Introduction to Baking

How should whole-grain and stone-ground flour be stored after opening?

What is the recommended storage method for opened packages of flour?

An egg wash is used in baking to:

• Add flavor to the baked items

• Give a shiny, golden-brown finish to the crust

• Make the baked items rise more

• Increase the shelf life of the baked items

Eggs contribute to the structure and texture of baked items by:

• Providing moisture and richness

• Acting as a leavening agent

• Binding ingredients together

• All of the above

Brushing the tops of breads and pastries with an egg wash will give them a ________ shine.

• glossy

• dull

• matte

• faded

Shell eggs should be refrigerated at temperatures between _______ F to _______ F.

• 33 F to 38 F

• 40 F to 45 F

• 50 F to 55 F

• 60 F to 65 F

What are the three types of leaveners mentioned in the passage?

• A) Organic, Chemical, Physical

• B) Natural, Synthetic, Artificial

• C) Yeast, Baking Powder, Steam

• D) Biological, Chemical, Mechanical

What happens to yeast when the temperature of a baked good reaches between 130F and 140F?

• It grows faster

• It is destroyed

• It becomes inactive

• It multiplies

What are physical leaveners?

• Yeast and bacteria

• Baking powder and baking soda

• Steam and air

• Sugar and salt

Fill in the blank: The more fat in the recipe, the smoothed flaky and ______ it becomes.

• brittle

• soft

• chewy

• dense