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Culinary arts 1 Final 4.0

Total questions: 31

Worksheet time: 16mins

Name
Class
Date
1.

What tool is used to measure fluid ingredients in milliliters, ounces, or Cups?

a)

liquid measuring cup

b)

dry measuring spoon

c)

kitchen scale

d)

mixing bowl

2.

Pancakes are quick breads made using which method of mixing?

a)

muffin method

b)

creaming method

c)

biscuit method

d)

foaming method

3.

What should a person do to prevent cookies from burning on the bottoms or edges before they are done?

a)

double-pan the cookies while baking

b)

increase the oven temperature

c)

use a dark-colored baking sheet

d)

leave the cookies in the oven longer

4.

What should a person do before storing freshly baked chocolate chip Cookies?

a)

let them cool completely

b)

store them while hot

c)

add more chocolate chips

d)

freeze them immediately

5.

What tool often has a hardwood handle and stainless-steel blade used to cut or shape a mixture of flour and liquid, making sure there is no waste left on surfaces?

a)

dough scraper

b)

whisk

c)

rolling pin

d)

measuring cup

6.

What type of flour is best to use for cookies?

a)

pastry

b)

bread

c)

rice

d)

corn

7.

How should one prepare the pan for baking cookies?

a)

by lining it with parchment paper

b)

by pouring water on it

c)

by sprinkling sugar on it

d)

by covering it with aluminum foil

8.

Which quick-bread method is used when all liquid ingredients, plus the sugar and eggs, are added at the same time to the dry ingredients?

a)

blending method

b)

creaming method

c)

biscuit method

d)

foaming method

9.

What is used before cutting and baking to easily flatten or spread dough to a uniform thickness?

a)

rolling pin

b)

measuring cup

c)

whisk

d)

baking sheet

10.

Which product was most likely prepared using the creaming method, where shortening and sugar are beat together, eggs are added gradually, and then dry ingredients are added?

a)

cookies

b)

bread

c)

pasta

d)

omelette

11.

What is used to aerate ingredients to add volume and provide proper measuring, as well as eliminate lumps?

a)

sifter

b)

measuring cup

c)

whisk

d)

rolling pin

12.

Which equipment is used in a foodservice establishment when cutting fat into dry ingredients?

a)

pastry blender

b)

whisk

c)

measuring cup

d)

rolling pin

13.

Cupcakes and muffins are examples of which type of bakery product?

a)

quick breads

b)

yeast breads

c)

pastries

d)

cookies

14.

Which item is responsible for the structure within cookies?

a)

gluten

b)

sugar

c)

baking soda

d)

butter

15.

If a cookie recipe uses the creaming method, the directions will say to first combine the:

a)

sugar and fat

b)

flour and eggs

c)

baking powder and milk

d)

vanilla and salt

16.

Scones and doughnuts most likely use which method?

a)

soft dough

b)

pour batter

c)

stiff batter

d)

creaming

17.

What tool is used to properly mix ingredients for a uniform, airy texture when baking to produce a pastry that is light and fluffy?

a)

pastry blender

b)

rolling pin

c)

measuring cup

d)

baking sheet

18.

What tool is used to measure dry ingredients in various increments and can be leveled off to ensure accurate measurements?

a)

dry measuring cup

b)

liquid measuring cup

c)

kitchen scale

d)

measuring spoon

19.

Scones are quick breads made using which method of mixing?

a)

biscuit method

b)

muffin method

c)

creaming method

d)

foaming method

20.

Which ingredients in a basic muffin recipe form the gluten during mixing?

a)

flour and liquid

b)

sugar and eggs

c)

butter and baking powder

d)

milk and oil

21.

When using baker’s percentages, what ingredient always has a proportion of 100%?

a)

sugar

b)

milk

c)

flour

d)

yeast

22.

What tool is made of cloth, has a plastic lining to help food pipe out smoothly, and is used for icing cakes, pastries, and other bakery items?

a)

pastry bag

b)

rolling pin

c)

whisk

d)

baking tray

23.

What tool is used to measure small increments of ingredients?

a)

measuring spoon

b)

kitchen scale

c)

mixing bowl

d)

whisk

24.

What tool has durable bristles that are used to spread butter, oil, or glaze on grilled and baked foods?

a)

pastry brush

b)

whisk

c)

spatula

d)

tongs

25.

Dough that must be soft enough to be extruded through a machine, but stiff enough to hold shape is an important consideration for which type of Cookie?

a)

pressed

b)

dropped

c)

rolled

d)

bar

26.

Which product most likely was prepared by combining dry ingredients, cutting in fat with a pastry blender, and then adding liquid?

a)

biscuits

b)

pancakes

c)

muffins

d)

bread

27.

Peanut butter cookies are an example of which type of cookie?

a)

Molded

b)

Bar

c)

Drop

d)

Rolled

28.

Use the Peanut Butter Chocolate Chip Cookies recipe below. What mixer attachment should be used to mix the cookie ingredients?

a)

paddle

b)

whisk

c)

dough hook

d)

blender

29.

What leavening agent is used in cake doughnuts?

a)

baking powder

b)

yeast

c)

baking soda

d)

cream of tartar

30.
What is the process used to measure dry ingredients?
a)
Scoop into a dry measuring cup and then pour into the mixing bowl
b)
First, scoop it into the correct dry measuring cup, then level it off with a straight edge
c)
Pour into a liquid measuring cup and then read it at eye level
31.
What types of foods are vital to measure very accurately? (they are all important but these are the most)
a)
Baked goods
b)
Savory food
c)
Beverages
d)
Snacks