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Baking Webquest Foods Martin CollegiateHave you ever wondered why you needed certain ingredients for a recipe to turnout the way it does? What would happen if you changed the ingredients a bit?How would it taste? Now is your chance to find out!Using the site . Click on the“ingredients” tab on the left and you will be able to find a lot of this information there. You can of course find this information on other websites, but this is an excellent resource to get you started to determine how various ingredients affect the outcome of your baking.Also helpful: - You canfind a transcript to the “Three Chips for Sister Marsha” episode here.Please type your answers to the questions below. Baking Soda and Baking Powder1. What are chemical leavening agents? How do they work?2. Which leavening agent – baking soda or baking powder – makes a bakedgood rise more?3. Why is baking soda added to recipes (other than to help make bakedgoods rise)?4. What is baking powder made up of?5. Explain the “double acting” process of baking powder. What happens ateach step?6. How would your baked good taste if you added too much baking powderto your recipe?7. What would happen to the texture of your baked good if you added toomuch baking powder to your recipe?8. What would happen if you don’t add enough baking powder to yourrecipe?9. When is baking soda chosen over baking powder in a recipe?10. Name a couple of common acidic ingredients in recipes.11. Two cakes batters are sitting side-by-side on the counter. One was makewith baking powder, one with baking soda. Which one should go in theoven first? Why?Butter12. How is butter made?13. Why might you use room temperature butter in a recipe?Eggs14. Name at least 3 things that eggs do to a batter.15. Why might you use beaten eggs in a recipe?16. What do egg yolks do to baked goods?Flour17. Name at least 3 things that flour can do in a recipe.18. What happens when the protein in flour comes into contact with water?What does it form?19. What does gluten do to baked goods?20. What would adding cake flour (instead of all purpose flour) do to thetexture of a recipe?21. What would adding bread flour (instead of all purpose flour) do to thetexture of a recipe?Sugar22. Name at least 3 things that sugar does in baked goods.23. How does creaming a sugar and fat together “work?” What happens?24. What is sugar’s affect on gluten formation?25. Adding sugar to a recipe would do what to its texture?26. How is brown sugar made?27. What would substituting brown sugar for white sugar do to a recipe’stexture and flavor?Check out the link below for the next few questions: (You might just want togoogle “butter margarine or shortening” since the link below is so long – the linkto the article will be one of the first “hits” near the top).. What is shortening?29. What is hydrogenation?30. Which has a higher melting point – butter or shortening?31. What type of texture would a cookie have if it was made with a highermelting point fat? Why?Margarine32. What is margarine?Butter vs. Margarine vs. Shortening Comparison33. What is a benefit of using margarine when making a cookie?34. What is a benefit of using shortening when making a cookie?35. What is a benefit of using butter when making a cookie? ................
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