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Worksheets

Intro Baking Review

Total questions: 40

Worksheet time: 20mins

Name
Class
Date
1.

A ________ oven circulates the hot air by a fan blowing it around the inside of the cooking chamber.

a)

microwave

b)

conduction

c)

convection

d)

pizza

2.

The term in baking that means ‘risen’.

a)

Livened

b)

Leafened

c)

Leavened

d)

Unleavened

3.

Baking is a method of cooking in:

a)

Steam

b)

Dry heat

c)

Shortening

4.

Which kitchen tool is used to beat an egg?

a)

whisk

b)

rolling pin

c)

spatula

d)

pastry blender

5.

What are the main ingredients used in most baking?

a)

flour, water, cheese, sugar

b)

flour, sugar, eggs, butter

c)

flour, chocolate, oil, water

d)

flour, vanilla, sugar, salt

6.

Which of the following ingredients would be measured with this tool?

a)

flour

b)

salt

c)

milk

d)

chocolate chips

7.

What is the main rising agent used in baking?

a)

Yeast

b)

Baking Powder

c)

Self Raising Flour

d)

Eggs

e)

Baking Soda

8.

What is the function of flour in a baked good?

a)

enhances flavor

b)

provides structure

c)

emulsifies the fat and liquid

d)

caramelizes

9.

What is the function of salt?

a)

provides structure

b)

enhances flavor

c)

makes baked products rise

d)

binds ingredients together

10.

When you beat a fat and sugars together to make a paste, it is called....

a)

mince

b)

beating

c)

creaming

d)

mixing

11.

The first ------------ were made from scraps of pie crust or drops of cake batter.

a)

Brownies

b)

Cookies

c)

Pastries

d)

Doughnuts

12.

What was the most common pie in the early days of America?

a)

Rhubarb

b)

Apple

c)

Peach

d)

Pumpkin

13.

Betty Crocker isn't a real person.

a)

True

b)

False

14.

According to Google, this is the fastest growing recipe search.

a)

Poptart Recipes

b)

Cake Recipes

c)

Cookie Recipes

d)

Cupcake Recipes

15.

What is Baking?

a)

To cook food by dry heat without direct exposure to a flame, typically in an oven

b)

To cook food by wet heat without direct exposure to a flame, typically in an oven.

c)

To cook food by dry heat with direct exposure to a flame, typically in an oven

d)

To cook food by wet heat with direct exposure to a flame, typically in an oven.

16.

Which of these are techniques associated with baking?

a)

Basting

b)

Mixing

c)

Bending

d)

Folding

17.

What is the main rising agent used in baking?

a)

Yeast

b)

Baking Powder

c)

Self Raising Flour

d)

Eggs

e)

Baking Soda

18.

Adds sweetness and flavor to food and helps promote browning in baked goods.

a)

Milk

b)

Vanilla Extract

c)

Sugar

d)

Salt

19.

Made by fermented cream or milk. It contributes flavor to baked goods without giving the greasy mouth feeling.

a)

Sugar

b)

Salt

c)

Margarine

d)

Butter

20.

Provide liquid fat, protein, and helps to emulsify fat and liquid ingredients in baked products. Its yolks help in adding flavor and uniform texture.

a)

Flour

b)

Egg

c)

Baking Soda

d)

Butter

21.

It provides the bulk and structure to breads, cakes, pastries, and cookies.

a)

Baking Soda

b)

Egg

c)

Yeast

d)

Flour

22.

It is commonly used for flavoring in baking and adds aroma to your bakery products.

a)

Salt

b)

Sugar

c)

Vanilla Extract

d)

Butter

23.

It is a chemical leavening agent that cause batter and dough to rise when baked.

a)

Margarine

b)

Baking Soda

c)

Egg

d)

Flour

24.

It is combined with warm water and sugar to form a gas that makes breads and cakes light and airy.

a)

Baking Soda

b)

Yeast

c)

Flour

d)

Baking Powder

25.

Dating back to the Stone Age, the first known type of baking was...

a)

Cake

b)

Tortillas

c)

Bread

d)

Pita

26.

Which of these is NOT a type of flour?

a)

All-purpose flour

b)

Cake flour

c)

Whole wheat flour

d)

Grass flour

27.

Which is NOT a type of leavening agent?

a)

Topical

b)

Physical

c)

Chemical

d)

Biological

28.

Air is what type of leavening agent?

a)

Chemical

b)

Physical

c)

Biological

d)

It is not a leavening agent

29.

What type of leavening agent is baking powder?

a)

Chemical

b)

Physical

c)

Biological

d)

It is not a type of leavening agent

30.

Yeast is a living microorganism

a)

True

b)

False

31.

Fats and oils do all of the following EXCEPT:

a)

Help the dough to rise

b)

Add flavor

c)

Help with creaming

d)

Give tenderness to the baked goods

32.

Which has a higher melting point?

a)

Shortening

b)

Butter

33.

Which is NOT a type of sweetener?

a)

Sugar

b)

Brown Sugar

c)

Molasses

d)

Vegetable Oil

34.

Granulated sugar can be all of the following EXCEPT:

a)

Coarse

b)

Fine

c)

Chunky

d)

Powdered

35.

Molasses gives cookies what kind of consistency?

a)

Crumbly

b)

Hard

c)

Chewy

d)

It doesn't affect consistency.

36.

Egg yolks allow for the thickening of fillings and sauces.

a)

True

b)

False

37.

Milk and cream help bread dough to rise.

a)

True

b)

False

38.

Which is NOT a type of baked good?

a)

Pancakes

b)

Cornbread

c)

Scones

d)

Spaghetti

39.

Early baking in the Americas began with the Native Americans cultivating...

a)

Rice

b)

Maize

c)

Wheat

d)

Sugar Cane

40.

_________ controls the temperature and forms the gluten in dough.

a)

Salt

b)

Shortening

c)

Water

d)

Yeast

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