WorksheetsChapter 26: Baking Techniques
Total questions: 17
Worksheet time: 10mins
What bakeshop equipment is used to mix, knead, or whip batters and doughs?
(a)
What bakeshop equipment is used to roll out puff pastries, croissants, pie & pizza dough?
(a)
What bakeshop equipment is used to keep baked products warm or to proof (rise) doughs?
(a)
Name the smallware.
Pastry Brush
Pastry Bag
Piping Bag
Mold
Name the smallware.
Pastry Bag
Pastry Brush
Bench Scraper
Pastry Pattern Cutter
Name the smallware.
Bench scraper
Pastry patter cutter
Pastry brush
Rolling pin
Name the pan.
Tart pan
Sheet pan
Springform pan
Cake pan
Name the pan.
Springform pan
Tart pan
Cake pan
Pie pan
Which of the following ingredient provides structure & texture to baked goods?
Liquids
Sugar
Fat
Flour
Which of the following ingredient provides flavor & tenderizes baked goods?
Fat
Flour
Liquids
Sweeteners
Which of the following ingredient helps with the browning process of baking food?
Sweeteners
Fat
Flour
Eggs
Which of the following ingredient enhances the overall product & brings out flavors of certain ingredients?
Fat
Salt
Eggs
Flour
Which of the following ingredient provides body, bulk, unique color, and flavor to products?
Salt
Sweeteners
Leavening agents
Chocolate
Which of the following ingredient provides structure, emulsification, aeration, flavor, & color?
Eggs
Leavening agents
Salt
Fat
Which of the following ingredient allows baked goods to rise?
Salt
Flour
Leavening agent
Eggs
Pancakes, crepes, and waffles are an example of a?
Dough
Batter
Bread, biscuits, and pizza are an example of a?
Dough
Batter
