1. Quick Bread Review

2. I am a leavener that acts one time.

3. The answer is:

4. Baking soda, an alkali, must be combined with what to react?

5. The answer is: (an acid)

6. This gas is given off by the leaveners in baking: A. Carbon monoxide (CO) B. Carbon Dioxide (CO 2 ) C Ammonia (NH 4 )

7. The answer is: Carbon Dioxide (CO 2 )

8. What does “double-acting” mean in baking powder?

9. It reacts once when liquids are added, and again when heated in the oven.

10. Can you substitute baking powder and baking soda for each other?

11. NO !

12. Popovers use what leavener?

13. Steam

14. The muffin method uses what kind of fat?

15. The answer is:  A liquid fat, such as oil.

16. The biscuit method uses what kind of fat?

17. The answer is:  A solid fat, such as shortening or butter.

18. Name dry ingredients that go into one bowl

19. What kind of a meauring cup do you use for milk?

20. When combining dry and liquid ingredients, what should you not do? Do NOT overmix!

21. What is the protein in flour called, that develops too much in overmixing?  Gluten

22. What does overmixing cause?  Tunnels  Peaked tops  Tough, not tender

23. What do you use to combine Crisco into flour when making biscuits?

24. The answer is:

25. Which batter is a 1:1 ratio?

26. The answer is:  Pour batter

27. Which batter is a 2:1 ratio?  Drop batter!

28. If a recipe calls for 3 cups of flour for muffins, then about how much milk do you need?  1 ½ cups of milk  What size of cup do you use?

29. Which dough is a 3:1 ratio?  Soft Dough! An example is:  Biscuits or scones

30. Your scone recipe calls for 2 cups of milk. You cannot read the amount of flour needed. What is it?  6 cups

31. Each ingredient has a function. What does flour do?

32.  Flour gives structure.

33. Salt and sugar add flavor. Sugar also adds:  Browning- what happened to this muffin?  Too much sugar makes it too brown!

34. What does fat do to the texture?  Fat tenderizes the structure.  French bread vs. muffins

35. What does liquid do?  Liquid  Liquid helps to bind all the ingredients together, activate the chemical leavening agent, and/or provide the needed acid for the baking soda.

36. What do eggs do?   Eggs add structure and help to bind the ingredients together.

37. What utensil do you use for folding? Folding is a very delicate, gentle mixing. You use a rubber scraper.

38. You need to beat. What do you use to mix with?  An electric mixer. It is a fast, energetic mxing.

39. What is this item? What is it used for? This is a wire whisk. It is ONLY used for mixing eggs or sometimes adding air to a light, thin mixture, such as whipping egg whites.

40. Remember  Go to www.quizlet.com/cpwilliams and read your study guide in preparation for the quiz! www.quizlet.com/cpwilliams