The Science of Baking

December 2014

Download the magazine article associated with this exam. (pdf )

 Name:

 Email: *
 Please provide a working email
 address as we will send you a copy of
the answers you select in this exam.

 Member Status: *
 
 
 Member Number:
 If you are currently a member,
 please provide your member id.

 1. The science of baking most resembles ___.


  
 2. Flour types are categorized by amount of ___ they contain.
 
  
 3. It's always preferable to use cups to measure flour.
 
        

4. As yeast feeds on sugar, it releases ___, causing dough to rise
 
  

 5. Fats in baked good recipes can  help to ___.
 
  
 6. One reason shortening is valued in commercial baking is because it doesn't require refrigeration.
 
        
 7.  The order in which you combine ingredients makes no difference to the product outcome.
 
  
8. ___ can have an effort on your scratch-baked items.
 
  
 9. Recipes reformulated for whole-grain flours must include significantly ___.
  
  
 10. Removing salt from recipes can cause yeast breads to rise more quickly.
 
  

 

Contact Us

120 Waterfront Street, Suite 300
National Harbor, MD 20745
servicecenter@schoolnutrition.org  

Tel (301) 686-3100
Fax (301) 686-3115

> For The Media

Sign Up for Our Newsletters

Read the latest news and developments facing the school nutrition industry, as well as stay on top of important trends and resources.

 

> Read the Latest Newsletters

SNA State Associations

The School Nutrition Association has a presence in every state across the country. View links to many of the state associations to find out more about what SNA is doing nationwide. 

> Learn More