Part 1 Basic Food II Chapter Examination (Wheat Products: Quick breads, Cakes and Pastries)

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• Leavening agent used
• The use of butter
• Cooking temperature
• Amount of sugar

• To avoid incorporating air bubbles
• To prevent gluten overdevelopment
• To make them sweeter
• To ensure darker crust color

• Too much fat
• Too stiff a dough
• Wrong baking temperature
• Overkneading

• Water
• Flour
• Salt
• Eggs

• Return it to the oven to continue baking
• Add more eggs next time
• Lower the oven temperature
• Brush with milk before baking

• Steam escapes too early
• Depth affects steam support
• Batter sets before rising
• Heat circulation is reduced

• It adds sweetness
• It enhances leavening
• It gives better flavor and tenderness
• It neutralizes baking soda better

• Dropped
• Molded
• Sheet or bar
• Refrigerated or sliced

• Temperature fluctuations and collapse
• A lighter crust
• A crispier texture
• Higher volume