I. Matching Type.Directions: Match the stages of thebaking process in column A to thedescription in column B. Write theletter of the correct answer.Column AColumn B1. The mixturethat is created whenflour and other dryA.ingredients are mixedwith liquid ingredientsB.for the purpose ofbaking.2. A crust isformed as waterevaporates from thesurface and leaves itdry. Browning occurswhen sugarcaramelizes.3. The gasesprimarily responsiblefor Leavening bakedgoods are carbondioxide.4. Thestarches absorbmoisture, expand, andbecome Firmer. Thiscontributes tostructure.Gelatinization ofstarches begins atabout 140°FCreation of doughor batter.Formation andexpansion of gasesC. Trapping of gasesin air cellsD. Gelatinization ofstarchesE. Coagulation ofproteinsF. Evaporation ofsome of the waterG. Melting ofshorteningH. Crust formationand Browning
Answer (1)
Answer:Here are the correct matches for the stages of the baking process: Column A Column B 1. The mixture that is created when flour and other dry ingredients are mixed with liquid ingredients for the purpose of baking. A. Creation of dough or batter. 2. A crust is formed as water evaporates from the surface and leaves it dry. Browning occurs when sugar caramelizes. H. Crust formation and Browning. 3. The gases primarily responsible for Leavening baked goods are carbon dioxide. C. Trapping of gases in air cells. 4. The starches absorb moisture, expand, and become Firmer. This contributes to structure. Gelatinization of starches begins at about 140°F D. Gelatinization of starches.
