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WorksheetsTLE 7
Total questions: 25
Worksheet time: 17mins
It is the process of cooking food by indirect heat or dry heat heat in a confined space usually in an oven.
(a)
The following statements are factors that contribute to successful baking except from one.
Measure or weigh ingredients accurately.
Follow the correct temperature and baking time.
Have no genuine desire for baking.
Use good quality ingredients. Use standardize recipes.
In what year did the first Philippine flour mill became operational?
1960
1968
1958
1950
Which of the following statement can be consider as a common malpractice in baking.
Inaccurate measurement.
Wrong hand mixing technique.
Inappropriate tools and utensils.
Follow the correct temperature and baking time.
It is a mixture of flour, liquid, and other ingredients that is thin enough to pour.
(a)
To thoroughly combine ingredients and incorporate air with rapid, circular motion.
(a)
To stir together two or more ingredients until mixed.
(a)
To pinch together the edge of a piecrust with the fingers or fork tines.
(a)
It is a French term that means "put in place".
(a)
It is a powdery substance produced by finely grinding grain through a process called milling.
Sugar
Wheat
Flour
Yeast
This type of flour has the highest amount of protein thus, has high gluten content.
Cake Flour
Bread Flour
Self-Rising Flour
All-Purpose Flour
It adds sweetness and flavor to food and helps promote browning in baked goods.
Milk
Vanilla Extract
Sugar
Salt
It provide liquid fat, protein, and helps to emulsify fat and liquid ingredients in baked products. Its yolks help in adding flavor and uniform texture.
Flour
Baking Soda
Egg
Butter
It is a chemical leavening agent that cause batter and dough to rise when baked.
Yeast
Egg
Baking Soda
Flour
It is combined with warm water and sugar to form a gas that makes cakes and breads light and airy.
Baking Soda
Baking Powder
Dry Yeast
Flour
It is usually made from milk of cows, goats, sheep, yaks, and other mammals. It adds flavor, moisture, and help to promote browning.
Sugar
Flour
Margarine
Milk
An ingredient that produces gas in batters & doughs. It causes the baked good to rise.
Leavening Agent
Fat
Eggs
Gluten
It gives the dough its shape and form.
(a)
A protein that is formed when wheat flour is is moistened - this gives strength & elasticity to batter / dough.
Gluten
Flax Seed
Baking Powder
Sea Salt
It enhances flavor. Helps slow down chemical reactions.
(a)
It adds flavors, with a melting point just below body temperature, which is why some cookies and baked goods tend to “melt in your mouth.”
Margarine
Lard
Butter
Vegetable Oil
It is frequently called confectioner's sugar because it is used in making frostings and icings.
Ultrafine Sugar
Granulated Sugar
Brown Sugar
Powdered Sugar
Most widely used leavener because of its sure results.
(a)
Liquids helps carry flavorings throughout the product, forms gluten bonds, and reacts with the starch in the protein for a strong but light structure.
True
False
The difference between flours is...
Amount of the ingredient
The amount of gluten
The amount of wheat
Where it is grown
