Study

Baking final review game

  •   0%
  •  0     0     0

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