Baking Basics Question Preview (ID: 58622)
Baking Basics.
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What necessary ingredient in baking can be oil, margarine, butter, or shortening?
a) Fat
b) Flour
c) Liquid
d) Sugar
What ingredient forms the structure in baking?
a) Fat
b) Flour
c) Liquid
d) Sugar
Which ingredient helps baking items to turn brown?
a) Fat
b) Flour
c) Liquid
d) Sugar
Which ingredient in baking dissolves the dry ingredients?
a) Fat
b) Flour
c) Liquid
d) Sugar
Which type of ingredient in baking is often milk, water, or juice?
a) Fat
b) Leavening Agents
c) Liquid
d) Sugar
Which ingredient gives a sweet flavor in baking?
a) Fat
b) Flour
c) Liquid
d) Sugar
Which ingredient makes baking items rise?
a) Fat
b) Leavening Agent
c) Liquid
d) Sugar
Which ingredient adds color and tenderness to baking?
a) Eggs
b) Flour
c) Sugar
d) Fat
When you cream the fats and sugars together in baking, what method is being used?
a) Creaming Method
b) Muffin Method
c) Biscuit Method
d)
When you blend butter or other fats into flour, usually using the cut-in technique, what method are you using?
a) Creaming Method
b) Muffin Method
c) Biscuit Method
d)
When you make a well with the dry ingredients and then add the wet ingredients, what method are you using?
a) Creaming Method
b) Muffin Method
c) Biscuit Method
d)
What is a good alternative to greasing a pan?
a) Parchment Paper
b) Wax Paper
c) Plastic Wrap
d) Foil
What utensil do you use to fold in the blueberries into this recipe?
a) Spatula
b) Whisk
c) Tongs
d) Rubber Scraper
Which tool is recommended for cutting fat into flour?
a) Pastry Blender
b) Chef's Knife
c) Whisk
d) Peeler
How many teaspoons are there in one tablespoon?
a) 2 teaspoons
b) 3 teaspoons
c) 4 teaspoons
d) 5 teaspoons
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