Quiz about Baking

Question 1

What type of paper can be used to line a baking sheet to prevent things from sticking?

Accepted Answer

parchment paper

Answer

wax paper

Answer

saran wrap

Answer

loose leaf paper

Question 2

What is the most commonly used flour when baking?

Accepted Answer

all-purpose

Answer

whole wheat

Answer

semolina

Answer

cake

Question 3

When you combine sugar and butter it is called________.

Accepted Answer

creaming

Answer

sifting

Answer

stirring

Answer

mushing

Question 4

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

Accepted Answer

Leavening Agent

Answer

Eggs

Answer

Fat

Answer

Gluten

Question 5

Gives baked goods structure.

Accepted Answer

Flour

Answer

Sugar

Answer

Salt

Answer

Leavening Agents

Question 6

Adds sweetness, helps turn baked goods brown.

Accepted Answer

Sugar

Answer

Salt

Answer

Egg

Answer

Flour

Question 7

What is Baking?

Accepted Answer

To cook food by dry heat without direct exposure to a flame, typically in an oven

Answer

To cook food by wet heat without direct exposure to a flame, typically in an oven.

Answer

To cook food by dry heat with direct exposure to a flame, typically in an oven

Answer

To cook food by wet heat with direct exposure to a flame, typically in an oven.

Question 8

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

Adds lightness and volume to cakes.

Accepted Answer

Creaming

Answer

Sifting

Answer

Folding In

Answer

Whipping

Question 9

A batter that is liquid enough to be poured

Accepted Answer

Pour Batter

Answer

Drop Batter

Answer

Dough

Question 10

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

Accepted Answer

Drop Batter

Answer

Pour Batter

Answer

Dough

Question 11

Which is the following function of sugar in baked goods?

Accepted Answer

To increase keeping qualities, develop crust color, provide food for the yeast.

Answer

To provide structure

Answer

To decrease moistness

Answer

To toughen the product

Question 12

Which type of flour has the most gluten and is considered the strongest?

Accepted Answer

Bread

Answer

Pastry

Answer

Cake

Answer

All purpose

Question 13

Which type of flour has the weakest gluten and considered the weakest flour?

Accepted Answer

Cake

Answer

Pastry

Answer

Rye flour

Answer

Bread Flour

Question 14

Which of the following is NOT a leavening agent?

Accepted Answer

Flour

Answer

Yeast

Answer

Baking Soda

Answer

Egg Whites

Question 15

Working a dough to produce gluten by repeatedly folding the dough onto itself is called _________

Accepted Answer

kneading

Answer

creaming

Answer

sifting

Answer

whipping

Question 16

Which ingredient makes baked goods moist, adds flavor, and keeps the baked items fresh?

Accepted Answer

fat

Answer

gluten

Answer

leavener

Answer

thickener

Question 17

This type of flour has the most gluten.

Accepted Answer

bread

Answer

cake

Answer

all-purpose

Answer

self-rising

Question 18

An example of an biological leavening agent is __.

Accepted Answer

yeast

Answer

baking powder

Question 19

A batter has more ___ than flour.

Accepted Answer

liquid

Answer

flour

Answer

sweeteners

Answer

flavorings

Question 20

Vanilla, basil, and fruit are examples of __ mixed in baked goods.

Accepted Answer

flavorings

Answer

fat

Answer

eggs

Answer

flour

Question 21

Margarine, butter and oil are examples of this type of baking ingredient.

Accepted Answer

fat

Answer

flour

Answer

eggs

Answer

liquid

Question 22

Identify which are the most common liquids in baking?

Accepted Answer

water and milk

Answer

butter and oil

Answer

juice and flavoring

Answer

oil and coloring extracts

Question 23

What do you call the type of flour that has very low gluten content and is pure white in color?

Accepted Answer

cake flour

Answer

Pastry flour

Answer

Bread flour

Answer

all purpose flour

Question 24

What does leavening agent do to the bake mixture?

Accepted Answer

It makes the mixture rise.

Answer

It makes the dough flop

Answer

It makes the bread taste sour

Answer

It makes the bread fluffy

Question 25

Another name for powdered sugar is _______________.

Accepted Answer

confectioner's sugar

Answer

baking sugar

Answer

brown sugar

Answer

honey

Question 26

The most common form of sugar in the kitchen is _________________.

Accepted Answer

Granulated sugar

Answer

Powdered sugar

Answer

Honey

Answer

Molasses

Question 27

A living organism that acts as a leavener and frequently used in breads is ____________________.

Accepted Answer

yeast

Answer

baking powder

Answer

baking soda

Answer

sugar

Question 28

Which of these flours have the most gluten?

Accepted Answer

Bread flour

Answer

Cake flour

Answer

All-purpose flour

Answer

Gluten-free flour

Question 29

The longer you work a dough the stronger gluten becomes

Accepted Answer

True

Answer

False

Question 30

Gluten develops a framework that traps air, like balloons do, making a light, chewy dough.

Accepted Answer

True

Answer

False

Question 31

Batters have more liquid and less flour than doughs.

Accepted Answer

True

Answer

False

Question 32

A leavening agent

Accepted Answer

triggers a chemical reaction that makes a baked product grow larger

Answer

adds hydrogen bubbles to baked goods

Answer

adds flavor and scent to baked goods

Answer

triggers small explosions within the dough

Question 33

Which of the following is NOT a leavening agent?

Accepted Answer

Butter

Answer

Air

Answer

Steam

Answer

Yeast

Question 34

Which of the following is NOT a leavening agent?

Accepted Answer

Sugar

Answer

Baking Soda

Answer

Baking Powder

Answer

Eggs

Question 35

It is important to _______________ yeast doughs to create gluten.

Accepted Answer

knead

Answer

cut

Answer

moisten

Answer

fold

Question 36

Kneading dough is done by:

Accepted Answer

pushing, folding and turning

Answer

hitting, pounding and rotating

Answer

punching, throwing and blending

Answer

mixing, rotating and resting

Question 37

Pie crust or rolled sugar cookies are all examples of which mixture?

Accepted Answer

Stiff Doughs

Answer

Pour Batters

Answer

Drop Batters

Answer

Soft Doughs

Question 38

Crepes Cakes, Pancakes, Waffles are all examples of which mixture?

Accepted Answer

Pour Batters

Answer

Drop Batters

Answer

Soft Doughs

Answer

Stiff Doughs

Question 39

Pizza, yeast bread, donuts are all examples of which mixture?

Accepted Answer

Soft Doughs

Answer

Pour Batters

Answer

Drop Batters

Answer

Stiff Doughs

Question 40

This mixture has a ratio of one part liquid to three parts flour.

Accepted Answer

Soft Doughs

Answer

Pour Batters

Answer

Drop Batters

Answer

Stiff Doughs

Question 41

This mixture is made from nearly equal amounts of liquid and flour

Accepted Answer

Pour Batters

Answer

Drop Batters

Answer

Soft Doughs

Answer

Stiff Doughs

Question 42

Flavors change the texture and color of baked good as well as their flavor.

Accepted Answer

True

Answer

False

Question 43

Gluten is the protein in flour which gives strength and elasticity to batters and doughs.

Accepted Answer

True

Answer

False

Question 44

Batters have less liquid and more flour than doughs.

Accepted Answer

False

Answer

True

Question 45

White sugar and molasses makes...

Accepted Answer

brown sugar

Answer

caramel

Answer

cinnamon sugar topping

Answer

apple crumble topping

Question 46

What is the function of salt?

Accepted Answer

enhances flavor

Answer

provides structure

Answer

makes baked products rise

Answer

binds ingredients together