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Worksheets

B&P 2020

Total questions: 40

Worksheet time: 1hrs 29mins

Name
Class
Date
1.

If one stick of butter equals 1/2 cup than how many tablespoons does 1/2 stick of butter equal?

a)

2

b)

4

c)

8

d)

16

2.
How do you measure liquid ingredients?
a)
Set liquid measuring cup on a flat surface. Pour liquids in then read the  measurement at eye level. 
b)
Pour the liquid into the measuring cup until its at the correct line
c)
Pour liquids into the dry measuring up, making sure its on a flat surface
3.

What is the process used to measure dry ingredients?

a)

Scoop into a dry measuring cup and then pour into the mixing bowl

b)

First, scoop it into the correct dry measuring cup, then level it off with a straight edge

c)

Pour into a liquid measuring cup and then read it at eye level

4.

Which examples has the measurement in order from the smallest quantity to the largest?

a)

1/4 cup, 1/3 cup, 1/2 cup, 1 cup

b)

1 Tablespoon, 3 teaspoons, 1/4 cup

c)

5 Tablespoons, 1/4 cup, 2 sticks of butter

d)

1/3 cup, 1/4 cup, 1/2 cup, 1 cup

5.
What equipment should you use to measure the following:
1/4 cup vegetable oil
a)
A
b)
B
c)
C
6.

A recipe yields 10 cookies, but I want to increase the yield to 20 cookies. The original amount of sugar needed is 1/2 c. What is the new amount needed for the yield of 20 cookies?

a)

1/4 c

b)

3/4 c

c)

1 c

d)

2 c

7.
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
8.
Combine ingredients thoroughly but not vigorously as in beating
a)
Whip
b)
Cut-in
c)
Mix/ Combine/ Blend
9.

Mix by hand in a circular motion

a)

Stir

b)

Fold

c)

Whip

10.
To heat, usually milk, just until small bubbles form around the edge of pan
a)
Broil
b)
Baste
c)
Scald 
11.
Spread bottom/sides of pan evenly with shortening or oil to prevent sticking
a)
Grease 
b)
Fry 
c)
Cool
12.

You are making muffins and you do not want to squish the blueberries when you add them. Which method would you use?

a)

Toss

b)

Whip

c)

Fold

13.
Fold, push, and turn dough with the heel of your hand
a)
Cut-in
b)
Combine/ Mix/ Blend 
c)
Knead 
14.
Which of the following will be measured with this utensil?
a)
sugar
b)
flour
c)
peanut butter
d)
milk
15.

Which combination of measuring spoons would equal 3/4 teaspoon?

a)

Tablespoon

b)

teaspoon

c)

1/2 teaspoon

d)

1/4 teaspoon

16.
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
17.
Cutting in solid fat into dry ingredients using the pastry blender is which mixing method?
a)
Muffin Method
b)
Biscuit Method
c)
Quick Mix Method
d)
Conventional Method
18.

__ is an example of a food that is a drop cookie.

a)

brownies

b)

chocolate chip cookies

c)

sugar cookie cutouts

d)

waffles

19.
A cookie cutter is used when cookies are prepared by the __ method.
a)
bar
b)
sheet
c)
rolled
d)
drop
20.

Which of the following are examples of pour batters? Choose all that apply.

a)

muffins

b)

biscuits

c)

pancakes

d)

waffles

21.
The following is an example of a chemical leavener.
a)
yeast
b)
air
c)
gluten
d)
Baking soda
22.
Margarine, butter and oil are examples of this type of baking ingredient.
a)
flour
b)
eggs
c)
fat
d)
liquid
23.
Yeast will die if it is added to water that is _______.
a)
Not filtered
b)
Too cold
c)
Too hot
24.
What is gluten?
a)
The fat found in flour
b)
The carbohydrate found in flour
c)
The protein found in flour
d)
The connective strand in and egg
25.
Define Proofing:
a)
The production of CO2 by yeast.
b)
Manipulating the dough with the palm of your hand.
c)
Allowing the dough time to rise. (It rises because the yeast is producing carbon dioxide(CO2)).
d)
Putting your fist in to the dough to allow the Co2 to escape. 
26.
You can tell dough has been kneaded enough when it is...
a)
smooth and sticky
b)
shaggy and elastic
c)
smooth and elastic
d)
tacky and smooth
27.
What distinguishes "Quick Breads?"
a)
They contain extra yeast so they rise faster.
b)
They contain baking soda or powder instead of yeast.
c)
They can be made in under an hour.
d)
They are always eaten quickly.
28.
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
29.
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
30.
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
31.

Which of the following is NOT a source of contamination?

a)

People

b)

Food

c)

work surfaces

d)

frozen foods

32.

A chocolate chip cookie recipe makes 12 large cookies. You have 36 people coming to your house. By what number should you multiply all of the ingredients so that each person gets 1 cookie?

a)

3

b)

2

c)

12

d)

4

33.

How would you measure 1/2 c butter?

a)

liquid measuring cup

b)

dry measuring cup

c)

read markings on package

d)

melt

34.

What is 1 1/4 c doubled?

a)

2 1/4

b)

2 1/2 cups

c)

1 1/3 cups

d)

2 3/4 cups

35.

When we made cheesecake, which of the following tips should be used?

a)

all ingredients should be at room temperature including eggs and cream cheese

b)

all ingredients should be chilled before adding

c)

never scrap down the sides of the bowl when mixing

d)

add all ingredients to the bowl and mix

36.

Which of the following explain filling a piping bag? Choose all that apply

a)

apply pressure from the middle of a filled piping bag

b)

do not fill the piping bag all the way with your icing or buttercream

c)

cuff the top of the piping bag to before filling

d)

cut the bottom of the bag so the tip fits in

37.

When making pie crust, the butter should be cold because _________.

a)

it becomes easier to roll out

b)

the flour will stick to it when you are rolling out the dough

c)

you have to use a pastry cutter to cut it into the flour mixture

d)

it is more flavorful

38.

Which of the following are terms used when decorating a sugar cookie with royal icing? Choose all that apply

a)

flood

b)

outline

c)

shimmer

d)

pop

39.

Which bests explains softening butter

a)

hit the 'time cook' button on the microwave and adjust the 'power level'

b)

always hit the 'add 30 seconds' button on the microwave

c)

use the soften butter button on the microwave

d)

keep the wrapper on and dip it into warm water

40.

Which best explain using buttermilk.

a)

if a recipe calls for buttermilk and you do not have it, then avoid making the recipe

b)

you can make buttermilk by adding 2 T. of butter to 1 cup of milk and let it sit for a few minutes

c)

you can make buttermilk by adding an acidic ingredient like vinegar or lemon juice to milk and let it sit for a few minutes

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