Baking Ingredients and Its Functions

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

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.

What kind of gas does the leavening produces to which it makes the baked goods porous, light, and increases in volume?

A chemical leavening agent which has a scientific name of Sodium Bicarbonate. It has several uses other than leavening.

What happens when the cake if overmixed ?

How to tell if a cake is done baking

What happens if the cake batter is under mixed ?

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

give an example of a butter cake

What are the steps to the creaming method

What are the steps to the sponge method

name the 3 types of cakes

How can you get rid of air bubbles in your cakes before baking

The only living thing among leavening agents which needs warm water, sugar, & room temperature in order for it to do its leavening job to the breads.

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

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.

Describe how you can prep a pan before baking

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

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.

Which of the following minor ingredients are used as toppings or decorations for baked products? {Hint: 3 minor ingredients are acceptable as answer)

Give an example of a foam cake

What happens if the cake batter has too much fat