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WorksheetsBaking & Grains Review
Total questions: 63
Worksheet time: 5hrs 15mins
Name
Class
Date
1.
Shortening, butter and cooking spray can be used to grease a baking pan.
a)
true
b)
false
2.
Oven temperature is based on a dull metal pan.
a)
true
b)
false
3.
A pan should be placed in the center of the oven so heat can circulate around it.
a)
true
b)
false
4.
Preheating the oven is not necessary when baking bread.
a)
true
b)
false
5.
A batter is thick enough to be shaped by hand.
a)
true
b)
false
6.
Baking powder, baking soda and yeast produce carbon dioxide to make the baked product rise.
a)
true
b)
false
7.
Baking powder needs an acidic ingredient to become active.
a)
true
b)
false
8.
Quick breads must be baked soon after mixing.
a)
true
b)
false
9.
Over mixing quick breads causes peaked tops and tunnels inside.
a)
true
b)
false
10.
Over mixing bread dough makes the baked bread tough and heavy.
a)
true
b)
false
11.
Examples of acidic ingredients include chocolate, vinegar and sour cream.
a)
true
b)
false
12.
Kneading involves folding, pushing and turning the dough.
a)
true
b)
false
13.
Complex carbohydrates include sugar and starch.
a)
true
b)
false
14.
Fiber goes through the digestive system, but it is not broken down.
a)
true
b)
false
15.
The Dietary Guidelines recommend eating more complex carbohydrates.
a)
true
b)
false
16.
Carbohydrates:
a)
are from meat sources
b)
provide energy
c)
should be consumed in large amounts
d)
are generally low in calories
17.
Fermentation is:
a)
the result of mixing yeast and sugar
b)
eliminating large air bubbles in dough
c)
letting the dough rest
d)
the result of mixing yeast and water
18.
Which of the following is NOT a way to add air to a dough or batter?
a)
creaming sugar and fat
b)
sifting
c)
folding in
d)
beating egg whites
19.
Which of the following is NOT true about gluten?
a)
formed by combining liquid and flour
b)
developed by kneading the dough
c)
makes the dough strong and elastic
d)
develops in the oven
20.
When dissolving yeast, the water must be:
a)
boiling
b)
cool
c)
warm
d)
room temperature
21.
Blood sugar
a)
lactose
b)
fructose
c)
glucose
d)
sucrose
22.
Fruit sugar
a)
lactose
b)
fructose
c)
glucose
d)
sucrose
23.
Table sugar
a)
lactose
b)
fructose
c)
glucose
d)
sucrose
24.
Milk sugar
a)
lactose
b)
fructose
c)
glucose
d)
sucrose
25.
Moistens dry ingredients and activates leaving agents
a)
flour
b)
sugar
c)
leavening agents
d)
salt
e)
liquids
26.
Makes baked products rise
a)
flour
b)
sugar
c)
leavening agents
d)
salt
e)
liquids
27.
Food for the yeast
a)
flour
b)
sugar
c)
leavening agents
d)
salt
e)
liquids
28.
Controls the action of the yeast
a)
flour
b)
sugar
c)
leavening agents
d)
salt
e)
liquids
29.
Provides structure to baked products
a)
flour
b)
sugar
c)
leavening agents
d)
salt
e)
liquids
30.
Uses all three parts of the grain kernel
a)
bran
b)
germ
c)
endosperm
d)
whole grain
31.
Part of the grain that could grow into a new plant
a)
bran
b)
germ
c)
endosperm
d)
whole grain
32.
Outer, very nutritious covering of the grain kernel
a)
bran
b)
germ
c)
endosperm
d)
whole grain
33.
Food supply of the grain kernel
a)
bran
b)
germ
c)
endosperm
d)
whole grain
34.
Adds back nutrients that are lost in processing
a)
fortified
b)
proofing
c)
fermentation
d)
enriched
35.
Adds nutrients that are not usually found in the food
a)
fortified
b)
proofing
c)
fermentation
d)
enriched
36.
Allowing a yeast dough to double in size
a)
fortified
b)
proofing
c)
fermentation
d)
enriched
37.
Form of carbohydrate that provides long term energy
a)
starch
b)
fiber
c)
sugar
d)
simple carbohydrates
38.
