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Chapter 28-Quick Breads_1
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- 1Sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goodsBaking Soda
- 2A mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulphate, used to leaven baked goods; it releases carbon dioxide gases if moisture is present in a formulaBaking Powder
- 3Releases carbon dioxide gas in the presence of moisture onlySingle-acting Baking Powder
- 4Releases some carbon dioxide has upon contact with moisture, and more gas is released when heat is appliedDouble-acting Baking Powder
- 5A mixing method used to make biscuits, scones and flaky doughs; it involves cutting cold fat into the flour and other dry ingredients before any liquid is addedBiscuit Method
- 6A mixing method used to make quick-bread batters; it involves combining liquid fat with other liquid ingredients before adding them to the dry ingredientsMuffin Method
- 7A mixing method in which softened fat and sugar are vigorously combined to incorporate airCreaming Method
- 8The interior of bread or cake; may be elastic, aerated, fine or coarse grainedCrumb
- 9The holes that may form in baked goods as the result of overmixingTunnelling
- 10_________ are ingredients such as baking soda and baking powder, which do not require fermentation, but instead release gases through chemical reactions between acids and bases contained in the formulaChemical Leavening Agents
- 11__________ is a method used to produce a tender batter with an even shape and distribution of fruits, nuts or other ingredients. Overmixing should be avoided with this method to prevent tunnellingMuffin Method
- 12_________ is a method very similar to the technique used for making flaky pie doughs, creating a dough that is light, flaky and tenderBiscuit Method
- 13________ is a crumbly mixture of fat, flour, sugar and sometimes nuts and spices; used to top baked goodsStreusel
- 14________ is an alkaline compound (a base) that releases carbon dioxide gas if both an acid and moisture are presentBaking Soda
- 15_________ is the cutting, shaping and forming of dough products before bakingMakeup
- 16_______ is the interior of bread or cake; may be elastic, aerated, fine or coarse grainedCrumb
- 17Overmixing causes toughness and may cause holes to form inside the baked productTunnelling
- 18Sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminium sulphate. It also contains a starch to prevent lumping and balance chemical reactionsBaking Powder
- 19Much like the mixing method, it produces products with a fine, cake-like texture. It usually contains a higher fat content, which tenderizes the batter and lessens the danger of overmixingCreaming Method
- 20Made with the biscuit method, this biscuit of English origin usually contains eggs and butterScones
- 21An acid, a component of baking powderCream of Tartar
- 22Chemical leavening agents release ________ through chemical reactions between ________ and _________gases, acids, bases
- 23Sources of acids commonly used with baking soda are ______, ______, ______, ______, ______ and ______buttermilk, sour-cream, lemon juice, honey, molasses, fresh fruit
- 24Baking aroma or ______ is also used as a ______ in some baked goodsammonia carbonate, leavening agent
- 25Quick breads are generally mixed using the ______, ______ or ______ methodsbiscuit, muffing, creaming
- 26The biscuit mixing method is similar to the technique used in mixing __________flaky pie dough
- 27Single-acting baking powder releases ____________ gas in the presence of ________ onlycarbon dioxide, moisture
- 28Double-acting baking powder releases some ____________ gas upon contact with __________ and more when ________ is appliedcarbon dioxide, moisture, heat
- 29Describe the type and texture of fat used in the production of quick breads using: Muffin MethodLiquid (oil or melted butter)
- 30Describe the type and texture of fat used in the production of quick breads using: Biscuit MethodSolid (chilled)
- 31Describe the type and texture of fat used in the production of quick breads using: Creaming MethodSoften (room temperature)
- 32Why might a recipe call for both baking soda and baking powder?Baking soda can only release carbon dioxide to the extent that there is also an acid present in the formula. If the soda/acid reaction alone is insufficient to leaven the product, baking powder is needed for additional leavening.
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- Fichas sobre Chapter 28-Quick Breads_1, creado por Engstrom88 el 01/10/2013.
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- Creado por Engstrom88 · 1 oct 2013
- Copiado por Engstrom88 · 1 oct 2013
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