Baking Part 1

What is the primary purpose of mixing flour with liquid ingredients in baking?

• To create a dough or batter for baking.
• To make the ingredients taste better.
• To reduce the amount of flour needed.
• To increase the cooking time.

What is the primary purpose of kneading dough in baking?

• To reduce the baking time.
• To develop gluten and trap gases.
• To make the dough sweeter.
• To prevent the dough from sticking.

What is the effect of cooling baked goods before serving?

• It increases the sweetness.
• It helps them maintain their shape.
• It makes them taste better.
• It reduces the baking time.

What does the term 'proofing' refer to in baking?

• The process of mixing ingredients.
• The cooling period after baking.
• The method of measuring ingredients.
• The time dough rests to rise before baking.

If you forget to preheat the oven, what might happen to your baked goods?

• They will have a better flavor.
• They may cook evenly.
• They may not rise properly.
• They will bake faster.

Which ingredient is responsible for producing gas during the baking process?

• Butter
• Salt
• Yeast
• Sugar

If a recipe calls for baking powder but you only have baking soda, what should you do?

• Add an acid to activate the baking soda.
• Use baking soda without any adjustments.
• Use twice the amount of baking soda.
• Skip the leavening agent altogether.

Why is it important to knead dough?

• To make it taste sweeter.
• To prevent the dough from sticking.
• To reduce the baking time.
• To develop gluten and trap gases.

What role do proteins play in dough during baking?

• They add flavor.
• They trap gases and provide structure.
• They make the dough softer.
• They speed up the baking process.

What happens to the gases formed during baking?

• They expand and are trapped in the dough.
• They are absorbed by the flour.
• They turn into liquid.
• They escape into the air.