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Worksheets

Bakery and pastries

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

You often use ……………….. to stir batter in a mixing bowl

a)

knife

b)

ladle

c)

silicon spatula

d)

metal spoon

2.

Our beans are ……………….. to perfection, resulting in a smooth, full-bodied coffee.

a)

roasted

b)

chopped

c)

poached

d)

sliced

3.

Mix all the dry ……………….. before adding the milk

a)

salt

b)

flour

c)

ingredients

d)

sugar

4.

4.      ……………….. is one type of food used to decorate a prepared dish – but not really meant to be eaten.

a)

Thing

b)

Gas

c)

Garnish

d)

Slice

5.

……………….. are often served before the main course of a large meal.

a)

Desserts

b)

Appliances

c)

Courses

d)

Appetizers

6.

Thyme, rosemary, sage and basil are different kinds of ………………...

a)

herbs

b)

vegetables

c)

spices

d)

sauces

7.

The meat from a pig is called ………………..

a)

beef

b)

pork

c)

lamb

d)

chicken

8.

Which vegetable is a fruit that you eat?

a)

Tomato

b)

Squash

c)

Broccoli

d)

Lettuce

9.

Be sure you ……………….. the mixture regularly so that it doesn’t burn.

a)

roast

b)

stir

c)

bake

d)

fry

10.

When the cacao beans are roasted with high temperature, it becomes ………….

a)

cocoa

b)

cacao powder

c)

chocolate

d)

nut

11.

To make bakery, you should be used:

a)

Creaming method

b)

Straight dough method

c)

Sponge method

d)

Chiffon method

12.

Food is immersed in sufficient amount of hot water and heated to its boiling temperature and remained until the food is cooked.

a)

Poaching

b)

Simmering

c)

Boiling

d)

Steaming

13.

This method combines the dry ingredients with butter until you have a sandy texture. The egg and liquid ingredients are then slowly added.

a)

Straight dough method

b)

Two stage method

c)

Muffin method

d)

Sponge method

14.

Dry and wet ingredients are mixed separately and then combined and folded until the dry ingredients just become moist.

a)

Muffin method

b)

Straight dough method

c)

Sponge method

d)

Chiffon method

15.

This method has no leavening agent, shortening or egg yolks.

a)

Muffin method

b)

Sponge method

c)

Angel food method

d)

Chiffon method

16.

Pumpkin pie should be used

a)

Muffin method

b)

Straight dough method

c)

Two stage method

d)

Chiffon method

17.

Adding flour and dry ingredients are the last step. It must be:

a)

Creaming method

b)

Angel food method

c)

Sponge method

d)

Straight dough method

18.

Straight dough used in:

a)

Apple pie

b)

Baguette

c)

Black forest

d)

Cookies

19.

Orange chiffon cake and Roll cake should be used:

a)

Muffin method

b)

Angel food method

c)

Sponge method

d)

Chiffon method

20.

It involves the use of oven, combines the action of dry heat with that of steam which is generated while the food is cooked.

a)

Grilling/ Broiling

b)

Deep frying

c)

Stewing

d)

Baking