Exam 3: Principles of Baking

Which of the following tools is used to lighten a mixture by beating it vigorously to incorporate air?

Which of the following methods is NOT usually employed when cooking a batter or a dough?

The process of sugar breaking down in the presence of protein is called:

When proteins are heated, they begin to or coagulate.

Baked goods that contain a high percentage of and retain moisture and stay fresh longer.

Celery, seaweed, oysters and shellfish are among the few foods with a naturally occurring salty taste.

The burning sensation one experiences when eating certain hot or spicy foods such as chiles is referred to as umami.

Beating and creaming are two mixing methods used to accomplish the same results.

Baked goods stale more quickly at temperatures near 40ºF (4ºC).

There is no correlation between the texture of food and the way it tastes.

When a batter or dough bakes, first protein in the flour begins to solidify, then starches in the flour absorb moisture and expand in volume.

The natural changes that cause bread to lose moisture and dry out is also known as _________

When baking, if the temperature is too low, gases can escape before protein solidifies and the product may collapse.

The process of gently incorporating whipped cream or egg whites in a mixture is called .

Kneading can be done in an electric mixer with a dough hook or by hand with a pastry cutter.

What is the proper term that describes the transfer of heat when heat energy hits a cake pan or baking sheet placed in a hot oven?

The three leavening agents that cause baked goods to rise are air, and _________

Which of the following is NOT a dry-heat cooking method?