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WorksheetsIntro to Baking
Total questions: 12
Worksheet time: 6mins
Name
Class
Date
1.
Which of the following is NOT a leavening agent?
a)
Yeast
b)
Baking Soda
c)
Flour
d)
Egg Whites
2.
When making cookies, the process of adding sugar to butter is called...
a)
beating
b)
whipping
c)
stirring
d)
creaming
3.
What kind of bread is distinguished by it's tangy taste?
a)
Rye
b)
Baguette
c)
White
d)
Sourdough
4.
If you are out of brown sugar, you can make it yourself by adding this to white sugar.
a)
Molasses
b)
Maple Syrup
c)
Corn Syrup
d)
Food Coloring
5.
The method of creating a moist baking environment for something like a cheesecake is called...
a)
Hot Tubbin'
b)
Bain Marie
c)
Double Boiling
d)
Wet Baking
6.
Why should you be careful to not over mix cookie dough after adding the flour?
a)
It will make the cookies fall apart.
b)
It will make the cookies tough.
c)
It will make the cookies burn more easily.
d)
It will make the cookies bland.
7.
Which of the following is NOT an ingredient in buttercream frosting?
a)
Butter
b)
Cream
c)
Vanilla
d)
Powdered Sugar
8.
What ingredient is added to meringue to help stabilize it?
a)
Vanilla
b)
Baking Powder
c)
Cream of Tartar
d)
Cornstarch
9.
Why do many baking recipes call for ingredients in grams or ounces instead of cups?
a)
It is simpler to measure
b)
It is more accurate
c)
Not everyone has measuring cups
d)
It guarantees the item won't burn
10.
What distinguishes "Quick Breads?"
a)
They contain extra yeast so they rise faster.
b)
They contain baking soda or powder instead of yeast.
c)
They can be made in under an hour.
d)
They are always eaten quickly.
11.
What versatile French pastry base is made on top of the stove?
a)
Escargot
b)
Macaron
c)
Financier
d)
Pate A Choux
12.
What is sodium bicarbonate another name for?
a)
Yeast
b)
Baking Powder
c)
Baking soda
d)
Flour
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