Quiz #2 in TLE (3rd PT) Mar 16, 2021

____ is very important part of baking, as it provides a base texture and structure for many baked goods, from pancakes to pie crusts.

• Flour

• Brown Sugar

• Molasses

_____ is a soft light or dark brown sugar made from refined white sugar and molasses.

• All Purpose Flour

• Flour

• Brown Sugar

It is ideal for baking cookies, cakes and even some breads and pastries.

• flour

• brown sugar

• all purpose flour

It is a thick sticky sweet syrup produce during the refining of raw sugar that adds a distinct flavor and color to baked foods.

• molasses

• dairy product

• baking powder

____ is a combination of sodium bicarbonate , cream of tartar and starch and is available in single-acting and double-acting.

• Baking soda

• Baking powder

• Dairy products

____ adds color, flavor, and texture to baked foods.

• Egg

• Salt

• Water

____ adds flavor and moisture to baked foods and helps to promote browning.

• Molasses

• Sugar

• Dairy Products

It is the most important liquid because it dissolves and activates the yeast.

• milk

• oil

• water

It is a cream with a high fat content that can be whipped to make it thicker.

• whipping cream

• yogurt

• sour cream

It is a whole milk that has been thickened by removing some of the water by evaporation; then the sugar is added producing a thick sweet product.

• Sweetened Condensed Milk

• Evaporated Milk

• Powdered Milk