Are you a budding baker and a whiz with a quiz? Do you know your caster from your cane sugar?
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To view more activity and resources, visit our national baking week page.
Already completed the quiz? Here's a little bit of background information for those of you who love your baking facts!
Bread is popular all over the world and is one of the oldest ever artificial foods.
Baking takes slightly longer than broiling or grilling but is suitable for cooking large or thick items, similar to those commonly cooked on barbecues at a high temperature.
Blind baking is often also referred to as pre-baking. This is when the pie crust or pastry is baked without the filling.
Cake flour also has the lowest protein content of any other wheat flour (usually around 9%)
Caster sugar has much smaller crystals than other sugars so that it dissolves easily. When used in baking this gives a fine golden colour to the finished product – as the smaller crystals caramelise more evenly.
It is best to use unrefrigerated eggs and add them gradually, mixing in a couple of spoonfuls at a time to prevent your mixture becoming lumpy.
Due to its sugar content and versatility, apple sauce can be used as a substitute for butter, oil or even eggs.
Baking soda reacts with the liquid in the batter and causes air bubbles to form. The heat of the oven cause even more bubbles, and the heat also sets the structure of the bake.
The shelf life of opened dark or chocolate is one year, whereas milk chocolate only lasts for 8 months.
This phrase is thought to have originated from medieval times, when English bakers would give their customers an extra loaf when selling a dozen to avoid being penalized for selling ‘short weight’. A baker's dozen is thirteen.
Didn’t score as well as you’d have liked? Brush up your knowledge by checking out our Baking Week blogs and resources.