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WorksheetsPre-test
Total questions: 10
Worksheet time: 5mins
It is a type of cooking that applies dry-heat through ovens or even in hot stones.
Baking
Steam
Grilling
Poaching
Where was the first leavened bread originated?
Greece
Europe
Rome
Egypt
They established industrial bakeries.
Romans
Spaniards
Egyptians
Greeks
What ingredient provides the structure in baked
goods?
Flour
Sugar
Fats
Egg
The following are the purposes of sugar in
baking, except;
None of the options.
Food for the yeast.
Provides color to the crust.
Add sweetness and flavor.
A change in a baked good’s texture and aroma caused by both moisture loss and changes in the structure of the starch granules.
Water evaporates
Carry over baking
Starches gelatinize
Staling
It is produced by mixing soda and acid salt.
Baking powder
Air
Yeast
Baking soda
It a concentrated sugar cane juice.
Honey
Glycerin
Molasses
Corn Syrup
It can be mixed right into dry ingredients.
Compressed Yeast
Instant yeast
Active dry yeast
Dry yeast
Which of the following does not serve as functions of eggs in baked goods?
Eggs brown easily and contribute to crust color.
It acts as shortening
It acts as natural emulsifiers, which help produce smooth batters.
It inhibits the growth of the yeast.
