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What does baking mean
Baking is a method of cooking food using dry heat, usually in an oven.
Name one piece of equipment used in baking.
Answer: Oven / mixing bowl / baking tray (any one).
What ingredient is mainly used to give structure to baked goods?
Flour
Which ingredient is used to sweeten baked products?
Sugar
What is the main function of eggs in baking?
They help bind ingredients and add structure.
Name one type of baked product.
Answer: Bread / cake / biscuits / muffins (any one).
Why is measuring ingredients accurately important in baking?
Baking is a precise process and incorrect measurements can spoil the final product.
What is the function of baking powder?
It acts as a raising agent, helping baked goods rise.
State one difference between baking powder and yeast
Baking powder works quickly, while yeast needs time to ferment.
Why is preheating the oven important?
It ensures food starts cooking at the correct temperature
Name two safety rules to follow when baking.
Use oven gloves; keep handles turned inward; avoid touching hot surfaces (any two).
What happens if too much sugar is added to a cake?
The cake may burn easily or become too soft and sticky.
Explain the function of fat in bakin
Fat adds moisture, improves texture, and enhances flavour.
Why should flour sometimes be sieved before baking?
o remove lumps and add air, making the mixture lighter.
What effect does overmixing cake batter have on the final product?
It can make the cake tough and dense.
Name two signs that a cake is fully baked.
It is golden brown; springs back when touched; a skewer comes out clean (any two).
Why is temperature control important when baking bread?
Too much heat can kill yeast; too little heat can prevent rising.
Explain why yeast needs warmth and sugar to work effectively.
Warmth activates yeast and sugar provides food for fermentation.
Describe two common baking faults and their causes.
Answer:
Flat cake: too little raising agent
Hard biscuits: too much flour or overbaking
Explain how baking contributes to household food management.
It helps save money, reduces waste, and allows control over ingredients and nutrition.