Term
| An example of a physical means of adding air to baked goods is |
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Definition
| sifting dry ingredients or whipping cake batter. |
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Term
| Which of the following is such a powerful leavening agent that it takes up about 1600 times more space when it is heated? |
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Definition
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Term
| For best volume, gas expansion should be properly timed with |
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Definition
| the setting of cell walls by structure builders. |
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Term
| As products bake in the oven, the number of air cells typically |
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Definition
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Term
| As products bake in the oven, the size of air cells typically |
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Definition
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Term
| An example of an alkali commonly used in baked goods is |
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Definition
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Term
| Carbon dioxide is produced from |
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Definition
| the fermentation of sugars by yeast & the reaction of baking soda with an acid. |
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Term
| Yeast fermentation is the breakdown of |
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Definition
| sugars by yeast to carbon dioxide, alcohol, energy, and other components that provide flavor. |
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Term
| If compressed yeast is added directly into dough, there is the chance that it will |
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Definition
| not be evenly distributed throughout. |
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Term
| The best yeast to use when fermentation time is short is |
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Definition
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Term
| To generate sufficient carbon dioxide for leavening baked goods, baking soda needs |
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Definition
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Term
| Which of the following is not a source of acid and therefore will not react with baking soda to produce carbon dioxide? |
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Definition
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Term
| Each and every baked good is at least partly leavened by |
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Definition
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Term
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Definition
| baking soda, one or more acids, and cornstarch. |
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Term
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Definition
| give off about the same amount of carbon dioxide. |
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Term
| A double-acting baking powder |
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Definition
| acts by releasing some carbon dioxide in the presence of moisture, the rest in the presence of heat. |
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Term
| One reason doubling the amount of baking powder in baking powder biscuits does not double the volume of the biscuits is because |
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Definition
| doubling the amount of baking powder does not double the amount of the other leavening gases in the biscuits. |
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Term
| Baking ammonia (ammonium bicarbonate) is best used in |
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Definition
| small, dry cookies, crackers, or cream puffs. |
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Term
| Fast-acting baking powders are |
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Definition
| less bench tolerant than slow-acting ones. |
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Term
| Describe in words what happens in the oven to cause baked goods to rise and then not to collapse. |
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Definition
| Leavening occurs in the oven as gases expand from the heat of the oven, pushing on wet, flexible cell walls, causing them to stretch. As long as this is approximately timed with the coagulation of proteins and the gelatinization of starch granules, this expanded volume will be “set,” even when the product cools and the gases contract. |
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Term
| Why might a formula for chocolate cake contain both baking powder and baking soda? |
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Definition
| A formula for chocolate cake might contain both baking powder and baking soda for the following reason: the baking powder would provide the bulk of leavening. The baking soda would increase pH, thus increasing the rich chocolate color, mellowing the flavor, and tenderizing the cake’s crumb. Additionally, the baking soda might combine with acid from the chocolate or cocoa (if not dutched), providing some additional leavening. |
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