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1
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enzymes in yeast produce alcohols & carbon dioxide gas by breaking down carbohydrates
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2
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results in flaky layering & requires a fat to be 'cut in' to dry ingredients
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3
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biscuit made with more liquid in proportion to flour than a rolled biscuit
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4
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mixing yeast dough by combining dry yeast with dry ingredients & then with a liquid
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5
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granulated sugar coated in molasses
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7
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leavened by agents that allow speedy baking, such as air, steam, baking soda, & baking powder
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8
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elastic substance created when proteins in wheat flour combine with liquid
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9
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lightly kneaded, rolled out, & cut with biscuit cutter before baking
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10
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liquid ingredients are lightly mixed into dry ingredients to create a batter with a slightly coarse, lumpy yet tender texture
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11
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pulverized granulated sugar with added cornstarch
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17
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work dough with the hands to combine ingredients, release air pockets & develop gluten
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19
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turn on the oven before baking in order to achieve desired temperature for recipe
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20
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process by which you can test yeast
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22
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uses yeast as a leavening agent
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23
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make slashes about 1/2 inch deep across the top of the bread
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25
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area of concentrated heat that can cause uneven baking & browning
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