Quiz on Liquids and Fats in Baking

What is the primary function of liquid ingredients in baking?

• To increase shelf life

• To provide color

• To hydrate protein and starch

• To add sweetness

Which of the following is NOT a kind of liquid ingredient?

• Juice

• Butter

• Milk

• Water

What happens to liquid during baking?

• It becomes a gel

• It solidifies

• It turns to steam and expands

• It evaporates completely

Which type of milk has about 60% of its water removed?

• Skim milk

• Condensed milk

• Evaporated milk

• Fresh milk

What is a characteristic of fats in baking?

• They do not affect flavor

• They are always unsalted

• They can be liquid or solid

• They only come from animal sources

Which of the following is a liquid fat?

• Butter

• Margarine

• Olive oil

• Shortening

What is the best use for pastry margarine?

• In pie dough

• In cakes

• In bread

• In cookies

How should opened cans of evaporated milk be stored?

• In a cool, dry place

• In the freezer

• At room temperature

• In an airtight container in the refrigerator

What is the proper storage for butter?

• In a tightly closed container at room temperature

• In the refrigerator, well wrapped

• In the freezer, unwrapped

• In a cool, dry place, uncovered

Which of the following fats is made from hydrogenated vegetable or animal fats?

• Coconut oil

• Olive oil

• Baker's margarine

• Butter