Intro to Baking

Which of the following is a leavening agent used in baking?

• Baking powder

• Salt

• Vinegar

• Soy sauce

Four main ingredients in bread dough:

• flour, salt, baking soda, baking powder

• water, flour, salt, dough

• flour, water, salt, yeast

• yeast, sugar, flour, baking soda

The role of sugar in baking is mainly:

• to give structure

• to provide moisture

• to make firm

• to give sweetness and tenderness

What is the purpose of fats and oils in baking?

• Fats and oils are used to decrease baking time.

• Fats and oils add flavor and help with creaming.

• Fats and oils are primarily for decoration purposes.
• Fats and oils are only used in frying, not baking.

The role of flour in baking is mainly to:

• to give sweetness and tenderness

• hold the ingredients and bind them

• leaven or make rise

• to provide moisture

Remove cookies from the baking sheet right after baking to:

• prevent them from spreading

• help them rise

• lock in the sweetness

• prevent them from continuing to cook

What is the purpose of eggs in baking?

• Leavener and Structure

• Thinning

• Moisture

• Nutritional Value

What does milk or cream do to bread doughs?

• Milk improves flavor, texture, and browning.

• Milk makes bread doughs rise faster.
• Milk prevents bread doughs from browning.
• Milk makes bread doughs dry and crumbly.

What does molasses do to baked goods?

• Molasses makes baked goods lighter in color and crumbly.

• Molasses has no effect on the flavor of baked goods.
• Molasses is used to reduce baking time.
• Molasses adds chewier texture and darker color.

Which explains the difference between granulated and powdered/confectioners' sugar?

• Granulated sugar is sweeter than powdered sugar.
• Powdered sugar is used for baking, while granulated sugar is used for cooking.

• Granulated sugar can be creamed with butter and powdered cannot.

• Granulated sugar has larger crystals, while powdered sugar is finely ground.