Lesson 5: Common Cake Problems and its Causes

1.What is a common cause of cookies spreading too much during baking?

• A. Too much flour in the dough

• B. Insufficient mixing of ingredients

• C. Overly cold butter

• D. Low oven temperature

2. In baking, what problem might arise if you use expired baking powder?

• A. Reduced leavening power

• B. Bitter taste in baked goods

• C. Enhanced rising of the dough

• D. Improved browning of crust

3. How does overmixing the batter contribute to issues in cake texture?

• A. Increased tenderness

• B. Uneven distribution of ingredients

• A. Increased C. Enhanced rise and fluffiness

• D. Tough and dense texture*

4. What role does room temperature play in achieving the desired consistency of butter in baking?

• A. Faster melting during baking

• B. Improved emulsification in the batter

• A. Faster melting during C. Easier incorporation with sugar

• D. Reduced creaming ability for aeration

5. What can be a consequence of inaccurate oven temperature when baking bread?

• A. Uneven baking with some parts undercooked.

• B. Increased yeast activity for faster rising.

• C. Improved crust development .

• D. Enhanced flavor due to prolonged baking

6. How does altitude impact baking, and what adjustments might be necessary?

• A. Reduced air pressure may lead to faster rising.

• B. Increased humidity affects flour absorption .

• C. Longer baking times due to lower boiling point.

• D. Shorter proofing periods for yeast-based recipes.

7. What problem can occur if the ratio of wet to dry ingredients is not balanced in a muffin recipe more on the wet ingredients?

• A. Dry and crumbly texture.

• B. Excessive moistness and sogginess.

• C. Improved flavor due to concentrated ingredients.

• D. Enhanced browning on the muffin tops

8. Why might a cake collapse in the center after being removed from the oven?

• A. Underbaking leading to an unstable structure.

• B. Excessive flour causing a heavy batter.

• C. Overmixing resulting in weak gluten formation.

• D. Rapid temperature changes during cooling.

9. Why is it important to sift flour in certain baking recipes?

• A. Enhanced flavor extraction from flour.

• B. Improved incorporation of air for leavening.

• C. Reduced risk of flour clumps in the batter.

• D. Increased gluten development for better structure.

10. What role does proper measurement of ingredients play in avoiding texture issues in baked goods?

• A. Consistent texture for uniformity.

• B. Improved color development during baking.

• C. Enhanced shelf life of baked goods.

• D. Reduced need for leavening agents.