Culinary Review Part 4

Match it! Select the correct answer from the pull down...Good luck!

Tough pie crust is produced by:

What should be used to add color to light fruits in parfaits and compote?

What liquid is MOST often used to make soft rolls?

What is used as a stabilizer by bakers to keep whipped cream white and fresh looking?

The bakery chef is testing out a variety of homemade breads by adding fruit to the dough. The final product has a cracked top. What is the MOST LIKELY the case of this characteristic?

If yeast bread is consistently yields a product that had a heavy texture, what is the likely cause?

What protein are found in wheat flour?

Yeast breads are leavened by: