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Leavening Agents in Baked Goods
Shirley Manson
Applied Technologies




Unit created on 8/11/1999 EST.
Last modified 11/12/1999 10:27:09 AM EST.


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Fundamental Understandings (help)


Food rises during baking as a result of the leavening agent in the ingredients. A leavening agent may be baking powder, baking soda, yeast, eggs, or steam. The cook must use judgement in handling a food with a leavening agent in order to get the best results in the food product. Yeast breads take longer to make than quick breads. Yeast is a fungi that feeds on sugar. Salt slows the yeast reaction in dough. Quick breads are often leavened with baking powder or baking soda. When baking soda is used in a baked goods there must be an acid ingredient, also. Some foods are leavened with steam.


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Relevance (help)


Preparing and serving palatable foods involve like skills. Foods workers need to know how ingredients effect the product so that they may be more productive and be able to make informed decisions while preparing food. Effective cooking skills will effect the cost of production in that it lessens to losses resulting from preparation errors. Food preparation workers will be able to make more effective use of the equipment and technology available when they understand the ingredients and the results that they may expect from each type of processing.

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3.5 Students display responsibility, self-esteem, sociability, self-management, integrity and healthy decision making. 3.8 Students work cooperatively to successfully complete a project or activity. 3.10 students appreciate own culture and culture of others, undersand concerns and perspectives of other ethnic and gender groups, reject the stereotype of themselves andothers, and seek out and utilize the views of persons from diverse ethnic, social and educational backgrounds.
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Copyright 1997-2003
Career Connection to Teaching with Technology
USDOE Technology Innovation Challenge Grant
Marshall Ransom, Project Manager
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