2nd TLE MQA

Question 1

Flour

Answer 1

Provides structure to baked goods. Different types of this are (e.g., all-purpose, bread, cake) have
varying protein contents which affect texture.

Question 2

Leavening Agents

Answer 2

Help baked goods rise by producing gas

Question 3

Baking Powder

Answer 3

Contains both an acid and a base; activated by moisture and hea

Question 4

Baking Soda

Answer 4

Needs an acid (like vinegar or yogurt) to activate.

Question 5

Baking soda

Answer 5

A living organism that ferments and produces carbon dioxide

Question 6

Sugar