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Worksheets

Bakery sem 5

Total questions: 20

Worksheet time: 11mins

Name
Class
Date
1.

what piece(s) of kitchen equipment are used to take lumps out of flour

a)

sieve

b)

blender

c)

strainer

d)

pastry blender

2.

The following is a picture of what?

a)

bowling pin

b)

rolling pen

c)

wooden pin

d)

rolling pin

3.

I need to cream together butter and sugar, which is the best option?

a)

hook

b)

paddle

c)

whisk

d)

roller

4.

Which piece(s) of kitchen equipment listed below is(are) used to measure dry ingredients?

a)

measuring spoons

b)

dry measuring cups

c)

weighing machine

d)

All of these are correct

5.

Which of the following will cause baking soda to react?

a)

Milk

b)

Flour

c)

Buttermilk

d)

Water

6.

If I need to measure a small amount of baking powder for my cookie recipe, which piece of measuring equipment should I use?

a)

dry measuring cups

b)

measuring spoons

c)

liquid measuring cup

d)

None of these are correct

7.

Apple pie is made of

a)

short crust pastry

b)

puff pastry

c)

choux pastry

d)

Danish pastry

8.

My pancake batter is almost gone, but if I could scrape the sides of the bowl, I could get just enough for one more pancake. Which piece of equipment can best help me?

a)

rubber spatula

b)

wooden spoon

c)

plastic scrapper

d)

bench scrapper

9.

Are used to slice rolls and delicate cakes

a)

kitchen knife

b)

bread knife

c)

kitchen shears

d)

spatula

10.

use these boards for dairy products.

a)

white

b)

red

c)

green

d)

yellow

11.

the following ingredient is

a)

bay leaf

b)

coriander stick

c)

cinnamon

d)

nutmeg

12.

which gas is used as fuel in blow torch

a)

Carbon dioxide

b)

oxygen

c)

butane

d)

hydrogen

13.

the following is a picture of

a)

dough proofer

b)

dough retarder

c)

dough sheeter

d)

dough mixer

14.

Name of this equipment is

a)

convection oven

b)

deck oven

c)

microwave oven

d)

wood fired ovens

15.

full form of HACCP

a)

HYGIENE ANALYSIS CRITICAL CENTER POINT

b)

HAZARD ANALYSIS CRITICAL CONTROL POINT

c)

HEALTH ANALYSIS CRITICAL CONTROL POINT

d)

HYGIENE ANALYSIS CRITICAL CONTROL POINT

16.

A thin, flat board with a long handle, used for inserting and removing hearth breads or pizzas from deck ovens.

a)

pizza peel

b)

pizza cutter

c)

pizza mixer

d)

pizza scraper

17.

Meaning of biscotti

a)

log shape

b)

biscuit in Italian

c)

twice cooked

d)

serve cold

18.

Full form of ANZAC cookies

a)

Australia and New Zealand cookies

b)

Australia and New Zealand army corps

c)

Australia and New Zealand cookies

d)

Australia and Canada army cops

19.

Which is a principal part of wheat?

a)

Riboflavin

b)

Niacin

c)

Endosperm

d)

Thiamine

20.

The most favorable temperature for fermentation is?

a)

110-120°F

b)

70-72°F

c)

60-65°F

d)

80-82°F