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Baking Fundamentals Quiz

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Questions and Answers

What is the primary function of gluten in baking?

To increase the density of the baked product
To sweeten the baked goods
To provide color to the dough
To give structure and elasticity to the dough (correct)

Which type of flour is most suitable for making delicate cakes?

All-purpose flour
Cake flour (correct)
Self-rising flour
Bread flour

What role do leavening agents play in baking?

To improve the color of baked goods
To cause the dough or batter to rise (correct)
To enhance flavor
To thicken the batter

Which ingredient is typically used to add moisture and sweetness to baked goods?

<p>Sugar (B)</p> Signup and view all the answers

What is the main purpose of using shortening in baking?

<p>To tenderize and reduce density of baked goods (C)</p> Signup and view all the answers

Flashcards

Baking

The process of cooking food in a dry heat environment like an oven, resulting in products like bread and cakes.

Flour

A fine powder made from ground and milled grains like wheat or corn. Its protein content affects the texture of baked goods.

Gluten

The protein found in grains that gives dough its elasticity and shape. The amount of gluten affects the texture of baked goods.

Sugar

A soluble carbohydrate used to sweeten and moisten baked goods. Different types of sugar affect the outcome of the final product.

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Leavening Agents

Ingredients used to make dough or batter rise. These are often activated by heat, like baking soda, baking powder, or yeast.