WorksheetsBaking Ingredients and their Functions
Total questions: 15
Worksheet time: 8mins
Which ingredient is used in every baked product that comes from wheat?
Flavorings
Flour
Leaveners
Sugar
Which is another word for fat used in baking?
Confectioner
Liquid
Shortening
Yeast
Which is essential in producing a satisfactory yeast product? It also enhances the sweet flavor of baked products.
Eggs
Margarine
Salt
Sugar
Which of the following is NOT a kind of shortening?
Butter
Lard
Milk
Vegetable Oil
Which contributes to the development of good flavor and aroma? It is also responsible for the browning of baked products.
Shortening
Sugar
Water
Yeast
Which of the following provides the dough its shape and form?
Gluten
Lard
Protein
Water
Which of the following helps a baked product rise because it produces gas that expands when heated?
A growing agent
A leavening agent
A rising agent
A shortening agent
Which leavening agent is a powerful leavener that uses liquid to leaven baked goods?
Air
Baking Powder
Baking Soda
Steam
Butter is a type of ____.
fat
seasoning
sugar
sweetener
Which ingredient adds richness and flavor to cakes or baked products? They also hold together the other ingredients during mixing and baking.
Eggs
Flavorings
Leaveners
Liquids
Which of the following is a blend of bread and cake flour?
All purpose flour
Bread flour
Cake flour
Self-rising flour
Which type of sugar is usually called "soft sugar" because of its moisture content?
Brown sugar
Granulated sugar
Powdered sugar
Ultrafine sugar
Which is the most widely used leavener because of its sure results?
Air
Baking Powder
Baking Soda
Yeast
Which provides finer and more velvety grain to baked products? It also adds flavor and helps the products stay longer.
Eggs
Milk
Sugar
Water
Which of the following is NOT an effect of sugar on baked goods?
It tenderizes the gluten.
It makes a bowner and crisper crust.
It helps stay fresh longer because it retains moisture.
It makes the product lighter with greater volume.
