wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Advanced Foods Unit 2 2023

Total questions: 36

Worksheet time: 20mins

Name
Class
Date
1.
Yeast Breads are leavened with
a)
baking soda
b)
yeast
c)
baking powder
2.
What is the function of eggs in yeast breads?
a)
a leavening agent that grows and multiplies causing bread to rise
b)
a leavening agent and a fat for a tender, light texture
c)
provides structure for the product
3.
What temperature should the water be when making pie crust
a)
Hot
b)
Room Temperature
c)
Ice Cold
4.
Combine fat and flour using this tool
a)
Whisk
b)
Pastry Blender
c)
Electric Mixer
5.
Which type of filling is an uncooked mixture poured over an unbaked bottom crust.
a)
Fruit
b)
Cream
c)
Nut
d)
Custard
6.

Always begin rolling from the ___________ to the __________ edge of the crust.

a)

Outer, center

b)

Outer, left

c)

Center, outer

d)

Center, left

7.

Poke holes in the center of the pie crust to prevent the dough from ____________

a)

Rising

b)

Burning

c)

Stretching

d)

Breaking

8.

Which ingredient is NOT used to thicken up a fruit pie?

a)

Flour

b)

Sugar

c)

Constarch

d)

Tapioca

9.

What utensil is used to 'cut in' pie ingredients?

a)

Whisk

b)

Hand mixer

c)

Pastry blender

d)

Teaspoon

10.
To distribute shortening into dry ingredients by breaking it into fine particles with two knives or a pastry blender
a)
Broil
b)
Cut-in
c)
Dice
11.
Which type of decorative edge is this:
a)
Simple Fluted
b)
Scalloped
c)
Angled Flute
d)
Decorative
12.
What temperature should the water be when making pie crust
a)
Hot
b)
Room Temperature
c)
Ice Cold
13.
Type of pie filled with a milk or pudding
a)
Custard
b)
Chiffon
c)
Cream
d)
Meringue
14.

The basic ingredients for pies and pastries crust.

a)

all-purpose flour

b)

butter

c)

yeast

d)

water or juices

e)

baking powder

15.

What role does salt play in a fruit pie?

a)

brings out natural flavors

b)

makes it salty

c)

makes it sweet

d)

flakiness

16.

The liquid used in pie dough should be .......

a)

warm

b)

hot

c)

cool

d)

ice cold

17.

When baking blind, what do you line the pie crust with to keep it from puffing up?

a)

dried beans

b)

scrambled eggs

c)

carrots

d)

ice cream

18.

The way pie dough ingredients are combined is of little importance.

a)

True

b)

False

19.

Baking blind keeps the pie crust from becoming.....

a)

dry

b)

moist

c)

soggy

d)

delicious

20.

What of the following ingredients is NOT in a chiffon pie?

a)

cream filling

b)

marshmallow cream

c)

whipped cream

d)

gelatin

21.

What is it called when a bake lines a raw pie crust with parchment paper, adds dried beans and bakes it in the oven?

a)

par-baking

b)

baking blind

c)

chiffon

d)

docking

22.

What is lamination in making biscuits and pie dough?

a)

kneading it

b)

chilling it before rolling

c)

folding dough to create layers/flakes

d)

running it through a machine

23.
To distribute shortening into dry ingredients by breaking it into fine particles with two knives or a pastry blender
a)
Broil
b)
Cut-in
c)
Dice
24.
a)
Cut in tool
b)
Chopper
c)
Fat mixer
d)
Pastry blender 
25.
Pastries are rich in
a)
Water
b)
Salt
c)
Sugar
d)
Fat
26.
Beaten egg whites and sugar mixing baked topping
a)
Chiffon
b)
Custard
c)
Cream
d)
Meringue
27.
What are the four ingredients in a pastry dough crust?
a)
Flour, fat, water, salt
b)
Flour, sugar, salt, brown sugar
c)
Flour, water, salt, sugar
d)
Flour, water, sugar, fat
28.

Which of the following is not an example of a laminated dough?

a)

Croissant

b)

Danish

c)

Puff Pastry

d)

Scones

29.

What type of fat is best for laminated doughs?

a)

Butter

b)

Oil

c)

Shortening

d)

Margarine

30.

Puff Pastry dough has yeast in it.

a)

True

b)

False

31.

Which dough has egg as a key ingredient?

a)

3-2-1

b)

Short

c)

Pate a Choux

d)

Laminated

32.

What dough is used to make a croissant?

a)

3-2-1

b)

Short

c)

Pate a Choux

d)

Laminated

33.

Scoring prevents the crust from:

a)

cracking

b)

browning

c)

drying out

d)

burning

34.

Instead of kneading a laminated dough, you are________.

a)

kneading

b)

folding

c)

crying

d)

stirring

35.

Each time a laminated dough is rolled out and folded it is also called a ______.

a)

turn

b)

roll

c)

pull

d)

twist

36.

Cream puffs, eclairs, profiterols

a)

pate a choux

b)

laminated dough

c)

plain pastry

d)

tart pastry

Similar Resources on Wayground

USF Selection Process Exam 2021- (Set 1)

41 questions

USF Selection Process Exam 2021- (Set 1)

quiz

Worksheet

•

10th - 11th Grade