Assessment 3

This ingredients produces carbon dioxide that makes bread rise.

• flour

• salt

• yeast

• oil

These controls the growth of yeast and enhance the flavor of baked products

• salt

• sugar

• yeast

• flour

The easiest individual cookies to make

• molded cookies

• drop cookies

• bar cookies

• rolled cookies

Mixing method use to mix delicate batters and mixtures.

• Creaming method

• Folding method

• Blending method

• Whipping method

A sweet bakery products made from mixture of flour, eggs, butter, and sugar that has soft, light and fine texture

• pies

• cookies

• cake

• bread

Quick breads is leavened with a (a)   leavening agent rather than a biological one like yeast or sourdough starter.

Foam cakes are distinguished by their large portion of foamed (a)   to a small proportion of sugar and flour.

Bread flour is the (a)   of all types of flour with its high gluten content that provides great structural support to baked goods.

A substance incorporated in a batter to generate gas during preparation.

• flour

• eggs

• sugar

• leavening agents

It plays an important role in baked products to create structure and stability within a batter.

• sugar

• eggs

• butter

• flour