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WorksheetsIntro to Baking Review
Total questions: 16
Worksheet time: 8mins
Name
Class
Date
1.
What type of fat do you use for the biscuit method?
a)
Liquid fat
b)
Soften fat
c)
Firm/Cold fat
d)
Combinations of fat
2.
What type of fat do you use for the creaming method?
a)
Liquid fat
b)
Soften fat
c)
Firm/cold fat
d)
Combinations of fat
3.
What is the function of salt in baked products?
a)
Provides structure
b)
Tenderizes
c)
Enhances flavor
d)
Leavening Agent
4.
What is a baked product that uses the creaming method?
a)
Biscuits
b)
Cookies
c)
Pretzels
d)
Sour Dough Bread
5.
An example of a Quick Bread is:
a)
Pizza Crust
b)
Pancakes
c)
Bagels
d)
Cinnamon Rolls
6.
Which leaving agent requires an acid in the recipe to create CO2
a)
Baking Soda
b)
Baking Powder
c)
Yeast
d)
Steam
7.
A leavening agent does what in baked goods?
a)
Makes the product rise
b)
Develops gluten
c)
Helps brown the baked good
d)
Provides moisture and flavor
8.
Which method cuts fat into the dry ingredients?
a)
Biscuit method
b)
Muffin method
c)
Creaming method
d)
All methods
9.
Which method needs to cream together sugar and fat first?
a)
Biscuit method
b)
Muffin method
c)
Creaming method
d)
All methods
10.
Baking soda and baking powder are called
a)
Biological leavening agents
b)
Chemical Leavening agents
c)
Gluten developers
11.
Based on the ingredient list, what is the mixing method that we would use?
a)
Muffin Method- fold in
b)
Biscuit Method- cut in
c)
Creaming Method
12.
What is the primary purpose of using eggs in baking?
a)
To enhance color
b)
To act as a leavening agent
c)
To provide structure
d)
To add sweetness
13.
What is the role of gluten in baking?
a)
To sweeten the product
b)
To enhance flavor
c)
To provide elasticity and structure
d)
To act as a preservative
14.
What is the primary function of sugar in baking?
a)
To provide structure
b)
To add sweetness
c)
To act as a leavening agent
d)
To enhance color
15.
Which ingredient is commonly used to tenderize baked goods?
a)
Butter
b)
Flour
c)
Sugar
d)
Salt
16.
What is the role of steam in baking?
a)
To enhance color
b)
To act as a leavening agent
c)
To provide flavor
d)
To add sweetness
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