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How Baking Works
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How Baking Works
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25 Questions

1. Syrups contain _______% water.

2. Explain the difference between caramelization and maillard browning.

3. What is needed for starches to gelatinize?

4. Explain how making a cake with egg whites would differ from using whole eggs.

5. Out of all the fats discussed, which would make the flakiest pie dough? Why?

6. Which thickener/gelling agent is considered vegetarian"?"

7. What increases stability in whipped egg whites?

8. Which fat is the most similar to butter?

9. Eggs function in many ways. The main function is:

10. What is hydrogenation?

11. Know which category each daily ingredient falls into: structure builders/tougheners, tenderizers, moisteners, or driers.

12. What does it mean if an egg white is thin and fluid?

13. Which fat would make the tenderest cake? Why?

14. Which fat will make the densest muffin?

15. Why would one fat be a better choice for making icing with high amounts of additional liquids than another?

16. What does hygroscopic mean?

17. Which meringue is the least stable?

18. What are the results of a product with undercooked cornstarch? Overcooked cornstarch?

19. Why do we need to make products with replacements" or "substitutes"?"

20. What are the functions of emulsifiers?

21. What is needed to develop gluten?

22. How do dry, crystalline sugars contribute to leavening?

23. Which fat would produce the lightest, least dense cake? Why?

24. What is another name for egg coagulation?

25. Explain why any fat replacement would be healthier than using all purpose shortening.

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