Baking Basics Quizs

What does kneading do to bread dough?

• Develops gluten

• Increases sweetness

• Reduces moisture

• Enhances color

What happens if you use water that’s too hot with yeast?

• It activates the yeast

• It kills the yeast

• It makes the yeast grow faster

• It has no effect on the yeast

What is "blind baking"?

• Pre-baking a crust without filling

• Baking a cake without eggs

• Cooking pasta without water

• Roasting vegetables without oil

Why is overmixing muffin batter a mistake?

• It leads to tunneling and a tough texture

• It makes the muffins rise higher

• It enhances the flavor of the muffins

• It creates a smoother batter

Why would your bread have large air holes inside?

• Dough was not properly punched down or shaped

• The oven temperature was too low

• The yeast was expired

• The flour was too coarse

What is proofing in bread making?

• Letting the dough rise before baking

• Kneading the dough to develop gluten

• Baking the bread at a high temperature

• Adding yeast to the dough mixture

Name a common fat used in baking.

• Butter

• Coconut Oil

• Olive Oil

• Vegetable Shortening

What went wrong if your bread didn’t rise?

• Yeast was dead or water was too cold/hot

• The flour was expired

• The oven temperature was too high

• The dough was not kneaded enough

What makes pastry dough flaky?

• Warm fat and excessive handling

• Cold fat and minimal handling

• Hot water and vigorous mixing

• Room temperature butter and thorough kneading

What is the primary leavening agent used in quick breads?

• Yeast

• Baking powder or baking soda

• Egg whites

• Vinegar