Foods Flashcards – Functions of Baking Ingredients
Unlock all answers in this set
Unlock answersquestion
makes up the structure of baked products
answer
flour
question
when dough is kneaded the product becomes more like what
answer
elastic
question
needs an acid ingredient to release carbon dioxide. This is a leaving agent that has 150 uses.
answer
baking soda
question
hydrates proteins and starch, moistens or dissolves ingredients causing chemical reactions to take place
answer
liquid
question
adds flavor, color, and contributes to structure. Helps incorporate air in baked products.
answer
eggs
question
gives sweetness and has a tenderizing effect. this also helps the crust to brown.
answer
sugar
question
adds flavor.in yeast breads it regulates the action of the yeast. it makes everything taste more like itself.
answer
salt
question
a leavening agent that contains cream of tartar, a dry acid. it is double acting and needs both heat and liquid to release carbon dioxide in baked products.
answer
baking powder
question
serves primarily as a tenderizing agent. also aids in leavening and makes things taste good.
answer
fat
question
concentrated flavoring in a liquid form
answer
extract
question
a protein in flour which when developed affects the texture of baked products
answer
gluten
question
use this in muffin cups to reduce dishwashing
answer
liner
question
baked products do not brown when cooked in this type of oven
answer
microwave
question
this type of flour has the highest gluten content and gives a strong structure
answer
bread
question
mixing method used for pastries and biscuits
answer
biscuit
question
flour-liquid mixture that is stiff enough to be shaped by hand
answer
dough
question
when cooled on a solid surface this is what happens to baked goods
answer
soggy
question
do this to the oven to ensure accuracy of cooking times
answer
preheat
question
this part of flour absorbs the liquid in a mixture and helps provide structure
answer
starch
question
mixing only long enough to combine ingredients helps this make a baked product
answer
tender
question
made of wheat and gives good results for most products
answer
all purpose flour
question
fats and eggs help to make baked products what
answer
rich
question
this kind of paper may melt if used as a pan liner
answer
waxed paper
question
a solid form of vegetable fat
answer
shortening
question
wax in waxed paper does this when heating
answer
melt
question
this type of batter is thick and is usually spooned into pans
answer
drop batter
question
this leavening agent is a microorganism that produces carbon dioxide
answer
yeast
question
yeast produces what type of carbon dioxide
answer
gas
question
this kind of paper is recommended as a suitable pan liner
answer
parchment
question
this type of batter is thin enough to pour in a steady stream
answer
poor batter
question
most common type is sugar
answer
sweetner
question
a common mixing method requires just one of these
answer
bowl
question
a mixture that is similar to a dough but has more liquid in it
answer
batter
question
produced during baking as water in the product heats
answer
steam
question
Products with this type of filling must be refrigerated to prevent spoilage
answer
cream
question
Cream of tartar is a powdered ________ found in baking powder
answer
acid
question
this type of dough is firm to the touch
answer
stiff
question
if the ______ is too large or too small a baked product will not be properly
answer
pan
question
Lard and butter are examples of ________ fats
answer
solid
question
this ingredient combines with an acid liquid to produce gas for Leavening
answer
soda
question
to work dough with the hands to mix ingredients and develop gluten
answer
knead
question
this type of oven baked products by dry heat
answer
conventional
question
this type of flower contains less gluten and gives a tender structure
answer
cake
question
these pans retain more heat and require a lowering of oven temperature
answer
dark
question
this is a popular flavoring
answer
vanilla
question
this type of paper they transfer chemicals to food if used as a pan liner
answer
brown
