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baking unit

Total questions: 31

Worksheet time: 44mins

Name
Class
Date
1.

An ingredient that produces gas in batters & doughs. It causes the baked good to rise.

a)

Leavening Agent

b)

Eggs

c)

Fat

d)

Gluten

2.

Helps the baked product incorporate air Adds flavor

Adds protein which gives the batter elasticity and structure

a)

Eggs

b)

Salt

c)

Sugar

d)

Fat

3.

Gives baked goods structure.

a)

Flour

b)

Sugar

c)

Salt

d)

Leavening Agents

4.

A protein that is formed when wheat flour is is moistened - this gives strength & elasticity to batter / dough.

a)

Gluten

b)

Baking Powder

c)

Flax Seed

d)

Sea Salt

5.

Adds sweetness Helps turn baked goods brown.

a)

Sugar

b)

Salt

c)

Egg

d)

Flour

6.

Enhances flavors. Helps slow down chemical reactions.

a)

Salt

b)

Sugar

c)

Flour

d)

Egg

7.

Passing flour, cocoa powder or powdered sugar through a sieve to remove lumps and aerate it.

a)

Sifting

b)

Whipping

c)

Folding In

d)

Creaming

8.

A batter too thick to be poured but will drop in lumps from spoon.

a)

Drop Batter

b)

Pour Batter

c)

Dough

9.

A flour & liquid mixture that is stiff enough to be shaped into a ball with your hands.

a)

Dough

b)

Drop Batter

c)

Pour Batter

10.
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.
11.
Why should you be careful to not over mix cookie dough after adding the flour?
a)
It will make the cookies fall apart.
b)
It will make the cookies tough.
c)
It will make the cookies burn more easily.
d)
It will make the cookies bland.
12.
When making cookies, the process of adding sugar to butter is called...
a)
beating
b)
whipping
c)
stirring
d)
creaming
13.
Which of the following is NOT a leavening agent?
a)
Yeast
b)
Baking Soda
c)
Flour
d)
Egg Whites
14.

Why do you want to keep ingredients (fat and water) as cold as possible?

a)

flakiness

b)

structure

c)

you don't have to do this

d)

none of these

15.
To beat a mixture, usually fats and sugars, until soft and creamy
a)
Whip
b)
Cream
c)
Baste 
16.
Spread bottom/sides of pan evenly with shortening or oil to prevent sticking
a)
Grease 
b)
Fry 
c)
Cool
17.

Gingerbread People

a)

Dropped

b)

Bar

c)

Pressed

d)

Rolled

e)

Molded

18.

Spritz Cookie

a)

Rolled

b)

Dropped

c)

Pressed

d)

Refrigerator

e)

Molded

19.
When cookies are placed on a cookie sheet, you need to leave space for
a)
balanced flavor
b)
cookie spread
c)
cookie color
d)
cookie classification 
20.
The most common mixing method to prepare cookies is the __________ method. 
a)
one step
b)
creaming
c)
two step
d)
blending
21.
Chocolate chip cookie batter is scooped and then placed directly on the cookie sheet. This is which type of cookie dough?
a)
rolled
b)
soft
c)
chewy
d)
drop
22.
Which is not an ingredient in sugar cookies?
a)
sugar
b)
oil
c)
flour
d)
eggs
23.
Name the most common flavoring used in cookie recipes
a)
cinnamon
b)
vanilla
c)
nutmeg
d)
salt
24.
What are the four major ingredients in cookies?
a)
water, eggs, salt, flour
b)
baking soda, sugar, butter, salt
c)
sugar, flour, water, egg
d)
sugar, butter, egg, flour
25.

We use fat for tenderness in cookies. Which are of the below are fats?

a)

Peanut Butter

b)

Butter

c)

Shortening

d)

Oil

26.
Cookies baked in the same batch should be the same shape and size.
a)
True
b)
False
27.

A network of long, stretchy strands that trap the carbon dioxide given off by yeast in dough, causing the dough to rise

a)

Baking powder

b)

gluten

c)

denaturing

d)

leavener

28.

A blend of high and low protein wheat flour

a)

cake flour

b)

bread flour

c)

all purpose flour

d)

corn flour

29.

How many teaspoons in a Tablespoon?

a)

1

b)

2

c)

3

d)

4

30.

How many ounces in a pound?

a)

4

b)

8

c)

12

d)

16

31.

Marvin is baking a cake for Necsangeli's birthday. The original recipe calls for 2 1/2 cups of flour, but he wants to make a smaller cake, half the size of the original recipe.

How many cups of flour does Marvin need for the smaller cake?

a)

5

b)

1 1/4

c)

1 3/4

d)

2

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