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