Jeopardy Leaveners Flour & Dough Quick Breads Tools & Tricks Q $100 Q $200 Q $300 Q $400 Q $500 Q $100 Q $200 Q $300 Q $400 Q $500 Final Jeopardy A mix of Stuff

$100 Question from H1 This is an ingredient that increases The volume of a dough or batter by Adding air or other gas.

$100 Answer from H1 Leavener

$200 Question from H1 Yeast is an example of this kind Of leavener

$200 Answer from H1 Chemical

$300 Question from H1 This is the soaking process that Activates yeast.

$300 Answer from H1 Yeast Hydration

$400 Question from H1 This leavener needs the addition of An acidic ingredient.

$400 Answer from H1 Your Text Here

$500 Question from H1 These are the three types of leaveners

$500 Answer from H1 Organic, Chemical, and Pysical

$100 Question from H2 Unopened flour can be kept this long.

$100 Answer from H2 Two Years

$200 Question from H2 The most basic type of yeast dough is Made of this, and known as this.

$200 Answer from H2 Flour, yeast, salt, and water is Lean Dough

$300 Question from H2 Opened white flour should be used Within this period of time.

$300 Answer from H2 8 months

$400 Question from H2 The flour that is milled to leave some Of the bran intact is this type of flour.

$400 Answer from H2 Whole grain

$500 Question from H2 An example of a chemical dough Conditioner often used by commercial Bakers to produce more stable dough Is this.

$500 Answer from H2 Chlorine Dioxide

$100 Question from H3 This method of mixing uses Melted butter or oil as the fat.

$100 Answer from H3 Well Method

$200 Question from H3 Brown sugar is made of white sugar And this combined.

$200 Answer from H3 Dark Molasses

$300 Question from H3 Rolled-in dough can be kept in the Fridge before use for this long.

$300 Answer from H3 Several Days

$400 Question from H3 These ingredients are creamed Together in the creaming method.

$400 Answer from H3 Fat and Sugar

$500 Question from H3 The pre-ferment that can be kept alive For hundreds of years is this.

$500 Answer from H3 Sourdough

$100 Question from H4 Quick breads are made from this: Dough or batter.

$100 Answer from H4 Batter

$200 Question from H4 Overmixing causes this to over Develop, making the batter elastic, And cannot rise well.

$200 Answer from H4 Gluten

$300 Question from H4 Baking Powder starts to lose its Ability to leaven after this Amount of time.

$300 Answer from H4 Six months

$400 Question from H4 Quick breads are usually baked in This type of pan

$400 Answer from H4 Loaf pan

$500 Question from H4 A topping made from a mixture of Fat, sugar, and flour is called this.

$500 Answer from H4 Crumb topping

$100 Question from H5 A springfoam pan has this.

$100 Answer from H5 A removeable base

$200 Question from H5 This is a special box used in baking That holds dough as it rises.

$200 Answer from H5 Proofer

$300 Question from H5 The large flat wooden or metal paddle Used to slide bread onto baking stones And retrieve them when done is known As this.

$300 Answer from H5 Peel

$400 Question from H5 The baking ingredient that balances Other flavors and makes them more Vivid is this.

$400 Answer from H5 Salt

$500 Question from H5 A refridgerated cabinet used to control Fermentation is known as this.

$500 Answer from H5 Retarder

Final Jeopardy These are each an example of an organic, Chemical, and physical leavener.

Final Jeopardy Answer Yeast is an example of an organic Leavener; baking powder or Baking soda is an example of A chemical leavener; steam and Air is an example of a physical Leavener.

Final Jeopardy This is what gelatin is made of.

Final Jeopardy Answer The bones, skin and connective Tissues of animals.