Bakeshop Basics Test
Flashcard
•
Other
•
10th Grade
•
Practice Problem
•
Hard
Lindsey Marienau
FREE Resource
Student preview

36 questions
Show all answers
1.
FLASHCARD QUESTION
Front
Which of the following is a biological leavening agent? Baking soda, Yeast, Baking powder, Cream of tartar
Back
Yeast
2.
FLASHCARD QUESTION
Front
Which ingredient helps tenderize baked goods and adds richness? Options: Flour, Eggs, Fats and oils, Salt
Back
Fats and oils
3.
FLASHCARD QUESTION
Front
What is the main function of baking soda in baking?
Back
Leavens by producing carbon dioxide when combined with an acid
4.
FLASHCARD QUESTION
Front
What is the proper technique for measuring liquid ingredients?
Back
Place the liquid measuring cup on a level surface and check at eye level.
5.
FLASHCARD QUESTION
Front
Baking powder contains baking soda and one or more acids. True or False?
Back
True
6.
FLASHCARD QUESTION
Front
Overmixing flour and liquid can develop too much gluten, causing baked goods to be tough and rubbery.
Back
True
7.
FLASHCARD QUESTION
Front
What can happen if you open the oven door frequently during baking?
Back
Uneven baking and collapse of baked goods.
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