Food and bake theory 2

You must ___ all liquids to activate the yeast.

• Freeze

• Cool

• Warm

• Shake

If combining yeast with other dry ingredients heat the liquids to__?

• 105°-115°

• 120°-130°

• 75°-85°

• 150°

When is fermentation used in baking?

• When making baked goods utilizing yeast

• To finish the edges of a pie crust.

• When making cookies, buttercream frosting and butter based cakes.

• When whipping eggs or creams.

All are general objectives in mixing batters and dough except?

• Uniform distribution of ingredients.

• Minimum loss of the leavening agent.

• Optimum blending or development or prevention of gluten.

• To make it dry.

An unbaked mixture that is thin enough to pour or scoop, but cannot be rolled out like a dough.

Wet ingredients such as butter and dry ingredients such as sugar are mixed together separately in order to yield desired baking results. Which baking Methoda is described above.

• The All-One-Method

• The Creaming Method

• The Rubbing Method

• The Beating Method

What does the term baking means?

List 2 (TWO) baking tools.

List 3 methds of baking.

All yeast breads must contain_____,_____,______&_____.