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Presentation transcript:

Baking Ingredients Jeopardy

List the two most common stabilizers in baked goods.

Flour and Eggs

What is the function of stabilizers in baked goods.

Stays or becomes solid during the baking process.

Depending on the gluten content, flours are classified as what?

Hard or Soft Flour

What is the substance created by combining water and flour?

Gluten

What are the two proteins in wheat flour that combine to form gluten?

Gliadin and Glutenin

What are two common liquefiers?

Milk, water, shortening, sugar

What is the function of liquefiers in baked goods?

Stay or become liquid during the baking process.

What effect do sugars have on baked goods?

Gives flavor and causes browning

What effect does shortening of any kind have on baked goods?

Causes tenderness and flakiness

What is the difference between a margarine and a spread?

Spreads have more water.

What are the three main leaveners in all baked goods?

Air, gas, steam

What is the function of leaveners?

To make baked goods rise or expand.

What is a common organic leavener?

Yeast

What are two common chemical leaveners?

Baking powder and baking soda

what gas is produced by organic and chemical leaveners?

CO 2

In any baking formula, this ingredient is always set at 100%.

Flour

To ensure highest quality in baked goods, at what temperature should baking ingredients be?

Room temperature

If the recipe calls for 2 lbs. 5 oz. Of flour and sugar has a 100% ratio, how much sugar will be used in this recipe?

2 lb. 5 oz.

A student is preparing cookies that call for 8 oz. Of shortening and 2 egg whites. The student wants to substitute 8 oz. Of whole eggs for the shortening. Is this possible? Explain.

No, eggs are a stabilizer and shortening is a liquefier.

A recipe calls for 3 lb. Of flour. The student wants to substitute margarine for shortening at 75%. How much margarine would the student use?

2.25 lbs. (2 lbs. + 4 oz.)