Bakeshop Basics Test

Which of the following is a biological leavening agent?

• Baking soda

• Yeast

• Baking powder

• Cream of tartar

Which of the following ingredients helps tenderize baked goods and adds richness?

• Flour

• Eggs

• Fats and oils

• Salt

What is the main function of baking soda in baking?

• Adds sweetness

• Leavens by producing carbon dioxide when combined with an acid

• Provides structure through gluten formation

• Enhances flavor

When measuring liquid ingredients, what is the proper technique?

• Fill the measuring cup and pour into the bowl immediately

• Hold the cup in your hand while filling

• Place the liquid measuring cup on a level surface and check at eye level

• Use a dry measuring cup for accuracy

Read each statement carefully. If the statement is true, write True. If the statement is false, write False. Baking powder contains baking soda and one or more acids.

• True

• False

Overmixing flour and liquid can develop too much gluten, causing baked goods to be tough and rubbery.

• True

• False

Opening the oven door frequently during baking can cause uneven baking and collapse of baked goods.

• True

• False

Measuring spoons are used only for dry ingredients, never for liquids.

• True

• False

Some recipes use both baking soda and baking powder because:

• they provide leavening in different ways for better texture.

• they both add sweetness to the recipe.

• they are both used only for flavoring.

• they are both acidic ingredients.

The role of salt in baking is to:

• Enhance flavor and control yeast activity

• Make the dough sweeter

• Increase the amount of sugar needed

• Cause the dough to rise faster