Baking Ingredients

Baking Ingredients

Assessment

Flashcard

•

Life Skills

•

9th - 12th Grade

•

Practice Problem

•

Hard

Created by

Wayground Content

FREE Resource

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40 questions

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1.

FLASHCARD QUESTION

Front

What is the ingredient that helps products rise?

Back

Leavening Agent

2.

FLASHCARD QUESTION

Front

Which leavening agent needs an acid to activate? (Baking powder, Baking Soda, Yeast, Air)

Back

Baking Soda

3.

FLASHCARD QUESTION

Front

Which is the following function of sugar in baked goods? Options: To increase keeping qualities, develop crust color, provide food for the yeast. To provide structure. To decrease moistness. To toughen the product.

Back

To increase keeping qualities, develop crust color, provide food for the yeast.

4.

FLASHCARD QUESTION

Front

Which is a function of fat in baked goods?

Back

To tenderize the product.

5.

FLASHCARD QUESTION

Front

Which type of flour has the most gluten and is considered the strongest? Options: Pastry, Cake, All purpose, Bread

Back

Bread

6.

FLASHCARD QUESTION

Front

Which type of flour has the weakest gluten and considered the weakest flour? Options: Pastry, Cake, Rye flour, Bread Flour

Back

Cake

7.

FLASHCARD QUESTION

Front

This ingredient provides protein, flavor, and extra liquid in baked items.

Back

Eggs

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