Share Function of Ingredients in Baking
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What helps promote browning in baked goods?
eggs
fat
sugar
flour
If you have the tiniest amount of egg white in a bowl, it can cause it to not whip.
True
False
When baking what temperature should you eggs and butter be at?
warm
room temp
cold
Fat acts as a barrier between flour and water to help prevent ......development.
gluten
flour
sugar
Which oil should you use in baking?
avocado
olive
extra virgin olive oil
vegetable
Which part of the egg adds thickness and richness in a custard?
white
yolk
What is flour's main purpose in baking?
structure
moisture
flavor
What is formed when you hydrate flour?
salt
sugar
gluten
Which of the following is a natural/biological leavener?
baking soda
baking powder
steam
yeast
What do you need to activate baking soda?
an acidic ingredient
sugar
salt
eggs
What kind of gas is created when using leaveners?
carbon monoxide
carbon trioxide
carbon dioxide
When you knead yeasted dough, you are trying to strengthen gluten bonds.
false
true
Which will stale faster due to lack of sugar?
cake
French Bread
Which adds moisture to baked goods?
fat
flour
sugar
