Chapter 19 Level 1 Study Guide

What does shortening do in baking?

• Adds flavor and color

• Makes baked goods moist

• Causes the dough to rise

• Provides moisture

A _______ is used in baking to cause the dough to rise.

• Leavener

• Mixer

• Oven

• Rolling Pin

What type of flour is used to make breads that is hard and has a little higher gluten level than typical bread flour?

• Pastry flour

• Semolina flour

• Durum wheat flour

• All-purpose flour

What adds flavor and color to baked goods?

• Sweetener

• Salt

• Baking Soda

• Yeast

A microscopic fungus used as a leavener in baking is what?

• Yeast

• Spice

• Preservative

• Bacteria

The process of browning sugar under heat is called _______.

• Caramelization

• Fermentation

• Gelatinization

• Emulsification

Baking soda and baking powder are _______ type of leaveners.

• Chemical

• Biological

• Physical

• Natural

What determines the consistency of the finished product in baking?

• Thickener

• Baking time

• Oven temperature

• Mixing method

What provides moisture to the baked product and allows the gluten to develop properly?

• Liquid

• Sugar

• Salt

• Yeast

What provides stability and ensures that the baked item does not collapse once it is removed from the oven?

• Strengthener

• Leavening agent

• Flavoring

• Sweetener