Intro to Baking Chapter 19

In baking, ingredients are given percentages in relation to

• eggs.

• milk.

• flour.

• sugar.

A biscuit is an example of a

• cake.

• soufflé.

• yeast bread.

• quick bread

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

• Gluten

• Leavener

• Thickener

• Shortening

Which ingredient used inn baking causes the dough to rise?

• Gluten

• Leavener

• Thickener

• Shortening

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

• Organic

• Physical

• Chemical

• Biological

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

• 25

• 50

• 73.8

• 100

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%

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

• Bagged

• Bar

• Dropped

• Icebox

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

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

• 54 pounds

• 545 pounds

• 5.45 ounces

• 5.45 pounds