Baking and Pastry Exam Questions and Answers.
What are the 6 functions of sweeteners? Answer- Flavor
Color
Tenderize products
Food for yeast
Preservative
Creaming or foaming agent for leaving
What is the use for cake flour? Answer- The use is tender cakes
What is pastry flour used in? Answer- Biscuits and Pie crust
What is all purpose used in? Answer- All general baking
What is flour milling? Answer- During milling, different parts of the wheat are used or removed at different stages to create different types of flour.
How do leavening agents work? Answer- Produce gases
Make baked products rise and become light
Chemical reaction with moisture during baking that cause these ingredients to release Co2 gas
What is baking soda? Answer- An alkaline ingredient...can produce a bitter taste if not neutralized by an acid ingredient in the recipe.
What are liquids in baking? Answer- Water, milk, fruit juices, eggs, fat
What does fat do in baking? Answer- Tenderizes the baked product
Fat coats the flour particles and causes the dough structure to separate into layers
Aids in leavening
What do eggs add to the pastry? Answer- Add color
Add flavor
Binds ingredients together
During baking, the egg proteins coagulate (go from liquid state to solid state) giving the batter or dough elasticity and structure
What are the 6 functions of sweeteners? Answer- Flavor
Color
Tenderize products
Food for yeast
Preservative
Creaming or foaming agent for leaving
What is the use for cake flour? Answer- The use is tender cakes
What is pastry flour used in? Answer- Biscuits and Pie crust
What is all purpose used in? Answer- All general baking
What is flour milling? Answer- During milling, different parts of the wheat are used or removed at different stages to create different types of flour.
How do leavening agents work? Answer- Produce gases
Make baked products rise and become light
Chemical reaction with moisture during baking that cause these ingredients to release Co2 gas
What is baking soda? Answer- An alkaline ingredient...can produce a bitter taste if not neutralized by an acid ingredient in the recipe.
What are liquids in baking? Answer- Water, milk, fruit juices, eggs, fat
What does fat do in baking? Answer- Tenderizes the baked product
Fat coats the flour particles and causes the dough structure to separate into layers
Aids in leavening
What do eggs add to the pastry? Answer- Add color
Add flavor
Binds ingredients together
During baking, the egg proteins coagulate (go from liquid state to solid state) giving the batter or dough elasticity and structure
