Baking ingredients and its substitution

How many cups is equivalent to one gallon?

• 3 cup

• 5 cup

• 10 cup

• 16 cup

What is the proper way to measure flour accurately?

• level off with the use of the tines of a fork

• shakes the measuring cup before levelling

• shovel the flour

• sift it before measuring

Which of the following is the best substitute for sour milk?

• 1 C sweet milk plus 1 tbsp. vinegar

• 1¾ C sweet milk plus 1 tbsp. vinegar

• 2 C sweet milk plus ½ tbsp. vinegar

• 2/3 C sweet milk plus 1 tbsp. vinegar

What is the best substitute for one cup sifted flour?

• 1 C minus 1 tbsp. sifted all-purpose flour

• 1 C minus 2 tbsp. sifted all-purpose flour

• 1 C plus 2 tbsp. sifted all-purpose flour

• 1 C sifted all-purpose flour

Which of the following is the equivalent of 4 cups?

• 1 quart

• 1 gallon

• 20 tbsp.

• 2 liters

Which of the following baking ingredients are substances that produces gases when mixed with other ingredients causing mixture to rise? Baking powder, baking soda and yeast are commonly examples.

• Flour

• Sugar

• Leavening agents

• Shortening

What baking ingredient is a powdery substance produced by finely grinding grain through a process called milling and contains gluten which gives the dough its shape and form?

• Flour

• Sugar

• Leavener

• Shortening

Which of the following ingredients make baked products tender, moist, and rich? Butter margarine and lard are common examples.

• Flour

• Sugar

• Leavener

• Shortening

Which of the following baking ingredients responsible for the attractive golden brown color of baked products and adds sweetness and flavor to baked products?

• Flour

• Sugar

• Leavener

• Shortening

Which baking ingredient acts as emulsifying agent for cakes and also enhance the nutritive value and prolong the storing qualities of the baked products?

• Flour

• Egg

• Sugar

• Leavener