WorksheetsBPP-PRETEST
Total questions: 20
Worksheet time: 10mins
It provides structure in any baked products.
Flour
Butter
Baking powder
Which of the following is NOT a leaving agent?
Baking Soda
Yeast
Cream of Tartar
Which of the following is a plant-based fat?
Lard
Butter
Margarine
What kind of flour has the lowest gluten content?
Cake flour
Bread flour
All purpose flour
Which of the following is NOT a biological hazard?
hair
bacteri
virus
What is the meaning of mise-en-place?
put in place
cook in place.
measure in place
Which of the following is not a sweetener?
corn syrup
confectioner
lard
How do you know that you have cream the butter and sugar well?
If the color is light yellow and the texture is fluffy
If it reaches a stiff peak
If the there is no lumps
What do you call a white egg whipped with sugar until it reaches stiff peak?
Meringue
Butter cream
Ganache
Which of the following acts as leaving in a sponge cake?
Eggwhite foam
Yeast
Baking soda
Which leavening agent is used for bread?
yeast
baking powder
baking soda
air is an important component to make your baked product ____
grow
cooked
tasty
Which of the following is NOT an example of solid fat?
margarine
butter
oil
What does "sifting" flour before adding it to a cake mixture do?
Adds air to the flour
Removes lumps
Ensures even distribution of ingredients
All of the above
What does "creaming" refer to in cake baking?
Mixing dry ingredients
Beating butter and sugar together until light and fluffy
Folding in egg whites
Adding liquid ingredients
What is the purpose of adding baking powder to a cake recipe?
To add sweetness
To add flavor
To act as a leavening agent
To improve texture
Which type of cake is known for its light, airy texture and often contains beaten egg whites?
Pound cake
Sponge cake
Fruitcake
Which pastry is known for its flaky layers created by folding and rolling dough with butter?
Puff pastry
Short crust pastry
Choux pastry
Phyllo pastry
What ingredient is often brushed on top of pastries to give them a shiny finish?
water
milk
butter
egg wash
It is a transfer of bacteria or other microorganisms from one substance to another.
cross contamination
Virus contamination
Food poisoning
