Catering Craft Practice YEAR 11

Which ingredient is used as a leavening agent in baking?

• Sugar

• Baking powder

• Salt

• Oil

What is the main purpose of salt in baking?

• Add sweetness

• Enhance flavor

• Act as a leavening agent

• Thicken the mixture

Which type of flour is most commonly used for baking bread?

• Cake flour

• Whole wheat flour

• All-purpose flour

• Bread flour

Which ingredient provides moisture and binds other ingredients in baking?

• Sugar

• Eggs

• Baking soda

• Cornstarch

What is the primary role of sugar in baking?

• Add color

• Sweeten the baked product

• Improve texture

• All of the above

Which fat is commonly used to create flaky pastry layers?

• Margarine

• Butter

• Shortening

• Olive oil

Which ingredient helps stabilize whipped cream or meringue?

• Corn syrup

• Cream of tartar

• Baking soda

• Milk

What is the primary purpose of yeast in baking?

• Add flavor

• Provide leavening

• Sweeten the product

• Improve texture

Which liquid is commonly used in making pie crusts?

• Milk

• Water

• Buttermilk

• Cream

What ingredient is commonly used to make baked goods rise quickly?

• Baking soda

• Gelatin

• Vinegar

• Cornstarch