Baking

Which of the following is the most common leavening agent used in baking?

• • A) Baking powder

• • B) Yeast

• • C) Baking soda

• • D) Salt

2. What is the primary function of butter in baking?

• • A) To help the dough rise

• • B) To add flavor and moisture

• • C) To provide color to the baked goods

• • D) To thicken the batter

3. When a recipe calls for "cream the butter and sugar," what does this mean?

• • A) Mix butter and sugar on low speed until just combined

• • B) Mix butter and sugar on medium speed until light and fluffy

• • C) Melt butter and mix with sugar

• • D) Combine butter and sugar with a spoon until smooth

4. What temperature should most cakes be baked at?

• • A) 300°F (150°C)

• • B) 350°F (175°C)

• • C) 400°F (200°C)

• • D) 250°F (120°C)

5. What does "proofing" yeast refer to?

• • A) Cooking yeast to activate it

• • B) Checking if yeast is still active by dissolving it in warm water with sugar

• • C) Adding yeast directly into flour

• • D) Letting dough rest to rise