Jeopardy

Leaveners Flour & Dough

QuickBreads

Tools &Tricks

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Final Jeopardy

A mix of Stuff

$100 Question from H1

This is an ingredient that increasesThe volume of a dough or batter byAdding air or other gas.

$100 Answer from H1

Leavener

$200 Question from H1

Yeast is an example of this kind Of leavener

$200 Answer from H1

Chemical

$300 Question from H1

This is the soaking process that Activates yeast.

$300 Answer from H1

Yeast Hydration

$400 Question from H1

This leavener needs the addition ofAn acidic ingredient.

$400 Answer from H1

Your Text Here

$500 Question from H1

These are the three types of leaveners

$500 Answer from H1

Organic, Chemical, and Pysical

$100 Question from H2

Unopened flour can be kept this long.

$100 Answer from H2

Two Years

$200 Question from H2

The most basic type of yeast dough is Made of this, and known as this.

$200 Answer from H2

Flour, yeast, salt, and water is Lean Dough

$300 Question from H2

Opened white flour should be usedWithin this period of time.

$300 Answer from H2

8 months

$400 Question from H2

The flour that is milled to leave someOf the bran intact is this type of flour.

$400 Answer from H2

Whole grain

$500 Question from H2

An example of a chemical dough Conditioner often used by commercialBakers to produce more stable doughIs this.

$500 Answer from H2

Chlorine Dioxide

$100 Question from H3

This method of mixing uses Melted butter or oil as the fat.

$100 Answer from H3

Well Method

$200 Question from H3

Brown sugar is made of white sugarAnd this combined.

$200 Answer from H3

Dark Molasses

$300 Question from H3

Rolled-in dough can be kept in the Fridge before use for this long.

$300 Answer from H3

Several Days

$400 Question from H3

These ingredients are creamed Together in the creaming method.

$400 Answer from H3

Fat and Sugar

$500 Question from H3

The pre-ferment that can be kept aliveFor hundreds of years is this.

$500 Answer from H3

Sourdough

$100 Question from H4

Quick breads are made from this: Dough or batter.

$100 Answer from H4

Batter

$200 Question from H4

Overmixing causes this to over Develop, making the batter elastic, And cannot rise well.

$200 Answer from H4

Gluten

$300 Question from H4

Baking Powder starts to lose its Ability to leaven after this Amount of time.

$300 Answer from H4

Six months

$400 Question from H4

Quick breads are usually baked in This type of pan

$400 Answer from H4

Loaf pan

$500 Question from H4

A topping made from a mixture of Fat, sugar, and flour is called this.

$500 Answer from H4

Crumb topping

$100 Question from H5

A springfoam pan has this.

$100 Answer from H5

A removeable base

$200 Question from H5

This is a special box used in bakingThat holds dough as it rises.

$200 Answer from H5

Proofer

$300 Question from H5

The large flat wooden or metal paddleUsed to slide bread onto baking stonesAnd retrieve them when done is known As this.

$300 Answer from H5

Peel

$400 Question from H5

The baking ingredient that balancesOther flavors and makes them more Vivid is this.

$400 Answer from H5

Salt

$500 Question from H5

A refridgerated cabinet used to controlFermentation is known as this.

$500 Answer from H5

Retarder

Final Jeopardy

These are each an example of an organic, Chemical, and physical leavener.

Final Jeopardy AnswerYeast is an example of an organicLeavener; baking powder or Baking soda is an example of A chemical leavener; steam and Air is an example of a physicalLeavener.

Final Jeopardy

This is what gelatin is made of.

Final Jeopardy AnswerThe bones, skin and connectiveTissues of animals.