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