WorksheetsIngredients in Baking
Total questions: 6
Worksheet time: 2mins
Name
Class
Date
1.
Which flour is used for bread and soft rolls?
a)
Cake Flour
b)
Bread Flour
c)
All-purpose Flour
d)
Durum Flour
2.
Which flour is best for pie crust, dough, muffins, biscuits?
a)
All-purpose Flour
b)
Pastry Flour
c)
Wheat Flour
d)
Cake Flour
3.
Which kind of yeast needs warm liquid to activate it?
a)
Active Dry Yeast
b)
Rapid Rise Yeast
c)
Instant Dry Yeast
d)
Compressed fresh Yeast
4.
Which of these serves as a thickener, emulsifier, and gives structural foundation to baked products?
a)
Flour
b)
Sugar
c)
Eggs
d)
Butter
5.
Which ingredient absorbs moisture from the air and provides moistness of the baked product?
a)
Salt
b)
Cream
c)
Milk
d)
Sugar
6.
Is it really necessary to learn the functions of each ingredient in baking? Explain.
4 lines
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