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Baking Basics Review

Quiz by Rebecca Boland

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24 questions
Show answers
  • Q1
    1. What makes up the structure of baked products?
    Question Image
    Flavoring
    Flour
    20s
  • Q2
    2. What is made up of the proteins in flour and develops as dough is mixed or kneaded?
    Question Image
    Gluten
    Semolina
    20s
  • Q3
    3. What helps baked products rise?
    Leavening agent
    Flour
    20s
  • Q4
    4. What is a microscopic plant which reproduces rapidly with food, moisture, and warmth?
    Question Image
    Yeast
    Baking powder
    20s
  • Q5
    5. What is a leavening agent that requires a high baking temperature and water to make the product rise?
    Steam
    Air
    20s
  • Q6
    6. What is a chemical leavening agent that must be used with an acidic food?
    Baking powder
    Baking soda
    20s
  • Q7
    7. What is a chemical leavening agent that is a combination of baking soda and dry acid?
    Baking powder
    Cream of tartar
    20s
  • Q8
    8. What is a hydrogenated fat made from vegetable oil?
    Butter
    Shortening
    20s
  • Q9
    9. What gives a flakier texture to pie crusts and biscuits than other fats?
    Question Image
    Cold water
    Lard
    20s
  • Q10
    10. These serve a number of purposes in baking - helping to keep batters from separating, trapping air for leavening, and adding flavor and richness.
    Eggs
    Sweeteners
    20s
  • Q11
    11. What is a concentration of heat caused by pans that touch each other?
    Hot spots
    Heat zone
    20s
  • Q12
    12. What is the most popular sweetener?
    Question Image
    Sugar
    Honey
    20s
  • Q13
    13. What is the soft, white flour that is lower in gluten than all-purpose flour?
    Bread flour
    Cake flour
    20s
  • Q14
    14. Which flour is most suitable for general baking and cooking?
    General-use
    All-purpose
    20s
  • Q15
    15. What is the white flour that is higher in gluten than all-purpose flour?
    Bread flour
    Instant flour
    20s

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