Smart Mixer and Baking Science Quiz

What is the primary role of flour in baking?

• To provide structure

• To add moisture

• To add sweetness

• To act as a leavener

What happens to gluten proteins when water is added to flour?

• They dissolve

• They become inactive

• They untangle and start to move

• They evaporate

What does sugar do in the process called creaming?

• Adds color to the batter

• Introduces air by cutting holes in the butter

• Increases the temperature

• Decreases the mixing time

What is the main function of yeast in baking?

• To add color

• To act as a fat

• To add sweetness

• To produce carbon dioxide and make the dough rise

What is the difference between baking soda and baking powder?

• Baking soda needs an acid to react, baking powder contains a dry acid

• Baking soda adds flavor, baking powder does not

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

• Baking soda is used for cookies, baking powder for bread

At what temperature do fats begin to melt during the baking process?

• 32 degrees Celsius

• 60 degrees Celsius

• 100 degrees Celsius

• 149 degrees Celsius

What happens to water at 100 degrees Celsius during baking?

• It turns into steam and escapes

• It solidifies

• It caramelizes

• It becomes more fluid

What is the role of eggs in baking?

• To add sweetness

• To provide structure and moisture

• To act as a leavener

• To add color

What is the purpose of salt in baking?

• To enhance flavor

• To add sweetness

• To act as a preservative

• To provide structure

What happens to sugar when it is heated during baking?

• It dissolves

• It caramelizes

• It evaporates

• It solidifies