Yeast
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Yeast breads rise _______ | show 🗑
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| Yeast breads are leavened with _____ | show 🗑
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| Flour is the main ingredient for yeast. It provides ________ | show 🗑
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| Liquid: Temperature ___-___ | show 🗑
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| Liquid: Too hot- _____ yeast | show 🗑
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| show | slows; stops
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| show | regulates
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| Leavening agent: _____ | show 🗑
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| show | single
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| Using too much yeast: Dough will rise too _______ and give bread an ____________ flavor | show 🗑
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| show | lengthen
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| show | food
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| Using too much sugar: yeast will work more ______ | show 🗑
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| show | increase
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| _________ in most recipes | show 🗑
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| Eggs add ______ and __________ | show 🗑
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| Eggs add _______ and improves ________ | show 🗑
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| show | raisins, nuts, cheese, herbs & spices
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| Other ingredients tend to _____ the rising time | show 🗑
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| show | quick
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| show | baking powder
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| show | dry; wet
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| the name of the method for cracking an egg with one hand is called the ________ method | show 🗑
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| the sticky protein in flour is called: | show 🗑
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| muffin batter should be _____ instead of smooth | show 🗑
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| do not _______ your muffin batter or your muffins will bake tough instead of crumbly | show 🗑
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| fill muffin tins ___ of the way full with batter | show 🗑
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| check muffins ___ minutes before you think they are done | show 🗑
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| show | toothpick
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| why is it important to wash your hands before working in the kitchen? | show 🗑
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| why is it important for the water to be the correct temperature to mix the yeast in? | show 🗑
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| show | it makes it soft and tender
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| name two types of flour available for making bread | show 🗑
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| what does kneading do for the bread? | show 🗑
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| how can you tell if you have kneaded the bread long enough? | show 🗑
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| how many times should yeast bread rise/proof before baking? | show 🗑
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| can yeast bread dough be refrigerated overnight and baked the following day | show 🗑
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| show | quickly; high; calories
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| show | structure
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| liquid: provides ________, needed to help form structure, ______ and _____ are most common | show 🗑
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| flour+liquid= ______: gives support and strength | show 🗑
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| show | richness, flavor, tenderness; solid, liquid
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| show | baking powder; baking soda
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| show | flavor; sugar
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| show | flavor
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| ______ batter: waffles and pancakes | show 🗑
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| ______ batter: muffins, banana bread, popovers | show 🗑
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| show | soft
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| muffin method used for: ______ batters and _____ batters | show 🗑
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| 1 sift together all ____ ingredients into a mixing bowl | show 🗑
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| 2 in a separate bowl, beat _______ ingredients together | show 🗑
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| show | well
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| show | pour
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| show | moist; lumpy
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| show | 2/3
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| biscuit method: used for _____ _______ | show 🗑
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| 1B sift ___ ________ into a mixing bowl | show 🗑
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| show | pastry blender
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| show | liquid
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| 4B gently _____ dough 8 to 10 times | show 🗑
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| show | pliable
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| show | score
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| when you drop and dissolve yeast into warm water to activate its growth you are using the ___________ _________ for mixing yeast dough | show 🗑
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| ______ _____ uses yeast as a leavening or rising agent | show 🗑
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| the _____ _______ involves cutting in fat to dry ingredients to make dough | show 🗑
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| working dough with hands to create gluten for bread is known as __________ | show 🗑
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| show | symmetrical
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| show | cut-in
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| show | rolled biscuit
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| show | fermentation
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| show | quick-mix method
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| ___________ is made with leavening that allows for speedy baking | show 🗑
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| show | drop biscuit
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| show | muffin method
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Created by:
pogs89