Baking Ingredients and Its Functions | Baamboozle - Baamboozle

It binds or holds the other ingredients together and it also gives the shape & form of the baked product because of its gluten content .

Flour

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What happens if the cake batter is under mixed ?

coarse crumb , and cake will shrink when cooked

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lifesaver

Give 25 points!

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fairy

Take points!

shark

Other team loses 15 points!

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banana

Go to last place!

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banana

Go to last place!

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magnet

Take 25 points!

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shark

Other team loses 25 points!

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lifesaver

Give 25 points!

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Has a lower gluten content to normal flour used to make cakes

cake flour

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lifesaver

Give 25 points!

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star

Double points!

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rocket

Go to first place!

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banana

Go to last place!

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What are the steps to the sponge method

mix eggs and sugar, once eggs are ready add other ing, fold in dry ing

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How to tell if a cake is done baking

it springs back when touched , toothpick comes out clean

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Which among the minor ingredients are used to add flavor and aroma to the baked products? (Hint: 3 minor ingredients are acceptable as answer)

Spices, Flavoring Extracts, Salt

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A major ingredient in baking which is used to add richness, flavor, and moisture to the baked products. It also creates tenderness, and aides in leavening, too.

Shortening or Fats

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name the 3 types of cakes

shortened/ butter . sponge , foam

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This baked product adds sweet flavor, tenderness, dark color, moisture, and helps to prolong the shelf life of the baked goods.

Sugar

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This also binds the other ingredients together, as well as used for glazing, coating, coagulation & setting, it adds moisture, flavor, and volume to the baked products.

Eggs

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the cheapest among all liquid ingredients; used to hold the batter or dough together and to blend all the ingredients; it helps disperse other ingredients.

Water

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give an example of a butter cake

chocolate cake

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