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20
×
What is folding?
To gently mix a light, fluffy mixture into a heavier one.
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10
×
This is used for brushing sauce on foods and glazes on pastry.
Pastry Brush
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20
×
Fruits with a thick rind and membrane separating inner flesh segments.
Citrus
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10
×
Your body needs these but can not produce them.
Essential amino acids.
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20
×
Fermentation
The process in which yeast and the enzymes in yeast produce alcohol and carbon dioxide gas by breaking down carbs.
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20
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This is a method of making a flaky layering where you can cut solid fat into the dry ingredients before lightly mixing in the liquids.
Biscuit Method
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15
×
This is a mechanical and chemical process of breaking down food and changing nutrients into forms your body can use.
Digestion
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eraser
Reset score!
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fairy
Take points!
5
10
15
20
25
×
rocket
Go to first place!
Okay!
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thief
Give points!
5
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25
15
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The only ingredient you pack in this class is...
Brown sugar
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25
×
A method of mixing yeast dough in which dry yeast is combined with dry ingredients then with a liquid.
The quick-mix method
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15
×
This is the body's main source of energy
Carbs
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eraser
Reset score!
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fairy
Take points!
5
10
15
20
25
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fairy
Take points!
5
10
15
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25
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banana
Go to last place!
Oops!
15
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This gives structure to baked goods.
Flour
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10
×
This can not be digested but it is essential for good health.
Fiber
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trap
No points!
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magnet
Take 10 points!
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rocket
Go to first place!
Okay!
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baam
Lose 20 points!
Oops!
25
×
What are the produces to measure a liquid ingredient.
Put on leveled surface, get at eye level, pour, check amount, adjust
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×
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