1. If a recipe makes 24 cookies but you only want to make 12, how much of each ingredient should you use?
To scale down by half, multiply all ingredients by 0.5.
2. Which of the following is NOT a leavening agent?
Salt adds flavor but does not cause rising.
3. How does the protein content of flour affect baking?
High-protein flours create stronger gluten networks.
4. When substituting baking powder with baking soda, what else must you add?
Baking soda needs an acid to activate and produce carbon dioxide.
5. What does “proofing” mean in bread baking?
Proofing allows yeast to ferment and the dough to expand.
6. You want to reduce a cake recipe that calls for 3 cups of flour by 25%. How many cups will you use?
3 cups × 0.75 = 2.25 cups.
7. Which type of flour is best suited for making flaky pie crusts?
Cake flour has lower protein for tender, flaky textures.
8. What happens if you add too much baking powder to a recipe?
Excess leavening causes over-expansion and collapse.
9. In baking, what does “folding” mean?
Folding preserves air bubbles, important for light textures.
10. What role does gluten play in bread baking?
Gluten forms a network that traps gas and
helps bread rise.
