Baking science quiz
Baking is chemistry you can eat.
10 multiple-choice questions, with the answer explained after each one.
Answer each question, see why, and beat your best score.
All 10 questions and answers
Want to check an answer or run the quiz out loud? Every question is here, with the answer hidden until you open it.
- Baking soda needs which of these to make a cake rise?
- Salt
- Cold water
- Extra sugar
- An acid, like buttermilk or yoghurt
Show answer
An acid, like buttermilk or yoghurt. The reaction releases carbon dioxide.
- How is baking powder different from baking soda?
- It already contains an acid
- It's only salt
- There is no difference
- It's yeast
Show answer
It already contains an acid. That's why it works without acidic ingredients.
- What gas makes bread dough rise?
- Nitrogen
- Carbon dioxide from yeast
- Oxygen
- Steam only
Show answer
Carbon dioxide from yeast. Yeast feeds on sugars and releases CO₂.
- Kneading bread develops…
- Fat
- Salt
- Sugar
- Gluten
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Gluten. Gluten traps gas and gives bread its chew.
- Self-raising flour is plain flour plus…
- Yeast
- Cornflour
- Bicarb only
- Baking powder
Show answer
Baking powder. Roughly 2 teaspoons of baking powder per cup.
- What reaction browns bread crusts and cookies?
- Fermentation
- The Maillard reaction
- Evaporation
- Oxidation
Show answer
The Maillard reaction. Proteins and sugars react with heat.
- Creaming butter and sugar mainly…
- Removes gluten
- Dissolves salt
- Melts the butter
- Traps air for a lighter cake
Show answer
Traps air for a lighter cake. Beat until pale and fluffy.
- Meringue is made by whipping…
- Cream and flour
- Egg yolks and butter
- Milk and gelatine
- Egg whites and sugar
Show answer
Egg whites and sugar. A clean, grease-free bowl helps.
- Why rest pastry dough in the fridge?
- To kill bacteria
- To relax the gluten and firm up the fat
- To add air
- To make it sweeter
Show answer
To relax the gluten and firm up the fat. It shrinks less in the oven.
- What do eggs mainly do in a cake?
- Bind ingredients and add structure
- Replace flour
- Make it salty
- Stop it rising
Show answer
Bind ingredients and add structure. They also add moisture and richness.