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BREAD AND PASTETRY

Total questions: 56

Worksheet time: 28mins

Name
Class
Date
1.

Which of the following comes first in bread production?

a)

Kneading

b)

Proofing

c)

Fermenting

d)

Weighing and scaling

2.

Kneading process

a)

mixing

b)

dough

3.

Creaming is

a)

Batter

b)

Mixing

4.

Which of the following ingredients will be used the creaming method?

a)

butter, flour, and egg

b)

flour, butter(margarine) and egg

c)

butter, egg, and sugar

d)

flour butter and sugar

5.

What tools is used to script the remain butter sticks into the pan

a)

Ruber scraper

b)

Solid scraper

6.

What flour mixture is described when the recipe calls to pour the pour and liquid mixture into the pan?

a)

Batter

b)

Butter

c)

Dough

d)

Egg wash

7.

Dry ingredients

a)

Batter

b)

Butter

8.

Wet ingredients

a)

Batter

b)

Dough

9.

order to give an attractive color and shine to the surface

a)

Batter

b)

Butter

c)

Dough

d)

Egg wash

10.

What are the key differences between cake flour and all-purpose flour?

a)

Cake flour has more protein

b)

Cake flour has less protein

c)

Cake flour is coarser

d)

Cake flour is used only for pastries

11.

Which of the following is best used for egg wash?

a)

Pastry tip

b)

Pastry bag

c)

Pastry brush

d)

Rubber spatula

12.

Which of the following describes a creaming method?

a)

mixing dry ingredients together first

b)

beating butter and sugar until light and fluffy

c)

Folding in egg whites gently

d)

Kneading dough by hand

13.

How do you know when dough has been kneaded sufficiently?

a)

It feels sticky

b)

It smells yeasty.

c)

It has doubled in size.

d)

It is smooth and elastic

14.

Which part of the cake is tested to check its doneness?

a)

Bottom side

b)

Center

c)

side

d)

Upper side

15.

Which of the following is the correct sequence of stages in the breading procedure?

a)

Flour, egg wash, flour

b)

Flour, egg wash, bread crumbs

c)

Flour, water, bread crumbs

d)

Egg wash, flour, bread crumbs

16.

What are the signs that a cake is fully baked?

a)

It changes its color.

b)

The top is cracked.

c)

It sinks in the middle.

d)

It pulls away from the sides

17.

How do you prevent overmixing when preparing batter for cakes?

a)

Add more liquid

b)

Mix until just combined

c)

Mix at high speed

d)

Use a wooden spoon instead of a mixer

18.

How do you select the appropriate oven temperature for different baked goods?

a)

Always use 350°F (175°C)

b)

Follow specific recipe instructions

c)

Use a higher temperature for 5 mins

d)

Use lower temperatures for cakes only

19.

Which ingredient is practically used in all native delicacies?

a)

Sugar

b)

Coconut milk

c)

Margarine

d)

Flour rice

20.

Why is it important to use parchment paper cookies paper when baking cookies or pastries?

a)

It adds flavor to baked goods

b)

It helps cookies rise better

c)

It makes cleaning easier but isn't necessary

d)

It prevents sticking promotes even baking

21.

Mise en place means?

a)

Prepared everything

b)

Espagnole

22.

How can you ensure that your pastries are visually appealing when served?

a)

Use light colors only

b)

Stack them in different sizes

c)

Serve them on plain plates only

d)

Focus on uniform shapes and sizes with garnishes

23.

Petit fours

a)

Bite size only

b)

Small

24.

Right serving in Petit fours

a)

1

b)

2

c)

3

d)

4

25.

Describe how to create a simple glaze for cakes or pastries.

a)

Combine butter with salt

b)

Use whipped cream as a glaze

c)

Melt chocolate without any liquid

d)

Mix powdered sugar with milk or water until smooth

26.

What methods can be used to achieve intricate designs with fondant?

a)

Only using one color

b)

Get a low temperature control

c)

Rolling it thinly

d)

Applying it directly

27.

Why is it important to preheat your oven before baking? Chem

a)

To save energy

b)

To save time

c)

To ensure fast cooking

d)

To ensure even temperature

28.

What would you do if your doesn't rise as expected?

a)

Throw it away immediately

b)

Add more yeast if necessary

c)

Check if yeast was active; let it rise longer if needed

d)

Check if the yeast was active the prepare another set of dough

29.

