Food and Culinary Arts

What is the likely result of allowing bread dough to rise too long?

Started by nummyann

What is fermentation as it applies to yeast breads?

Started by michelleunicorn

The shred on a loaf of bread refers to the

Started by Shelles

The major role of sugar in making yeast bread is to

Started by Davideckstein7

Quick-rising active dry yeast rehydrates extremely rapidly because the

Started by TFauchery

Milk used for making yeast breads should be scalded to

Started by P68T

Identify the kind of wash used on yeast bread that will result in a crisp crust

Started by washai

Dry active yeast should be hydrated at a temperature of

Started by jenna1

Bread that has been allowed to ferment too long will most likely

Started by dmcintosh

An important role for salt in the making of yeast bread is to

Started by KimWrice

Why are eggs an essential ingredients of popovers? Explain.

Started by karlynnae

Describe the characteristics of a muffin batter that has been over mixed.

Started by swpotter12

Muffins baked at too low of an oven temperature will most likely have a pale crust.

Started by tiffannnnyyyyyy

If pancakes are too thick, more milk may be added to thin the batter.

Started by serike

Which of the following is usually NOT a cause for failure in the making of cream puffs of good quality?

Started by Caiter2013

Which of the following is usually NOT a cause for failure in the making of high quality cream puffs?

Started by tatyanajohnson

When preparing a pancake batter you should

Started by CharlieWard

When preparing a pancake batter you should

Started by londonang

What is the most likely cause of a muffin that has tunnels in the interior?

Started by fahad

Waffle mixtures are similar to pancakes except that they usually contain

Started by jazziefee

The type of flour usually used in making baking powder biscuits is

Started by BRWH

Popovers are leavened primarily by

Started by mspears3

Muffins, as compared to nut breads, are usually baked

Started by j.rubin

Dried churned buttermilk naturally contains a substance that acts as an emulsifier which aids in the ...

Started by humphriesbr@me.com

Explain why the development of gluten in yeast breads is desirable, but it is controlled in cakes ...

Started by anjilletteb