What to Study for the Test

-Common baking ingredients and their functions 
-Quick breads vs. yeast breads
-Different types of learners (baking powder, baking soda, yeast) 
-Yeast- and how to use/activate it
-The 5 characteristics of bread 
-Kneading and gluten 
-Types of quick breads

The test will be multiple choice, and short answer.