Matching
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Read each description carefully. Match each description with the correct key term.
Use each term only once. Check your answers before turning in your paper. a. | Gluten | f. | Leavning
agent | b. | Crumb | g. | Fermentation | c. | Staling | h. | Extracts | d. | Shortening | i. | Batter | e. | Hydrogenation | j. | Dough | | | | |
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1.
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The
internal texture of a baked product.
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2.
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Makes
oils solid.
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3.
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A
mixture stiff enough to be cut into shapes.
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4.
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A
process during which carbon dioxide gas and alcohol form which is necessary for rising.
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5.
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A
firm, elastic substance that affects the texture of baked products.
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6.
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Concentrated liquid flavorings.
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7.
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The
process during which moisture is lost, causing a change in the texture and aroma of
foods.
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8.
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A
mixture that contains almost equal parts of dry and liquid ingredients.
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9.
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A
substance that causes a baked product to rise by introducing carbon dioxide or other
gases.
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10.
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A
solid fat.
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Short Answer
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11.
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What
are two pieces of equipment you will see in a commercial bakeshop that you might not see in a regular
commercial kitchen?
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12.
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What
are the benefits of using a proofing cabinet?
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13.
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What
is a spring form pan and what is it commonly used for?
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14.
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What
are the basic ingredients found in most baked products?
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15.
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What
kind of scale do professional bakers use?
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16.
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What
is the difference between vegetable shortenings and emulsified shortenings?
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17.
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What
is the role of yeast during the fermentation process?
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18.
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What
is the difference between hard wheat flour and soft wheat flour? Name a product for which each is
used.
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19.
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How
do brown sugar, granulated sugar, and confectioner’s sugar differ?
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20.
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How
do fats tenderize baked goods?
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