DD- Ch. 44 Baking Basics Review

Where should baking powder be stored?

• In the freezer

• In the refrigerator

• In a cool, dry cabinet

The longer the mixing time the ____ the gluten will become.

• Stronger

• Weaker

True or false- you can substitute a solid fat, such as butter, for a liquid fat (oil) in a recipe.

• True

• False

What type of flour is the most commonly used in American kitchens?

• Whole wheat flour

• Cake flour

• Self rising flour

• All purpose flour

What type of flour contains all three parts (bran, germ, and endosperm) of the kernel?

• Whole wheat/grain

• All purpose

• Bleached

• Unbleached

What type of sweetener is made when granulated sugar is coated in molasses?

• Corn syrup

• Brown sugar

• Honey

• Powdered sugar

A ratio of 1 cup liquid to 6-8 cups flour is known as...

• Drop batter

• Pour batter

• Soft dough

• Stiff dough

Which leavening agent needs an acidic ingredient to react?

• Baking powder

• Baking soda

• Yeast

When preparing pancakes, you would make what type of batter or dough?

• Pour batter

• Drop batter

• Soft dough

• Stiff dough

Which of the following would be an example of a flavoring?

• Baking powder

• All purpose flour

• Eggs

• Chocolate chips