Which of the following is important when making muffin and pancake batters?

Why do you knead yeast bread?

What temperature should the water be to activate the yeast?

What happens if the water is too hot when making yeast breads?

What will happen when making a yeast bread if you use too much flour?

What is formed when flour and liquid combine?

Which of the following is NOT true of flour in yeast breads?

Which of these is a leavening agent used to make quick breads?

Which of these is a characteristic of yeast breads?

What is the name of the tool that is used to cut fat into the flour when making biscuits?

Which of these provides the structure in baked products?

Activating yeast with war water and sugar and checking for foaminess before adding it to the dry ingredients is known as?

What makes baked goods lighter and tender?

Which of the following rises the slowest?

When you cut shortening into flour what does it look like when you are ready to add the liquid?

How much flour should you sprinkle on the counter and your hands when turning out the yeast dough to knead?

Adds color and flavor

Produces gases that make baked products rise

Provides moisture needed to help form structure

Serves as a tenderizing agent

Too much of this results in a soapy taste

This is used in recipes that contain an acidic ingredient, such as buttermilk

Salt regulates the action of this

Most of this used today is double-acting meaning the reactions happen in two stages

The leavening agents that can be used in quickbreads

Feeds on sugar and thrives in warm, moist environment

This is the leavening agent used in pizza and pretzels