Two Leaveners Quiz

What is the purpose of baking powder in a recipe?

• To make the batter acidic

• To create bubbles and help the batter rise

• To add flavor

• To add color

What happens if you use too much baking soda in a recipe?

• The dough will be too sweet

• The dough will have a metallic taste

• the top of the dough will burst

• The dough won't rise

What is the purpose of cornstarch in baking powder?

• To add flavor

• To absorb moisture and keep the baking soda and dry acid apart

• To make the batter acidic

• To create bubbles and help the batter rise

Why is double-acting baking powder recommended in recipes?

• It provides leavening only once during the cooking process

• It provides leavening continuously during the cooking process

• It provides leavening twice during the cooking process

• It provides leavening three times during the cooking process

Why do some recipes use both baking soda and baking powder?

• To control how fast gas is released and the alkalinity of the dough

• To create bubbles and help the batter rise

• To make the batter acidic

• To add color

What is the purpose of baking soda in creating a more alkaline dough?

• To prevent color

• To create bubbles and help the batter rise

• To react with the sugar molecules for the Maillard reaction

• To deactivate the amino ends of the proteins in flour

Tags

NGSS.MS-PS1-2

NGSS.MS-PS1-5

What is the general equation for the reaction of baking soda with an acidic ingredient?

• Base + Acid = Salt + Carbon Dioxide Gas

• Base + Acid = Salt + Water + Carbon Dioxide Gas

• Acid + Base = Salt + Carbon Dioxide Gas

• Acid + Base = Salt + Water + Carbon Dioxide Gas

What is the main purpose of using baking soda in the Easy Buttermilk Drop Biscuits recipe?

• To neutralize the batter's acidity and promote the Maillard reaction

• To add color

• To create bubbles and help the batter rise

• To add flavor

What were the differences observed between the biscuits made with only baking powder and those made with both baking soda and baking powder?

• The biscuits made without baking soda rose higher

• The biscuits made with 3 teaspoons of baking powder rose higher

• The dual-leavened biscuits were well browned and covered in crispy crags

• The color and flavor were the same

What was the result of the biscuits made with 3 teaspoons of baking powder instead of 2 ?

• They tasted far richer and nuttier

• They rose higher than the batch made with 2 teaspoons of baking powder

• They had a chemical aftertaste

• They were well browned and covered in crispy crags