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Creado por Engstrom88
hace casi 11 años
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Sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods
A mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulphate, used to leaven baked goods; it releases carbon dioxide gases if moisture is present in a formula
Releases carbon dioxide gas in the presence of moisture only
Releases some carbon dioxide has upon contact with moisture, and more gas is released when heat is applied
A mixing method used to make biscuits, scones and flaky doughs; it involves cutting cold fat into the flour and other dry ingredients before any liquid is added
A mixing method used to make quick-bread batters; it involves combining liquid fat with other liquid ingredients before adding them to the dry ingredients
A mixing method in which softened fat and sugar are vigorously combined to incorporate air
The interior of bread or cake; may be elastic, aerated, fine or coarse grained
The holes that may form in baked goods as the result of overmixing
_________ are ingredients such as baking soda and baking powder, which do not require fermentation, but instead release gases through chemical reactions between acids and bases contained in the formula
__________ is a method used to produce a tender batter with an even shape and distribution of fruits, nuts or other ingredients. Overmixing should be avoided with this method to prevent tunnelling
_________ is a method very similar to the technique used for making flaky pie doughs, creating a dough that is light, flaky and tender
________ is a crumbly mixture of fat, flour, sugar and sometimes nuts and spices; used to top baked goods
________ is an alkaline compound (a base) that releases carbon dioxide gas if both an acid and moisture are present
_________ is the cutting, shaping and forming of dough products before baking
_______ is the interior of bread or cake; may be elastic, aerated, fine or coarse grained
Overmixing causes toughness and may cause holes to form inside the baked product
Sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminium sulphate. It also contains a starch to prevent lumping and balance chemical reactions
Much like the mixing method, it produces products with a fine, cake-like texture. It usually contains a higher fat content, which tenderizes the batter and lessens the danger of overmixing
Made with the biscuit method, this biscuit of English origin usually contains eggs and butter
An acid, a component of baking powder
Chemical leavening agents release ________ through chemical reactions between ________ and _________
Sources of acids commonly used with baking soda are ______, ______, ______, ______, ______ and ______
Baking aroma or ______ is also used as a ______ in some baked goods
Quick breads are generally mixed using the ______, ______ or ______ methods
The biscuit mixing method is similar to the technique used in mixing __________
Single-acting baking powder releases ____________ gas in the presence of ________ only
Double-acting baking powder releases some ____________ gas upon contact with __________ and more when ________ is applied
Describe the type and texture of fat used in the production of quick breads using:
Muffin Method
Describe the type and texture of fat used in the production of quick breads using:
Biscuit Method
Describe the type and texture of fat used in the production of quick breads using:
Creaming Method
Why might a recipe call for both baking soda and baking powder?
What might a recipe call for both baking soda and baking powder?
What does the higher fat content in the creaming method do to the gluten in a mixture and, therefore, for the final product?
Explain why the fat is softened in recipes using the creaming method
What is the basic difference between a scone and a biscuit?
Describe the procedure for mixing muffins.
Describe the procedure for mixing biscuits.
Describe the procedure for mixing muffins using the creaming method
With each problem list the causes that could cause it
Soapy or bitter taste
With each problem list the causes that could cause it
Elongated holes (tunnelling)
With each problem list the causes that could cause it
Crust too thick
With each problem list the causes that could cause it
Flat top with only a small pick in the center
With each problem list the causes that could cause it
Cracked, uneven top
With each problem list the causes that could cause it
No rise, uneven top
Bread flour is used to make biscuits
True or False
The creaming method is comparable to the mixing method used for many butter cakes
True or False
Honey, molasses, fresh fruit and buttermilk are all examples of acids that may be used with baking soda
True or False
Baking powder requires an acid ingredient in the formula in order to create the chemical reaction
True or False
Some quick breads use yeast as the leavening agent
True or False
Too much kneading toughens biscuits
True or False
Fats used in the muffin method should be in a solid form
True or False
A quick bread made using the creaming method must be mixed with extra care as this method tends to produce tougher products
True or False
When carbon dioxide is trapped within a batter or dough, it expands when heated, causing the product to rise.
True or False
Batters and dough made with single-acting baking powder do not need to be baked immediately, as long as the product is refrigerated immediately
True or False