Bakeshop Basics Test

Front

Which of the following is a biological leavening agent? Baking soda, Yeast, Baking powder, Cream of tartar

Back

Yeast

Front

Which ingredient helps tenderize baked goods and adds richness? Options: Flour, Eggs, Fats and oils, Salt

Back

Fats and oils

Front

What is the main function of baking soda in baking?

Back

Leavens by producing carbon dioxide when combined with an acid

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.

Front

Baking powder contains baking soda and one or more acids. True or False?

Back

True

Front

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

Back

True

Front

What can happen if you open the oven door frequently during baking?

Back

Uneven baking and collapse of baked goods.

Front

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

Back

False

Front

Why do some recipes use both baking soda and baking powder?

Back

They provide leavening in different ways for better texture.

Front

The role of salt in baking is to:

Back

Enhance flavor and control yeast activity