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Worksheetsbaking and cooking review
Total questions: 65
Worksheet time: 36mins
How can you tell if your cake is done?
A toothpick inserted in the center will come out clean when removed
A cake slightly pulls away from th edge of the pan when it's done
Lightly tap your finger on the surface of the cake; the indentation will pop back up if the cake is done.
There is no way to tell if a cake is done except timing it
Placing a cooking rack on top of the cake pan and flipping the two together upside down. The cake pan then lifts off and leaves the cake sitting on the rack. This method is called
inversion
two-stage method
leavening
shortened
To bake means to
cook in dry heat in an oven
cover with a lid to trap the moisture as it is trying to evaporate
provide moisture and allow gluten to develop
add air as beaten egg whites are folded into a batter
Liquid and flour provide
structure
strength
heat
sweetness
Flour and eggs are known as
structures
strengtheners
sweeteners
developers
The most common liquids used in baking are
milk
water
honey
cream
The flour with the highest gluten content is
bread flour
all purpose flour
cake flour
pastry flour
Gluten is the protein found in
flour
sugar
baking soda
baking powder
People with celiac disease have a/an
gluten sensitivity
lactose inteolerance
egg allergy
leavening agents cause food to
rise
sweeten
strengthen
solidify
The creaming method
adds air as fat and sugar are creamed together
adds air as beaten egg whites are folded into a batter
simply combines together and blends all ingredients
combines melter or liquid fat with the dry ingredients first
In baking, fat adds
richness
flavor
tenderness
sweetness
The most popular sweetener in baking is
granulated sugar
powdered sugar
molasses
brown sugar
In the standard baking procedure of the creaming method, flavorings are added
last by hand
first by hand
first by electric mixer
last by electric mixer
The foaming method is used when baking a cake with a lighter texture such as
angel food cakes
cupcakes
brownies
ice cream cakes
Cakes made by the straight dough method are
moist or sticky
dry and crumbly
fine with a moist crumb
light in texture
Doughs and batters made by the two-stage method have more
sugar than flour
flour than sugar
fat than sugar
liquid than flour
Icing, frosting, and glaze
provide a protective coating
contribute flavor and richness
imrove appearance
save the appearance of your pan
Cookies made from a soft dough dropped from a spoon
drop
bagged
rolled
bar
A cake that is shaped into a distinctive ridged ring
bundt
coffeecake
Boston cream pie
black forest cake
How many fluid ounces is one Gallon?
128 fluid ounces
164 Fluid ounces
2 fluid ounces
1675 fluid ounces
Which buttercream involves a meringue?
German buttercream
Italian buttercream
Turkish buttercream
American buttercream
How many grams are in 1 ounce?
28.35
24.85
1 pound
1000
What is gluten?
The devils wheat
A substance found in dairy products to provide strength and flavor in icecream.
A mixture of 2 proteins that are found in cereal grains and wheat.
A power source for the Teenage Mutant Ninja Turtles
Which icecream using egg yolks?
Butter Pecan
Cookies and Cream
Philadelphia vanilla
French Vanilla
What method of mixing do you use to make pie dough?
The creaming method
The cutting method
The tossing method
The blending method
How much does one cup of flour weigh?
2 ounces
5.24 ounces
1.54 ounces
4.25 ounces
What kind of heat transfer do standard ovens use?
induction
Conjunction
convection
radiation
What are the 5 flavors?
Salty, crunchy, sour, umami, dense
Sour, eggy, fishy, bitter, sweet
Sweet, salty, sour, bitter, umami
savory, salty, crunchy, dry, sweet
What is caramelization?
When sugar browns
When sugar crystalizes
When you burn salt
The process of extracting gluten from inverted sugars
This ingredient's purpose is to provide structure to a baked good.
Eggs
Sweeteners
Leaveners
Flours
Flavors
The difference between flours is...
Amount of the ingredient
The amount of wheat
The amount of gluten
Where it is grown
This ingredient helps baked goods raise.
Flour
Sweetener
Leaveners
Flavorings
Sweetener helps to "sweeten" a product
True
False
This ingredient helps a baked good rise.
Flours
Sweeteners
Leaveners
Salt
This ingredient helps thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue
Flours
Sweeteners
Leaveners
Eggs
When you combine fats (such as butter) and sugars is known as;
Creaming
Blending
Beating
Whipping
Very gently incorporating ingredients such as whipped cream or eggs with dry ingredients or batter generally using a Spatula.
Whipping
Beating
Creaming
Folding
Name this pan
Angel Food Cake Pan
Bundt Pan
Springform Pan
9x13
Name this pan
Bundt
Springform
square
9x13
Identify the following tool
Bench scraper
Pastry blender
Specialty knife
Baking Square
Identify this tool
Masher
Pastry blender
Wire whip
Stir spoon
When preparing a pan, you place a "baking paper" on it.
Wax paper
Parchment paper
You can't prepare a pan with paper on it. It will burn!
Foil
You can "grease a pan with which of the following:
Pan spray
Butter
Shortening
Oil
When preparing a cake pan, it is best to grease and flour.
True
False
What is the function of flour in a baked good?
enhances flavor
provides structure
emulsifies the fat and liquid
caramelizes
Butter...
is an emulsion of a fat and a liquid
enhances flavor in a baked good
provides structure to a baked good
makes baked goods rise when heated
Baking soda needs ________ in order to activate.
flour
sugar
salt
acid
Egg yolk does two things:
enhances flavor and gives structure
adds fat and adds flavor
adds richness and emulsifies
White sugar and molasses makes...
brown sugar
caramel
cinnamon sugar topping
apple crumble topping
What is the function of salt?
provides structure
enhances flavor
makes baked products rise
binds ingredients together
When you beat a fat and sugars together to make a paste, it is called....
mince
beating
creaming
mixing
The browning of food is caused by what reaction?
Emulsification
Baking at 200 degrees F
Kneading
Maillard
Caramelization is when sugars break completely, this happens between _______ and _______ degrees Fahrenheit.
212-300
41-135
356 - 390
The egg white contains coiled up _________ that binds together and becomes firm.
carbohydrate
fat
gluten
protein
What is BAKING?
Cooking food by hot air in an oven.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Foods cooked by vapors from boiling water.
Cooking food quickly in a hot pan with little fat.
What is BOILING?
To quickly cook food directly under a heat source.
Food cooked in fat
To cook food in water that has reached its highest possible temperature of 212°F.
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
What is BROILING?
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
Food is completely covered in oil or fat to be cooked
To cook food in water that has reached its highest possible temperature of 212°F.
To quickly cook food directly under a heat source.
What is GRILLING?
Food cooked quickly above a heat source in a skillet or on a metal grate over a fire.
Cooking food by hot air in an oven.
To quickly cook food directly under a heat source.
Foods cooked by vapors from boiling water.
What is ROASTING?
Food that cooked by hot air, uncovered, usually in an oven. Similar to baking, but used to cook meats and vegetables.
To cook food in water that has reached its highest possible temperature of 212°F.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Food cooked in fat
What is SAUTEING?
Food cooked in an ungreased skillet
Cooking food by hot air in an oven.
Food is completely covered in oil or fat to be cooked
Cooking food quickly in a hot pan with little fat.
What is STEAMING?
Foods cooked by vapors from boiling water.
Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.
Food cooked in an ungreased skillet
Cooking food by hot air in an oven.
Which is a type of cooking method?
dry heat methods
moist heat methods
combination methods
all of the above
Steaming is which type of cooking method?
dry heat method
moist heat method
combination method
Stewing is considered what type of cooking method?
dry heat method
moist heat method
combination method
