WorksheetsIntroduction to Baking KJCC
Total questions: 50
Worksheet time: 1hrs 12mins
In baking, ingredients are given percentages in relation to
eggs
milk
flour
sugar
Which type of cookie is most often prepared from a soft dough and then dropped from a spoon or scoop onto the cookie sheet?
bagged
bar
dropped
icebox
A scone is an example of
cake
souffle
yeast bread
quick bread
Baking soda and baking powder are what type of leavening agent?
organic
physical
chemical
biological
Which type of cookie is most often prepared by baking three or four bars of dough the length of the pan, and then slicing them into smaller shapes?
bagged
bar
dropped
icebox
If a formula calls for 54.5 percent water and the pastry chef is using 10 pounds of flour, how much water does the chef need to weight?
54 pounds
545 pounds
5.45 ounces
5.45 pounds
Which ingredient makes baked goods moist, adds flavor, and keeps baked items fresh?
gluten
leavener
thickener
shortening
In baking, flour always has a proportion of what percentage?
25
50
75
100
Which ingredient used in baking causes the dough to rise?
gluten
leavener
thickener
shortening
If the total amount of flour in a recipe is 44 ounces, and the weight of water is 1 pound 8 ounces, what baker's percentage best represents the water?
54.5%
100%
55.4%
45.4%
what are the 8 main ingredients used in baking?
(a)
List the seven types of cookies
(a)
What are quick breads?
(a)
is a protein found in flour.
(a)
is a main ingredient used in baking.
(a)
Cookies are best when baked in a (a) oven because of their high sugar content.
The three basic methods for preparing quick breads are:
(a)
In baking, flour always has a proportion of 100percent, and the percentages of all other ingredients are calculated in relation to the flour. These are known as :
(a)
The formula for baker's percentage is expressed like this:
(a)
How is the biscuit method for making quick breads different from other methods?
A. A fat is rubbed or cut into the flour until the mixture is mealy or bumpy in appearance.
B. It contributes increased flavor and richness.
C. All ingredients are added at the same time to create the same texture.
D. Mixing produces a stiff batter with a slightly chewier texture.
In baking, the purpose of sifting is to...
A. double ingredient content and mix ingredients evenly.
B. separate flour and sugars, filter out fats, and add texture.
C. add air, remove lumps, and filter out impurities.
D. add bulk, remove air, and filter out ingredients.
In baking, a standardized recipe for a bakery product is known as a(n)
A. formula.
B. procedure.
C. ingredient list.
D. baker's percentage.
Which type of flour has a low gluten content?
A. Semolina
B. Durum
C. Cake
B. Durum
C. Cake
D. Bread
The formula for calculating baker’s percentage is...
A. (Weight of flour + Weight of other ingredients) ÷ 100%.
B. (Weight of flour ÷ Weight of ingredient) × 100%.
C. Weight of ingredient × (Weight of flour ÷ 100%).
D. (Weight of ingredient ÷ Weight of flour) × 100%.
Which ingredient provides stability and prevents baked items from collapsing?
A. Strengthener
B. Leavener
C. Liquid
D. Shortening
PPE stands for (a) .
In order to check if the pastry is baked, you need to look, touch, and (a) .
One of the most common malpractices in baking is inaccurate (a) .
Genuine (a) for baking contributes success in the field.
Do not depend on the (a) only to determine whether the product is cooked or not for it must be checked by the senses.
Which type of flour has an especially high protein content and is sometimes used in hard-crusted breads and in such specialty products as pizza dough and bagels?
(a)
What flour is made of a blend of hard and soft wheat which also contains 10-12% protein?
(a)
Which shortening consists of about 80% fat, about 15% water, and about 5% milk solids?
(a)
What ingredient produces gases in batters and doughs that make baked products rise?
(a)
What is a baking ingredient that serves many functions like adding color, contributing structure, and giving dough elasticity, and structure?
(a)
Those who make pastries professionally.
(a)
Second in command in kitchen department.
(a)
What is the first four rules of baking?
(a)
What is the second rules of baking?
(a)
What is the fourth rules of baking?
(a)
A major factor in controlling the quality of baked goods and can affects the dough or batter.
ratio
sequence
time
temperature
Choose bad personal appearance in kitchen.
clean chef jacket
long hair and not tied
not wearing any jewelry
clean face and beard had been shaven
Name the attachment in the photos given.
(a)
Name the equipment.
(a)
Name the attachment.
(a)
Name the equipment.
(a)
Types of flour which baking powder had been blended uniformly and sometimes salt had been added.
(a)
Which of the below are NOT one of the function of flour?
provides structure
absorb liquid
contributes flavor and colour
dont have any nutritional value
Which of the below are NOT one of the general purposes of sugar in baking?
Add sweetness and flavor
Create tenderness and fineness of texture partly by weakening the gluten structure
Provide food for yeast
Decrease the qualities by losing moisture
Also known as confectioners sugars.
(a)
