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WorksheetsBaking
Total questions: 10
Worksheet time: 5mins
It is the process of production where you fold in pressing it down into itself.
Sifting
Kneading
Mixing
Creaming
What are the two determining factors for the overall texture and look of the cookie?
Butter and sugar
Flour and butter
Eggs and salt
Butter and eggs
What are crescent-shaped, flaky rolls?
Pretzels
Croissants
Muffins
Tarts
Yeast is activated at what temperature?
95°F is the fermentation temperature that yields the best result
Always use cold water
Water must be at least 140°F
The temperature doesn't matter as long as you add water and sugar
When determining the baker's percentage what ingredient always equals 100%?
The total of all the ingredients
The flour
The sugar
None
What is a leavening agent? Choose all that apply.
Air
Baking powder
Yeast
Eggs
Sugar
Baking soda ________________, and baking powder ______________.
rises, doesn't rise
is salty, isn't salty
Lasts, doesn't last
Spreads, puffs
How do you determine if the cookies are done? Choose all that apply
You can smell when they're done!
When the timer goes off
Poke them with a toothpick
Insert the edge of a metal spatula under the edge of a cookie. If it stays flat across the bottom and doesn't break in the middle it's ready.
Yeast is a living organism
True
False
Where do you put warm cookies to cool down?
On the window sill
On a cooling rack
On paper towels
Leave them on the baking sheet
