Yeast
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| Yeast breads rise _______ | slowly
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| Yeast breads are leavened with _____ | yeast
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| Flour is the main ingredient for yeast. It provides ________ | structure
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| Liquid: Temperature ___-___ | 105-115
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| Liquid: Too hot- _____ yeast | kills
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| Liquid: Too cold- _____ or ______ yeast activity | slows; stops
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| Salt: _______ the action of the yeast | regulates
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| Leavening agent: _____ | yeast
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| _______-celled plant | single
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| Using too much yeast: Dough will rise too _______ and give bread an ____________ flavor | quickly; undesirable
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| Using too little yeast: ___________ the rising time | lengthen
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| Sugar: ______ for yeast | food
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| Using too much sugar: yeast will work more ______ | slowly
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| ______ tenderness | increase
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| _________ in most recipes | optional
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| Eggs add ______ and __________ | flavor; richness
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| Eggs add _______ and improves ________ | color; structure
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| Other ingredients examples: | raisins, nuts, cheese, herbs & spices
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| Other ingredients tend to _____ the rising time | lengthen
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| Muffins are a form of ________ breads. | quick
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| __________ ____________ is used as the rising agent in a muffin | baking powder
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| ingredients should be in two separate bowls: ___ ingredients and ___ ingredients | dry; wet
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| the name of the method for cracking an egg with one hand is called the ________ method | baseball
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| the sticky protein in flour is called: | gluten
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| muffin batter should be _____ instead of smooth | lumpy
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| do not _______ your muffin batter or your muffins will bake tough instead of crumbly | overmix
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| fill muffin tins ___ of the way full with batter | 2/3
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| check muffins ___ minutes before you think they are done | 10
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| check doneness of muffins by inserting a _________ into the center of the muffin | toothpick
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| why is it important to wash your hands before working in the kitchen? | 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? | it could kill yeast and make it grow slow
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| what do fats/shortening do in yeast breads? | it makes it soft and tender
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| name two types of flour available for making bread | BUCKWHEAT♥ and whole grain
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| what does kneading do for the bread? | it helps stretch the bread and makes it elastic to help form structure
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| how can you tell if you have kneaded the bread long enough? | 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? | 2 times
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| can yeast bread dough be refrigerated overnight and baked the following day | YES
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| quick breads: rise ______ cook at _____ temperatures and are high in _______ | quickly; high; calories
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| flour: main ingredient, provides ________ | structure
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| liquid: provides ________, needed to help form structure, ______ and _____ are most common | moisture; water; milk
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| flour+liquid= ______: gives support and strength | gluten
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| Fat: adds _________, ______, and ___________, can be ______ or ______ | richness, flavor, tenderness; solid, liquid
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| leavening agent: produces carbon dioxide to make product rise, __________ _________ or _________ ________ | baking powder; baking soda
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| sweetener: adds ______, ______ is the most common | flavor; sugar
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| egg: adds _______, nutrients, and richness | flavor
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| ______ batter: waffles and pancakes | pour
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| ______ batter: muffins, banana bread, popovers | drop
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| ______ dough: biscuits | soft
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| muffin method used for: ______ batters and _____ batters | pour; drop
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| 1 sift together all ____ ingredients into a mixing bowl | dry
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| 2 in a separate bowl, beat _______ ingredients together | liquid
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| 3 make a _____ in the center of the dry ingredients | well
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| 4 _____ liquid ingredients into the center well | pour
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| 5 mix until just ____ (batter will be ______) | moist; lumpy
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| 6 fill muffin cups ____ full | 2/3
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| biscuit method: used for _____ _______ | soft doughs
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| 1B sift ___ ________ into a mixing bowl | dry ingredients
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| 2B use a _______ ________ to cut fat into dry mixture | pastry blender
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| 3B add _______ | liquid
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| 4B gently _____ dough 8 to 10 times | knead
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| since dough from yeast bread is very ______, it is easy to form into shapes | pliable
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| if you _____ bread dough prior to baking it, it prevents it from cracking as it rises in the oven | 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 | conventional method
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| ______ _____ uses yeast as a leavening or rising agent | yeast bread
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| the _____ _______ involves cutting in fat to dry ingredients to make dough | biscuit method
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| working dough with hands to create gluten for bread is known as __________ | kneading
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| a ___________ shape is a sign that a muffin has baked thoroughly | symmetrical
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| to ____-___ disperses fat particles throughout the dough | cut-in
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| a _______ ______ is lightly kneaded, rolled out, and cut to shape before baked | rolled biscuit
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| the process of alcohol and carbon dioxide production that occurs with the breakdown of carbohydrates is called _________________ | 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 | quick-mix method
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| ___________ is made with leavening that allows for speedy baking | quickbread
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| adding liquid to a rolled biscuit dough turns it into a _______ __________ dough | drop biscuit
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| the _______ ___________ is used to make pancakes, muffins, and coffee cakes | muffin method
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