When certain substances are added to dough or batter, they allow them to “rise” while baking by releasing air-like gases within a mixture, which then gives them a more fluffy, porous structure. What are these substances called?
(1 point)
Responses
desiccated agents
desiccated agents
leavening agents
leavening agents
yeast agents
yeast agents
extract agents
extract agents
leavening agents
What is the go-to flour for most recipes that is milled from both a soft and hard wheat which means it has a medium amount of protein with its middle-of-the-road characteristics making it particularly versatile for baking?
(1 point)
Responses
bread flour
bread flour
cake flour
cake flour
all-purpose flour
all-purpose flour
pastry flour
all-purpose flour
Unless it says otherwise, all flour is considered:
(1 point)
Responses
brown.
brown.
gray.
gray.
white.
white.
milled.
white.
Milk, heavy cream, whipping cream, and sweetened condensed milk can all be used to do what to baking dough?
(1 point)
Responses
preserve it
preserve it
moisten it
moisten it
dry it out
dry it out
sweeten it