WorksheetsBaking
Total questions: 75
Worksheet time: 56mins
What is gluten?
A disease-causing organism
A protein found in wheat flour
A carbohydrate found in grain products
A fat
Which is the best substitute for butter in baked goods?
flour
lard
vegetable oil
molasses
Which of the following is NOT a pan preparation method?
Grease and flour
Coat with cooking spray
Line with parchment paper
Line with wax paper
Baked goods should be cooled on a cooling rack
so they cool slowly
to stop the cooking process and prevent overdoneness
so they stick to the pan more
so they don't become soggy
What does a cookie sheet look like?
Flat pan with 1-inch or higher sides
Round pan with short sides
Flat pan with only one or two sides
9 x 13-inch pan with 2" sides
What happens if you don't let your cookie sheet cool between batches?
The cookies slide off the pan.
The bottoms of the cookies burn.
The tops of the cookies burn.
The dough softens and the cookies lose their shape.
Why is all-purpose flour bleached?
To help it rise
To neutralize the yellow color
To remove any E. coli bacteria
To kill any bugs in it
Why should whole wheat flour be refrigerated?
It helps gluten form.
It helps prevent clumping.
It contains egg products that can go bad.
It contains oils that can turn rancid.
What does milk do for baked products?
Adds a distinct flavor
Acts as a binder to hold ingredients together
Helps the product rise
Adds richness and increases browning
Which ingredient produces by-products that give a very distinctive flavor and aroma to some baked goods?
yeast
baking powder
baking soda
eggs
Which of the following types of flour creates the least amount of gluten?
all-purpose flour
cake and pastry flour
bread flour
gluten flour
Which of the following is NOT a leavening agent?
Air
Baking powder
Cornstarch
Yeast
Which type of oil is generally not used in baking because of its distinctive flavor?
olive oil
canola oil
corn oil
vegetable oil
If the oven temperature is too low when baking, which of the following can happen?
The inside gets done but the crust is too pale.
The product can't rise, so the crust cracks.
The product rises too fast and the crust can't keep up, so it falls.
The product browns nicely but the inside isn't done.
When "baking" in a microwave, what happens?
A crust forms quickly; the product is too dry and crumbly.
The product browns too quickly; it is dry and crumbly.
The product doesn't brown or develop a crust; it is very tender and moist.
The product browns quickly; it is tender and moist.
This type of flour is a blend of hard and soft wheat and is most often used in American kitchens.
bread flour
all-purpose flour
self-rising flour
semolina flour
Baking soda, baking powder, and yeast are all types of:
leavening agents.
flours.
sweeteners.
flavorings.
Pulverized sugar granules with a trace of cornstarch added.
molasses
brown sugar
granulated sugar
confectioner's sugar
Which ingredient is added to brown sugar to give it its distinct flavor and texture?
honey
corn syrup
molasses
maple sugar
In some recipes that call for acidic liquids such as buttermilk, both baking soda and baking powder are used. Why?
To add extra flavor
To increase rising
To promote browning
To neutralize excess acid
How should baking powder be stored?
In an open container so air can circulate.
In a tightly closed container.
In the refrigerator to keep moisture in.
In the freezer to keep it alive.
When baking, solid fats and oils can be used interchangeably without any noticeable changes in the product.
True
False
When baking, the oven is typically turned on as you put the product inside.
True
False
The color or material of a baking pan has little or no effect on the baking process.
True
False
The most commonly used liquids in baking are water and milk.
True
False
When baking, every time you open the oven door, the temperature drops by ____ degrees.
10
15
25
100
When this ingredient is mixed with liquid, it develops gluten.
flavoring
flour
leavening agent
fats
If only one pan is used for baking, it should be placed in the _______ of the oven.
top
center
bottom
Adds tenderness, richness, flavor, and browning to baked goods.
flour
leavening agent
liquid
fat
Adds a sweet flavor and helps baked goods brown.
fats
sweeteners
eggs
flavorings
Adds variety to baked products and changes their texture, color, and flavor.
eggs
sweeteners
fats
flavoring
Supplies moisture, helps develop gluten, and activates the leavening agent.
eggs
liquid
sweeteners
flavorings
A flour and liquid mixture that is stiff enough to be shaped into a ball with your hands.
Dough
Drop Batter
Pour Batter
A mixture that is too thick to be poured but will drop in lumps from a spoon.
