1. What is the primary leavening agent in most bread recipes?

A. Baking Powder
B. Yeast
C. Baking Soda
D. Cream of Tartar

2. Which ingredient is responsible for adding moisture and tenderness to baked goods?

A. Butter
B. Eggs
C. Sugar
D. Flour

3. What is the purpose of kneading dough in bread-making?

A. Incorporate air into the dough

B. Develop gluten
C. Activate yeast
D. Improve flavor

4. Which type of flour is commonly used in making cakes?

A. All-Purpose Flour
B. Bread Flour
C. Cake Flour
D. Whole Wheat Flour

5. What role does sugar play in baking besides sweetness?

A. Adds color
B. Enhances flavor
C. Aids in leavening
D. Improves texture

6. Which of the following is a common natural leavening agent used in sourdough bread?

A. Baking Powder
B. Yeast
C. Buttermilk
D. Sourdough Starter

7. What is the function of baking powder in a recipe?

A. Adds flavor
B. Acts as a preservative
C. Provides leavening
D. Enhances color

8. Which ingredient is crucial for the fermentation process in making yeast bread?

A. Salt
B. Sugar
C. Water
D. Milk

9. How does the addition of fat (such as butter or oil) impact the texture of baked goods?

A. Makes it denser
B. Adds moisture
C. Increases shelf life
D. Improves browning

10. What is the purpose of preheating the oven before baking?

A. Speeds up the baking process

B. Promotes even baking
C. Saves energy
D. Prevents overcooking