WorksheetsIntro to Baking review
Total questions: 31
Worksheet time: 16mins
Name
Class
Date
1.
Which type of cookie includes chocolate chip and oatmeal cookies?
a)
Rolled
b)
Dropped
c)
Bar
d)
Sheet
2.
In which method for preparing quick breads is a solid fat “cut” into flour by hand?
a)
Muffin
b)
Creaming
c)
Biscuit
d)
Foaming
3.
What is the basis of all chocolate desserts?
a)
Cocoa
b)
Milk Chocolate
c)
Dark Chocolate
d)
Caffeine
4.
Which type of leavener reacts with other ingredients to produce carbon dioxide gas, which helps batter to rise as it is heating?
a)
Organic
b)
Chemical
c)
Natural
d)
Physical
5.
Which ingredient used in baking causes the dough to rise?
a)
Leavener
b)
Shortening
c)
Gluten
d)
Thickener
6.
What is the main strengthener used in baking?
a)
Butter
b)
Baking Powder
c)
Oil
d)
Flour
7.
Which baking ingredient provides stability and ensures that the baked item does not collapse once it is removed from the oven?
a)
Thickener
b)
Strengthener
c)
Additive
d)
Shortening
8.
Which wheat flour is best to use in cookies, biscuits, and general production work?
a)
All-purpose
b)
bread
c)
semolina
d)
durum
9.
Which type of cookie includes blondies?
a)
Molded
b)
Icebox
c)
Sheet
d)
Bar
10.
Which ingredient adds flavor and color to baked goods?
a)
Sweetener
b)
Shortening
c)
Thickener
d)
Leavener
11.
Pancakes and waffles are examples of
a)
souffles
b)
quick bread
c)
yeast bread
d)
cakes
12.
Honey and butter fall into what category of baker’s ingredients?
a)
Liquids
b)
Extracts
c)
Leaveners
d)
Sweeteners
13.
In baking, flour always has a proportion of what percentage?
a)
100
b)
75
c)
25
d)
50
14.
Standardized recipes for bakery products are called
a)
methods.
b)
formulas.
c)
yields.
d)
baker's percentages.
15.
Baking soda and baking powder are which type of leavener?
a)
organic
b)
chemical
c)
biological
d)
physical
16.
If a formula calls for 45 percent water and the pastry chef is using 8 pounds of flour, how much water does the chef need by weight?
a)
4.5 pounds
b)
3.6 pounds
c)
5.4 pounds
d)
36 pounds
17.
What is the most common form of liquid used in baking?
a)
cream
b)
water
c)
oil
d)
milk
18.
Flavorful oils taken from a vanilla bean or a lemon are types of
a)
leaveners
b)
extracts
c)
thickeners
d)
sweeteners
19.
Which ingredient provides moisture to the baked product and allows the gluten to develop properly?
a)
flour
b)
liquid
c)
yeast
d)
extract
20.
Which type of leavener, used often in baking, is a microscopic fungus?
a)
xanthan gum
b)
baking powder
c)
baking soda
d)
yeast
21.
Standardized recipes for bakery products are called (a) .
22.
The (a) method uses liquid or melted fat, which is mixed with the liquids and added to the dry ingredients.
23.
(a) are necessary in baking because they allow the dough or batter to rise.
24.
(a) is a protein found in flour.
25.
In baking, flour always has a proportion of 100 percent, and the percentages of all other ingredients are calculated in relation to the flour.
a)
True
b)
False
26.
Butter is the main strengthener used in baking.
a)
True
b)
False
27.
Liquids are one of the most important elements used in baking.
a)
True
b)
False
28.
Due to their high sugar content, cookies are best when they are baked in combi-ovens.
a)
True
b)
False
29.
Due to their high sugar content, cookies are best when they are baked in convection ovens
a)
True
b)
False
30.
Using the following baker's percentages, find the measurements for the recipe:
Flour 700g
Water 55%
Egg 7%
Yeast 4%
Salt 1%
4 lines
31.
Using the following baker's percentages find the measurements for the recipe:
Flour 2 pounds
Water 56%
Milk 6%
Butter 9%
Yeast 1.5%
Salt 3%
4 lines
100 %
