Science of baking revision

What is the primary function of flour in baking?

• Provide structure

• enhance flavour

• Act as a leavening agent

• Add sweetness

Which ingredient is responsible for making dough rise?

• butter

• sugar

• yeast

• salt

What does gluten do in baking?

• makes the dough elastic

• acts as a preservative

• adds colour

• provides sweetness

What is the main role of eggs in baking?

• provide moisture

• act as a sweetner

• prevent overbaking

• stabilise the structure

Which type of sugar is commonly used in cookies for a chewy texture?

• granulated sugar

• brown sugar

• powdered sugar

• honey

Which leavening agent reacts with an acid to produce carbon dioxide?

• salt

• baking powder

• yeast

• baking soda

What is blind baking?

• Baking in complete darkness

• Baking a pie crust without filling

• Baking without looking at the oven

• Baking with the oven door open

What does ‘proofing’ mean in baking?

• baking at a low temperature

• rolling out dough

• Checking the dough temperature

• Allowing dough to rise

What is the purpose of folding in baking?

• Gently combining ingredients to retain air

• Kneading the dough

• Chilling the dough

• Mixing ingredients vigorously

What does ‘tempering’ chocolate mean?

• Melting chocolate completely

• Slowly heating and cooling chocolate for stability

• Adding milk to chocolate

• Freezing chocolate before use