Share Function of Ingredients in Baking
Save to Folder
What helps promote browning in baked goods?
sugar
fat
flour
eggs
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
cold
room temp
Fat acts as a barrier between flour and water to help prevent ......development.
sugar
flour
gluten
Which oil should you use in baking?
vegetable
olive
avocado
extra virgin olive oil
Which part of the egg adds thickness and richness in a custard?
white
yolk
What is flour's main purpose in baking?
flavor
structure
moisture
What is formed when you hydrate flour?
sugar
gluten
salt
Which of the following is a natural/biological leavener?
yeast
baking powder
baking soda
steam
What do you need to activate baking soda?
an acidic ingredient
eggs
sugar
salt
What kind of gas is created when using leaveners?
carbon monoxide
carbon dioxide
carbon trioxide
When you knead yeasted dough, you are trying to strengthen gluten bonds.
true
false
Which will stale faster due to lack of sugar?
French Bread
cake
Which adds moisture to baked goods?
flour
fat
sugar