Drop Batter
Pour Batter
Soft Dough
Stiff Dough
A mixture that has a ratio of 1 part flour to 1 part liquid.
Pour Batter
Drop Batter
Soft Dough
Stiff Dough
Why should you be careful not to overmix cookie dough after adding the flour?
It will make the cookies fall apart.
It will make the cookies tough.
It will make the cookies burn more easily.
It will make the cookies bland.
Which flour is used for bread and soft rolls?
Cake Flour
Bread Flour
All-purpose Flour
Durum Flour
What is baking?
To cook food by dry heat without direct exposure to a flame, typically in an oven.
To cook food by wet heat without direct exposure to a flame, typically in an oven.
To cook food by dry heat with direct exposure to a flame, typically in an oven.
To cook food by wet heat with direct exposure to a flame, typically in an oven.
What is the cheapest ingredient in baking?
salt
all-purpose flour
milk
water
How many teaspoons are in one tablespoon?
2
3
4
16
Creaming butter, margarine, or shortening with sugar adds volume by trapping air.
True
False
Pie crust is a:
pour batter
drop batter
soft dough
stiff dough
Pancake or waffle mix is:
pour batter
drop batter
soft dough
stiff dough
Which of the following is made from a drop batter?
chocolate cake
chocolate chip cookies
sugar cookies
waffles
Which type of leavening agent should be stored in the refrigerator?
Compressed yeast
Quick-rising yeast
Baking soda
Baking powder
Why do recipes that use whole-wheat flour also call for all-purpose flour?
for better flavor
for better gluten formation
for better browning
they don't
What is the main difference between the types of flour?
price
color
protein content
flavor
Which extra ingredient(s) does self-rising flour contain?
yeast
salt and baking powder
baking powder and baking soda
salt and baking soda
If baked goods are still warm when they are placed in a container with a lid, what will happen?
they will get stale faster
they will become soggy
they will continue to cook
they will crumble faster
Which type of baked product do you want to develop more gluten in?
cupcake
muffin
pizza crust
banana bread
When should a cake be removed from the pan?
Immediately
After cooling partially
Which type of sugar is found in honey?
dextrose
sucrose
lactose
fructose
____ is a fungus that thrives on moisture and warmth and is used in baking to make dough rise.
Mold
Mildew
Yeast
Steam
____ is a syrup by-product formed when sugarcane juice is boiled to make sugar.
Honey
Corn syrup
Brown sugar
Molasses
When baking, you should allow how much space around and between pans?
5 inches
1 inch
8 inches
None; Pans should touch
When using a glass pan to bake, what should you do?
Increase temp by 25 degrees
Increase temp by 10 degrees
Decrease temp by 25 degrees
Nothing
Butter is a a type of
sugar
fat
sweetener
seasoning
What ingredient is added to yeast to help the fermentation process?
sugar
eggs
butter
salt
What is true about salt?
It helps bring out flavor in food
It slows the growth of yeast
It helps strenghten the gluten network
All are true of salt
Which of the following act as a natural emulsifier?
eggs
sugar
milk
butter
Which of the following does NOT contain protein?
Butter
Eggs
Salt
Flour
How many tablespoons are in 1/4 cup?
4
3
8
6
Creaming....
helps introduce air into the batter.
involves room temperature butter and sugar.
should be done for as long as the recipe specifies.
All of the above are correct.
How should you measure flour?
by spooning into the measuring cup and leveling off
by packing into the measuring cup
by eyeballing it
all of the above are acceptable ways to measure flour
How should you measure brown sugar?
by scooping into the measuring cup and leveling off
by packing into the measuring cup
by eyeballing it
all of the above are acceptable ways to measure brown sugar
Baking soda needs ________ in order to activate.
flour
sugar
salt
acid
How many ounces are in one cup?
4
8
16
40
How many quarts are in one gallon?
2
4
8
16
How many Tablespoons are in one cup?
3
8
16
32
What is one half of one Tablespoon?
1 tsp
1 1/2 tsp
2 tsp
3 tsp
Which should not be used to grease a pan?
vegetable oil
salted butter
unsalted butter
shortening
What do you need to remember to do BEFORE you start baking?
Read the recipe all the way through before you start baking.
Make sure you know the names of all the equipment and steps.
Make sure you have ingredients.
Make sure you can turn the oven off and on.
structure
moisture
sweetness
color
When a recipe calls for sugar, it assumes you will use which type of sugar?
granulated
powdered
brown
it doesn't matter
