Chemical leaveners 3 Gingerbread Scones

Identify the hazards for this lab (just this lab, not general kitchen hazards). These are things that can cause you harm if things go wrong.

• hot oven
• hot pots and pans
• broken glass
• slippery floors
• hot stove top

Baking powder ingredients include_____

• A. Starch fillers
• B. Acids
• C. Baking soda
• D. All of the above
• E. None of the above

Acids in food pose little health risk because______

• A. They are only slightly soluble
• B. They are not used often in foods
• C. They are weak
• D. All of the above
• E. None of the above

What gas do chemical leaveners produce to lighten baked goods?

• A. Carbon Dioxide
• B. Carbon monoxide
• C. Helium Diglyceride
• D. Hydrogen peroxide
• E. sulfur dioxide

The neutralization reaction between acids and bases is used as a chemical leavening agent because the reaction produces carbon dioxide and water.

• true
• false

What type of ingredient would you look for to help ensure success in a recipe that uses baking soda?

• A. Water
• B. Base
• C. Acid
• D. Salt
• E. All of the above

What might happen if you use too much baking powder?

• a. the product rises too much and collapses
• b. the product tastes salty
• c. the product doesn't rise at all
• d. both a and b

The baking process is BEST summarized as ___.

• acids and basic ingredients balancing each other's effects
• water softening and mixing starches
• hot air stretching a protein frame work
• heat coagulating protein foams

The scones are described as a stiff dough because the ratio of flour to liquid is ___.

• 1:1
• 2:1
• 3:1
• 6:1

Which of the following is a common acid used in baking to react with baking soda?

• B. Olive oil

• D. Sugar

• A. Vinegar

• C. Water