Leavening Agents

Leavening Agents

9th - 12th Grade

15 Qs

quiz-placeholder

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Leavening Agents

Leavening Agents

Assessment

Quiz

Arts, Other, Education

9th - 12th Grade

Hard

Created by

Jennifer Wedman

Used 137+ times

FREE Resource

15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What does a leavener do?

When mixed with water, they swell to form a continuous network of fine strands. This network forms the structure of bread dough and makes it elastic and extensible.

A substance added to thicken or stabilize products such as puddings, soups, sauces, pie fillings, salad dressings and many others.

A substance or material used to produce fermentation or gas that separates and pushes apart proteins in dough/batters before they can coagulate and/or form permanent networks.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Choose the four TYPES of leaveners.

Physical, Mechanical, Yeast, Chemical

Physical, Whisking, Biological, Chemical

Steam, Mechanical, Biological, Chemical

Physical, Mechanical, Biological, Chemical

3.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

Which is an example of a physical leavener?

whisking air into egg whites

beating air into batter

using steam

adding baking soda

4.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

Which is/are an example(s) of mechanical leavening? Mark all that apply.

whisking air into egg whites

adding baking powder

beating air into a batter

adding yeast

5.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

Which of these is a biological leavener?

yeast

baking soda

steam

cream of tartar

6.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

Which of these are chemical leaveners? Mark all that apply.

yeast

baking powder

baking soda

cream of tartar

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What leavening agents should be used to make quick breads like muffins of pancakes?

biological leaveners

chemical leaveners

physical leaveners

mechanical leaveners

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