Wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

CA3a Introdcution to Baking prelim Exam

Total questions: 50

Worksheet time: 25mins

Name
Class
Date
1.

It is cooking of food by the action of dry heat in an oven.

(a)  

2.

In baking, the purpose of sifting is to...

a)

A. double ingredient content and mix ingredients evenly.

b)

B. separate flour and sugars, filter out fats, and add texture.

c)

C. add air, remove lumps, and filter out impurities.

d)

D. add bulk, remove air, and filter out ingredients.

3.

Which type of flour has a low gluten content?

a)

A. Semolina

B. Durum

C. Cake

b)

B. Durum

c)

C. Cake

d)

D. Bread

4.

Identify among the which among the following image is a type of Mixing tools.

a)
b)
c)
d)
5.

What is the process that allows the dough the rise until it doubles thhe size.

a)

Mixing

b)

Dividing

c)

Fermentation

d)

Panning

6.

Which among the following are classified as Fats?

a)

Margarine

b)

Yeast

c)

Sugar

d)

Butter

7.
a)

Rubber Scraper

b)

Rolling Pin

c)

Spatula

8.
a)

Tube pan

b)

Tart Pan

c)

Round cake pan

9.
a)

Molds

b)

Muffin Pan

c)

Puff Over Pan

10.
a)

Straight Spatula

b)

Scraper

c)

Rubber spatula

11.
a)

Refrigerator

b)

Freezer

c)

Proof Box

12.
a)

Dough scraper

b)

Dough roller

c)

Dough slicer

13.
a)

Mixing bowl

b)

Pans

c)

Electric Mixer

14.
a)

Spatula

b)

Wooden Spoons

c)

Measuring Cups

d)

Mixing Bowls

15.
a)

Measuring Spoons

b)

Measuring Cups

c)

Measuring Glass

d)

Mixing Bowls

16.
a)

Hand-held Mixer

b)

Mixing Bowl

c)

Whisk

d)

Stand Mixer

17.
a)

Molders

b)

Mixing Bowls

c)

Baking Pans

d)

Cake Holders

18.
a)

Metal Spatula

b)

Board Scraper

c)

Knife

d)

Parchment Paper

19.
a)

Measuring Cup

b)

Strainer

c)

Mixing Cup

d)

Flour Sifter

20.
a)

Cake Decorations

b)

Pastry Tips and Bags

c)

Cones

d)

Icing Storage

21.
a)

Wire Whisk

b)

Electric Mixer

c)

Hand-held Mixer

d)

Mixer

22.

3. A substance that is foreign to the body or can cause people get an allergy.

a)

A. Allergies

b)

B. Pollen

c)

C. Dust

d)

D. Allergen

23.

Used for baking loaf bread

a)

Cake pan

b)

Loaf pan

c)

Custard cup

d)

Muffin pan

24.

This is an ingredient that gives dairy products the moist, rich characteristic and soft tender of the breads

a)

Butter

b)

Fats

c)

Shortening

d)

Margarine

25.

These are kinds of fats

a)

Molasses

b)

Lard

c)

Butter

d)

Margarine

26.

It is the rendered fat of hogs

a)

Butter

b)

Fat

c)

Lard

d)

Shortening

27.

What liquid ingredient next to water, is the most important in the bakeshop?

a)

Juice

b)

Coffee

c)

Milk

d)

Cream

28.

The egg yolks contains most of the vitamins and minerals, all the proteins and fats and lactic acid

a)

TRUE

b)

FALSE

29.

Egg protein coagulates to give structure to baked products

a)

TRUE

b)

FALSE

30.

"Mix en place" is the french word for preparing or setting up the ingredients before baking or cooking

a)

TRUE

b)

FALSE

31.

What is a term used to describe something that has the potential to cause harm or adverse effects to individuals, organizations property or equipment?

a)

HAZARD

b)

RISK

32.

It has a greater gluten strength and protein content than all-purpose flour.

a)

Wheat flour

b)

Bread flour

33.

