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Function of Ingredients in Baking

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  • If you have the tiniest amount of egg white in a bowl, it can cause it to not whip.
    False
    True
  • Which oil should you use in baking?
    vegetable
    extra virgin olive oil
    avocado
    olive
  • When you knead yeasted dough, you are trying to strengthen gluten bonds.
    true
    false
  • What helps promote browning in baked goods?
    eggs
    sugar
    fat
    flour
  • When baking what temperature should you eggs and butter be at?
    room temp
    warm
    cold
  • What kind of gas is created when using leaveners?
    carbon dioxide
    carbon trioxide
    carbon monoxide
  • Which will stale faster due to lack of sugar?
    French Bread
    cake
  • What do you need to activate baking soda?
    salt
    eggs
    an acidic ingredient
    sugar
  • Fat acts as a barrier between flour and water to help prevent ......development.
    flour
    sugar
    gluten
  • Which adds moisture to baked goods?
    fat
    sugar
    flour
  • What is formed when you hydrate flour?
    sugar
    salt
    gluten
  • What is flour's main purpose in baking?
    flavor
    structure
    moisture
  • Which part of the egg adds thickness and richness in a custard?
    white
    yolk
  • Which of the following is a natural/biological leavener?
    yeast
    baking powder
    baking soda
    steam
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