Advanced Baking

What is the purpose of creaming butter and sugar together in baking?

• To add moisture to the batter

• To create a dense and heavy texture

• To enhance the flavor of the baked goods

• To incorporate air and create a light and fluffy texture

What is the role of eggs in baking?

• Eggs add color to the baked goods.

• Eggs provide structure, moisture, richness, act as a leavening agent, and help bind the ingredients together.

• Eggs make the baked goods taste sour.

• Eggs make the baked goods dry and crumbly.

What is the difference between baking soda and baking powder?

• Baking soda and baking powder are the same thing.

• Baking soda is used for cooking, while baking powder is used for cleaning.

• Baking soda is a liquid, while baking powder is a solid.

• Baking soda is pure sodium bicarbonate, while baking powder is a mixture of sodium bicarbonate, an acid, and a moisture absorber.

What is the purpose of sifting dry ingredients in baking?

• To speed up the baking process

• To make the mixture thicker

• To add more flavor to the mixture

• To remove lumps, aerate the mixture, and ensure even distribution of ingredients.

What is the function of yeast in bread baking?

• Yeast is responsible for fermentation in bread baking.

• Yeast makes the bread rise by releasing carbon dioxide gas.

• Yeast helps in browning the crust of the bread.

• Yeast adds flavor to the bread.

What is the purpose of adding salt in baking?

• To add texture to the baked goods.

• To increase the shelf life of the baked goods.

• To enhance flavor and control fermentation process.

• To make the baked goods taste salty.

What is the role of leavening agents in baking?

• Leavening agents prevent the dough or batter from rising.

• Leavening agents make the dough or batter denser.

• Leavening agents make the dough or batter rise.

• Leavening agents add flavor to the baked goods.

What is the purpose of using parchment paper in baking?

• To speed up the baking process.

• To make the baked goods more crispy.

• To prevent sticking and provide easy release of baked goods from the pan.

• To add flavor to the baked goods.

What is the function of gluten in baking?

• structure and elasticity

• flavor and taste

• leavening agent

• moisture retention

What is the purpose of resting dough before baking?

• To allow the gluten to relax

• To make the dough more elastic

• To prevent the dough from rising

• To speed up the baking process