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The Role of Ingredients in Baking

Total questions: 40

Worksheet time: 20mins

Name
Class
Date
1.

Adds sweetness and flavor to food and helps promote browning in baked goods.

a)

Milk

b)

Vanilla Extract

c)

Sugar

d)

Salt

2.

It provides the bulk and structure to breads, cakes, pastries, and cookies.

a)

Baking Soda

b)

Egg

c)

Yeast

d)

Flour

3.

It gives food a tangy and savory flavor

a)

Sugar

b)

Salt

c)

Vanilla Extract

d)

Margarine

4.

It is commonly used for flavoring in baking and adds aroma to your bakery products.

a)

Salt

b)

Sugar

c)

Vanilla Extract

d)

Butter

5.

It is a chemical leavening agent that cause batter and dough to rise when baked.

a)

Yeast

b)

Baking Soda

c)

Egg

d)

Flour

6.

It is combined with warm water and sugar to form a gas that makes breads and cakes light and airy.

a)

Baking Soda

b)

Yeast

c)

Flour

d)

Baking Powder

7.
Which of the following defines baking?
a)
Cooking food with oil
b)
Cooking using dry heat
c)
Cooking using steam
d)
Cooking using proper measurement
8.
Identify which are the most common liquids in baking?
a)
butter and oil
b)
juice and flavoring
c)
water and milk
d)
oil and coloring extracts
9.
What happens when we add too much water on the mixture?
a)
It makes the bake good fluffy
b)
It gives a very dry product
c)
It makes the product chewy
d)
It creates a soggy product
10.
What do you call the type of flour that has very low gluten content and is pure white in color?
a)
Pastry flour
b)
Bread flour
c)
all purpose flour
d)
cake flour
11.
What does leavening agent do to the bake mixture?
a)
It makes the dough flop
b)
It makes the bread taste sour
c)
It makes the mixture rise.
d)
It makes the bread fluffy
12.
What type of leavening agent that is used to breads and is usually a living organism
a)
baking powder
b)
Baking flour
c)
Baking soda
d)
yeast
13.
What do you call the method of adding air as fat and sugar mixed together?
a)
Creaming method
b)
Foaming method
c)
Whipping Method
d)
Stirring Method
14.
Which of the following is not a role of eggs in bake mixture?
a)
enrich
b)
flavor
c)
color
d)
moisturizer
15.
What sweetener is coming from a by product of beet or cane sugar? 
a)
granulated sugar
b)
brown sugar
c)
molasses
d)
honey
16.
What baking method that requires no creaming;  no foam preparation.  All ingredients are simply combined together and blended. 
a)
Two-stage method
b)
Foaming
c)
Straight dough method
d)
High ratio method
17.

This ingredient forms in dough and has strong elastic strands in cells that trap gas.

a)

flour

b)

gluten

c)

yeast

d)

sugar

18.

Which of the following is NOT a leavening agent?

a)

Air

b)

Steam

c)

Baking soda

d)

Bread flour

19.

This ingredient adds moisture and density to baked goods

a)

Air

b)

Sugar

c)

Extract

d)

Oil

20.

A leavening agent releases

a)

Oxygen

b)

Carbon Dioxode

c)

Air

d)

Heat

21.

This leavening agent uses liquid to leaven food

a)

Air

b)

Baking Soda

c)

Baking Powder

d)

Steam

22.

Butter is a a type of

a)

sugar

b)

fat

c)

sweetener

d)

seasoning

23.

Which flour is used for bread and soft rolls?

a)

Cake Flour

b)

Bread Flour

c)

All-purpose Flour

d)

Durum Flour

24.

Which flour is best for pie crust, dough, muffins, biscuits?

a)

All-purpose Flour

b)

Pastry Flour

c)

Wheat Flour

d)

Cake Flour

25.

Which of these serves as a thickener, emulsifier, and gives structural foundation to baked products?

a)

Flour

b)

Sugar

c)

Eggs

d)

Butter

26.

How many ounces are in a pound?

a)

4

b)

8

c)

16

d)

24

27.

How many ounces are in a cup?

a)

4

b)

8

c)

16

d)

24

28.

What does “whisk” mean?

a)

beat/stir

b)

mix

c)

fold

d)

what cat's have on their mouth

29.

How should you measure brown sugar?

a)

Spoon and level

b)

Scoop and level

c)

Pack and level

d)

Eye level

30.

How should you measure flour?

a)

Spoon and level

b)

Scoop and level

c)

Pack and level

d)

Eye level

31.

How should you measure liquids?

a)

Spoon and level

b)

Scoop and level

c)

Pack and level

d)

Eye level

32.

If you only had a 1/4 cup measuring cup and the recipe called for 3/4 cups of sugar. How many scoops of the 1/4 measuring cup would you use?

a)

1

b)

3

c)

5

d)

1/2

33.

If you only had a 1 teaspoon measuring spoon and the recipe called for 1 Tablespoon of vanilla, what would you do? How many teaspoons would you use?

a)

1

b)

3

c)

5

d)

1/2

34.

What is the abbreviation of a teaspoon?

a)

tsp

b)

Tsp

c)

tbsp

d)

Tbsp

35.

What is the abbreviation of a tablespoon?

a)

tsp

b)

Tsp

c)

tbsp

d)

Tbsp

36.

this french term means, "everything in place".

a)

Mise en Place

b)

Nis en Place

c)

Mis en Place

d)

Pleace a Pleug

37.

what is the goal of mise en place?

a)

to do as much work in advance without loss of food quality

b)

for instragammable foods

c)

to lessen the work of a chef

d)

to do work in the morning

38.

Reading the recipe before cooking help us for easy cooking.

a)

TRUE

b)

FALSE

39.

Having the exact measurement of ingredients help us to avoid any mistake when cooking.

a)

TRUE

b)

FALSE

40.

What is a recipe?

a)

list of ingredients with measurement

b)

list of procedure

c)

list of cookery tips

d)

Both A and B

e)

All of the above

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