Questions for Discussion

Appears in

Published 2008

Describe five ways to increase the vitamin, mineral, and fiber content of yeast breads.
True or false: Replacing the sugar in a muffin formula with honey makes the muffins more nutritious. Explain your answer.
A guest at a catered banquet tells the waiter she is allergic to nuts and can’t eat the cake that is being served for dessert, a white cake with chocolate icing decorated with walnut halves. The waiter removes the nuts from the cake and serves it to the customer. Is this the proper response? Explain your answer.
Which of the following ingredients can be used to make cookies for people with celiac disease: barley flour, rye flour, whole wheat flour, spelt flour, oat flour?
Name and describe the three basic ways to modify an ingredient or ingredient quantity in a formula in order to make the formula suitable for special dietary needs.
Explain why it is important to understand the function of an ingredient in a baking formula when you want to eliminate that ingredient for customers who are allergic to it.
Why is it especially important to avoid overmixing if you reduce the butter content of a muffin formula?

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