WorksheetsBaking Science
Total questions: 10
Worksheet time: 5mins
What is the function of flour in a baked good?
enhances flavor
provides structure
emulsifies the fat and liquid
caramelizes
Butter...
is an emulsion of a fat and a liquid
enhances flavor in a baked good
provides structure to a baked good
makes baked goods rise when heated
Baking soda needs ________ in order to activate.
flour
sugar
salt
acid
Egg yolk does two things:
enhances flavor and gives structure
adds fat and adds flavor
adds richness and emulsifies
White sugar and molasses makes...
brown sugar
caramel
cinnamon sugar topping
apple crumble topping
What is the function of salt?
provides structure
enhances flavor
makes baked products rise
binds ingredients together
When you beat a fat and sugars together to make a paste, it is called....
mince
beating
creaming
mixing
The browning of food is caused by what reaction?
Emulsification
Baking at 200 degrees F
Kneading
Maillard
Caramelization is when sugars break completely, this happens between _______ and _______ degrees Fahrenheit.
212-300
41-135
356 - 390
The egg white contains coiled up _________ that binds together and becomes firm.
carbohydrate
fat
gluten
protein
