Function of Fat in Baking

The first role of fat in baking is to add which three items?

• Flavor, Strength and Gluten

• Flavor, Richness and Elasticity

• Flavor, Crispness and Preservative

• Flavor, Richness and Moistness

Fat is a powerful _____ in baking.

• Gluten

• Tenderizer

• Leavener

• Sweetener

Which does fat do in a baked item as it relates to gluten development?

• Speeds it up

• Slows it down

• Has no effect on gluten development

Any pastry dough that has been rolled and shaped in a way in which many layers are created of dough alternating and fat is called what?

• Laminated

• Verigated

• Alternated

• Sweet

Which type of solid fat is gaining popularity to use in baking?

• almond oil

• coconut oil

• soybean oil

• none of these choices are correct

What is the most common type of solid fat used in baking?

• vegetable oil

• coconut oil

• lard

• butter

What percentage of fat does butter contain?

• 20-25%

• 35-40%

• 60-65%

• 80-82%

True or False: Margarine is not a direct substitute for butter.

• True

• False

What are the two main categories of fats?

• solid and liquid

• liquid and dry

• dry and solid

• none of these are an option

This fat contains 100% fat which means it creates baked goods that are even more tender than baked goods r and can also lead to less shrinking in the oven.

• butter

• vegetable shortening

• lard

• coconut oil