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TLE introduction to baking

Total questions: 27

Worksheet time: 27mins

Name
Class
Date
1.

Is a staple food prepared from dough of flour and water

(a)  

2.

Is a dough of flour and shortening

(a)  

3.

Baked products

(a)  

4.

They work in restaurants they make high quality bread from scratch



(a)  

5.

Entrepreneurs who created signature baked goods, and build their own brand

(a)  

6.

Use artistic talent to create delicious and beautiful cakes

(a)  

7.

They melt chocolate and combIne them with designer products to create artistic designs

(a)  

8.

Prepare and style food for photography and video shoots

(a)  

9.

Specialize in making pastries, bread, pies, and other goods.

(a)  

10.

Are well-versed in baking and food science.

(a)  

11.

Help the baking process by providing the baker with means to measure ingredients

(a)  

12.

Used to measure large quantities of ingredients preferably dry

(a)  

13.

Used to measure small quantities of wet/dry ingredients

(a)  

14.

Used to measure liquid (eye level flat surface)

(a)  

15.

Used to measure weight of ingredients but only anything under 1 kg

(a)  

16.

Used to check time properly and to make sure nothing will burn or be undercooked

(a)  

17.

To check the internal temperature of an oven

(a)  

18.

Used to cut fat or shortening in the preparation of pies and so on

(a)  

19.

Is a dairy product made from the fat protein components of shaken cream

(a)  

20.

Is a semi solid white fat product obtained by rendering fatty tissue of a pig

(a)  

21.

Extracted from seeds or from other parts of fruits

(a)  

22.

Is a spread used for flavoring, baking, and cooking

(a)  

23.

A tool with a sharp edge used to cut dough

(a)  

24.

They are practical for opening food packages,cutting tape and so on

(a)  

25.

Is used to pare or cut fruits

(a)  

26.

Has a blade knife used to cut dough when making pastries

(a)  

27.

A wooden or plastic bored that is used to hold ingredients while cutting

(a)