Raising Agents (Leaving Cert Home Economics): Quizzes
📚Quizzes
Practise the questions
13 questions from this quiz
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Practise the questions
13 questions from this quiz
What gas do chemical raising agents produce to help baked goods rise?
What gas do chemical raising agents produce to help baked goods rise?
Carbon dioxide
Which two ingredients are beaten together in the creaming method?
Which two ingredients are beaten together in the creaming method?
Butter and sugar
Which baked goods is the whisking method essential for?
Which baked goods is the whisking method essential for?
Meringues and sponge cakes
What is the rubbing-in method used to make?
What is the rubbing-in method used to make?
Scones, biscuits and pastry
What does sifting do besides adding air to flour?
What does sifting do besides adding air to flour?
Removes lumps from flour
What must bicarbonate of soda be paired with to work effectively?
What must bicarbonate of soda be paired with to work effectively?
Acidic ingredients
Which acidic ingredient works well with bicarbonate of soda in chocolate cakes?
Which acidic ingredient works well with bicarbonate of soda in chocolate cakes?
Cocoa powder
When does baking powder release gas during baking?
When does baking powder release gas during baking?
Twice: with liquid and in oven
Which acid does baking powder typically contain?
Which acid does baking powder typically contain?
Cream of tartar
What two products does yeast fermentation produce?
What two products does yeast fermentation produce?
Carbon dioxide and ethanol
Which enzyme ferments simple sugars into carbon dioxide and ethanol?
Which enzyme ferments simple sugars into carbon dioxide and ethanol?
Zymase
What is a key advantage of fast action dried yeast?
What is a key advantage of fast action dried yeast?
Can be added directly to dry items
What is the optimal temperature range for yeast fermentation?
What is the optimal temperature range for yeast fermentation?
25°C to 35°C