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WorksheetsChemistry in baking
Total questions: 5
Worksheet time: 3mins
What roles do eggs play chemically when baking?
Eggs bind all ingredients together
Eggs create a stable foam for all baked goods
Eggs are only used for protein purposes
Eggs are just used for flavoring purposes
What is the Maillard reaction in baking?
It’s used to melt sugar down causing caramelization
it’ soda is used to rise in the oven
it when sugar burns
it’s used to create browning and create complex flavors
What is the difference between physical and chemical changes when baking?
Physical changes only happen after baking.
Chemical change is used when mixing.
A physical change is when something changes form but not its chemical makeup.
There’s only physical change in baking and not chemical changes.
How does the fat in ingredients like butter interact with flour during baking?
Fats trap air and help create light mixtures.
Fat makes the food hard by building more gluten.
Fats help stop the baking process from happening.
The fat makes food rise.
What happens to cake when you use bread flour?
Makes cake taste sweeter.
Helps hold the cake up when cutting through it.
Makes the cake more chewy and tougher.
Makes cake flat.
