When making muffins, you know that you overdeveloped your gluten if your muffins have what two things wrong with them?

With this method you cut in your fat with the pastry blender

With this method you knead your dough

With this method you make a well with your dry ingredients

With this method you stir your mixture with a fork until just moistened leaving your mixture lumpy

With this method you bake on an ungreased cookie sheet

Why is it important that we remove breads from their pans when they are out of the oven?

What are the two ways that we can tell yeast breads are done?

What is the purpose of the “punching down” step when making yeast bread?

What are the three things that yeast needs to survive?

What happens to yeast if the temperature of the water is too cold?

What happens to yeast if the temperature of the water is too hot?

What ingredient is food for the yeast?

What is (are) the leavening agent(s) in yeast breads?

What ingredient controls the growth of yeast?

If I am using the regular method of mixing, where the water is directly mixed with the yeast, what does the temperature of my water need to be before I stir in my yeast?

If I am using the quick method of mixing, where my water is mixed with the yeast and other dry ingredients, what does the temperature of my water need to be for my yeast?

What is the purpose of kneading my dough?

What happens if my dough ball is too sticky?

What is the purpose of the “proofing” step when making yeast bread?

Teachers: Create FREE classroom games with your questions Click for more info!
©2007-2025 Review Game Zone | About | Privacy | Contact | Terms | Site Map