B&P Final F24

3. Baking a crust before filling is called _____ baking
4. The three types of desserts you should try to have on a buffet are Fruit, Creamy, and this
7. 1/2 ounce of butter is this many tablespoons
8. Quick breads by definition use this kind of leavener
10. Custards are liquid thickened by this
11. There are this many ounces in a pound
15. The quick bread mixing method that uses softened or room temperature solid fat
16. This type of yeast has the shortest shelf life
17. The higher the _____ in the flour, the stronger the gluten bond

1. The name of the system that ensures you use the oldest product first
2. Baking ______ requires an acid to activate
5. In a _____ fruit pie, you pre-soften fresh or dried fruit before further baking
6. Food should be stored 6 inches away from the floor and the what?
9. This type of yeast dough has little to no fat and sugar
12. There are this many teaspoons in a tablespoon
13. The quick bread mixing method that uses liquid fat
14. This type of yeast can be added directly to the ingredients without hydrating first
15. In this type of pie, gelatin is added to a stirred custard or fruit puree, followed by whipped egg whites