The function of fat in a baked product is to add volume by trapping released gas, add richness and flavor, browning, and create a tender texture.

Confectioners’ sugar is granulated sugar coated with molasses

A hot spot is an area of concentrated heat in an oven caused by an improperly greased pan

Baking powder is a combination of baking soda and cream of tartar,

with a small amount of cornstarch or flour.

A quick-bread is leavened by agents that allow for speedy baking.

Yeast works through a process called fermentation.

While kneading, use the heels of both hands to press the dough and push away from you, then fold the dough, and turn the dough 1/4 turn. Repeat.

Yeast dough that has risen must be punched down before it can rise again.

The main role of gluten is to add flavor to baked goods.

Gluten gets weaker the longer you mix.

Whole-grain flour should be refrigerated after opening because it contains oils that may turn rancid at room temperature.

When milk is used in baking, the proteins in it add richness and increase browning.

A mixture of flour and liquid that has a relatively equal ratio is considered a batter.

As yeast grows, it produces by-products that lend a distinctive flavor and aroma to baked goods.

In recipes that call for buttermilk, yogurt, or another acidic liquid, baking powder and baking soda are often used together so that the baking soda can neutralize the excess acid.

Butter, margarine, and vegetable shortening add volume to baked goods by trapping air.

In baking, solid fats and oils can be used interchangeably.

Bran limits gluten production, so products made from whole-wheat flour are denser and heavier that those made with all-purpose flour.

What must be combined in order for gluten to develop?

How do cake and pastry flours differ from other flours?

What is not a type of leavening agent?

biscuit method

fermentation

Powdery form of pulverized sugar granules with a trace of added cornstarch.

Work dough with the hands to combine ingredients and develop gluten.

Type of yeast in which partially dormant yeast fungus is contained in flour granules

Highly refined sucrose crystals derived by boiling the juice of sugarcane or sugar beets.

Elastic substance formed when certain proteins in wheat combine with liquid .

Lightly mixing liquid ingredients with dry ingredients which

creates a baked product with a slightly coarse yet tender texture.

Preheating your oven will allow a crust to form quickly to capture all of the CO2 which is released by the leavening agent.

Which two additional ingredients are included in Self Rising Flour?

Which type of dough has a ration of one part liquid to six to eight parts flour?

Liquids help develop gluten and make possible many of the physical and chemical changes that add structure and texture to baked goods

Bleached Flour is chemically treated to neutralize the color and also causes the break down of protein which affects the formation of gluten weakening it.

The Biscuit Method of mixing gives flaky layers and is used in making biscuits, scones, pie crusts, and shortcakes.

Baking powder is a combination of baking soda and cream of tartar,

with a small amount of cornstarch or flour.