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Jeopardy Leaveners Flour & Dough Quick Breads Tools & Tricks Q $100 Q $200 Q $300 Q $400 Q $500 Q $100 Q $200 Q $300 Q $400 Q $500 Final Jeopardy A mix of Stuff
$100 Question from H1 This is an ingredient that increases The volume of a dough or batter by Adding air or other gas.
$100 Answer from H1 Leavener
$200 Question from H1 Yeast is an example of this kind Of leavener
$200 Answer from H1 Chemical
$300 Question from H1 This is the soaking process that Activates yeast.
$300 Answer from H1 Yeast Hydration
$400 Question from H1 This leavener needs the addition of An acidic ingredient.
$400 Answer from H1 Your Text Here
$500 Question from H1 These are the three types of leaveners
$500 Answer from H1 Organic, Chemical, and Pysical
$100 Question from H2 Unopened flour can be kept this long.
$100 Answer from H2 Two Years
$200 Question from H2 The most basic type of yeast dough is Made of this, and known as this.
$200 Answer from H2 Flour, yeast, salt, and water is Lean Dough
$300 Question from H2 Opened white flour should be used Within this period of time.
$300 Answer from H2 8 months
$400 Question from H2 The flour that is milled to leave some Of the bran intact is this type of flour.
$400 Answer from H2 Whole grain
$500 Question from H2 An example of a chemical dough Conditioner often used by commercial Bakers to produce more stable dough Is this.
$500 Answer from H2 Chlorine Dioxide
$100 Question from H3 This method of mixing uses Melted butter or oil as the fat.
$100 Answer from H3 Well Method
$200 Question from H3 Brown sugar is made of white sugar And this combined.
$200 Answer from H3 Dark Molasses
$300 Question from H3 Rolled-in dough can be kept in the Fridge before use for this long.
$300 Answer from H3 Several Days
$400 Question from H3 These ingredients are creamed Together in the creaming method.
$400 Answer from H3 Fat and Sugar
$500 Question from H3 The pre-ferment that can be kept alive For hundreds of years is this.
$500 Answer from H3 Sourdough
$100 Question from H4 Quick breads are made from this: Dough or batter.
$100 Answer from H4 Batter
$200 Question from H4 Overmixing causes this to over Develop, making the batter elastic, And cannot rise well.
$200 Answer from H4 Gluten
$300 Question from H4 Baking Powder starts to lose its Ability to leaven after this Amount of time.
$300 Answer from H4 Six months
$400 Question from H4 Quick breads are usually baked in This type of pan
$400 Answer from H4 Loaf pan
$500 Question from H4 A topping made from a mixture of Fat, sugar, and flour is called this.
$500 Answer from H4 Crumb topping
$100 Question from H5 A springfoam pan has this.
$100 Answer from H5 A removeable base
$200 Question from H5 This is a special box used in baking That holds dough as it rises.
$200 Answer from H5 Proofer
$300 Question from H5 The large flat wooden or metal paddle Used to slide bread onto baking stones And retrieve them when done is known As this.
$300 Answer from H5 Peel
$400 Question from H5 The baking ingredient that balances Other flavors and makes them more Vivid is this.
$400 Answer from H5 Salt
$500 Question from H5 A refridgerated cabinet used to control Fermentation is known as this.
$500 Answer from H5 Retarder
Final Jeopardy These are each an example of an organic, Chemical, and physical leavener.
Final Jeopardy Answer Yeast is an example of an organic Leavener; baking powder or Baking soda is an example of A chemical leavener; steam and Air is an example of a physical Leavener.
Final Jeopardy This is what gelatin is made of.
Final Jeopardy Answer The bones, skin and connective Tissues of animals.
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Foods 1 Quick Breads. What are Quick Breads? Flour mixture made with fast acting leavening agents.
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Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls 1 Contents Chapter 27 Yeast Breads and Rolls Section 27.1 Yeast Dough Basics Section 27.2.
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Yeast Bread. What part does each play in the making of bread? GLUTEN – provides dough with elasticity and strength. GLUTEN – provides dough with elasticity.
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