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WorksheetsLeavening Agents
Total questions: 15
Worksheet time: 9mins
What does a leavener do?
When mixed with water, they swell to form a continuous network of fine strands. This network forms the structure of bread dough and makes it elastic and extensible.
A substance added to thicken or stabilize products such as puddings, soups, sauces, pie fillings, salad dressings and many others.
A substance or material used to produce fermentation or gas that separates and pushes apart proteins in dough/batters before they can coagulate and/or form permanent networks.
Choose the four TYPES of leaveners.
Physical, Mechanical, Yeast, Chemical
Physical, Whisking, Biological, Chemical
Steam, Mechanical, Biological, Chemical
Physical, Mechanical, Biological, Chemical
Which is an example of a physical leavener?
whisking air into egg whites
beating air into batter
using steam
adding baking soda
Which is/are an example(s) of mechanical leavening? Mark all that apply.
whisking air into egg whites
adding baking powder
beating air into a batter
adding yeast
Which of these is a biological leavener?
yeast
baking soda
steam
cream of tartar
Which of these are chemical leaveners? Mark all that apply.
yeast
baking powder
baking soda
cream of tartar
What leavening agents should be used to make quick breads like muffins of pancakes?
biological leaveners
chemical leaveners
physical leaveners
mechanical leaveners
Match this definition to the correct leavener below: an alkaline compound, which releases carbon dioxide gas if both and acid and moisture are present.
baking powder
baking soda
yeast
cream of tartar
Match this definition to the correct leavener below: a mixture of sodium bicarbonate and one or more acids in the form of an acid salt (usually cream of tartar), which releases acid once dissolved in water.
baking soda
yeast
steam
baking powder
What causes baking soda to react?
heat only
heat and acid
acid and moisture
moisture only
What causes baking powder to react?
acid and mositure
heat and acid
moisture only
nothing
What does yeast feed on?
acid
protein
carbohydrates and sugars
minerals
Fermentation is the process of:
converting carbon dioxide into ethanol
converting yeast into carbon dioxide
converting carbone dioxide into carbohydrates and sugars into carbon dioxide (gas)
converting carbohydrates and sugars into carbon dioxide and ehtanol (gas)
What controls the rate of yeast growth?
baking soda
sugar
salt
flour
Yeast is very sensitive to which two items below?
salt
temperature
sugar
moisture
