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WorksheetsFoods 3 Semester 2 Final
Total questions: 29
Worksheet time: 20mins
Yeast uses a biological reaction and baking soda and powder uses a chemical reaction to make carbon dioxide.
true
false
What ingredient do you add to bread dough to "feed" the yeast?
sugar
milk
salt
What do you have to mix with yeast to make it come alive and give baked goods lift?
warm water
cold water
boiling water
Baking soda is a leavening agent that is ...
alive
dead
a chemical
Yeast is a leavening agent that is ...
alive
dead
powdery chemical
What does yeast feed on?
acid
protein
carbohydrates and sugars
minerals
What causes baking powder to react?
acid and mositure
heat and acid
moisture only
nothing
What causes baking soda to react?
heat only
heat and acid
acid and moisture
moisture only
Match this definition to the correct leavener below: an alkaline compound, which releases carbon dioxide gas if both and acid and moisture are present.
baking powder
baking soda
yeast
cream of tartar
What is half of 1/2 c
1 cup
1/2 c
1/4 c
1/3 c
2 Tbsp DOUBLED is how many cups?
1 cup
1/4 cup
1/8 cup
1/2 cup
How many cups are in a stick of butter?
1/2 cup
1 cup
1/4 cup
7 Tbs
What was your favorite lab we did this year?
What boarder is this?
Shell
Reverse Shell
Rosette
Dot
What border is this?
Shell
Reverse Shell
Rosette
Dot
What border is this?
Shell
Reverse Shell
Rosette
Dot
What border is this?
Star
Reverse Shell
Ruffle
Rope
What border is this?
Shell
Reverse Shell
Ruffle
Rope
Which of the following holds its shape the best and has a firm and smooth texture?
mousse
custard
pudding
Which of the following holds its shape the least (is the most liquid) and has a soft and creamy texture?
mousse
custard
pudding
Which of the following has air bubbles and has a light and fluffy texture?
mousse
custard
pudding
Which of the following is thickened with eggs?
mousse
custard
pudding
Which of the following is thickened with a thickener like corn starch?
mousse
custard
pudding
Which of the following has air bubbles added through folding it gently together with whipped cream or whipped egg whites?
mousse
custard
pudding
Chocolate Chip and Oatmeal Raisin are examples of what type of cookie?
molded
sheet
drop
pressed
Sugar cookies and gingerbread cookies are popular examples of what type of cookie?
refrigerated
bar
sheet
Rolled
Describe how to temper chocolate (include temperatures)
What is the primary purpose of tempering chocolate in culinary applications?
To make the chocolate taste sweeter
To alter the chocolate's color
To stabilize the chocolate for a glossy finish and crisp texture
To increase the melting point of chocolate
What happens if chocolate is not tempered correctly?
It becomes too sweet
It will not melt at all
It can have a dull finish and a grainy texture
It turns into a liquid at room temperature
