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Function of Ingredients in Baking

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