NEW
Font size
S
M
L
XL
WorksheetsNon-Yeast Baked Goods
Total questions: 26
Worksheet time: 15mins
Name
Class
Date
1.
The ingredient used in the largest quantity when making pies is:
a)
fat
b)
Salt
c)
flour
d)
sugar
2.
The function of flour in pies is:
a)
moisture
b)
tenderness
c)
flavor
d)
structure
3.
The function of flour in pies is:
a)
moisture
b)
tenderness
c)
flavor
d)
structure
4.
The function of liquid in pies is
a)
uses taste to add flavor
b)
mixes fat to form tenderness
c)
that gluten forms the structure
d)
uses moisture to develop the gluten
5.
What causes a pie crust to be to tough?
a)
too much salt
b)
did not cut in fat correctly
c)
over mixing
d)
not enough water
6.
Which kitchen tool do you use to cut the shortening (fat) into the flour?
a)
whisk
b)
wooden spoon
c)
mixer
d)
pastry blender
7.
The more you work with pastry dough the ____________ it becomes.
a)
tougher
b)
stickier
c)
lighter colored
d)
thinner
8.
Biscuits, muffins, and pancakes are these;
a)
drop breads
b)
quick breads
c)
yeast breads
d)
fruited breads
9.
How do yeast breads and quick breads differ?
a)
quickbreads are more flavorful than yeast breads
b)
quick breads do not have leavening agents and yeast breads do
c)
quickbreads have more liquids than yeast breads
d)
quick breads have a shorter preparation time than yeast breads do
10.
How do quickbreads and yeast breads compare? Quickbreads:
a)
are more flavorful than yeasst breads
b)
do not have a leavening agent
c)
use baking powder and yeast breads use yeast
11.
How are the mixing methods of all quickbreads alike? all quickbreads:
a)
use an electric mixer
b)
have liquid and dry ingredients
c)
must have their flour sifted
d)
require 2 bowls when mixing the ingredients
12.
Freddie is preparing to pour liquid into the dry ingredients for a quick bread. He must first make a:
a)
boiling water bath
b)
grease pan
c)
preheat oven
d)
make a well
13.
what is an example of a quickbread?
a)
biscuit
b)
english muffin
c)
yeast roll
d)
yeast doughnut
14.
When making quickbreads, in order to make the product rise you must;
a)
preheat the oven
b)
add water
c)
bake at a low temperature
d)
bake at half the time
15.
This is what type of cookie?
a)
refrigerator
b)
bar
c)
molded
d)
drop
16.
What type of cookie is this?
a)
Bar
b)
Molded
c)
Rolled/cut out
d)
Drop
17.
What type of cookie is this?
a)
Bar
b)
Molded
c)
Drop
d)
Refrigerator
18.
This is what type of cookie?
a)
Molded
b)
Drop
c)
Bar
d)
Pressed
19.
This is what type of cookie?
a)
Molded
b)
Drop
c)
Bar
d)
Pressed
20.
Name the most common flavoring used in cookie recipes
a)
cinnamon
b)
vanilla
c)
nutmeg
d)
salt
21.
What is "creaming" in a cookie recipe?
a)
mixing flour and sugar
b)
mixing batter until smooth
c)
mixing sugar and butter
22.
What are the four major ingredients in cookies?
a)
water, eggs, salt, flour
b)
baking soda, sugar, butter, salt
c)
sugar, flour, water, egg
d)
sugar, butter, egg, flour
23.
What type of flour is used in our recipes?
a)
All purpose
b)
whole wheat
c)
cake flour
24.
how many STICKS of butter in 2 cups?
a)
2 sticks
b)
6 sticks
c)
4 sticks
d)
1 sticks
25.
If you DOUBLE 1 1/2 teaspoons of baking powder, how many TABLESPOONS would you have
a)
2
b)
4
c)
1
d)
3
26.
How many tablespoons in one stick of butter?
a)
6
b)
8
c)
10
d)
4
Reset
