Chapter 19 Introduction to Baking

Chapter 19 Introduction to Baking

Assessment

Flashcard

Life Skills

9th - 12th Grade

Practice Problem

Easy

Created by

Wayground Content

Used 1+ times

FREE Resource

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25 questions

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1.

FLASHCARD QUESTION

Front

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

Back

Shortening

2.

FLASHCARD QUESTION

Front

Which baking ingredient determines the consistency of the finished product? Options: Leavener, Shortening, Thickener, Sweetener

Back

Thickener

3.

FLASHCARD QUESTION

Front

Butter is the main strengthener used in baking.

Back

False

4.

FLASHCARD QUESTION

Front

Liquids are one of the most important elements used in baking.

Back

True

5.

FLASHCARD QUESTION

Front

Due to their high sugar content, cookies are best when they are baked in convection ovens.

Back

True

6.

FLASHCARD QUESTION

Front

In baking, flour always has a proportion of 100 percent, and the percentages of all other ingredients are calculated in relation to the flour. True or False?

Back

True

7.

FLASHCARD QUESTION

Front

Which type of leavener, used often in baking, is a microscopic fungus?

Back

Yeast

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