exam- B

15問 • 1年前

tortoise kb

通報

問題一覧

Granulated sugar that has been pulverized. To prevent lumping and caking, about 3% cornstarch is added.

Confectioner's sugar

Contains caramel, mineral matter, and moisture. It also contains a small amount of molasses. It comes in three colors

Brown sugar

It is a sweet, soluble organic compound that belongs to the carbohydrate group of food. They are the simplest to digest among all carbohydrates

Sugar

Considered a complete protein, containing all the essential amino acids human use to build other proteins needed by the body. They represent almost 50% of the total cost of any baked product, thus considered the baking ingredient with the highest cost or expense

Egg

Is any fat, which, when added to flour mixtures increases tenderness. This is done by preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the product tender

Shortening

Made of fat from pork. Some people prefer this to other fats for making pie crust and biscuits because it gives a flakier texture

Lard

Made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15 percent water and 5 percent salt. The hydrogenation process makes oil a solid

Margarine

Gases that cause the dough to rise. In the presence of moisture, heat, and others, the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough.

Leavening

Known as bicarbonate of soda, or Sodium bicarbonate. It is a chemical salt with diverse practical uses. It is a powerful leavener that readily reacts as soon as it comes in contact with batter or dough

Baking soda

It is a combination of baking soda and acid salt

Baking powder

1 cup cake flour equivalent to

1 cup all purpose flour - 2T + 2T cornstarch (both sifted before measuring)

1 tablespoon cornstarch equivalent to

2 tablespoon flour

1 cup milk is equivalent to

½ cup evaporated milk and ½ cup water

1 cup butter is equivalent to

1 cup margarine

1 cup equivalent to

8 ounces

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問題一覧

Granulated sugar that has been pulverized. To prevent lumping and caking, about 3% cornstarch is added.

Confectioner's sugar

Contains caramel, mineral matter, and moisture. It also contains a small amount of molasses. It comes in three colors

Brown sugar

It is a sweet, soluble organic compound that belongs to the carbohydrate group of food. They are the simplest to digest among all carbohydrates

Sugar

Egg

Is any fat, which, when added to flour mixtures increases tenderness. This is done by preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the product tender

Shortening

Made of fat from pork. Some people prefer this to other fats for making pie crust and biscuits because it gives a flakier texture

Lard

Made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15 percent water and 5 percent salt. The hydrogenation process makes oil a solid

Margarine

Gases that cause the dough to rise. In the presence of moisture, heat, and others, the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough.

Leavening

Baking soda

It is a combination of baking soda and acid salt

Baking powder

1 cup cake flour equivalent to

1 cup all purpose flour - 2T + 2T cornstarch (both sifted before measuring)

1 tablespoon cornstarch equivalent to

2 tablespoon flour

1 cup milk is equivalent to

½ cup evaporated milk and ½ cup water

1 cup butter is equivalent to

1 cup margarine

1 cup equivalent to

8 ounces