Baking Review

1. This mixing method involves adding yeast to dry ingredients then adding a warm liquid (120-130 F)
4. Chemical leavening agent that is a combination of baking soda, cream of tartar, and cornstarch
6. The purpose of punching down dough after the first rise is to release excess:
8. This happens as a result of overmixing batter
9. This mixing method involves adding dry ingredients to one bowl, wet ingredients in a separate bowl and then mixing together
11. This ingredient binds fat to liquid ingredients and adds moisture to baked goods
13. This ingredient makes up the structure of baked goods
15. What is the challenge with the muffin method?
16. This kind of biscuit is rough in shape/size and is dropped onto the pan
19. This ingredient gives baked goods rise
20. When yeast produces carbon dioxide and alcohols enabling dough to rise

2. This mixing method involves dissolving active dry yeast into warm water (115 F) first
3. The purpose of kneading is to develop what?
5. Chemical leavening agent that must be used with an acidic ingredient in order to activate
7. This ingredient enhances flavor, gives a brown color and crisp texture and serves as food for yeast
10. This kind of biscuit is cut into shapes and is uniform in size
12. This mixing method involves cutting butter into flour with a pastry blender
14. What is the second rise after shaping called?
17. This ingredient adds color, richness, and flavor and makes breads tender
18. What happens to yeast if added to a liquid that is too hot?