It is a small, white, tangy-tasting crystal granules consisting of sodium chloride which improves flavor of baked goods.

a)

SALT

b)

SUGAR

34.

Products include breads and sweet dough leavened by carbon dioxide from yeast fermentation

a)

Yeast-raised

b)

air-leavened yeast

35.

What is the equivalent of 350 F to Celcius?

a)

177 C

b)

176 C

36.

This is one of the vital considerations when baking.

a)

Recipe

b)

Oven Temperature

37.

This process removes lumps from dry ingredients and aerate the ingredients.

a)

Sifting

b)

Siffting

38.

Mis en Place

a)
b)
c)
39.

It is also known as "spatula".

(a)  

40.

Foodborne illness is often caused by

a)

Improperly packaged commercial foods

b)

Mayonnaise in prepared food items

c)

Handling practices that cause contamination of food

d)

Too many people working with a food

41.

When working in the kitchen:

a)

Hair must be up and an apron must be on mainly when you are cleaning

b)

Hair must be up and an apron must be on only while food is being prepared

c)

Hair must be up and an apron must be on for the entire lab

d)

Hair must be up and an apron must be on if you are wearing clothes you don’t want to get dirty

42.

What does HYGIENE mean?

a)

Keeping animals clean

b)

Portrays physical and mental health

c)

Practice of maintaining good health

d)

I have no idea !!

43.
Which is an example of cross-contamination?
a)
Washing your hands before cooking
b)
Using separate cutting boards for meats and produce
c)
Storing your meats and produce separately.
d)
Using the same knife to cut chicken and onions (without washing it).
44.

One common cause of foodborne illness is:

a)

High acid foods

b)

Improper holding temperatures

c)

Excessive use of salt and other spices

d)

Too much exposure air

45.

Foodborne illness is often caused by

a)

Improperly packaged commercial foods

b)

Mayonnaise in prepared food items

c)

Handling practices that cause contamination of food

d)

Too many people working with a food

46.

One bacteria found in fresh shell eggs is

a)

Salmonella

b)

Clostridium botulinum

c)

Clostridium perfringens

d)

Staphylococcus aureus

47.

Biofilms

a)

Are easily seen or removed from food contact surfaces

b)

Should not be removed with detergents which contain oxidizing agents such as chlorine

c)

Are bacterial communities which produce a substance which protects them from their environment and helps them to stick to food contact surfaces

48.

Harmful bacteria that gets into our food and makes it unsafe for us to eat.

a)

Food Safety

b)

Contaminants

c)

Sanitation

d)

Bacteria

49.

Which activity is NOT a part of Personal Hygiene?

a)

washing hands

b)

brushing teeth

c)

cleaning the kitchen

d)

taking a shower

50.

Occurs when a food that causes an allergic reaction comes into contact with another food.

a)

Physical contamination

b)

Allergenic contamination

c)

Chemical contamination

Similar Resources on Wayground

CHAPTER 8 & 9

50 questions

CHAPTER 8 & 9

quiz

Worksheet

•

University

9º ANO - QUIZIZZ EEBA

50 questions

9º ANO - QUIZIZZ EEBA

quiz

Worksheet

•

8th Grade - University

2nd Quarter Summative Test in Principles of Mktg.

47 questions

2nd Quarter Summative Test in Principles of Mktg.

quiz

Worksheet

•

12th Grade - University

50 Test Questions – Healthy Eating / Alimentación Saludable

50 questions

50 Test Questions – Healthy Eating / Alimentación Saludable

quiz

Worksheet

•

University

TEST YOURSELF

45 questions

TEST YOURSELF

quiz

Worksheet

•

University

NCM103 Final Exam Set B

50 questions

NCM103 Final Exam Set B

quiz

Worksheet

•

University

Cuestionario sobre San Juan Bautista

52 questions

Cuestionario sobre San Juan Bautista

quiz

Worksheet

•

11th Grade - University

Familias SUD

54 questions

Familias SUD

quiz

Worksheet

•

KG - Professional Dev...