To agitate ingredients in order to incorporate air.

To reduce food to shreds.

A thicker mixture due to increased dry ingredients.

To mix two or more ingredients together until they are evenly distributed.

To gently incorporate light ingredients into heavier ones using a smooth and gentle fold-over motion.

To combine a fat and sugar in order to add air (make smooth).

To incorporate a solid fat into a dry ingredient until pea-size lumps have formed.

To gently mix two or ingredients together until they are evenly combined.

A quick bread is a baked product that is made with all of the following leavening agents except which one?

Which all the following is NOT an example of a quick bread?

Which method consists of sifting and mixing all the dry ingredients together in one bowl. Then mix all the liquid ingredients in another bowl. Finally add the liquid ingredients to the dry ingredients just until moistened.

Which method uses room temperature fat and sugar and beats it until it is light and fluffy. Then adds eggs and alternates adding the liquid and dry ingredients.

What temperature should the solid fat be when incorporating it into the biscuits?

Identify the type of fat used in muffins.

Which mixer attachment do you use to create a light and fluffy texture when beating together the fat and sugar?

How do you "portion" control when filling loaf pans with batter?

The process of weighing an ingredient using a scale.

The process of pushing and folding dough until it is smooth and elastic.

The process in which yeast releases carbon dioxide gas as it expands within a dough.

As the dough rests during the fermentation stage how much should it grow?

The process of folding the dough edges in the center and pressing risen yeast dough.

The process of shaping scaled dough into smooth balls.

The process of placing rounded pieces of dough into pans.

Is the process in which yeast dough undergoes its final rise after it has been shaped and before it is baked.

The process of making shallow angled cuts across the top of unbaked bread with a sharp knife called a lame.

A yeast dough that has a flaky texture.

A yeast dough that is low in fat and sugar.

A yeast dough that incorporates a significant amount of fat, sugar, and eggs.

Identify the proper ice method calibration temperature.

To pass dry ingredients through a sieve in order to remove lumps and incorporate air.

Flour provides structure to baked products.

Gluten is a protein in flour that when combined with water helps baked products maintain their shape and structure.

These types of ingredients add color, texture, and flavor to baked products.

Which ingredient stimulates the growth of yeast?

Identify the most common type of sugar used in baking.

Identify the sugar commonly known as powdered sugar.

Identify the sugar that is a moist sugar that is made with molasses and must be kept in an airtight container to avoid drying out.

Identify the ingredient that provides richness and tenderness and improves grain, texture, and shelf life of bake products.

Identify the ingredient that adds color, flavor and structure to baked products.

Milk is often used in baked products. Which ingredient can be easily substituted for milk in most recipes?

A leavening agent is any ingredient that causes a baked product to rise by which action?

What water temperature range is ideal to activate "Active Yeast?"

"Instant Yeast" does not need to be proofed. It can be added directly to warm water for activation purposes.

Identify the purpose of using "salt" in baked products.

Which flavoring is an flavorful oil mixed with alcohol to produce a strong flavor?

Identify the type of chocolate that goes by the name of bittersweet and semi-sweet chocolate.

Cocoa powder is an unsweetened powder from ground cacao beans, while Dutch processed cocoa is a dark unsweetened cocoa processed to neutralize its natural acidity.

A custard is a liquid that is thickened by cooking and coagulating the egg proteins.

A water bath prevents custards from drying out during the baking process.

Bread pudding can use day old rolls or bread for the bread filler of the product.

Bake custard’s water bath temperature should be between 275 F-300 F.

Baked custards do not maintain their shape after removing them from the baking dish.

Blind baked crusts are baked first without the filling.

Bread pudding uses a dry heat method.

Identify the correct statement about crème brulee.

Identify bread pudding characteristics.

This type of cookie uses a moist soft batter and are consistent sized balls.

This type of cookie uses a soft dough instead of a stiff dough and is formed into a shape.

This type of cookie are generally thicker than most types of cookies and have a denser more cakelike texture.

To make rolled cookies, a fairly stiff dough is refrigerated until chilled an then rolled out to ____-inch thickness on a floured surface.

A(n) ________ cookie is a cookie prepared from dough that contains a high percentage of sugar.