Baking Terms
2 months ago
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13 QuestionsShow answers
  • Question 1
    30 seconds
    Q.

    An ingredient that produces gas in batters & doughs. It causes the baked good to rise.

    answer choices

    Leavening Agent

    Eggs

    Fat

    Gluten

  • Question 2
    30 seconds
    Q.

    Helps the baked product incorporate air Adds flavor

    Adds protein which gives the batter elasticity and structure

    answer choices

    Eggs

    Salt

    Sugar

    Fat

  • Question 3
    30 seconds
    Q.

    Gives baked goods structure.

    answer choices

    Flour

    Sugar

    Salt

    Leavening Agents

  • Question 4
    30 seconds
    Q.

    A protein that is formed when wheat flour is is moistened - this gives strength & elasticity to batter / dough.

    answer choices

    Gluten

    Baking Powder

    Flax Seed

    Sea Salt

  • Question 5
    30 seconds
    Q.

    Adds sweetness Helps turn baked goods brown.

    answer choices

    Sugar

    Salt

    Egg

    Flour

  • Question 6
    30 seconds
    Q.

    Enhances flavors. Helps slow down chemical reactions.

    answer choices

    Salt

    Sugar

    Flour

    Egg

  • Question 7
    30 seconds
    Q.

    Beating sugar and softened butter (room temperature)together to form a lighter colored mixture that is aerated.

    Adds lightness and volume to cakes.

    answer choices

    Creaming

    Sifting

    Folding In

    Whipping

  • Question 8
    30 seconds
    Q.

    Passing flour, cocoa powder or powdered sugar through a sieve to remove lumps and aerate it.

    answer choices

    Sifting

    Whipping

    Folding In

    Creaming

  • Question 9
    30 seconds
    Q.

    Rigorous mixing of ingredients using a whisk, hand mixer or Stand Mixer.

    The purpose is to thoroughly combine ingredients and to incorporate air and produce volume.

    answer choices

    Whipping

    Folding In

    Creaming

    Sifting

  • Question 10
    30 seconds
    Q.

    Gently combine a light, airy ingredient (such as beaten egg whites or blueberries) with a heavier one (such as cake mix). This down-across-up-and-over motion gently combines the ingredients to create a light, fluffy consistency.

    answer choices

    Folding In

    Creaming

    Whipping

    Sifting

  • Question 11
    30 seconds
    Q.

    A batter that is liquid enough to be poured

    answer choices

    Pour Batter

    Drop Batter

    Dough

  • Question 12
    30 seconds
    Q.

    A batter too thick to be poured but will drop in lumps from spoon.

    answer choices

    Drop Batter

    Pour Batter

    Dough

  • Question 13
    30 seconds
    Q.

    A flour & liquid mixture that is stiff enough to be shaped into a ball with your hands.

    answer choices

    Dough

    Drop Batter

    Pour Batter

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