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WorksheetsBaking Breads
Total questions: 25
Worksheet time: 13mins
Name
Class
Date
1.
Basic Ingredients for baking bread are flour, liquid, fats, sweeteners, flavoring and
a)
leavening agents
b)
seasoning
c)
gluten
d)
salt
2.
Proteins in wheat flour combine with liquid to create an elastic substance called
a)
dough
b)
gluten
c)
air bubbles
d)
spongy material
3.
The longer you work a dough the stronger gluten becomes
a)
True
b)
False
4.
Gluten develops a framework that traps air, like balloons do, making a light, chewy dough.
a)
True
b)
False
5.
All purpose flour is made from what part of the grain kernel?
a)
endosperm
b)
bran
c)
germ
d)
hull
6.
Whole wheat products are lighter and fluffier than those made with white flour.
a)
True
b)
False
7.
Bread flour is made from unbleached hard wheat flour and
a)
oat flour
b)
rice flour
c)
barley flour
d)
whole grain flour
8.
Cake and pastry flour is made from soft wheat and ______________________________, producing a fine, tender texture.
a)
hard ground bran
b)
fine ground husks
c)
creates less gluten
d)
low protein flour
9.
Liquids develop gluten and make possible many of the changes that add structure and texture to baked goods.
a)
True
b)
False
10.
Batters have more liquid and less flour than doughs.
a)
True
b)
False
11.
A leavening agent
a)
triggers a chemical reaction that makes a baked product grow larger
b)
adds hydrogen bubbles to baked goods
c)
adds flavor and scent to baked goods
d)
triggers small explosions within the dough
12.
Which of the following is NOT a leavening agent?
a)
Air
b)
Steam
c)
Butter
d)
Yeast
13.
Which of the following is NOT a leavening agent?
a)
Sugar
b)
Baking Soda
c)
Baking Powder
d)
Eggs
14.
Putting yeast in warm water with a bit of sugar, setting it aside for 5-10 minutes, then looking for foaming is called
a)
proofing
b)
proving
c)
testing
d)
tingling
15.
Proofing is testing for
a)
growth
b)
bacteria
c)
dead bacteria
d)
live yeast
16.
Fats add this to breads
a)
grease and shine
b)
texture and tenderness
c)
richness and flavor
d)
calories and texture
17.
Which of the following is NOT used as a sweetener in breads?
a)
sugar
b)
honey
c)
corn syrup
d)
agave
18.
When Eggs are added to bread they do NOT
a)
act as a binder
b)
add color, richness and tenderness
c)
act as a leavening agent
d)
act as a preservative
19.
It is important to _______________ your oven for baking.
a)
open
b)
preheat
c)
clean
d)
cool
20.
When preparing pans for baking breads, you should NOT do which of the following?
a)
grease and flour
b)
Spray with cooking oil
Spray with cooking oil
Spray with cooking oil
c)
line with waxed paper
d)
line with parchment paper
21.
To bake evenly foods should be placed in the _______________ of the oven.
a)
top
b)
center
c)
bottom
d)
outside
22.
It is important to _______________ yeast doughs to create gluten.
a)
knead
b)
cut
c)
moisten
d)
fold
23.
Kneading dough is done by:
a)
hitting, pounding and rotating
b)
pushing, folding and turning
c)
punching, throwing and blending
d)
mixing, rotating and resting
24.
To prepare dough for rising, knead until glossy, shape it, and place in a large, lightly greased bowl and cover with a clean, dry dishtowel.
a)
True
b)
False
25.
Punching down the dough after is rises
a)
lets gasses escape, making the dough easier to shape
b)
eliminates large holes, leaving a fine texture
c)
redistributes yeast cells, giving them fresh sugar and starch to feed on
d)
All of these
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