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WorksheetsObjective 4 (Foods 1)
Total questions: 37
Worksheet time: 28mins
Name
Class
Date
1.
True or false: You should fill muffin cups to the top in order to have consistent and even muffins that are high quality.
a)
True
b)
False
2.
True or False: Italian bread is an example of lean dough.
a)
true
b)
false
3.
True or False: The quick-mix method of mixing uses undissolved yeast for a quicker process.
a)
true
b)
false
4.
True or False: All biscuits must be rolled out with a rolling pin.
a)
true
b)
false
5.
If someone is making bread and dissolves the yeast in warm water first, what mixing method did they use?
a)
Quick Mix
b)
Warm Mix
c)
Liquid Mix
d)
Conventional (Traditional)
6.
If someone wants a bread with added ingredients, what should he/she choose?
a)
Sourdough
b)
Whole-grain
c)
Stollen
d)
Batter
7.
If someone is making bread and realizes that it is very flat, what ingredient might be missing?
a)
Eggs
b)
Flour
c)
Yeast
d)
Fat
8.
In rich sweet dough, what gives the breads structure and support?
a)
Sugar
b)
Fat
c)
Yeast
d)
Gluten
9.
Why is preheating the oven so important?
a)
So the bread will rise and not overcook
b)
So the bread will be soft and fluffy
c)
So the bread will brown evenly
d)
So the bread will have a hard outer crust
10.
If someone cooked a bread that is light and fluffy, evenly browned, as tunnels, and is not peaked. Did he/she make a high quality quick bread?
a)
Yes
b)
No
11.
Which of the following is an example of a rich dough?
a)
Dinner Roll
b)
Italian Bread
c)
Sourdough
d)
Baguette
12.
Mixture of water, yeast, and all-purpose flour that has been fermented until it has a sour smell.
a)
Fermentation
b)
Kneading
c)
Proofing
d)
Starter
13.
If someone is letting their dough rise a second time, what process are they allowing to happen?
a)
Fermentation
b)
Starting
c)
Kneading
d)
Proofing
14.
Doughnuts are an example of a
a)
lean dough
b)
rich dough
c)
rich dough (sweet)
d)
proofing dough
15.
Which of the following is NOT required for fermentation to occur?
a)
Yeast is at the right temperature
b)
Yeast has fat
c)
Yeast has a food source
d)
Yeast has water
16.
If someone is making muffins and only has enough batter to fill 8 cups, what should he/she do with the remaining cups in the muffin tin?
a)
Fill them with water
b)
Spray them with cooking spray
c)
Leave them empty
d)
Line them with muffin liners
17.
If someone is baking muffins and their final product is tough and dry, what went wrong?
a)
There was too much sugar
b)
The batter was overmixed.
c)
There was not enough carbon dioxide produced by the yeast
d)
He/She forgot to put water in the empty muffin tins
18.
Like basic white bread, but more liquid; beaten, not kneaded
a)
Whole Grain
b)
Batter
c)
Sweet white
d)
Sourdough
19.
Uses whole grain flour instead of all-purpose flour
a)
Whole Grain
b)
Batter
c)
Sourdough
d)
Basic White
20.
Leavened with a starter
a)
Whole Grain
b)
Basic White
c)
Sourdough
d)
Sweet white
21.
All-purpose flour, yeast, salt, sugar, fat, and water or milk
a)
Whole grain
b)
Basic white
c)
sourdough
d)
Batter
22.
Basic white bread ingredients plus butter, eggs, and extra sugar
a)
Whole Grain
b)
Basic White
c)
Sweet White
d)
Batter
23.
After mixing and letting the dough rise, what is the next step?
a)
Allow the dough to rise again
b)
Bake the dough
c)
Shape the dough
d)
Punch down the dough
24.
Sprinkling a work surface with flour, turning the dough ball onto the floured surface, and using the heels of both hands to push the dough and away best describes which step of yeast bread production?
a)
Mixing
b)
Kneading
c)
Letting the dough rise
d)
Shaping the dough
25.
If someone is making muffins and mixes the dry ingredients and liquid ingredients separately, what is the next step?
a)
Cut in the shortening
b)
Make a well and add liquid all at once
c)
Stir gently with a spoon
d)
Knead the dough
26.
If the temperature of the liquid is 140 degrees when preparing a yeast bread, what will happen to the yeast?
a)
The yeast will overproduce steam
b)
The yeast will die
c)
The yeast will not activate
d)
The yeast will not produce enough steam
27.
Batter bread differs from basic white bread by:
a)
heating the flour
b)
beating the mixture
c)
adding extracts
d)
using a starter
28.
Which ingredient causes a quick bread to rise?
a)
Liquids
b)
fat
c)
leavening agent
d)
eggs
29.
During the production of yeast breads, punching down the dough releases:
a)
carbon dioxide
b)
carbon monoxide
c)
hydrogen
d)
oxygen
30.
How do lean and rich doughs differ?
a)
Lean doughs contain eggs, but rich doughs lack eggs
b)
Lean doughs contain yeast, but rich doughs lack yeast.
c)
Lean doughs have little to no sugar or fat, but rich doughs contain fat and sugar
d)
Lean doughs contain fat and sugar, but rich doughs lack fat and sugar
31.
When one bakes yeast bread using the conventional (traditional) method, the dough should be allowed to rise:
a)
once
b)
twice
c)
three times
d)
four times
32.
Which is the best way to test muffins for doneness?
a)
Open the oven and look at them
b)
Insert a toothpick or a skewer in them
c)
Touch the top of them with a finger
d)
Taste a muffin
33.
How do yeast breads differ from quick breads?
a)
Quick breads use chemical leavening agents such as sugar, but yeast breads use yeast to leaven.
b)
Quick breads use baking soda or baking powder as a leavening agent, but yeast breads use yeast to leaven
c)
Quick breads do not need a leavening agent, but yeast breads use baking powder to leaven
d)
Quick breads use salt as a leavening agent, but yeast breads use yeast to leaven
34.
If someone is making southern-style biscuits and needs to combine flour and shortening to make the dough. He/She needs to use a
a)
bread knife
b)
chef's knife
c)
pair of kitchen shears
d)
pastry blender
35.
Deborah is preparing to pour the liquid in the dry ingredients for a quick bread. She first needs to:
a)
Prepare a hot water bath
b)
Grease a baking pan
c)
Preheat and oven
d)
Make a well in the dry ingredient mixture
36.
To knead bread dough, use a
a)
hand mixer with a wire whisk
b)
Mixing bowl with a spoon
c)
Stand mixer with a flat beater
d)
Stand mixer with a dough hook
37.
Biscuits, muffins, and pancakes are classified as:
a)
drop breads
b)
fruited breads
c)
quick breads
d)
yeast breads
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