Bakeshop Ingredients Quiz

What is the most important ingredient in the bakeshop?

• Sugar

• Eggs

• Butter

• Wheat Flour

Which type of wheat flour is used to make breads and yeast products?

• Hard red winter

• Soft red winter

• Hard white

• Soft white

What is the hard outer covering of the wheat kernel that is high in fiber, B vitamins, fat, protein, and minerals?

• Germ

• Endosperm

• Bran

• Starch

Which type of sugar is ground to a fine powder and mixed with a small amount of starch to prevent caking?

• Cake flour

• Bread flour

• Pastry flour

• Powdered sugar

What is the major function of fats in baked items?

• To provide structure

• To increase volume

• To add color

• To tenderize gluten

What is the function of milk in baked products?

• To provide color

• To increase volume

• To add flavor

• To inhibit yeast growth

What is the process by which yeast acts on sugars and changes them into carbon dioxide?

• Hydration

• Fermentation

• Oxidation

• Denaturation

Which leavening agent requires moisture and an acid to release carbon dioxide gas?

• Baking Soda

• Baking Powder

• Yeast

• Air

What is the most important flavoring in the pastry shop?

• Nutmeg

• Cinnamon

• Ginger

• Vanilla

Which nut is commonly used in the bakeshop and is high in protein and healthy fats?

• Pecans

• Macadamia nuts

• Cashews

• Brazil nuts