Baking and Pastry

What is the most accurate way to measure ingredients for baking?

• By volume

• By weight in grams

• By weight in ounces

• By size

Which of the following are considered strengtheners in baking?

• Water and milk

• Flour and eggs

• Sugars and syrups

• Vanilla and flavor extracts

What are fats/shortenings used in baking?

• Baking soda, Baking Powder, Yeast

• Cornstarch, flour, eggs

• Butter, Oil, Margarine, vegetable shortening

• Vanilla, Flavor Extracts, food coloring

Which of the following are considered sweeteners in baking?

• Sugars and syrups

• Flour and eggs

• Water, milk, cream

• Baking soda, Baking Powder, Yeast

What are leaveners used in baking?

• Cornstarch, flour, eggs

• Sugars and syrups

• Vanilla, Flavor Extracts, food coloring

• Baking soda, Baking Powder, Yeast, Steam

Which of the following are considered thickeners in baking?

• Water, milk, cream

• Sugars and syrups

• Cornstarch, flour, eggs

• Butter, Oil, Margarine

What are considered liquids in baking?

• Vanilla, Flavor Extracts, food coloring

• Water, milk, cream, eggs, honey, molasses, melted butter

• Sugars and syrups

• Baking soda, Baking Powder, Yeast

What are add-ins used in baking?

• Baking soda, Baking Powder, Yeast

• Cornstarch, flour, eggs

• Water, milk, cream

• Vanilla, Flavor Extracts, food coloring

What is the definition of elasticity in the context of baking?

• The process whereby active dry yeast is made ready to be used in a recipe

• The ability of the dough to regain its original shape after a deforming force has been applied and removed

• The thickness or resistance to flow of a fluid

• A combination of two liquids that do not usually mix, such as oil and water

What does viscosity refer to in baking?

• The ability to dissolve into another substance

• The process of combining butter and sugar until smooth

• The thickness or resistance to flow of a fluid

• A step in the preparation of yeast bread where the dough is allowed to rest and rise