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16 Cards in this Set
- Front
- Back
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emulsifier |
mixes in oil |
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foam |
beats air into egg whites |
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thickener |
coagulation |
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binding agent |
used to hold food together |
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interfering agent |
inhibits a reaction that would otherwise take place |
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nutrition flavor and color |
adds flavor, browning, protein |
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two types of batters |
pour and drop |
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fat |
provides tenderness |
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liquid |
dissolved dry, adds to flavor and browning |
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muffin method |
mix dry then pour in liquid, stir until moistened |
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biscuit method |
mix dry, cut in fat, add liquid, knead |
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how should quick breads be mixed |
quickly so it is light and fluffy |
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difference btw baking soda and powder |
powder has equal ratio of baking soda and cream of tartar |
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why baking soda and powder |
creates equal ratio of acid |
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what happens if you over mix a quick breaf |
tunneling will occur |
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socks? |
small. |