Form of carbohydrate that provides short term energy
a)
starch
b)
fiber
c)
sugar
d)
complex carbohydrates
39.
The only form of carbohydrate that does not provide energy
a)
starch
b)
fiber
c)
sugar
d)
simple carbohydrates
40.
Which of the following is not a step in the Muffin Method?
a)
fold in fruit, nuts or flavoring
b)
mix dry ingredients in a large bowl and make a well in the center with the back of a spoon
c)
mix liquids in a separate bowl
d)
knead and shape as directed
e)
mix ingredients until moistened
41.
Which of the following is not a step in the Biscuit Method?
a)
knead, roll and shape
b)
cut in fat with a pastry blender
c)
mix batter until lumpy
d)
add liquid and stir with a kitchen fork
e)
mix dry ingredients in a bowl
42.
How many times are yeast breads risen?
a)
1
b)
2
c)
3
d)
4
43.
Which step in making yeast breads eliminates the largest air bubbles?
a)
fermentation
b)
proofing
c)
punching
d)
kneading
e)
shaping
44.
What gases make baked products rise?
a)
trapped air
b)
helium
c)
carbon dioxide
d)
steam
45.
What 2 leavening agents are used in quick breads?
a)
baking soda
b)
baking powder
c)
yeast
d)
eggs
46.
Muffin cups should be ___ full before baking.
a)
1/4
b)
1/3
c)
1/2
d)
2/3
e)
3/4
47.
Muffin batter should only be mixed until all ingredients are ___. The texture of the batter should be ___.
a)
moistened, lumpy
b)
moistened, smooth
c)
dry, lumpy
d)
dry, smooth
48.
The gentle mixing technique used to add fruits to quick bread batter without breaking them is called ___.
a)
whip
b)
beat
c)
combine
d)
fold
49.
When making muffins, if there is not enough batter for all of the cups, put ___ in the empty spaces.
a)
butter
b)
water
c)
milk
d)
flour
50.
Which is not a sign that a quick bread is done baking?
a)
golden brown
b)
cake tester comes out clean
c)
starts to pull away from edges of pan
d)
sounds hollow when tapped
51.
Which three of the following are types of quick breads?
a)
coffee cake
b)
cinnamon rolls
c)
muffins
d)
banana bread
e)
pizza crust
52.
What are the 3 things needed for yeast to grow quickly?
a)
fat
b)
flour
c)
food
d)
warmth
e)
moisture
53.
What happens to the yeast if the liquid is too hot?
a)
product turns out perfectly
b)
yeast won't wake up
c)
yeast is killed
54.
What happens to the yeast if the liquid is too cold?
a)
product turns out perfectly
b)
yeast won't wake up
c)
yeast is killed
55.
Yeast dough is kneaded to develop ___.
a)
fat
b)
gluten
c)
leavening agents
d)
fermentation
56.
As the yeast grows, it produces which gas?
a)
steam
b)
carbon dioxide
c)
trapped air
d)
carbon monoxide
57.
Which of these are forms of yeast?
a)
active dry
b)
dead
c)
compressed
d)
instant
e)
bread machine
58.
When done by hand, yeast dough should be kneaded forhow many minutes?
a)
4-5
b)
5-6
c)
6-8
d)
8-10
59.
Which three are examples of yeast breads?
a)
scones
b)
pizza crust
c)
bagels
d)
sandwich bread
e)
biscuits
60.
When making yeast breads, what three factors affect how much flour will be used?
a)
type of flour
b)
age of the four
c)
amount of sugar
d)
humidity
e)
type of liquid
61.
The main function of carbohydrates in the body is to provide ___.
a)
energy
b)
fat
c)
protein
d)
hydration
62.
Which of the following is NOT a recommendation for eating carbohydrates?
a)
Make half your grains whole
b)
Eat more processed grains
c)
Eat fewer added sugars
d)
Comsume plenty of fiber
63.
When placing pans in the oven to bake, be sure to remember... (choose all that apply)
a)
to place pans to the heat circulates evenly
b)
set a timer
c)
don't let the pans touch the walls of the oven or each other
d)
if using pans on more than one rack, be sure to rotate the pans halfway though the baking time
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