The Role of Ingredients in Baking

Adds sweetness and flavor to food and helps promote browning in baked goods.

• Milk

• Vanilla Extract

• Sugar

• Salt

It provides the bulk and structure to breads, cakes, pastries, and cookies.

• Baking Soda

• Egg

• Yeast

• Flour

It gives food a tangy and savory flavor

• Sugar

• Salt

• Vanilla Extract

• Margarine

It is commonly used for flavoring in baking and adds aroma to your bakery products.

• Salt

• Sugar

• Vanilla Extract

• Butter

It is a chemical leavening agent that cause batter and dough to rise when baked.

• Yeast

• Baking Soda

• Egg

• Flour

It is combined with warm water and sugar to form a gas that makes breads and cakes light and airy.

• Baking Soda

• Yeast

• Flour

• Baking Powder

Which of the following defines baking?

• Cooking food with oil
• Cooking using dry heat
• Cooking using steam
• Cooking using proper measurement

Identify which are the most common liquids in baking?

• butter and oil
• juice and flavoring
• water and milk
• oil and coloring extracts

What happens when we add too much water on the mixture?

• It makes the bake good fluffy
• It gives a very dry product
• It makes the product chewy
• It creates a soggy product

What do you call the type of flour that has very low gluten content and is pure white in color?

• Pastry flour
• Bread flour
• all purpose flour
• cake flour