Baking Quiz
Baking Basics Quiz
Are you ready to test your knowledge of baking science? This quiz covers essential concepts related to baking, gases, and pressure that are vital for every home baker.
Join us and discover how much you know about:
- The science behind rising baked goods
- The impact of altitude on baking
- The relationship between pressure and volume
Which gas is mainly responsible for causing baked goods to rise?
Carbon dioxide
Oxygen
Nitrogen
Baking soda
What is one variable that controls a gas?
Pressure
Size
Expansion
Weight
As pressure increases, volume ____. This is a(an) ____ proportion.
Decreases, inverse
Increases, direct
Increases, inverse
Decreases, direct
A sealed sandwich bag is taken from Denver to Breckenridge. The bag ___ because there is ___ air and a _____ pressure.
Expands, less, lower
Expands, less, higher
Compresses, more, higher
Compresses, more, lower
If a balloon heats up, the volume ____ because the particles are moving ____.
Increases, faster
Increases, slower
Decreases, slower
Decreases, faster
Considering the can-crush experiment, the can was crushed because
The pressure inside the can was lower than outside the can
The pressure inside the can was greater than outside the can
The boiling water weakened the can enough so that the cold water could crush it
You have hidden strength and are actually The Hulk
When baking, less baking soda is required at high altitude. Why is this?
The pressure is lower at high altitudes which allows gases to expand more.
The pressure is lower at high altitudes which allows gases to expand less.
The pressure is higher at high altitudes which allows gases to expand more
The pressure is higher at high altitudes which allows gases to expand less.
Pressure and volume is a
Inverse
Direct
Pressure and number of particles is a
Direct
Inverse
Volume and temperature is a
Direct
Inverse
Volume and number of particles is a
Direct
Inverse
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