Digital Learning assignment 10/23

Which one of these ingredients isn't a leavener?

• Yeast

• Baking soda

• Baking powder

• Salt

The first step in any mixing method is to...

• Mix together all ingredients.

• Accurately measure all ingredients.

• Count your ingredients.

• Make a well in the dry ingredients.

MAIN and only function of this ingredient is to help the product rise

• Leavening agent

• Sugar

• Fat

• Flour

Adds most of the structure to baked goods.

• Leavening agent

• Liquid

• Sugar

• Flour

I must have a __________ to measure ingredients using the metric system.

• Dry measuring cup

• Straight edged spatula

• Kitchen scale

• None of the above

Which chemical leavening agent must you add an acid in order for the product to rise?

• Yeast

• Air

• Baking Soda

• Baking Powder

Which leavening agent is a fungus that thrives on warmth, moisture, and food to grow?

• Steam

• Baking powder

• Baking soda

• Yeast

This ingredient provides richness, flavor, and helps make baked goods brown.

• Water

• Flour

• Sugar

• Fat

This ingredient provides flavor, tenderness, and helps a product to brown.

• Flour

• the carpet= Fats

• eggs

• cream

How do you measure liquid ingredients?

• Set liquid measuring cup on a flat surface. Pour liquids in then read the  measurement at eye level. 
• Pour the liquid into the measuring cup until its at the correct line
• Pour liquids into the dry measuring up, making sure its on a flat surface