Baking Basics Quiz

What causes the different results in baked goods such as cakes, muffins, and pizza dough?

• The type of oven used

• The amount of ingredients, the order in which they are combined, how they are mixed, and how they are baked

• The shape of the baking pan

• The color of the ingredients

Which of the following is NOT an ingredient mentioned that plays many roles in a recipe?

• Flour

• Leavening agents

• Sweeteners

• Food coloring

What is a recipe for a baked product compared to in the text?

• A scientific experiment

• A chemical formula

• A mathematical equation

• A cooking show

What is the function of flour in baking?

• To add sweetness

• To create an elastic substance called gluten

• To add moisture

• To increase browning

What do liquids help develop in baking?

• Sweetness

• Gluten

• Color

• Acidity

What do leavening agents trigger in baking?

• A chemical reaction that makes a baked product grow larger or rise

• A change in color

• A decrease in temperature

• A reduction in sweetness

Which of the following is NOT a form of leavening agent mentioned in the text?

• Air

• Steam

• Baking soda

• Flavoring

What is the role of fats/oils in baked goods?

• They add color and tenderness.

• They add richness and flavor.

• They help with browning.

• They create an emulsion.

Which of the following is an example of a fat used in baked goods?

• Sugar

• Baking powder

• Butter

• Yeast

What do sweeteners add to baked goods?

• Richness and flavor

• Flavor and tenderness

• Color and tenderness

• Variety and flavor