Baking Ingredients: Flour, Milk, and Chocolate

<p>Moisture (A)</p> Signup and view all the answers

<p>Carotenoids (A)</p> Signup and view all the answers

<p>Pecan (C)</p> Signup and view all the answers

<p>Acting as a shortening agent (B)</p> Signup and view all the answers

<p>Chocolate liquor contains cocoa butter, while cocoa has had part of it removed. (B)</p> Signup and view all the answers

<p>They add flavor and richness. (D)</p> Signup and view all the answers

<p>Treatment with an alkali. (D)</p> Signup and view all the answers

<p>The white (C)</p> Signup and view all the answers

<p>Unsweetened chocolate (C)</p> Signup and view all the answers

<p>To contribute fat, protein, iron, and vitamins. (A)</p> Signup and view all the answers

<p>They are all nut products. (C)</p> Signup and view all the answers

<p>Inhibiting gluten development, leading to a tender crumb. (B)</p> Signup and view all the answers

<p>Fermenting, Roasting, Grinding (D)</p> Signup and view all the answers

<p>To balance the moisture and structure provided by high sugar levels. (C)</p> Signup and view all the answers

<p>80% (B)</p> Signup and view all the answers

<p>Emulsifying (C)</p> Signup and view all the answers

<p>Cocoa butter (B)</p> Signup and view all the answers

<p>Prevent spoilage and keep it solid at room temperature (A)</p> Signup and view all the answers

<p>Milk (A)</p> Signup and view all the answers

<p>Chocolate liquor (B)</p> Signup and view all the answers

<p>Flavoring, emulsifiers, and coloring agents (D)</p> Signup and view all the answers

<p>Adding Flavor (D)</p> Signup and view all the answers

<p>By creating layers that separate during baking as trapped water turns to steam (B)</p> Signup and view all the answers

<p>It has unique flavor and tenderizing properties (B)</p> Signup and view all the answers

<p>Use slightly less margarine because it contains more water than butter (B)</p> Signup and view all the answers

<p>Its coarse texture provides a distinct visual appeal. (C)</p> Signup and view all the answers

<p>To prevent caking. (D)</p> Signup and view all the answers

<p>Demerara sugar. (C)</p> Signup and view all the answers

<p>Simple syrup only contains sucrose dissolved in water, while others contain additional compounds. (A)</p> Signup and view all the answers

<p>Glucose corn syrup. (C)</p> Signup and view all the answers

<p>To increase tenderness. (C)</p> Signup and view all the answers

<p>Specific types of sugar can interfere with crystal formation, leading to a softer texture. (D)</p> Signup and view all the answers

<p>Non-nutritive sweeteners. (D)</p> Signup and view all the answers

<p>Optimal temperatures promote yeast growth and fermentation, while excessive heat can kill the yeast. (D)</p> Signup and view all the answers

<p>The yeast reaction slows down. (B)</p> Signup and view all the answers

<p>Instant dry yeast does not require rehydration and produces gases quicker because it contains little dead yeast. (C)</p> Signup and view all the answers

<p>70°-90°F (20°-32°C) (B)</p> Signup and view all the answers

<p>It is moist, perishable, and must be refrigerated, lasting only about 2 weeks. (D)</p> Signup and view all the answers

<p>If moisture and an acid are present. (A)</p> Signup and view all the answers

<p>Rehydrating it with warm water. (B)</p> Signup and view all the answers

<p>Proof the dough in a warmer environment, ideally between 70°-90°F (20°-32°C). (D)</p> Signup and view all the answers

Part of the wheat kernel that can sprout to form a new plant; rich in nutrients.

The starchy white part of the wheat kernel left after bran and germ are removed; mainly provides energy.

The outer layer of the wheat kernel, high in fiber, vitamins, and minerals.

Two proteins in flour that combine to form gluten, essential for bread texture.

Contains 68-76% starch, 6-18% protein, and other components like moisture and fats.

The ability of certain ingredients to prevent sugar from forming crystals, leading to softer candies.

Different forms of sugars, each with unique characteristics and uses in cooking and baking.

Regular crystals of sugar used as a basic sweetener in many recipes.

Very fine sugar used to dissolve easily in mixtures, enhancing smoothness in baking.

Sugar ground to a fine powder, often mixed with starch to prevent clumping.

A mixture of sugar dissolved in water, commonly used in beverages and desserts.

Sugar that contains molasses, giving it a rich flavor and darker color.

Concentrated solutions of sugar dissolved in water, used in various culinary applications.

Fats tenderize gluten, add moisture, improve flavor, and help in leavening.

Solid fats, typically white and tasteless, used to shorten gluten strands in baking.

Shortenings designed for cake batters with a high sugar ratio, enhancing texture.

Butter is about 80% fat, 15% water, and 5% milk solids, adding flavor.

A fat product made from animal and vegetable fats, often with added flavor and color.

Rendered fat from hogs used in various recipes, including pastries.

Manufactured fats created by adding hydrogen to polyunsaturated oils, reducing rancidity.

Fats that assist in leavening by incorporating air when mixed with sugar.

A butter substitute made from shortening, water, and flavoring.

Milk adds moisture, texture, flavor, crust color, and nutritive value in baked products.

Milk's water content helps develop gluten in dough, enhancing texture.

Eggs provide structure, emulsification, leavening, moisture, and flavor in baked goods.

A whole egg has a yolk rich in fat and protein and a white mainly made of albumin protein.

The yellow part of an egg, high in fat, protein, iron, and vitamins.

The clear part of an egg, primarily composed of albumin protein, used for structure.

Eggs contribute essential nutrients, including proteins, vitamins, and minerals to recipes.

Seeds from the cacao tree used to make chocolate and cocoa products.

The paste produced by grinding cocoa beans; contains cocoa butter.

The dry powder left after cocoa butter is removed from chocolate liquor.

Cocoa processed with alkali to enhance color and solubility.

Chocolate liquor with no added sugars; very bitter in taste.

Chocolate made sweeter by adding sugar and cocoa butter to bitter chocolate.

Various products derived from nuts, such as almond paste and marzipan.

A sweet almond-flavored paste made from ground almonds and sugar.

The storage temperature for yeast, at 34°F (1°C), where it remains inactive.

Yeast operates slowly at temperatures between 60°F - 70°F (15°C - 20°C).

Optimal temperature for yeast growth and bread fermentation is 70°F - 90°F (20°C - 32°C).

Above 100°F (38°C), yeast reactions slow down significantly.

At 140°F (60°C), yeast is completely killed.

Moist, perishable yeast that requires refrigeration and lasts up to 2 weeks.

A granular form of yeast that needs rehydration before use.

Granular yeast that doesn't need rehydration and activates quickly.