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Baking final review game
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What does lb. stand for ?
pounds
What does qt stand for ?
quart
What is the abbreviation for pint
pt
What is the abbreviation for tablespoon
TBSP or T
What is the abbreviation for teaspoon?
tsp or t
What is the abbreviation for ounce
OZ
What is the technical term for plain white sugar
Granulated sugar
What is added to brown sugar to make it brown?
molasses
Which type of sugar is creamed with butter, margarine, or cream cheese to make uncooked frosting?
Powder sugar
A chocolate chip cookie is an example of what type of cookie ?
Drop
Which of the following forming methods is used to create pinwheel and checkerboard patterned cookies?
ice box cookie
What is the primary function of flour in baking?
to provide structure
If the recipe asks for 2 TBSP of baking powder and it was doubled, how much baking powder would be needed?
4TBSP
When measuring liquid ingredients, what type of measuring cup should you use?
a liquid measuring cup
What is the main function of yeast in bread baking?
leaving agent for the dough
To put out a grease fire in a pan:
smoother it/ put a lid on it
In a recipe, "pt" is the abbreviation for
pint
What is “yield” in a recipe?
How mush the recipe makes
Thin batters made with nearly equal amounts of liquid and flour; ex. cakes, pancakes, waffles
poured batter
Adds richness, tenderness, and browning; can be solid or liquid
Fats
Working dough with the hands to combine ingredients and develop gluten.
kneading
Provides sweetness and helps with browning. Give examples
Sweeteners ( sugar / Honey )
. Can change the taste of a baked good
Flavorings / extracts
Grease & flour; spray with cooking spray; line with parchment paper
Preparing the Pan
Which ingredient causes products to rise
Leavening Agents
An elastic substance created when some of the proteins in wheat flour combine with liquid.
gluten
Making slashes across the top of the bread to prevent the crust from cracking
scoring
Examples of fats include ?
Butter, margarine, shortening, and oil
The final rising of the dough before baking to assure yeast is active
 
Proofing
 
oven spring
 
Kneading
 
Scoring
This ingredient hydrates dry ingredients. It makes chemical and physical changes.
liquids
This ingredient provides structure to baked goods
Gluten
A small hole in the middle of dry ingredients when making muffins
 
Well
 
hole
 
fats
 
Liquid
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