How many questions are in this quiz?

This quiz has 109 questions on yeast, baking powder, and baking soda basics.

What format are the questions in?

Each question has 4 options and there is no timer, so you can answer at your own pace.

Is this quiz good for beginners?

Yes. Mixed difficulty includes fundamentals plus a few tougher troubleshooting scenarios to build confidence.

What mistakes does the quiz focus on?

It targets common issues like soda vs powder mix-ups, expired leaveners, and yeast proofing and temperature errors.

Can I choose the difficulty or number of questions?

Yes. Select your preferred question count and difficulty before starting, or keep Mixed for a balanced set.

Leavening basics Quiz

About this quiz

What you’ll practice

Dial in the right leavener for the job by spotting clues in ingredients, method, and bake time. You’ll review how yeast fermentation differs from chemical leavening, and what “double-acting” really changes.

Every question is multiple-choice with 4 options and no timer, so you can think through reactions and ratios at your own pace. Before you start, choose how many questions you want and set an easier or harder difficulty—or keep it Mixed for a balanced run.

Common pitfalls this quiz targets

Confusing baking soda vs baking powder when no acidic ingredient is present
Overproofing or underproofing yeast doughs and misreading rise cues
Using old leaveners (weak yeast or expired baking powder) and blaming the recipe
Activating soda/powder too early by mixing and waiting too long before baking
Expecting yeast to work in overly hot liquids or in doughs with too much sugar/salt

How the difficulty is balanced

Mixed difficulty blends quick fundamentals (definitions, substitutions, storage) with scenario questions that mirror real recipes like pancakes, quick breads, and enriched doughs. You’ll see easier identification items alongside deeper troubleshooting so the challenge stays varied without feeling random.

Tips for better scores

When you miss a question, look for the “acid + base + moisture + heat” checklist for chemical leaveners, and the “time + temperature + food” checklist for yeast. If you’re unsure, focus on what the recipe provides (acidic dairy, cocoa type, vinegar, molasses) and when the gas needs to be produced (immediate vs long fermentation).