What is the difference between a batter and a dough in baking terminology?

• A. A batter is pourable; dough is thicker and usually kneaded.
• B. A batter uses yeast; dough uses chemical leaveners.
• C. A batter is only for cookies; dough for bread.
• D. A batter is baked at a higher temperature.

Answer: (A)

In baking, the key idea is how thick the mixture is and how you work with it. A batter is pourable or spoonable, so you mix it just until combined and bake without kneading. A dough is thicker and holds its shape enough to be shaped or rolled, and it’s usually kneaded to develop gluten for structure. Leavening type isn’t the defining factor—batters and doughs can use yeast or chemical leaveners depending on the recipe. The main takeaway is that batter flows and is handled with little or no kneading, while dough is stiff enough to be shaped and typically kneaded. That’s why the statement saying batter is pourable and dough is thicker and usually kneaded is the best description.