
Cake Making
Quiz
•
Science
•
9th Grade
•
Practice Problem
•
Medium
Dimplez Dwyer
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25 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
An ingredient that produces gas in batters & doughs. It causes the baked good to rise.
Leavening Agent
Eggs
Fat
Gluten
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Helps the baked product incorporate air Adds flavor
Adds protein which gives the batter elasticity and structure
Eggs
Salt
Sugar
Fat
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Gives baked goods structure.
Flour
Sugar
Salt
Leavening Agents
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A protein that is formed when wheat flour is is moistened - this gives strength & elasticity to batter / dough.
Gluten
Baking Powder
Flax Seed
Sea Salt
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Adds sweetness Helps turn baked goods brown.
Sugar
Salt
Egg
Flour
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Enhances flavors. Helps slow down chemical reactions.
Salt
Sugar
Flour
Egg
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Beating sugar and softened butter (room temperature)together to form a lighter colored mixture that is aerated.
Adds lightness and volume to cakes.
Creaming
Sifting
Folding In
Whipping
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