Function of Ingredients in Baked Goods
Authored by Shelly Spallees-Hansen
Other
9th - 12th Grade
Used 43+ times
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11 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This product gives structure to your baked good
Salt
Liquid
Flour
Flavorings
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which product causes the product to rise?
Leavening Agent
Salt
Oil
Flour
3.
MULTIPLE SELECT QUESTION
45 sec • 5 pts
Which items below are considered leavening agents
Baking Soda
Baking Powder
Yeast
Air
Steam
4.
MULTIPLE SELECT QUESTION
45 sec • 2 pts
This item is used to moisten the flour and dry ingredients
Salt
Leavening Agents
Eggs
Liquids
5.
MULTIPLE SELECT QUESTION
45 sec • 2 pts
Sugar is used as
A sweetener
A browning agent
a stabilizer for the leavening agent
a stabilizer
6.
MULTIPLE SELECT QUESTION
45 sec • 4 pts
Fat
Gives flavor
is used to encapsule air bubbles
helps to aid in leavening
tenderizes the product
7.
MULTIPLE SELECT QUESTION
45 sec • 3 pts
Eggs
acts as a binding agent
add flavor and color
aides in the leavening
do not add flavor
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