The Big Baking Quiz: Answers and Winners! by PW Fun & Learning

Thanks for joining our baking quiz and spending part of your holiday week with us! We apologize for a little glitch there in the beginning. (Thank you for being such troupers. Your light-hearted comments were priceless!) To make up for it, we’re throwing in an extra prize for those who attempted the quiz during that first half hour.

Here are the stats, answers, and winners.
 
STATS

1,167 people took the quiz.
101 people aced it. (This was a challenging one!)
The question that gave people the most trouble (only 38% got it right) was the one about stabilizing egg whites.
The question most people (98%) got right was the last question about blueberries.
 
ANSWERS

Self-rising flour consists of:
• flour and yeast
• a blend of cake flour and pastry flour
✓ flour with baking powder and salt
• flour and cornstarch
 
Which of the following types of flour typically contains the most gluten?
• all-purpose flour
• pastry flour
• cake flour
✓ bread flour
 
True or False: Over-mixing standard cookie dough introduces air into the batter, resulting in cookies that are too light and fluffy. (False)
 
What does “double acting” in baking powder mean?
• It works twice as long while baking
• It gives double the rise while baking
✓ It rises when mixed with liquid, then again when heated
• It works on both cookies and cake
 
Which of the following does NOT describe buttermilk?
✓ It is very high in fat.
• It has a tangy flavor.
• It is thicker than whole milk.
• It helps produce tender baked goods.
 
Which of the following will NOT stabilize whipped egg whites?
• sugar
✓ salt
• cream of tartar
• lemon juice
 
When would you use a crumb coat?
✓ When frosting a cake
• When decorating cookies
• When baking traditionally deep-fried foods
• When topping a casserole with panko and cheese
 
Which sugar is the coarsest?
• sanding sugar
• caster sugar
• granulated sugar
✓ turbinado sugar
 
What kind of nut is traditionally used to make macarons?
• coconut
• walnut
• pecan
✓ almond
 
What kind of dough typically includes eggs?
• baguette
• pizza crust
✓ brioche
• pita bread
 
True or false: In a pinch, you can use applesauce as a substitute for eggs or fat in a baking recipe. (True)
 
What type of icing is commonly used to decorate gingerbread houses?
• buttercream
✓ royal icing
• Swiss meringue
• ganache
 
Which of the following is used to make tiramisu?
• amaretti
• biscotti
• panettone
✓ ladyfingers
 
The process of laminating dough is commonly used when making:
• cookie sandwiches
✓ puff pastry
• wedding cakes
• marzipan
 
What is blind baking?
• Baking without measuring ingredients
• Baking without opening the oven to peek
✓ Pre-baking a pie crust without any filling
• Baking something that is covered in foil
 
All of the following can act as a leavening agent EXCEPT
✓ salt
• egg whites
• baking powder
• yeast
 
Which of the following instructions would you likely NOT see in a pie crust recipe?
• Wrap dough in plastic and refrigerate until ready to use
• Cut cold butter into flour
✓ Knead dough until smooth and elastic
• Add iced water one tablespoon at a time
 
All of these are classic components of a turtle dessert EXCEPT
• chocolate
• nuts
• caramel
✓ marshmallows
 
True or False: A Brown Betty is made with bread. (True)
 
How do you prevent blueberries from sinking to the bottom of a cake?
• coat them with a bit of oil
✓ toss them in a little flour before adding to the batter
• beat extra air into the batter
• make the batter slightly thinner than usual
 
WINNERS

The first winner is…George S…!
The second winner is…Ginger N…!
The third winner is…Valerie W…!

And the extra prize goes to … Bonnie M…!

Congratulations, winners! Contact prizes@thepioneerwoman.com to claim your gift card!



from The Pioneer Woman https://ift.tt/2OvOr46
https://ift.tt/eA8V8J

Comments

Post a Comment

Popular posts from this blog

A Comforting Braised Pig Feet Recipe Perfect for Your Pressure Cooker

Image
Louiie Victa Chef Jenny Dorsey’s recipe is a testament to the trotter’s versatility When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters are always the anomaly. They look most precisely as they were: feet, hooves, the tired bones and tissue that kept an animal upright its whole life. Unfortunately for pig feet, their look hasn’t exactly made them a popular part of the mainstream American diet. As Cecil Adams wrote back in 2016, one of the challenges in encouraging more Americans to consume offal and organ meat is that “organs resemble, well, body parts: any steak slapped on a plate looks like dinner, while a lovingly presented calf heart may suggest an autopsy.” And, Adams added, there’s the “socioeconomic stigma…that had a racial component too,” which is only exacerbated by “travelogue shows [like] Bizarre Foods .” Despite being mali
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’
Read more

Restaurant Workers Are Combing Through Job Listings — But They’re Not Applying

Image
Photo by Dominic Lipinski/PA Images via Getty Images Culinary Agents CEO Alice Cheng on the restaurant worker shortage and how workers will return to the industry ‘on their timeframe’ As restaurants across the country expand capacity, reopen for indoor dining, and prepare for a new season of outdoor service, owners are struggling to find staff to meet their needs. Many workers still don’t feel safe returning to work during a pandemic. Others don’t want to fight with patrons over health and safety guidelines. Some may have left town or joined another industry while they were laid off and will return when the timing and opportunity are right. Alice Cheng, CEO of hospitality industry job search engine Culinary Agents , has a macro view of the hiring trends across various cities and states and is a careful observer of candidate behavior. “A lot of the data that we see is there’s so many people looking at jobs, more so than in the past, and they’re waiting,” Cheng told Eater’s Digest
Read more