TH-Fn 1 obj. 4.01-02 week 12 voc. words
Quiz by Tracy Hatcher
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20 questions
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- Q1flour-liquid mixture with a consistency ranging from thin to thick, depending on the proportion of dry to liquid ingredientsBatter30s
- Q2flour-liquid mixture that is stiff enough to be shaped by handDough30s
- Q3an ingredient that produces gases in batters and doughs, causing baked products to rise and become light and porousLeavening agent30s
- Q4to allow dough to rise a second timeproofing30s
- Q5process in which carbon dioxide gas and alcohol are producedFermentation30s
- Q6making quick breads by adding solid fat to dry ingredients before mixing in liquidsBiscuit method30s
- Q7to mix solid fat and flour with pastry blender or two knives and cutting motionCut in30s
- Q8bread baking method in which yeast is dissolved in warm water to activate growthConventional method30s
- Q9manipulating dough to develop the gluten and give the dough elasticityKneading30s
- Q10technique for making quick breads by lightly mixing liquid ingredients into dryMuffin method30s
- Q11breads leavened by agents that allow for immediate bakingQuick breads30s
- Q12a solid fat made from vegetable oilShortening30s
- Q13organic leaver; microscopic fungus used in bakingyeast30s
- Q14white flour from just the grain's endosperm, gives structure for most baked productsAll purpose flour30s
- Q15contains a dry acid or acid salt, baking soda, and starch or flourBaking powder30s