INGREDIENT FUNCTIONS EXAM
QUESTIONS AND ANSWERS
flour - Correct Answers -main ingredient in many baked goods; provides structure
liquids - Correct Answers -activate leavening agents, hydrates dry ingredients
leavening agent - Correct Answers -substance that causes a baked good to rise
sweeteners - Correct Answers -adds sweetness, provides food for yeast
baking soda - Correct Answers -leavener that requires an acid to be activated
baking powder - Correct Answers -leavener that is a mix of baking soda + a powdered
acid, does not require an acid to be activated
double acting baking powder - Correct Answers -first reaction with water, second
reaction with heat
fats - Correct Answers -tenderizes
eggs - Correct Answers -color, emulsify, and structure
flavorings - Correct Answers -add flavor and variety; chocolate chips, vanilla, peanut
butter
salt - Correct Answers -bring out natural flavors, help gluten development
common acids used in baking - Correct Answers -molasses (brown sugar), sour cream,
vinegar, buttermilk
gluten - Correct Answers -elastic protein substance that affects the texture of baked
products
extract - Correct Answers -strong flavoring using oil or alcohol
confectionary sugar - Correct Answers -powdered sugar
oil - Correct Answers -a liquid plant-based fat
butter - Correct Answers -a solid animal-based fat
QUESTIONS AND ANSWERS
flour - Correct Answers -main ingredient in many baked goods; provides structure
liquids - Correct Answers -activate leavening agents, hydrates dry ingredients
leavening agent - Correct Answers -substance that causes a baked good to rise
sweeteners - Correct Answers -adds sweetness, provides food for yeast
baking soda - Correct Answers -leavener that requires an acid to be activated
baking powder - Correct Answers -leavener that is a mix of baking soda + a powdered
acid, does not require an acid to be activated
double acting baking powder - Correct Answers -first reaction with water, second
reaction with heat
fats - Correct Answers -tenderizes
eggs - Correct Answers -color, emulsify, and structure
flavorings - Correct Answers -add flavor and variety; chocolate chips, vanilla, peanut
butter
salt - Correct Answers -bring out natural flavors, help gluten development
common acids used in baking - Correct Answers -molasses (brown sugar), sour cream,
vinegar, buttermilk
gluten - Correct Answers -elastic protein substance that affects the texture of baked
products
extract - Correct Answers -strong flavoring using oil or alcohol
confectionary sugar - Correct Answers -powdered sugar
oil - Correct Answers -a liquid plant-based fat
butter - Correct Answers -a solid animal-based fat
