WorksheetsCakes and Cookies 1
Total questions: 10
Worksheet time: 6mins
Name
Class
Date
1.
What two ingredients do you "cream" together at the beginning of a cake or cookie recipe that uses the creaming method?
a)
flour and sugar
b)
fat and sugar
c)
butter and salt
d)
eggs and sugar
2.
What is an effective method of measuring dry ingredients?
a)
scoop and run
b)
use your hand
c)
get accurate measuring cup, fill, level off
d)
get accurate measuring cup, pack down ingredients such as flour
3.
Why do we scrape the sides of the bowl when mixing ingredients?
a)
For exercise
b)
In order to see through the glass bowl
c)
To collect any ingredients that flew to the sides while mixing and incorporate them
d)
For safety
4.
What is the muffin method
a)
Mix dry and wet ingredients together in one bowl.
b)
Mix the dry ingredients in one bowl and the wet ingredients in another bowl, then mix the two together
c)
Mix butter and sugar together first
d)
Mix flour flour only in last
5.
Why is it important to have a plan before you start a recipe?
a)
To organize your area, work load, and ingredients
b)
To take turns
c)
So you can drive to CA
d)
So you do not burn your cake
6.
What are the two things that you prepare your cake pan with before putting in batter?
a)
salt and baking soda
b)
sugar and salt
c)
flour then fat
d)
fat then flour
7.
What is one way to tell if a cake is done?
a)
black edges
b)
edges that pull away from the sides
c)
it turns green
d)
it rises
8.
What is a crumb coat?
a)
A chocolate layer
b)
An egg based frosting
c)
A fur based icing
d)
Frosting layer that is chilled and covered with another coat of frosting
9.
Why do we wait ten minutes to take out the hot cake from the pan?
a)
It will stick and break if we turn it out too soon
b)
We do not want to burn our counter
c)
We have time so we chill
d)
We want to make the the students wait
10.
For buttercream frosting, we use one bowl and mix everything in at once.
a)
True
b)
False
c)
n/a
d)
n/a
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