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Baking Basics
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Baking Basics
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25 Questions

1. What are the two most common leavening agents?

2. To rub the inside of a baking dish or pan with fat to keep contents from sticking.

3. How many teaspoons are in 3 tablespoons?

4. How would you measure 3/4 c sugar with only 2 scoops?

5. To gently mix a light mixture into a heavier one.

6. How many tablespoons are in a stick of butter?

7. The two most common liquids used in baking

8. To mix or blend two or more ingredients.

9. The color or _______ of the baking pan has an effect on the baking process

10. Examples include sugar - molasses - and honey.

11. What kind of liquid do you need to react to baking soda

12. Brown sugar is granulated sugar coated with what?

13. Adds moisture and is needed to develop the gluten.

14. Vegetable oil should be stored in a ____ ____ ____.

15. To mix thoroughly and add air to foods.

16. To mix in a circular motion.

17. What gets stronger the longer you mix it?

18. To beat quickly and vigorously to incorporate air and increase volume.

19. How many quarts are in one gallon?

20. Setting the correct baking temperature before you put the baked goods in it

21. How many tablespoons are in 1/8 cup?

22. The number of servings a recipe makes.

23. To mix a solid fat into a flour mixture using a pastry blender or two knives.

24. To beat ingredients - such as shortening and sugar - until soft and creamy.

25. Provides sweetness and browning to baked goods.

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