Baking Terminology Quiz

Match the baking term to the definition:

• creaming

• sifting

• docking

• folding

Which ingredient makes baked goods moist, adds flavor, and keeps freshness longer?

• Shortening

• Gluten

• Leavener

• Thickener

This type of leavener is used for quick breads.

• Chemical leavener

• natural/organic leavener

• Yeast

• Fat

This ingredient enhances flavor of baked goods, improves texture of breads, controls yeast. Without this ingredient, a baked good can taste very "flat".

• salt

• yeast

• fat

• water

The process in which yeast eats sugars and produces gasses to rise bread products is called:

• Fermentation

• Gelatinization

• coagulation

• Conduction

All of the following are examples of quick breads EXCEPT:

• pizza crust

• waffles

• pancakes

• cornbread

These TWO ingredients act as the strengthener:

• Flour and eggs

• Air and sugar

• fat and eggs

• flour and flavoring

When making a pie crust, it is important that all the ingredients be cold but especially the:

• fat/butter

• sugar

• water

• baking soda

For most baking recipes, the ingredients should generally be at what temperature?

• room

• hot

• cold

• doesn't matter

Match the answer with the correct mixing method

• Used for flaky pastry

• Whip fat and sugar together until fluffy as the first step

• Combine wet ingredient and dry ingredients into two different bowls then gently fold together

• Combine fat and flour with a pastry blender or knife

• Used for quick breads