BASIC INGREDIENTS USED IN BAKING CAKES AND ITS USES

Flour is condisered as main ingredients in baking. What is the main function of a flour in baking?

• It provides nutritive value to baked products.

• It provides structure to baked products.

• It is used as a leavening agent.

• It is used as a food binder.

Major ingredients are essential in attaining the sensory qualities of baked products. Which among the following is NOT an example of major ingredients?

• Water

• Salt

• Flour

• Sugar

What would be the possible result if you added sugar to baked products?

• The moisture content of baked products has been developed and increased.

• The nutritive value, flavor and taste of baked product maintained.

• The texture of baked products became fluffy and soft.

• All of the avoved

It is sometimes called soft flour. it has 7- 9 % of gluten.

• All-purpose Flour

• Cake Flour

• Bread Flour

• Flour

Which type of flour would be best for making bread?

• Low gluten

• High gluten

• Medium gluten

• Whole wheat

This ingredient can provide liquid, fat, and protein in baked products. Its yolks help in adding flavor and uniform texture.

• Oil

• Egg

• Water

• Vanilla

This type of ingredient added 3 % cornstarch to prevent lumping and caking.

• Sugar

• Regular Granulated Sugar

• Brown Sugar

• Confectioners Sugar

Made with fermented cream or milk. It contributes flavor to baked goods without giving a greasy mouth feel.

• Sugar

• Salt

• Margarine

• Butter

Baking soda is one of the essential ingredients in the baking cake. What will happen if you neglect to add baking soda to your mixture before baking?

• The mixture can be over in the baking pan when baking soda reacts to heat.

• The cake did not reach its exact volume

• The texture of the cake mixture will lose.

• Cake has an exact volume.

Water is the cheapest liquid ingredient used in baking. How does water affect baked products?

• It acts as a strengthener when mixed with flour.

• It increases the nutritive value of baked products.

• It enhances texture and increases the softness of baked products.

• It helps to rehydrate the dry ingredients and helps dissolve all dry ingredients.