Basic Baking Terms

Which of the following is a leavener?

• Pate a Choux

• Milk

• Yeast

• Butter

Which of the following are types of fat?

• Butter

• Coconut Oil

• Molasses

• Crisco

• Milk

In a recipe, a _______ is how much of something is produced.

Hint: Starts with a "y"

_______ adds air to flour, cocoa, or confectioner's sugar.

• Yielding

• Baking

• Measuring

• Sifting

A LEAN dough contains the following:

• Flour

• Yeast

• Water

• Butter

• Salt

______ the dough helps develop the gluten and helps it stretch.

• Laminating

• Kneading

• Proofing

• Enriching

A ________ is a semi-liquid mixture used for cakes, brownies, and quick breads.

• Batter

• Lean Dough

• Rich Dough

• Crust

_________ helps keep moisture locked into cakes and cupcakes.

Pie crusts are made using a _____ dough.

• 4-2-1

• 4-1-3

• 3-2-1

• 3-1-1

Which of the following is a method for cookies?

• Icebox

• Broiled

• Rolled

• Stacked

• Bar