WorksheetsBaking Ingredients
Total questions: 25
Worksheet time: 37mins
What tool should be used to cut fat into flour when using the biscuit method?
wooden spoon
pastry blender
whisk
hands
The following ingredient provides structure to a quick bread dough/batter:
baking powder
salt
flour
sugar
Which of the following is NOT a leavener?
Baking powder
Baking soda
Eggs
Salt
Which of the following will cause baking soda to react?
Milk
Flour
Buttermilk
Water
The dry ingredients for quick breads:
should be added one at a time.
should be chilled before using.
should be combined together in a separate bowl.
should be mixed with an electric mixer.
Yeast is the leavening agent most often used in quick breads.
True
False
Muffins are made from a pour batter.
True
False
It is best to remove all lumps from quick bread batters and doughs.
True
False
When baking soda and baking powder are activated, carbon dioxide is created.
True
False
Baking soda is acidic.
True
False
Well-developed gluten is desirable in quick breads.
True
False
Breads and Yeast Breads is....
To make our pie dough we used a ratio of 3:2:1 for Flour : Butter : Liquids.
What does that ratio tell you about the relationship between the ingredients?
To make our pie dough we used a ratio of 3:2:1 for Flour : Butter : Liquids.
We used the biscuit method of mixing to create them. What is the biscuit method?
To make our pie dough we used a ratio of 3:2:1 for Flour : Butter : Liquids.
What ingredient is missing from that list that can always be added in small amounts?
