Baking Basics Question Preview (ID: 58622)


Baking Basics. TEACHERS: click here for quick copy question ID numbers.

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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