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The Art of Baking

Authored by Margaret Molz

Arts

9th - 12th Grade

Used 23+ times

The Art of Baking
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37 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Liquids prevent gluten from forming.

True

False

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The function of fat in a baked product is to add volume by trapping released gas, add richness and flavor, browning, and create a tender texture.

True

False

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Confectioners’ sugar is granulated sugar coated with molasses

True

False

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A hot spot is an area of concentrated heat in an oven caused by an improperly greased pan

True

False

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Baking powder is a combination of baking soda and cream of tartar,

with a small amount of cornstarch or flour.

True

False

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A quick-bread is leavened by agents that allow for speedy baking.

True

False

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Yeast works through a process called fermentation.

True

False

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