fats & oils
flour
blending method
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