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WorksheetsBaking Quick breads, sanitation, safety and baker's %
Total questions: 48
Worksheet time: 25mins
What tool should be used to cut fat into flour when using the biscuit method?
wooden spoon
pastry blender
whisk
hands
A high quality muffin will have all of the following except:
straight sides
a peaked top
rounded top
rough top
The following ingredient provides structure to a quick bread dough/batter:
baking powder
salt
flour
sugar
Which of the following is NOT a leavener?
Baking powder
Baking soda
Eggs
Salt
Which of the following will cause baking soda to react?
Milk
Flour
Buttermilk
Water
When making coffee cake, the following mixing method is most often used:
Biscuit mixing method
Muffin mixing method
Kneading mixing method
Creaming mixing method
The dry ingredients for quick breads:
should be added one at a time.
should be chilled before using.
should be combined together in a separate bowl.
should be mixed with an electric mixer.
Yeast is the leavening agent most often used in quick breads.
True
False
Muffins are made from a pour batter.
True
False
It is best to remove all lumps from quick bread batters and doughs.
True
False
When baking soda and baking powder are activated, carbon dioxide is created.
True
False
Baking soda needs an acid for it to react.
True
False
It is important to mix quick bread batters and doughs thoroughly.
True
False
Well-developed gluten is desirable in quick breads.
True
False
The muffin mixing method calls for a liquid fat.
True
False
Your hands should be dry when handling electrical equipment to prevent:
Damaging equipment
Spreading bacteria
Getting a shock
Slipping
In order to prevent cuts:
Keep knives sharp and choose a knife appropriate for the food to be cut
Catch a falling knife so it doesn’t break
Store knives in a drawer with other utensils
Soak a dirty knife in a sudsy sink
Electrical appliances should be unplugged by pulling
The cord
The appliance
The plug
To prevent electric shock
Keep electric cords away from water
Don’t plug many cords into the same outlet
Make sure your hands are dry before plugging or unplugging
All of the above
What is a food-borne illness?
Sickness caused by eating food that contains a harmful substance.
Sickness caused by eating healthy foods
Caused by eating fast food
Sickness caused by carbonated drinks
Do not allow foods to sit out longer than
Longer than 2 hours
Longer than 6 hours
Do not allow them to sit out
Longer than 10 hours
Hands should be washed after:
Using the restroom
Touching the hair, face, or body
Taking out garbage
All of the above
The people who are most at risk for food poisoning are:
Teenagers, infants, and women
Senior citizens, adolescents, and boys
Girls, old people, and young people
Older adults, very young children, and people with chronic illnesses
The " temperature danger zone" is:
40 degrees-140 degrees F
65 degrees - 140 degrees F
0- 100 Degrees F
180 degrees - 350 degrees F
The muffin mixing method is characterized by which step?
Creating a well to add liquid ingredients
Cutting together fat and flour
Creaming together butter and sugar
Whisking together dry ingredients
The biscuit mixing method is characterized by which step?
Creating a well to add liquid ingredients
Cutting together fat and flour
Creaming together fat and sugar
Whisking together dry ingredients
What is the protein created when you mix flour and liquid
Eggs
Gluten
Poultry
Milk
Which ingredients contributes tenderness and helps the crust to brown?
Flour
Milk
Sugar
Vanilla
Which ingredient acts as a binding agent?
Flour
Milk
Eggs
Sugar
Which ingredient provides richness and flaky texture?
Sugar
Butter
Flour
Sugar
Which chemical leavening agent is more reliable because it reacts with both liquid and heat?
Yeast
Baking Soda
Baking Powder
Steam
What can cause peaks and tunnels to form in muffins
Over baking
Over mixing
Too much liquid
Not enough kneading
Why should cooling racks be used to cool baked items?
Allows texture to set
Allows for better airflow
To prevent over mixing
To create a grid pattern on the baked item
To combine fat and flour using a pastry blender
Cut In
Fold In
Cream
Knead
To beat together fat and sugar until light and fluffy
Cut in
Fold in
Cream
Beat
To beat rapidly to incorporate air bubbles
Beat
Whip
Toss
Cream
When using baker's percentages which ingredient is at 100%?
Sugar
liquid
flour
leavener
If a recipe calls for 2 cups of flour and 1/2 cup sugar, what % of sugar would you need?
50%
25%
12.5%
6.25%
The creaming method is also know as the
muffin method
cake method
cookie method
biscuit method
A baker's dozen is
10
11
12
13
When filling 3 compartment sinks the first sink is filled with
water only
water and detergent
water and sanitizer
bleach
The " temperature danger zone" is:
40 degrees-140 degrees F
65 degrees - 140 degrees F
0- 100 Degrees F
180 degrees - 350 degrees F
