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tle x

This class was created by Brainscape user user turtle1728360192. Visit their profile to learn more about the creator.

By: user turtle1728360192
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Decks in this class (11)

w5
Defined a chemical or steam leave...,
It can be prepared and baked in a...,
Good quality quick breads
78  cards
w6 pt2
Steps in bread making,
Steps in making a yeast bread,
All ingredients are mixed togethe...
9  cards
classification poor quality
Oven is too hot too much flour,
Too little sugar wrong size of pa...,
Too hot oven too much sugar overb...
12  cards
classification pt 2
Too much flour,
Oven is too hot,
Too little sugar
20  cards
Poor Quality YEAST BREAD
Too much liquid uneven oven heat,
Too much shorteningoverhandlingov...,
Oven temperature too low
14  cards
Poor Quality yeast pt2
Too much liquid,
Uneven oven heat,
Too much shortening
18  cards
2nd q w5
Biscuits,
Cream puffs,
Pop overs
17  cards
BAKED PRODUCTS
Doughnuts shelf,
Bread shelf,
Chiffon shelf
18  cards
FAILURES IN SPONGE CAKE
Thick hard or dark crust external,
Sticky crust,
Pale crust
13  cards
Icings and Frosting
Shortened cake is also known as,
Adds volume to the cake,
Its form and texture depend on th...
100  cards
CAKES
3RD QUARTER
25  cards

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tle x

  • Class purpose General learning

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