Gelification and Leavening Agents Quiz

What is the primary function of a gelling agent in food preparation?

• To add sweetness

• To thicken and stabilise mixtures

• To enhance flavour

• To increase acidity

Which of the following is a biological leavening agent?

• Baking soda

• Yeast

• Baking powder

• Air

What is the main purpose of using baking powder in chocolate chip muffins?

• To add colour

• To provide moisture

• To act as a chemical leavening agent

• To enhance sweetness

Which of the following is NOT a method of physical leavening?

• Whisking

• Folding

• Beating

• Fermentation

Which type of leavening agent is used in the preparation of focaccia?

• Chemical leavening

• Biological leavening

• Physical leavening

• Steam leavening

What is the key ingredient in choux pastry that contributes to steam leavening?

• Sugar

• Water

• Butter

• Eggs

What is the role of air incorporation in baking?

• To add flavour

• To increase volume and lightness

• To enhance colour

• To reduce cooking time

Which of the following is a characteristic of a good gelling agent?

• High acidity

• Low melting point

• Ability to form a stable gel

• High sugar content

What is the primary difference between baking powder and baking soda?

• Baking powder contains an acid

• Baking soda is sweeter

• Baking powder is used for savoury dishes

• Baking soda is used for decoration

Which of the following is an example of a chemical leavening agent?

• Yeast

• Baking powder

• Air

• Steam