Name the two different fractions of gluten and describe their properties.
Explain how gluten is formed.
Explain the role that eggs play in baked goods.
Explain the how the hygroscopic nature of sugar has an effect on a baked good.
How does fat extend the shelf life of a baked good?
How is air incorporated into a batter/dough?
List the conditions required for steam to be used as the primary leavener in a baked good.
List the three different types of baking powder, how they work, and their active ingredients
Why must baking soda be combined with an acid?
What characteristics are indicative of an over-manipulated muffin? What is responsible for these characteristics?
List the characteristics of a standard muffin.
List the characteristics of a standard biscuit.
List the liquid to flour ratios for each of pour and drop batters, and soft and stiff doughs, and give an example of a baked good for each type of batter/dough.
List the characteristics of a good pastry.
Why is gluten a particular challenge in pastry-making?
What are the characteristics of a pastry made with too little water? With too much water?
Describe the paste method of pastry-making.
Describe the hot water method of pastry-making.
List factors that affect the tenderness of pastry
Describe the changes that occur when pastry is baked.
What factors contribute to a mealy pastry?
What factors contribute to a tough pastry?
What factors contribute to a flaky pastry?
What factors contribute to a crisp pastry?
List the characteristics of a high quality shortened cake.
Compare and contrast the characteristics of shortened and foam cakes
List the factors that affect air cell formation in shortened cakes
What is the function of fat in a shortened cake?
How does sugar contribute to the development of air cells in a shortened cake?
How does a quick-mix cake differ from a conventional mix cake?
What causes a shortened cake batter to curdle?
What influences the volume of a shortened cake?
List factors that contribute to the stability of an egg white foam.
What is the purpose of cream of tartar in a foam cake?
Compare and contrast Angel Food, Sponge, and Chiffon cakes
Describe the resulting foam cake if the egg whites are under beaten.
Describe the resulting foam cake if the egg whites are over beaten before the sugar is added.
Describe the resulting foam cake if the egg whites are over beaten after the sugar is added.
What is the ideal temperature for yeast for ferment at?
How does salt affect the growth of yeast? Describe a bread product with too little and too much salt.
List the steps of the sponge method? what type of breads is the sponge method commonly used for?

	Created by hannahcurle over 8 years ago

Final FOODNUTR 2232 (Baking) Note on Baking Quiz, created by hannahcurle on 30/03/2016.