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Questions for Review

Appears in
top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
  1. Provide examples of tougheners, tenderizers, moisteners, and driers.
  2. Provide an example of how a different mixing method can affect the outcome of a baked good.
  3. List and briefly describe seven things that happen as ingredients are mixed into batters or doughs.
  4. Describe the two main methods used for mixing bread dough.
  5. What products are commonly mixed using the creaming method?
  6. Why are unbaked batters and doughs sometimes referred to as foams?
  7. Why are baked goods sometimes referred to as sponges?
  8. What five functions does water perform in baking?
  9. How, and why, can the same pie pastry dough formula result in a tender, mealy crust in one case and a flaky crust in another?
  10. How do fats contribute to leavening in baked goods?
  11. Which would be expected to provide more leavening: shortening with a melting point of 130°F (55°C) or margarine with a melting point of 130°F (55°C)? Explain why.
  12. How do fats and oils tenderize baked goods?
  13. Which would be expected to provide more leavening: shortening with a melting point of 105°F (40°C) or shortening with a melting point of 130°F (55°C)? Explain why.
  14. Which would be expected to give more tenderness: shortening with a melting point of 105°F (40°C) or shortening with a melting point of 130°F (55°C)? Explain why.
  15. How do solid fats increase spread in cookies?
  16. How do sugar crystals affect the thickness of batters and doughs? How does dissolved sugar affect thickness?
  17. What is oven spring, and what causes it?
  18. What are the three main leavening gases in baked goods?
  19. How do leavening agents contribute to the tenderness of baked goods?
  20. Provide examples of microorganisms. What happens to them during the baking process? Why is this important? Provide two reasons.
  21. Describe the process of egg coagulation.
  22. Describe the process of starch gelatinization.
  23. What causes a dry crust to form on baked goods?
  24. What three things result from gases evaporating?
  25. Provide an example of an enzyme. What happens to it—and other enzymes—during the baking process?
  26. Provide examples of nutrients. For one of the nutrients, briefly explain what happens to it during baking.
  27. What happens during baking that would cause apples in an apple pie to soften and lose shape?
  28. List and briefly describe eight things that occur as products cool.
  29. What is the main cause for the staling of baked goods? What other factors contribute to staling?
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