Introduction to baking

In baking, ingredients are given percentages in relation to

• eggs

• milk

• flour

• sugar

Which type of cookie is most often prepared from a soft dough and then dropped from a spoon or scoop onto the cookie sheet?

• bagged

• bar

• dropped

• icebox

A scone is an example of

• cake

• souffle

• yeast bread

• quick bread

Baking soda and baking powder are what type of leavening agent?

• organic

• physical

• chemical

• biological

Which type of cookie is most often prepared by baking three or four bars of dough the length of the pan, and then slicing them into smaller shapes?

• bagged

• bar

• dropped

• icebox

If a formula calls for 54.5 percent water and the pastry chef is using 10 pounds of flour, how much water does the chef need to weight?

• 54 pounds

• 545 pounds

• 5.45 ounces

• 5.45 pounds

Which ingredient makes baked goods moist, adds flavor, and keeps baked items fresh?

• gluten

• leavener

• thickener

• shortening

In baking, flour always has a proportion of what percentage?

• 25

• 50

• 75

• 100

Which ingredient used in baking causes the dough to rise?

• gluten

• leavener

• thickener

• shortening

If the total amount of flour in a recipe is 44 ounces, and the weight of water is 1 pound 8 ounces, what baker's percentage best represents the water?

• 54.5%

• 100%

• 55.4%

• 45.4%