The Art of Baking

Liquids prevent gluten from forming.

• True

• False

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

Confectioners’ sugar is granulated sugar coated with molasses

• True

• False

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

• True

• False

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

with a small amount of cornstarch or flour.

• True

• False

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

• True

• False

Yeast works through a process called fermentation.

• True

• False

While kneading, use the heels of both hands to press the dough and push away from you, then fold the dough, and turn the dough 1/4 turn. Repeat.

• True

• False

Yeast dough that has risen must be punched down before it can rise again.

• True

• False

The main role of gluten is to add flavor to baked goods.

• True

• False