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Tle > Major Baking Ingredients > Flashcards

Major Baking Ingredients Flashcards

1
Q

A basic ingredient in all baked products

A

Flour

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2
Q

Used to bake cakes, cookies, breads, and pastries

A

All purpose flour

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3
Q

Good to use for baking bread rolls and other yeast raised breads

A

Bread flour

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4
Q

Best for cakes, cookies, pastries, and crackers comes from soft wheat and has lower gluten than bread flour

A

Cake flour

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5
Q

3 types of flour

A

all purpose flor
bread flour
cake flour

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6
Q

Plays a very important role in baking

A

Liquid

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7
Q

transforms the proteins in the flour into gluten

A

water

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8
Q

Acts as strengthening agents to the protein

A

Milk

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9
Q

affects the quality of baked products

A

Sugar

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10
Q

4 uses of Milk in baking

A

Acts as strengthening agents to the protein
Improves the grain and texture of baked products
Contributes to the Golden Brown crust of baked products
Adds nutrients

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11
Q

4 uses of Sugar in baking

A

Gives a richer crust color
Improves flavor, aroma, and nutrient value of baked products
Increases tenderness and volume of baked products
Increases dough development

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12
Q

3 types of Sugar

A

Gramulated sugar
Confections sugar
Brown sugar

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13
Q

Used in all baked products

A

Gramulated sugar

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14
Q

used in icing

A

Confections sugar

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15
Q

Sugar that hasnt been completly purified

A

Brown sugar

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16
Q

One of the most expensive ingredient in baking

A

Eggs

17
Q

2 uses of eggs

A

Used as leavening agents
Increases the nutritive value of baked products

18
Q

Used to increase the tenderness of baked products

A

Shortening

19
Q

Stays solid even in room temperature

A

Hog fat or lard

20
Q

Does not cream well and lacks uniformity but used for cakes and cookies

A

Butter

21
Q

Does not contain moisture, it comes from purified, deodorized oil

A

Vegetable shortening

22
Q

Used in bread making it is difficult to handle so its not used regularly as shortening

A

Vegetable oil

23
Q

4 types of Shortening

A

Hog fat or lard
Butter
Vegetable shortening
Vegetable oil

24
Q

A gas added during mixing or produced when heating butter or dough that makes the mixture rise

A

Leavening agent

25
Q

Has minimal leavening effects

A

Water vapor or steam

26
Q

Becomes a leavening agent when its incorporated in the mixing mixture when creaming butter and sugar together

A

Air

27
Q

Can either be biological like yeast or chemical

A

Carbon dioxide

28
Q

3 types of Leavening agent

A

Air
Water vapor or steam
Carbon dioxide

29
Q

8 Major Baking ingredients

A

Flour
Liquid
Water
Milk
Sugar
Eggs
Shortening
Leavening agent

Tle (5 decks)

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