WorksheetsScience of baking revision
Total questions: 29
Worksheet time: 15mins
What is the primary function of flour in baking?
Provide structure
enhance flavour
Act as a leavening agent
Add sweetness
Which ingredient is responsible for making dough rise?
butter
sugar
yeast
salt
What does gluten do in baking?
makes the dough elastic
acts as a preservative
adds colour
provides sweetness
What is the main role of eggs in baking?
provide moisture
act as a sweetner
prevent overbaking
stabilise the structure
Which type of sugar is commonly used in cookies for a chewy texture?
granulated sugar
brown sugar
powdered sugar
honey
Which leavening agent reacts with an acid to produce carbon dioxide?
salt
baking powder
yeast
baking soda
What is blind baking?
Baking in complete darkness
Baking a pie crust without filling
Baking without looking at the oven
Baking with the oven door open
What does ‘proofing’ mean in baking?
baking at a low temperature
rolling out dough
Checking the dough temperature
Allowing dough to rise
What is the purpose of folding in baking?
Gently combining ingredients to retain air
Kneading the dough
Chilling the dough
Mixing ingredients vigorously
What does ‘tempering’ chocolate mean?
Melting chocolate completely
Slowly heating and cooling chocolate for stability
Adding milk to chocolate
Freezing chocolate before use
What is the purpose of scoring bread dough?
To make slicing easier
To make it bake faster
To add decoration
To help it rise properly
Which ingredient is used to create a flaky texture in pastries?
Eggs
Sugar
Milk
Butter
What happens if you overwhip egg whites?
They become sweeter
they become too runny
They collapse and lose structure
They thicken into a paste
Which of the following is NOT one of the four food properties?
functional
Chemical
Nutritional
physical
What is an example of a physical property in food?
The core, flesh, and skin of an apple
The sweet taste of chocolate
The protein content in eggs
How butter melts in heat
Which of the following describes sensory properties?
The nutritional value of food
The scientific changes food undergoes when cooked
The visible structure of food
The taste, texture, mouthfeel, aroma, and appearance of food
What is one of the key roles of fat in baking?
It adds water content to the bake
It tenderises and inhibits gluten development
It prevents the dough from rising
It enhances the sweetness of baked goods
How does fat help prolong the shelf life of baked goods?
By reducing the amount of sugar needed
By increasing gluten development
By preventing starch crystallization and water evaporation
By lowering the baking temperature
What happens when butter in flaky pastry melts during baking?
It releases steam, pushing apart the dough structure and creating layers
It hardens the gluten structure, making the pastry tough
It adds extra sweetness to the pastry
It prevents browning by cooling the dough
Which ingredient is essential for activating yeast in bread making?
Warm water
Butter
Sugar
Salt
Why is it important to preheat the oven before baking?
To ensure even baking and proper rise
To save energy
To melt the ingredients
To make the kitchen warm
What role does salt play in baking?
It acts as a leavening agent
It enhances flavor and strengthens gluten
It adds sweetness
It prevents the dough from rising
What are the two main components of flour used in baking?
Starch and Gluten
Sugar and Gluten
Fiber and Water
Protein and Fat
What is dextrinisation?
The reaction between sugar and protein to create a golden brown color
The breakdown of starch into dextrin when exposed to dry heat, resulting in a golden brown color
The process where starch absorbs water and thickens
The process of gluten forming a network with water
Which of the following best describes gelatinisation?
The expansion of yeast in dough
Gluten forming a network with water
Sugar and protein react to create a golden brown color
Starch granules absorb liquid when heated, forming a gel
What happens when glutenin and gliadin proteins come into contact with moisture?
They bond together to form gluten, which traps air and provides structure
They dissolve and disappear
They create a gel that thickens the mixture
They break down into dextrin
How does kneading affect gluten development?
It reduces the amount of starch in the dough
It weakens the gluten network
It evenly distributes moisture and strengthens the gluten network
It prevents air pockets from forming
What is the role of salt in gluten development?
It weakens the gluten network
It strengthens the gluten network
It prevents yeast from fermenting
It reduces the absorption of water
What type of flour would produce a strong gluten network?
Soy flour
Low-protein flour
High-protein flour
Oat flour
