
Intro to Baking Chapter 19
Authored by Brandon Hughes
Arts
9th - 12th Grade
Used 1+ times

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11 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
In baking, ingredients are given percentages in relation to
eggs.
milk.
flour.
sugar.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A biscuit is an example of a
cake.
soufflé.
yeast bread.
quick bread
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which ingredient makes baked goods moist, adds flavor, and keep baked items fresh?
Gluten
Leavener
Thickener
Shortening
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which ingredient used inn baking causes the dough to rise?
Gluten
Leavener
Thickener
Shortening
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Baking soda and baking powder are what type of leavening agent?
Organic
Physical
Chemical
Biological
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
In baking, flour always has a proportion of what percentage?
25
50
73.8
100
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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%
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