WorksheetsLeavening agents, kitchen hints & cookies!
Total questions: 10
Worksheet time: 5mins
Name
Class
Date
1.
Baking powder is made of baking soda, a dry acidic powder, and cornstarch
a)
true
b)
false
2.
When using baking soda alone in a recipe, an acid such as _____________is added to inhibit the strong baking soda flavor.
a)
vinegar
b)
lemon juice
c)
molasses
d)
all of them
3.
Baking powder is the leavening agent most often used in dough, such as rolls or pizza dough.
a)
true
b)
false
4.
______________ is used in leavened breads, rolls, breakfast cakes, and raised doughnuts.
a)
baking soda
b)
baking powder
c)
yeast
5.
Yeast needs liquid, food, and a warm temperature to grow.
a)
true
b)
false
6.
A good mild abrasive is a thick paste made of ______ and _______.
a)
lemon juice and flour
b)
sugar and vinegar
c)
baking soda and water
7.
MISE EN PLACE:
a)
"putting it in it's place" "everything in place"- measure and have all ingredients near you before baking/cooking.
b)
Getting all "dry" ingredients ready before backing/cooking
c)
Getting all "wet" ingredients ready before backing/cooking
8.
To bake a thin, crisp cookie, do the following:
a)
replace one egg with milk and use butter
b)
use more eggs
c)
use shortening, like margarine, not butter
9.
For a cake like, fluffy cookie use:
a)
cake flour
b)
baking powder (not soda)
c)
shortening instead of butter
d)
ALL OF THEM
10.
For the highly desired chewy cookie:
a)
melt butter, use brown sugar and bread flour
b)
cake flour, shortening and all brown sugar
c)
no eggs
100 %
