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Basic Baking Information
This ingredient's purpose is to provide structure to a baked good.
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Eggs
0%
Sweeteners
0%
Leaveners
0%
Flours
0%
Flavors
The difference between flours is...
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0%
Amount of the ingredient
0%
The amount of wheat
0%
The amount of gluten
0%
Where it is grown
This ingredient helps baked goods raise.
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Flour
0%
Sweetener
0%
Leaveners
0%
Flavorings
Sweetener helps to "sweeten" a product
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True
0%
False
This ingredient helps a baked good rise.
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0%
Flours
0%
Sweeteners
0%
Leaveners
0%
Salt
This ingredient helps thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue
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Flours
0%
Sweeteners
0%
Leaveners
0%
Eggs
When you combine fats (such as butter) and sugars is known as;
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Creaming
0%
Blending
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Beating
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Whipping
Very gently incorporating ingredients such as whipped cream or eggs with dry ingredients or batter generally using a Spatula.
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Whipping
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Beating
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Creaming
0%
Folding
Name this pan
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Angel Food Cake Pan
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Bundt Pan
0%
Springform Pan
0%
9x13
Name this pan
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0%
Bundt
0%
Springform
0%
square
0%
9x13
Identify the following tool
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Bench scraper
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Pastry blender
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Specialty knife
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Baking Square
Identify this tool
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Masher
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Pastry blender
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Wire whip
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Stir spoon
When preparing a pan, you place a "baking paper" on it.
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Wax paper
0%
Parchment paper
0%
You can't prepare a pan with paper on it. It will burn!
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Foil
When preparing a cake pan, it is best to grease and flour.
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0%
True
0%
False
Name this pan
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0%
Angel Food Cake Pan
0%
Bundt Pan
0%
Springform Pan
0%
9x13
Name this pan
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0%
Bundt
0%
Springform
0%
square
0%
9x13
Identify the following tool
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0%
Bench scraper
0%
Pastry blender
0%
Specialty knife
0%
Baking Square
Identify this tool
Report Question
0%
Masher
0%
Pastry blender
0%
Wire whip
0%
Stir spoon
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