Foods Flashcards – Functions of Baking Ingredients

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

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