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Published byVirgil Montgomery
Modified over 4 years ago
Texting for Success Focus Leavening Agents and How They Work
Question #1- You will have 2 minutes to complete this question. What is the purpose of leavening agents in quick breads?
Question #2 What are two common chemical leavening agents that are used in quick breads?
Question #3. What two chemicals is sodium bicarbonate made from and why do these chemicals make a basic final product?
Question #4 What is baking powder made from?
Question #5 Why isn't it necessary to add an acid when using baking powder to leaven quick breads?
Question #6 When does most of the chemical reaction take place if one is using double-acting baking powder to leaven quick breads?
Question #7 If you were making a bread or cake recipe using buttermilk, what kind of leavening would you use? Why?
Question #8 What is the leavening agent in the following recipe? Navajo Fry Bread 3 c. flour 1/2 c. powdered milk 1 c. water 3/4 tsp. baking powder 1 tsp. salt
Question #9 What is the leavening agent (s) in the following recipe? Danish Ableskivers 2 eggs, separated 1 c. sour milk 1 c. flour 1/2 tsp. soda 1/2 tsp. salt
Question #10 What is wrong with the following recipe ? Cupcakes 7/8 c. flour 1/2 c. sugar 1 egg 1/4 c. butter 1/4 c. milk 1 tsp. vanilla 1/2 tsp. cream of tartar
Question #11 Your lab has made peanut butter cookies that when baked taste kind of funny like soap and have a bitter off taste. What leavening ingredient did you not measure correctly?
Question #12 How can you test if bicarbonate of soda still is okay to use in a recipe?
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