Assignment: Fats and Mixing Methods Questions

BAKING & PASTRY A
2026-03-19T14:04:39Z

Due: Mar 20 by 11:59pm

Read the "Intro to Fats" and "Quick Breads" pages in the week 1 module to find the answers to these questions.

1. How does fat affect the texture of a dough or batter. More fat makes the dough ______?

2. Soft doughs and batters have the tendency to do what when they are baked?

3. Give 4 examples of solid fats

4. Give 4 examples of liquid fats

5. What is the hydrogenation process?

6. Briefly define the creaming, rubbed dough, and straight dough mixing methods.

7. What type of leaveners do we use in quick breads and how does that type of leavener work?

8. What is the definition of the baking term "crumb"

Read the "Intro to Fats" and "Quick Breads" pages in the week 1 module to find the answers to these questions.

1. How does fat affect the texture of a dough or batter. More fat makes the dough ______?

2. Soft doughs and batters have the tendency to do what when they are baked?

3. Give 4 examples of solid fats

4. Give 4 examples of liquid fats

5. What is the hydrogenation process?

6. Briefly define the creaming, rubbed dough, and straight dough mixing methods.

7. What type of leaveners do we use in quick breads and how does that type of leavener work?

8. What is the definition of the baking term "crumb"