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Ingredients Terms
Purpose of each ingredients [FACS]
Question | Answer |
---|---|
Purpose of Eggs | Add flavor; Yolk prevents in mixing oil and liquid elements of batter; provides moisture; helps bind other ingredients together; Aid in browning; Help a coating adhere to food surfaces for frying |
Purpose of Fats or Oils | tenderize; add moisture; maintain freshness and extend keeping quality; help produce a tender and/or flaky product; prevent food from sticking to the pan; help transfer heat; add flavor; add a degree of brownness. |
Purpose of Flavoring | enhance natural flavors; add new flavors; salt slows growth of bacteria in bread products |
Purpose of Flour | Provides bulk; Provides structure; acts as a thickener; coats food. |
Purpose of Leavening Agents | React with moisture or with sweetening agents to produce carbon dioxide which causes small bubbles to form within the product and make it rise or increase in volume |
Purpose of Liquid | Add moisture; Help ingredients to react with each together; Bind ingredients together. |
Purpose of Sweetening | Adds flavor; Provides tenderness; Adds crispness; Browns as it melts during cooking (caramelizing) |