WorksheetsDesserts
Total questions: 29
Worksheet time: 15mins
Name
Class
Date
1.
Unshortened cakes contain no fat.
a)
True
b)
False
2.
Fat tenderizes the gluten in cakes.
a)
True
b)
False
3.
Cream of tartar stabilizes the egg white proteins, improves color and make cake grain finer.
a)
True
b)
False
4.
Molded cookies are made from soft dough that is dropped from a spoon onto a cookie sheet.
a)
True
b)
False
5.
Many cookies can be frozen in both baked and unbaked forms.
a)
True
b)
False
6.
The four basic kinds of pies are fruit, cream, custard, and chiffon.
a)
True
b)
False
7.
Oil-based pastry is tender and flaky.
a)
True
b)
False
8.
Fudge, fondant, and divinity are noncrystalline candies.
a)
True
b)
False
9.
High-quality fudge has small sugar crystals.
a)
True
b)
False
10.
What basic group of cookie does the spritz belong in?
a)
Bar Cookie
b)
Drop Cookie
c)
Pressed Cookie
d)
Rolled Cookie
11.
What basic group of cookies does the chocolate chip cookie belong?
a)
Drop Cookie
b)
Formed Cookie
c)
Pressed Cookie
d)
Rolled Cookie
12.
Which basic group does the crescent cookie belong?
a)
Bar Cookie
b)
Molded Cookie
c)
Rolled Cookie
d)
Refrigerator Cookie
13.
What kind of cookie group does the pinwheel belong in?
a)
Bar Cookie
b)
Refrigerator Cookie
c)
Rolled Cookie
d)
Formed Cookie
14.
Which group of cookies do sugar cookies belong?
a)
Molded Cookie
b)
Rolled Cookie
c)
Pressed Cookie
d)
Bar Cookie
15.
Which cookie group do brownies belong in?
a)
Bar Cookies
b)
Drop Cookies
c)
Refrigerator Cookies
d)
None listed
16.
Which of the following fats is not used in cakes?
a)
Butter
b)
Hydrogenated Vegetable Shortening
c)
Margarine
d)
Lard
17.
Which of the following ingredients gives cakes structure?
a)
Butter
b)
Flour
c)
Milk
d)
Sugar
18.
Which of the following can make a cake tough?
a)
Too little liquid
b)
Too many eggs
c)
Too much fat
d)
Too much flour
19.
Which of the following substances is NOT used to interfere with crystallization in candy?
a)
Butter
b)
Corn Syrup
c)
Cream
d)
Sugar
20.
All of the following are noncrystalline candies EXCEPT...
a)
Caramels
b)
Fudge
c)
Peanut Brittle
d)
Toffee
21.
Tough pastry usually is caused by...
a)
Over mixing the dough
b)
Rolling pastry too vigorously
c)
Too much liquid
d)
All of the above
22.
Crumbly pastry usually is the result of...
a)
Too little fat
b)
Too much fat
c)
Too much salt and flour
d)
Too much water
23.
Cookies that contain beaten egg whites, such as macaroons, meringues, and kisses, are mixed...
a)
By the biscuit method
b)
Like angel food and sponge cakes
c)
Using the quick mix method
d)
Using the conventional mixing method used for cakes
24.
What type of pan should be used for cookies with light, delicate crusts?
a)
Bright, shiny pans
b)
Dark pans
c)
Pans with high sides
d)
None listed
25.
A shortened cake that contains NO chemical leavened is a...
a)
Butter Cake
b)
Chiffon Cake
c)
Pound Cake
d)
Sponge Cake
26.
Crisp cookies should be stored in a container...
a)
With a tight fitting lid
b)
With a loose fitting lid
c)
With a loose or tight fitting lid
d)
None listed
27.
Soft cookies should be stored in a container with a...
a)
Loosing fitting lid
b)
Tight fitting lid
c)
None listed
d)
It doesn't matter
28.
Pastry should be handled as little as possible
a)
True
b)
False
29.
Pastry should be...
a)
Tender
b)
Flaky
c)
Crisp
d)
Everything listed
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