Quiz 1:

BAKING
1-3 Arrange the flours based on gluten
content. 1 should be the one with the
highest gluten

All purpose flour

Cake flour
Bread flour
4. Which one is a leavener?

Air
Steam
Baking Soda
All of the above
5. What is the role of eggs?

Leavener
Binder
Shortening
6. Which of the following is not a baking
liquid?

Oils
Milk
Water
7. True or False.
Old flours should be used first.
8. Aside from giving flavor, sugar also
___________ gluten.
Shortens
Tenderizes
Elongates
9. This is the kind of sugar that is usually
found in home tables.
Powdered sugar
Bakers sugar
Granulated sugar
10. True or false
Shortening dictates the flavor of the
baked products.
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