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WorksheetsGingerbread
Total questions: 15
Worksheet time: 8mins
Name
Class
Date
1.
This sticky substance is used in gingerbread making...
a)
Maple Syrup
b)
Molasses
c)
Honey
d)
Bubble Gum
2.
The butter should be melted before adding it to the other ingredients
a)
True
b)
False
3.
Gingerbread comes from which country?
a)
Italy
b)
Belgium
c)
France
d)
Germany
4.
Which one of these items is NOT considered a dry ingredient
a)
Cinnamon
b)
Flour
c)
Brown Sugar
d)
Baking Soda
5.
You should only use the electric mixer on the DRY ingredients
a)
True
b)
False
6.
The more liquid in your frosting, the better
a)
True
b)
False
7.
The main ingredient in our frosting is
a)
Granulated Sugar
b)
Confectioners' Sugar
c)
Brown Sugar
d)
Raw Sugar
8.
You should use this tool to combine your dry ingredients with your wet ingredients
a)
Electric Mixer
b)
Pastry Blender
c)
Wooden Spoon
d)
Fork
9.
You should preheat your ovens to this temperature before baking
a)
425 degrees
b)
375 degrees
c)
350 degrees
d)
400 degrees
10.
Your cookies should bake for roughly how many minutes?
a)
7 minutes
b)
15 minutes
c)
18 minutes
d)
10 minutes
11.
Which one of these ingredients is not used in your recipe?
a)
Nutmeg
b)
Cinnamon
c)
Cloves
d)
Ginger
12.
If making a gingerbread house you will need how many pieces?
a)
3
b)
6
c)
8
d)
4
13.
1 of Mrs. Marsillo's traditional frosting color/flavor combo is:
a)
Blue/Peppermint
b)
Pink/Vanilla
c)
White/Almond
d)
Yellow/Anise
14.
When rolling out the dough you should use as little flour as possible
a)
True
b)
False
15.
You should line your pans with this before baking
a)
Wax Paper
b)
Foil
c)
Cooking Spray
d)
Parchment Paper
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