Question

question 7
match the leavening agent to its correct pastry.

• steam
• baking soda/baking powder

a. yeast
c. sugar
a. bread
b. puff pastry, pate a choux
c. muffins, quick breads, cookies
d. not a leavening agent

Explanation:

Steam is used to leaven Puff Pastry and Pate a Choux as the moisture turns to steam during baking causing expansion. Baking Soda/Baking Powder are chemical leaveners used in Muffins, Quick Breads, and cookies. Yeast is a biological leavener used in bread - making through fermentation. Sugar is not a leavening agent; it mainly contributes to flavor, moisture, and browning.

Answer:

Steam - B. Puff Pastry, Pate a Choux
Baking Soda/Baking Powder - C. Muffins, Quick Breads, cookies
Yeast - A. Bread
Sugar - D. Not a leavening agent