Foods and Nutrition Word Scramble

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

Created by: pogs89