Basics of Baking

Most baked start as...

• a dough

• a batter or dough

• a liquid

• a batter

A _________ can be kneeded.

• batter

• dough

A ________ can be poured.

• batter

• dough

Which of the following is NOT a common ingredient in most batters and doughs?

• eggs

• flour

• lemon juice

• a leavening agent

Most flour is created from __________.

• wheat

• sugarcane

• coconut

• rye

Where do most baked goods get their structure?

• Air bubbles trapped with in the dough or batter.

• From the butter within the dough

• From the chemical reaction that takes place when baking soda and water react.

• From the starch and proteins with the flour.

What protein gives doughs and batters their elastic/stretchy consistency?

• the baking soda

• the protein gluten

• the egg

• the fat

In order to produce gluten in your dough or batter, what two ingredients must come in contact?

• water and butter

• baking soda and flour

• flour and water

• baking soda and water

Flour such as bread flour, that contain a large amount of protein because of this when they combine with water they produce ___________ of gluten.

• a small amount

• a large amount

Gluten adds strength and stretchiness to baked goods which is great for things like bread. But would I want a lot of gluten in something like a cake?

• No, it would make the cake too chewy.

• Yes, the extra gluten would make the cake tender.

• No, adding gluten would make the cake less favorful

• Yes, gluten has little to no effect on the texture of a baked good