1-19 Intro to Baking Quizizz

Which of the following is considered a fat/shortening in baking?

• Sugar

• Butter

• Baking soda

• Cornstarch

What is an example of a physical leavener?

• Baking powder

• Yeast

• Steam

• Sugar

What is the main function of strengtheners in baking?

• Sweetness

• Stability

• Flavor

• Color

What is the gluten content range of cake flour?

• 7%–9%

• 10%–12%

• 12.5%–13.5%

• 5%–7%

Which of the following is a thickener used in baking?

• Sugar

• Gelatin

• Salt

• Baking soda

What is the purpose of thickeners in baking?

• To add sweetness

• To enhance color

• To determine consistency of the finished product

• To increase shelf life

Which ingredient is used as a thickener and is derived from a plant?

• Gelatin

• Arrowroot

• Eggs

• Butter

Which of the following is NOT a spice mentioned in the document?

• Ginger

• Mace

• Thyme

• Anise

What do standardized recipes for bakery products use?

• Random measurements

• Formulas

• Estimates

• Visual inspection

What should you do after changing the ingredient percentage to a decimal?

• Calculate weight of ingredient

• Multiply by weight of flour

• Sift dry ingredients before mixing

• Add water to the mixture