WorksheetsBaking Unit Review
Total questions: 28
Worksheet time: 28mins
Which cake mixing method is being described?
Whip eggs until light and fluffy. Sift dry ingredients over whipped eggs and fold gently but quickly using a rubber spatula or wire whisk.
creaming method
egg foam method
muffin method
pounding method
Which cake mixing method is being described?
Mix dry ingredients together. Mix wet ingredients together. Combine wet and dry ingredients.
creaming method
egg foam method
muffin method
pounding method
What cause baked goods to rise?
flours
sweeteners
leaveners
fats
What provides flavor and color, is a tenderizer, provides food for yeast, serves as a preservative, and acts as a creaming or foaming agent to
assist with leavening?
sweeteners
flours
fats
leavening agents
What are butter, oil, margarine, lard, and shortening examples of?
sweeteners
flavorings
fats
leaveners
What are fruits, nuts, extracts, vanilla bean, and chocolate examples of?
sweeteners
flavorings
fats
leaveners
What provide bulk and structure; thicken liquids; prevent food from
sticking to pans?
flours
flavorings
fats
leaveners
The 7 parts of a standardized recipe are recipe title, ingredient quantities, cooking temperature,
Cooking method, preparation procedures, yield and cooking time.
Cooking method, preparation procedures, yield and nutrition information.
Portion size, preparation procedures, kitchen tools/equipment and cooking time.
Portion size, preparation procedures, yield and cooking time.
Which kind of flour contains more protein?
all-purpose flour
cake flour
bread flour
gluten-free flour
Two purposes for scoring bread dough are for decoration and
To help the bread turn golden brown
To provide a weak spot where dough can expand more
To provide a hole for the steam to make the crust softer
To help improve the flavor of the bread
Lean doughs have
Crisp crusts and a chewy texture.
Soft crusts and a chewy texture.
Crisp crusts and a cake-like texture.
Soft crusts and a cake-like texture.
Enriched doughs have
Crisp crusts and a chewy texture.
Soft crusts and a chewy texture.
Crisp crusts and a cake-like texture.
Soft crusts and a cake-like texture.
What do enriched doughs contain that lean doughs don’t have?
salt
Added fats like butter and eggs
active dry yeast
bread flour
Pans for baking lean doughs should be
Dusted with flour
Generously greased
deep
preheated
Pans for baking enriched doughs should be
Dusted with flour
Generously greased
deep
preheated
What kind of dough is pizza dough?
lean dough
enriched dough
What kind of dough are cinnamon rolls?
lean dough
enriched dough
What kind of dough is challah bread?
lean dough
enriched dough
What kind of dough are French baguettes?
lean dough
enriched dough
At what temperatures is yeast most active?
138 F and higher
100-120 F
85-95 F
70 F and below
What is the purpose of bench resting bread dough?
to make sure the yeast is alive
to make sure you have fully developed the gluten through kneading
to allow the dough to double in volume
to allow gluten strands to relax so dough doesn't shrink back when stretched
What is the purpose of bulk fermentation?
to make sure the yeast is alive
to make sure you have fully developed the gluten through kneading
to allow the dough to double in volume
to allow gluten strands to relax so dough doesn't shrink back when stretched
What is the purpose of the window pane test?
to make sure the yeast is alive
to make sure you have fully developed the gluten through kneading
to allow the dough to double in volume
to allow gluten strands to relax so dough doesn't shrink back when stretched
What does yeast like to eat?
fats
flour and sugar
leavening agents
salt
c
How do you know when yeast is activated?
when the dough has doubled in volume
when the dough shrinks back after you stretch it
when the mixture is foamy
when the mixture turns golden brown
What is gluten?
a microorganism that produces carbon dioxide
a type of flour
a leavening agent
a protein found in wheat
What by-product does yeast produce?
carbon dioxide
gluten
oxygen
rubber band-like structures
Which cake mixing method is being described?
Sift dry ingredients together. Cream softened fat and sugar until the color lightens and the mixture fluffs. Add eggs gradually, mixing well. Alternate adding dry and liquid ingredients to the creamed fat.
creaming method
egg foam method
muffin method
pounding method
