2Shortenings and fats do what for baked goods? (504) Fats make baked goods moist, add flavor and keep baked items fresh longer.
3What kind of flour would you use to make pasta? (505) Semolina
4What kind of flour has the least amount of gluten? (505) Cake flour
5This is the process that occurs when sugar is heated in bakery products. (505) The sugar will turn a light brown color.
6This is a mixture of baking soda and an acid added with an inactive material such as starch. (506) Baking powder
7Standardized recipes for bakery products are called what? (508) Formulas
8What kind of ingredient makes dough or batters rise while baking? (506) Leavener
9In baking, flour is what percentage of the formula? (508) 100%
10What does sifting do? (509)Sifting adds air to flour, cocoa, and confectioners sugar. Sifting also removes lumps and filters out impurities
11What are the 2 categories of yeast breads? (514) Lean doughRich dough
12Lean dough is made with what 4 ingredients? (514) FlourYeastWaterSalt
13What is made from lean dough? (514) French breadHard rolls
14Why do we knead bread dough? (515) It is important because it develops the gluten
15What are the 2 primary methods used to make yeast breads? (515-516) Straight dough methodSponge method
16Sourdough is made with a starter Sourdough is made with a starter. What ingredients are in a starter and how is it made? (516)WaterYeastAll purpose flourThese items are combined and fermented (usually overnight) until it has a sour smell.