Home Baking

Which of the following is NOT an advantage of home baking

• Better flavour

• Less packaging

• Quicker

• No artificial preservatives

The flour we use at home for baking is generally made from what grain

• rice

• wheat

• barley

• oats

We need fat in baking to . .

• add flavour

• make sure it doesn't stick

• keep baked goods fresher for longer

• make sure it rises

Which of the following do we use sugar for in baking

• Sweetness

• Colour

• Flavour

• All of the above

In baking eggs help to bind dry ingredients and

• add moisture

• add air

• add flavour

We cool baked goods on a wire tray to

• cool quicker

• air circulation

• prevent condensation

• all of the above

Over handling or over mixing ingredients can case the baked product to become

• tough

• dry

• crumbly

• brittle

To make sure you end up with a good product you must

• pre-heat oven

• weigh ingredients carefully

• follow recipe fully

• all of the above

You will know your ______________ is ready when a skewer inserted into the centre comes out clean

• cake

• sponge

• bread

You will know your ______________ is ready when you hear a hallow sound when you tap the bottom

• cake

• sponge

• bread