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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| show | yeast
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| show | structure
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| Liquid: Temperature ___-___ | show 🗑
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| Liquid: Too hot- _____ yeast | show 🗑
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| Liquid: Too cold- _____ or ______ yeast activity | show 🗑
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| show | regulates
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| Leavening agent: _____ | show 🗑
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| show | single
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| show | quickly; undesirable
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| Using too little yeast: ___________ the rising time | show 🗑
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| Sugar: ______ for yeast | show 🗑
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| Using too much sugar: yeast will work more ______ | show 🗑
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| ______ tenderness | show 🗑
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| show | optional
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| show | flavor; richness
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| show | color; structure
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| Other ingredients examples: | show 🗑
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| Other ingredients tend to _____ the rising time | show 🗑
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| show | quick
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| __________ ____________ is used as the rising agent in a muffin | show 🗑
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| ingredients should be in two separate bowls: ___ ingredients and ___ ingredients | show 🗑
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| show | baseball
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| show | gluten
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| show | lumpy
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| show | overmix
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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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| show | so you don't contaminate food and it could kill the yeast
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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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| what do fats/shortening do in yeast breads? | show 🗑
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| show | BUCKWHEAT♥ and whole grain
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| what does kneading do for the bread? | show 🗑
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| show | if you punch a hole and the indent stays then you are done kneading
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| how many times should yeast bread rise/proof before baking? | show 🗑
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| show | YES
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| quick breads: rise ______ cook at _____ temperatures and are high in _______ | show 🗑
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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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| Fat: adds _________, ______, and ___________, can be ______ or ______ | show 🗑
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| leavening agent: produces carbon dioxide to make product rise, __________ _________ or _________ ________ | show 🗑
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| show | flavor; sugar
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| egg: adds _______, nutrients, and richness | show 🗑
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| ______ batter: waffles and pancakes | show 🗑
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| ______ batter: muffins, banana bread, popovers | show 🗑
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| ______ dough: biscuits | show 🗑
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| muffin method used for: ______ batters and _____ batters | show 🗑
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| show | dry
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| 2 in a separate bowl, beat _______ ingredients together | show 🗑
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| 3 make a _____ in the center of the dry ingredients | show 🗑
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| 4 _____ liquid ingredients into the center well | show 🗑
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| show | moist; lumpy
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| 6 fill muffin cups ____ full | show 🗑
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| biscuit method: used for _____ _______ | show 🗑
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| show | dry ingredients
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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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| if you _____ bread dough prior to baking it, it prevents it from cracking as it rises in the oven | show 🗑
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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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| show | kneading
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| a ___________ shape is a sign that a muffin has baked thoroughly | show 🗑
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| to ____-___ disperses fat particles throughout the dough | show 🗑
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| a _______ ______ is lightly kneaded, rolled out, and cut to shape before baked | show 🗑
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| show | fermentation
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| the ______-____ _method for making yeast bread requires that the liquid be warm when added to the dry yeast and dry ingredients | show 🗑
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| ___________ is made with leavening that allows for speedy baking | show 🗑
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| adding liquid to a rolled biscuit dough turns it into a _______ __________ dough | show 🗑
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| show | muffin method
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Created by:
pogs89