Baking
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Baking
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25 Questions

1. Three types of flour used in baking..

2. The three parts of milk from Which butter is made

3. Three types of yeast are..

4. Term meaning the rise of dough or baked good during the baking process caused by heat and moisture in the oven.

5. 29 grams=

6. Three starches that can be used as thickners

7. Which flour type has the least amount of gluten?

8. The chemical process of combining yeast with sugar to produce carbon dioxide gas and alcohol

9. Refers to mixing dry ingredients and wet ingredients separately then combining to form a batter to which fruit is usually added. Mixture is then poured into pans and baked.

10. Three acid ingredients that can be used in baking are..

11. Refers to cutting fat into pea shaped balls in dry ingredients. The resulting dough must be kneaded and shaped

12. A natural product that must be bloomed with sugar and water to ferment. Used to leaven breads and other baked products.

13. The process of beating fats and sugar together until the mixture is airy and fluffy

14. A thickener derived from animal protein is..

15. is the size of the eggs used in baking recipes and weighs 2 ounces.

16. The chemical leavener Which is a mixture of baking soda and an acid such as cream of tartar and a starch such as cornstarch. Needs both heat and moisture to activate.

17. The chemical leavener that when mixed with an acid and a liquid will create CO2 gas

18. This ingredient adds structure and bulk to baked goods

19. Which flour type has the most type of gluten?

20. Derived from animal protein such as beef hoof

21. Four fats used in baking are..

22. The mixture of flavorings and water.

23. Four types of Sugars and Sweeteners used in baking..

24. Contains no yeast and do not need to proof (rise) before baking

25. Term meaning to rise or make rise. There are three types physical - chemical - natural

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