BAKING BASICS

What is the role of gluten in baking?

• To Make food taste good.

• Flour

• It helps dough rise by trapping gas bubbles during fermentation and gives bread its unique texture

• Dry active yeast.

The longer you mix dough what will happen?

• It traps air.

• It's a basic baking ingredient.

• The gluten will become stronger.

• It will become darker.

How many types of flour are there in this textbook?

• 7

• 6

• 4

• 5

Yeast is a.....

• Flavor for h20

• Herb.

• Fungus.

• Fat.

Bacteria are​ (a)  

• germs
• you can't see.

This is and is an example of​ (a)  

• Cross
• contamination.

Fats add.....

• Chrispness

• Texture

• Nothing.

• Richness and flavor.

Everything in it's place​ (a)   ​ (b)   ​ ​ (c)   ​

• Mise
• En
• Place.

What is the temperature danger zone range?​ (a)  

• 41-
• 140

Which of theses are sweetners

• Sugar

• Corn Syrup

• Honey

• Molasses