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Baking Ingredients

Total questions: 53

Worksheet time: 26mins

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 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

4.
Which of the following is NOT a leavening agent?
a)
Yeast
b)
Baking Soda
c)
Flour
d)
Egg Whites
5.
When making cookies, the process of adding sugar to butter is called...
a)
beating
b)
whipping
c)
stirring
d)
creaming
6.
What distinguishes "Quick Breads?"
a)
They contain extra yeast so they rise faster.
b)
They contain baking soda or powder instead of yeast.
c)
They can be made in under an hour.
d)
They are always eaten quickly.
7.

It is the combination of baking soda and cream of tarter.

a)

baking soda

b)

baking powder

c)

yeast

d)

leaveners

8.

Passing flour, cocoa powder or powdered sugar through a sieve to remove lumps and aerate it.

a)

Sifting

b)

Whipping

c)

Folding In

d)

Creaming

9.

What does baking soda need to make baked goods rise?

a)

An acid food

b)

Water

c)

Air

d)

Eggs

10.

What does gluten do?

a)

It adds flavor

b)

It makes bread dough strong and elastic

c)

It adds the acid necessary for baking soda to rise

d)

It adds creaminess to the product

11.

Baking soda ________________, and baking powder ______________.

a)

rises, doesn't rise

b)

is salty, isn't salty

c)

Lasts, doesn't last

d)

Spreads, puffs

12.

Yeast is a living organism

a)

True

b)

False

13.

Which flour is used for bread and soft rolls?

a)

Cake Flour

b)

Bread Flour

c)

All-purpose Flour

d)

Durum Flour

14.

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

a)

All-purpose Flour

b)

Pastry Flour

c)

Wheat Flour

d)

Cake Flour

15.

Butter is a a type of

a)

sugar

b)

fat

c)

sweetener

d)

seasoning

16.

When this ingredient is mixed with liquid it develops gluten.

a)

flavoring

b)

flour

c)

leavening agent

d)

fats

17.

Flavorings, aromatics and coloring is NOT needed in baking.

a)

True

b)

False

18.

What tool should be used to cut fat into flour when using the biscuit method?

a)

wooden spoon

b)

pastry blender

c)

whisk

d)

hands

19.

Which of the following will cause baking soda to react?

a)

Milk

b)

Flour

c)

Buttermilk

d)

Water

20.

When making cookies, the following mixing method is most often used:

a)

Biscuit mixing method

b)

Muffin mixing method

c)

Kneading mixing method

d)

Creaming mixing method

21.

The dry ingredients for quick breads:

a)

should be added one at a time.

b)

should be chilled before using.

c)

should be combined together in a separate bowl.

d)

should be mixed with an electric mixer.

22.

When baking soda and baking powder are activated, carbon dioxide is created.

a)

True

b)

False

23.

Baking soda is acidic.

a)

True

b)

False

24.

Well-developed gluten is desirable in quick breads.

a)

True

b)

False

25.

The muffin mixing method calls for a liquid fat.

a)

True

b)

False

26.
The Main difference between Quick
Breads and Yeast Breads is....
a)
the leavening agent that is used
b)
the liquid that is being used
c)
flour used
d)
all of  the above
27.
The biscuit method of mixing involves ...
a)
melted butter
b)
oil
c)
solid fat
d)
no fat
28.
When you cut-in what do you mix with flour
a)
oil
b)
solid fat
c)
yeast
d)
salt
29.

Which is NOT a quick bread?

a)

waffle

b)

zucchini bread

c)

Dinner rolls

d)

Chocolate chip muffins

30.

Which baked good is a soft dough?

a)

muffin

b)

scone

c)

bread

31.

What tool should be used to cut fat into flour when using the biscuit method?

a)

wooden spoon

b)

pastry blender

c)

whisk

d)

hands

32.

The following ingredient provides structure to a quick bread dough/batter:

a)

baking powder

b)

salt

c)

flour

d)

sugar

33.

Which of the following is NOT a leavener?

a)

Baking powder

b)

Baking soda

c)

Eggs

d)

Salt

34.

Which of the following will cause baking soda to react?

a)

Milk

b)

Flour

c)

Buttermilk

d)

Water

35.

When making cookies, the following mixing method is most often used:

a)

Biscuit mixing method

b)

Muffin mixing method

c)

Kneading mixing method

d)

Creaming mixing method

36.

Yeast is the leavening agent most often used in quick breads.

a)

True

b)

False

37.

It is best to remove all lumps from quick bread batters and doughs.

a)

True

b)

False

38.

Well-developed gluten is desirable in quick breads.

a)

True

b)

False

39.

The muffin mixing method calls for a liquid fat.

a)

True

b)

False

40.
The Main difference between Quick
Breads and Yeast Breads is....
a)
the leavening agent that is used
b)
the liquid that is being used
c)
flour used
d)
all of  the above
41.
The creation  of tunnels and peaks in muffins is a sign of
a)
not adding enough gluten
b)
under mixing
c)
Over mixing
d)
not making a well
42.
The biscuit method of mixing involves ...
a)
melted butter
b)
oil
c)
solid fat
d)
no fat
43.
What is the gas that makes baked products rise?
a)
Oxygen
b)
H2O
c)
Helium
d)
CO2
44.
An example of a quick bread would be....
a)
Pizza crust
b)
Cinnamon Rolls
c)
Pretzels
d)
Muffins
45.
What does the leavening agent do?
a)
explode
b)
makes the dough rise
c)
makes the bread flat
d)
kills the yeast
46.
Which one is not a basic ingredient of quick breads?
a)
flour
b)
salt
c)
leavening agent
d)
milk
47.

What do fats do for a baked good?

a)

rises breads

b)

tenderizes and adds flavor

c)

binds together ingredients

48.

What is the muffin method?

a)

dry ingredients in one bowl and wet ingredients in another then gently mix

b)

put all ingredients in one bowl and mix gently

c)

making muffins and dropping in tin pan

49.

When a recipe calls for "sugar", we should use _____sugar.

a)

granulated

b)

confectioner's

c)

brown

d)

10X

50.

Brown sugar is just granulated sugar that has ____added to it.

a)

honey

b)

brown food coloring

c)

molasses

d)

cooked sugar

51.

The elastic structure of dough is known as ...

a)

glucose

b)

gluten

c)

leavening

d)

granular

52.

A mixture of ingredients that is thin enough to be dropped from a spoon is called _______.

a)

batter

b)

dough

c)

gooey

d)

baking agent

53.

A mixture of ingredients thick enough to be shaped by hand is called ____.

a)

batter

b)

dough

c)

gooey

d)

baking agent

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