Baking and Pastry Exam study guide with correct answers

Fat correct answersServes as tenderizing agent Leavening agents correct answersProduces gases that make baked products rise Sugar correct answersHelps crusts brown Salt correct answersRegulates the action of yeast Flour correct answersGives structure to baked products Eggs correct answersAdd color and flavor and contribute to structure Liquids correct answersHydrates the protein and starch in flour dough correct answersflour-liquid mixture that is stiff enough to be shaped by hand fermentation correct answersprocess that takes place when yeast acts on sugars in bread dough to produce carbon dioxide and alcohol Batter correct answersa flour and liquid mixture with a consistency ranging from a thin liquid to a stiff liquid