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WorksheetsCake Decorating Lessons 2.1-2.7
Total questions: 10
Worksheet time: 11mins
When using eggs in baking, it is recommended to use cold eggs
True
False
When used in baking, what are the two functions of fats?
fats add to the nutrient value; fats help to increase the viscosity of the baked good
fats help to develop the gluten; fats help to lower the bake temperature
fats help to tenderize the baked good; fats help in the leavening process
What is the main function of flour in a baked good?
to add a satiety value
it helps in browning
to incorporate air into the baked good
it forms the body/structure of the baked good
You learned that there are (7) functions of sugar plays when used in baked goods. Three of those functions are listed below. Please select the answer that correctly lists (3) of the (7) functions of sugar in baked goods.
acts as an emulsifier; acts as a stabilizer; adds sweetness
adds sweetness; contributes to browning; helps to develop carbon dioxide
adds sweetness; helps to tenderize; contributes in browning
Which flour is best to use when making baked goods(i.e; cakes)?
flour with a low protein content
flour with a high protein content
it doesn't really make a difference
What is gluten?
the name of the structural component found in baked goods
the name given to a family of proteins founds in various grains
the name of the flour used in making baked goods
Select the best answer combination to accurately complete this statement:
When used in baking, _______________ produce(s) the harmless gas______________ that makes baked goods rise.
gliadin: carbon dioxide
gluten; carbon dioxide
leavening agents; carbon dioxide
When making baked goods, temperatures of the ingredients play an important role when making the recipe.
True or False
True
False
The three categories of leavening agents used in baking are chemical, physical and _____________.
organic
mechanical
biological
Over mixing the cake batter will cause the
gluten to under develop
leavening agents to react
gluten to over develop
