Baking Final Review 1

1. Water boils at

• 200 degrees F

• 205 degrees F

• 212 degrees F

• 140 degrees F

What activates Baking Powder?

• heat and light

• air and liquid

• heat and liquid

• air and light

_____________ supplies body, form and texture to biscuits.

• Flour

• Sugar

• Shortening

• Baking Powder

A bread that uses baking powder or baking soda for leavening is called a_________________

• loaf bread

• muffin

• yeast bread

• quick bread

Over mixing cookie dough causes the cookie to be

• flavorless

• white

• tough

• spread out

Egg wash is used

• to give a baked product color as it bakes

• as a "glue" to seal pastry seams as in a pie crust

• to give a baked product a shiny finish when it comes out of the oven

• all the above

When a recipe says to "cut in the fat", it means to_____________________

• cut up the butter and toss in the flour to coat

• use a fork or a pastry cutter to break the fat up in the flour to form little chunks

• cut the butter up on a cutting board with flour on it

• make a well in the butter to hold the other ingredients you are adding

Which of the following thickening methods is the least consistent when thickening a pie filling made from raw fruit?

• old style or "grandma method"

• fruit and juice method

• drained fruit method

• chiffon filling method

Which of the following is the term bakers use for weighing ingredients?

• Staling

• Yields

• Scaling

• Scalding

Which of the following ingredients is purchased measured by volume?

• A. Milk

• Yeast

• Salt

• Flour