WorksheetsUnit 4 Quiz
Total questions: 20
Worksheet time: 11mins
What feeds yeast?
sugar
salt
water
carbon dioxide
What three gases make baked products rise?
steam
air
carbon dioxide
helium
What are three functions of eggs in quick bread
add flavor
incorporate air
structure
color
what does flour provide
taste
color
dough
moisture
What are three nutrients are found in baked goods?
carbs
vitamins
iron
zinc
Why do we knead dough?
what's an example of an unleavened bread?
tortilla
rolls
biscuits
muffins
what's an example of yeast bread?
cake
croissant
pancakes
rolls
What will happen to the yeast if the water is too hot?
what is emulsion?
keeping two ingredients from separating
What affects the length of the fermentation for yeast doughs?
what's the difference between drop and pour batter
What the difference between active dry yeast and quick-rise yeast
The main difference is that active dry yeast needs to be refrigerated, while quick-rise yeast can be stored at room temperature. Quick yeast granular size is bigger.
The main difference is that active dry yeast needs to be dissolved in water before use, while quick-rise yeast can be mixed directly into the dry ingredients. Quick yeast granular size is smaller.
What do fats contribute to in cooking?
Flavor, texture, and tenderness
aroma and taste
1/2 cup doubled
1 cup
2/4 cup
2 cups
3/4 cups
half of 1/4 cup
what group is butter apart of?
leavening agents
fats, liquids
sugar
salt
double 8 ounces
1 stick of butter = ?
8 tablespoons / 1/2 cup
4 tablespoons
2 teaspoons
1 cup
half of 2 and 1/2 cups