How can you salvage(safe)a cake that sunk in the middle after baking?

a)

Cut off the top layer

b)

Turn it upside down

c)

Fill with frosting or fruit compote

d)

Adjust the recipe next time when you prepare the ingredients

30.

Which of the following does NOT belong to the group?

a)

Muffin

b)

Popover

c)

Waffle

d)

Pie

31.

While Rachel is reading a magazine, she comes across a simple cake recipe. But the recipe calls for one cup of buttermilk, which she doesn't have. What could she use instead buttermilk?

a)

regular milk and vinegar

b)

coffee creamer

c)

vinegar and butter

d)

regular milk and butter

32.

Which ingredient helps bread achieve its structure?

a)

Sugar

b)

Yeast

c)

Salt

d)

Water

33.

Balancer of the taste

a)

Sugar

b)

Yeast

c)

Salt

d)

Water

34.

The general term used to refer to an oil or a combination of several fats.

a)

Eggs

b)

Sugar

c)

Leavening Agent

d)

Shortening

35.

Emulsifier

a)

Sugar

b)

Egg

36.

Provide structure, moisture, richness, and can aid in leavening

a)

Eggs

b)

Sugar

c)

Leavening Agent

d)

Shortening

37.

Sweetens, browns, retains moisture, and tenderizes

a)

Eggs

b)

Sugar

c)

Leavening Agent

d)

Shortening

38.

Cause dough or batter to rise, creating a light texture

a)

Eggs

b)

Sugar

c)

Leavening Agent

d)

Shortening

39.

When making meringue, what should egg whites be free from?

a)

Air

b)

Fat

c)

Sugar

d)

Cream

40.

What does "proofing" mean?

a)

Weighing the dough to make sure loaves are the same size.

b)

Letting the yeast grow to produce carbon dioxide

c)

Testing cakes for doneness.

d)

Brushing risen loaves before baking with egg whites for a shiny glazed finish

41.

Which is known as strong flour because it contains 12-13% protein

a)

All purpose flour

b)

Cake flour

c)

Pastry flour

d)

Bread flour

42.

Weakest type of flour

a)

All purpose flour

b)

Cake flour

c)

Pastry flour

d)

Bread flour

43.

The strongest flour

a)

All purpose flour

b)

Cake flour

c)

Pastry flour

d)

Bread flour

44.

A serving size of chiffon cake contains 3g fat, 22g carbohydrate and 3g protein. How many kcal are in a serving size of chiffon cake?

a)

117 kcal

b)

127 kcal

c)

137 kcal

d)

147 kcal

45.

Which type of fat is commonly used in making pie crusts?

a)

Olive oil

b)

Shortening

c)

Coconut oil

d)

Vegetable oil

46.

When the pastry shell before it can be filled, this is called

a)

molding

b)

blind baking

c)

proofing

d)

resting

47.

Which tool is best for cutting dough into shapes?

a)

Scissors

b)

Knife

c)

Pizza Cutter

d)

Cookie cutter

48.

This shortening that responds baded to creaming is

a)

lard

b)

hydrogenated shortening

c)

butter

d)

hog fat

49.

Which term applies when eggs a cream are beaten rapidly until think and stiff with a whisk to incorporate air and increase volume?

a)

Creaming

b)

Whipping

c)

Blending

d)

Stirring

50.

Which is usually done with a fork to make small holes in bottoms and side of crust for single crust pies?

a)

Docking

b)

Punching

c)

Cutting

d)

Fluting

51.

According to the recipe book, you need to vigorously mix the ingredients to incorporate air making the mixture thick smooth. This process is called:

a)

Toss

b)

Blending

c)

Mixing

d)

Whipping

52.

Convert: 3 cups =_____tbsp

a)

28

b)

46

c)

48

d)

38

53.

Convert: 9 tsp= tbsp

a)

4

b)

2

c)

3

d)

1

54.

The workhorses of the bakery and pastry shop and are essential for producing the bakery products.

a)

hand mixer

b)

stand mixer

c)

microwave

d)

oven

55.

What baking tool is used to divide dough into equal portions?

a)

bench scraper

b)

pastry brush

c)

measuring cup

d)

cake turntable

56.

What tool is used to evenly spread frosting or icing on cakes?

a)

icing spatula

b)

measuring spoon

c)

rolling pin

d)

Sifter

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