WorksheetsBreads
Total questions: 40
Worksheet time: 22mins
Name
Class
Date
1.
Proteins in wheat flour combine with liquid to create an elastic substance called
a)
dough
b)
gluten
c)
air bubbles
d)
spongy material
2.
The longer you work a dough the stronger gluten becomes
a)
True
b)
False
3.
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
4.
Which of the following is NOT a leavening agent?
a)
Sugar
b)
Baking Soda
c)
Baking Powder
d)
Eggs
5.
Basic Ingredients for baking bread are flour, liquid, fats, sweeteners, flavoring and
a)
leavening agents
b)
seasoning
c)
gluten
d)
salt
6.
Fats add this to breads
a)
grease and shine
b)
texture and tenderness
c)
richness and flavor
d)
calories and texture
7.
It is important to _______________ your oven for baking.
a)
open
b)
preheat
c)
clean
d)
cool
8.
To bake evenly foods should be placed in the _______________ of the oven.
a)
top
b)
center
c)
bottom
d)
outside
9.
It is important to _______________ yeast doughs to create gluten.
a)
knead
b)
cut
c)
moisten
d)
fold
10.
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
11.
What is this person doing?
a)
Packing
b)
Level off
c)
Sifting
d)
Scraping
12.
You can tell if a baked product is a Quick Bread or Yeast Bread based on its...
a)
flour content
b)
leavening agent
c)
amount of sugar
d)
bake time
13.
Gluten is developed by kneading and mixing dough.
a)
True
b)
False
14.
______ ______ is a leavening agent that is a combination of baking soda and acid.
a)
Baking powder
b)
Baking soda
c)
Acid
15.
Adding too much liquid to your baked product results in...
a)
the product becomes too crumbly
b)
the product becomes too rich
c)
the product becomes too chewy
d)
the product becomes too soggy
16.
Adds flavor to the product
a)
Flour and liquid
b)
Vanilla extract
c)
Eggs
17.
Keeps the product tender
a)
Fats
b)
Leavening agent
18.
Makes the product rise
a)
Fats
b)
Leavening agent
19.
To distribute shortening into dry ingredients by breaking it into fine particles with two knives or a pastry blender
a)
Broil
b)
Cut-in
c)
Dice
20.
Put dry ingredients through a sifter to remove lumps, add air, or mix ingredients
a)
Strain
b)
Drain
c)
Sift
21.
To beat a mixture, usually fats and sugars, until soft and creamy
a)
Whip
b)
Cream
c)
Baste
22.
Spread bottom/sides of pan evenly with shortening or oil to prevent sticking
a)
Grease
b)
Fry
c)
Cool
23.
Mix Ingredients gently with a rubber scraper
a)
Toss
b)
Whip
c)
Fold
24.
Heat the oven before putting in food
a)
Bake
b)
Simmer
c)
Preheat
25.
Fold, push, and turn dough with the heel of your hand
a)
Cut-in
b)
Combine/ Mix/ Blend
c)
Knead
26.
To place in the refrigerator
a)
Chill
b)
Fold
c)
knead
27.
Which of the following will be measured with this utensil?
a)
sugar
b)
flour
c)
peanut butter
d)
milk
28.
Which of the following leavening agents would you NEVER find in a quick bread?
a)
Baking Soda
b)
Baking Powder
c)
Yeast
d)
Steam
29.
The leavening agent in the biscuit was
a)
Yeast
b)
Baking Soda
c)
Baking Powder
d)
Air/Steam
30.
This is a _________________ .
a)
bowl mix
b)
mixing bowl
c)
bowl
31.
This is an __________ .
a)
veno
b)
ovan
c)
oven
d)
oveenn
32.
This is a ________ .
a)
pin rolling
b)
rolling pin
c)
roll pin
d)
pin roll
33.
This is a ___________ .
a)
mix
b)
mixs
c)
mixer
d)
mixes
34.
This is a ____________ .
a)
whisker
b)
whiskas
c)
whisk
d)
whiks
35.
Cook in oven by dry heat
a)
Bake
b)
Sear
c)
Boil
36.
Combine ingredients vigorously with mixer, spoon or whisk
a)
Mix/ Combine/ Blend
b)
Beat
c)
Whip
37.
Beat quickly and vigorously with the purpose of incorporating air
a)
Beat
b)
Broil
c)
Whip
38.
One stick of butter is equal to
a)
1/4 cup
b)
1/2 cup
c)
3/4 cup
d)
1 cup
39.
Main purpose of fats in baking.....
a)
Gives texture
b)
Binds ingredients together
c)
Controls yeast growth
d)
Adds calories
40.
Baking soda and Baking powder are examples of what type of leavening agents?
a)
Chemical
b)
Biological
c)
Natural
100 %
