Quiz 4: Baking Science

What is the main protein in wheat flour that gives baked goods structure?

What is the term for the process of incorporating air into egg whites to create volume?

Which type of fat is solid at room temperature and commonly used in pie crusts?

Which leavening agent reacts with an acid to create carbon dioxide bubbles in baking?

What is the process of heating the oven to the required temperature before placing the baked goods inside?

What is the term for combining butter and sugar together until light and fluffy?

What ingredient is used to enhance flavour and balance sweetness in baked goods?

What is the term for allowing cookies to cool on a surface after baking?

How do cacao and cocoa differ in terms of their treatment during production?

What should you do to cookie dough before storing it in the freezer?