Quiz 4: Baking Science

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

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

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

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

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

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

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

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

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

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

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