NEW
Font size
S
M
L
XL
WorksheetsUnit 715 Biscuits, Cakes & Sponges
Total questions: 13
Worksheet time: 1hrs 5mins
Name
Class
Date
1.
Shortbread, Tuile, Viennese and Cats Tongue are all types of?
a)
Cake
b)
Biscuit
c)
Sponge
d)
Dessert
2.
Victoria sandwich, Madeira and Dundee are all types of?
a)
Biscuit
b)
Cake
c)
Sponge
d)
Dessert
3.
Swiss roll, gateaux and Genoise are all types of
a)
Cake
b)
Sponge
c)
Biscuit
d)
Dessert
4.
Which one of the following is the most occasion for serving cakes, sponges and biscuits
a)
Breakfast
b)
Afternoon Tea
c)
Lunch
d)
Supper
5.
Which types of nut is used in the production of marzipan?
a)
Brazil nut
b)
Walnut
c)
Hazelnut
d)
Almond nut
6.
Which of the following are the 2 types of aeration methods used in making cakes and sponges?
a)
Mechanical and chemical
b)
Biological and chemical
c)
Physical and biological
d)
Chemical and physical
7.
Whisking is aeration created by the
a)
Mechanical method
b)
Chemical method
c)
Biological method
d)
Physical method
8.
The use of baking powder or self-raising flour is aeration created by the
a)
Chemical method
b)
Biological method
c)
Mechanical method
d)
Physical method
9.
Genoise sponge is made by which of the following methods?
a)
Biological
b)
Mechanical
c)
Chemical
d)
Physical
10.
Victoria sandwich is made by which of the following methods?
a)
Biological
b)
Chemical
c)
Mechanical
d)
Physical
11.
Baking powder is made up of which 2 of the following ingredients?
a)
Bicarbonate of Soda and Cream of tartar
b)
Bicarbonate of Soda and Icing sugar
c)
Bicarbonate of Soda and Salt
d)
Bicarbonate of Soda and Dried yeast
12.
Which of the following statements are untrue?
a)
Dried fruit has a more intense flavour than fresh fruit
b)
Dried fruit requires less storage space than fresh fruit
c)
Dried fruit is more expensive than fresh fruit
d)
Dried fruit has less sugar content that fresh fruit
13.
Which of the following temperature ranges is best for the storage of fresh cream?
a)
0oC - 4oC
b)
1oC - 5oC
c)
5oC - 8oC
d)
8oC - 10oC
Reset
