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WorksheetsFOD1020 Contemporary Baking
Total questions: 28
Worksheet time: 14mins
Name
Class
Date
1.
Muffins are an example of:
a)
Pour Batter
b)
Drop Batter
c)
Soft Dough
d)
Stir Dough
2.
Ingredients should be at room temperature because:
a)
Mixing will be easier
b)
The product will have more volume
c)
The texture will be more even
d)
All of the answers are correct
3.
Rolled Cookies that are dry or tough and have flour visible on top of the cookie have likely:
a)
Been handled too much
b)
Have too much flour
c)
May have been rolled in too much flour
d)
All are possible answers
4.
Muffins are made with which type of fat:
a)
Melted/ Liquid fat or oil
b)
Solid Fat or Shortening
c)
The type of fat doesn't matter
d)
None of the answers are correct.
5.
Drop cookies are cookies that are:
a)
require egg whites
b)
rolled into a walnut sized ball
c)
shaped into a log and refrigerated then sliced
d)
dropped by a teaspoon onto a cookie sheet
6.
Cookies are categorized by how they are formed, the three basic types we created included:
a)
Drop, rock, and rolled
b)
Drop, rolled, and formed
c)
Drop, rolled, and bars
d)
Pressed, sandwich, no-bake
7.
The amount of fat in a muffin can be reduced by:
a)
Adding an equivalent amount of applesauce
b)
using 1/2 applesauce and 1/2 oil
c)
using 1/2 cup brown sugar
d)
using unsweetened applesauce or fruit puree and no fat
8.
When the recipe says to "beat", what tool is best
a)
a wooden spoon
b)
an electric hand mixer
c)
a whisk
d)
a fork
9.
After cookies come out of the oven, you cool them on:
a)
The counter
b)
A cooling rack
c)
On the cookie sheet
d)
All answers are acceptable
10.
Which of the following does not cause a biscuit dough to be tough:
a)
Over mixing
b)
Benching(letting it rest)
c)
Too much flour
d)
Too much water
11.
Reasons that are most often given for making home made cakes:
a)
Cost, taste, and convenience
b)
Cost effectiveness and control of ingredients
c)
Convenience and Control of Ingredients
d)
Pride, Cost, and Control of Ingredients
12.
When baking in a regular (not convection) oven, it is important that the product be placed
a)
on the top rack
b)
on the middle rack
c)
on the bottom rack
d)
on any rack-it doesn't matter
13.
What is the rule to follow when replacing cake flour with all purpose flour:
a)
Use 2 TBSP more flour
b)
Use 2 TBSP less flour
c)
Use the same amount
d)
None of the options are correct
14.
Cookies baked on darker cookie sheets will cook:
a)
more evenly
b)
more quickly
c)
be darker in color
d)
b and c are correct
15.
Pressed cookies are formed by:
a)
Pressing with fork
b)
Pressing with palm of hand
c)
Using a cookie press
d)
Using a cookie cutter
16.
The nutritional value of a quick bread can be increased by adding:
a)
Berries and Nuts
b)
Wheat Germ and mollasses
c)
Cheese and raisins
d)
All of the above
17.
Muffins require very little mixing because too much mixing by hand will cause
a)
Carpel Tunnel
b)
Tunnels in the Muffin
c)
Tunnel Mountains
d)
A tunnel of problems
18.
Refrigerator cookies are also called ice-box cookies and need to be
a)
Rolled and sliced then refrigerated
b)
Formed into a log and then refrigerated or frozen
c)
Can be formed into cookies and then left in fridge for days
d)
Can be formed into a log, refrigerated, frozen and then sliced when ready to bake
19.
The leavening agent in an Angel Food cake aka as Sponge Cake is:
a)
The sugar
b)
The beaten egg whites
c)
The cream of tartar
d)
The baking soda
20.
The leavening agent in an Angel Food cake aka as Sponge Cake is:
a)
The sugar
b)
The beaten egg whites
c)
The cream of tartar
d)
The baking soda
21.
Which of the following is not a leavening agent
a)
Steam
b)
Sugar
c)
Yeast
d)
Baking Powder
22.
Biscuits are made with _________
a)
cold solid fat: lard butter
b)
melted fat
c)
melted shortening
d)
room temperature margarine
23.
Empty muffin tins require you fill with water prior to baking to:
a)
evenly bake the muffin
b)
prevent the pan from warping
c)
to add flavour to the product
d)
a and b are both correct
24.
The function of flour in a baked product is to:
a)
add flavour
b)
add texture
c)
add colour
d)
add structure
25.
Which of the following is true of quick breads:
a)
They use quick rising yeast
b)
They are a pour batter and quick
c)
They require time to rise
d)
They are not as quick as yeast bread.
26.
When the recipe says cut in the butter, you are most likely making _________ with a __________.
a)
muffins, butter knife
b)
cookies, blender
c)
biscuits, pastry blender
d)
cookies, fork
27.
Which of the following is true of quick breads:
a)
They use quick rising yeast
b)
They are a pour batter and quick
c)
They require time to rise
d)
They are not as quick as yeast bread.
28.
Baked goods need to be eaten in moderation because they provide a large amount of
a)
protein
b)
carbohydrates
c)
fat
d)
sugar
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