WorksheetsBaking Techniques, Baked Goods & Desserts
Total questions: 30
Worksheet time: 15mins
Name
Class
Date
1.
1- Which of the following ingredients is commonly used as a leavening agent in baking cookies?
a)
Baking powder
b)
Baking soda
c)
Yeast
d)
Cream of tartar
2.
2- Which type of pie is typically made with a bottom crust only? (2 answers)
a)
Fruit pie
b)
Custard pie
c)
Cream pie
d)
Chess pie
3.
3- Which type of cake is made by beating egg whites separately and folding them into the batter?
a)
Sponge cake
b)
Pound cake
c)
Angel food cake
d)
Red velvet cake
4.
4 - What is the primary function of blind baking a pie crust?
a)
To cook the filling
b)
To add flavor to the crust
c)
To seal the crust
d)
To prevent the crust from becoming soggy
5.
5 - Which type of tart is traditionally made with a sweet pastry crust and a custard filling?
a)
Lemon tart
b)
Fruit tart
c)
Chocolate tart
d)
Pecan tart
6.
6 - Which ingredient is typically used to thicken puddings?
a)
Flour
b)
Cornstarch
c)
Gelatin
d)
Yeast
7.
7 - Which ingredient is typically used to thicken custards?
a)
Flour
b)
Yeast
c)
Gelatin
d)
Eggs
8.
8 - What is the purpose of "tempering" eggs when making custards?
a)
To add flavor to the custard
b)
To prevent curdling of the eggs
c)
To make the custard thicker
d)
To enhance the color of the custard
9.
9 - Which of the following is a technique when making ice cream?
a)
Churning
b)
Whipping
c)
Freezing and stirring
d)
Baking
10.
10 - What is the primary ingredient in meringue?
a)
Egg yolks
b)
Egg whites
c)
Cream
d)
Butter
11.
11 - Which type of pie is typically made with a lattice crust?
a)
Apple pie
b)
Cheesecake
c)
Pecan pie
d)
Key lime pie
12.
12 - Which of the following ingredients is a biological leavening agent?
a)
Baking powder
b)
Baking soda
c)
Yeast
d)
Cream of tartar
13.
13 - Brownies are a type of _____ cookie?
a)
bar
b)
drop
c)
ice box
d)
delicious
14.
14 - What is the purpose of kneading dough?
a)
To incorporate air into the mixture
b)
To mix ingredients thoroughly
c)
To develop gluten
d)
To prevent ingredients from sticking to the pan
15.
15 - Which type of dessert is typically made with a bottom crust only?
a)
Tart
b)
Blueberry Pie
c)
Chocolate Chip Cookies
d)
Chess pie
16.
16 - Panna Cotta is an Italian dessert thickened with what?
a)
Flour
b)
Cornstarch
c)
Gelatin
d)
Eggs
17.
17 - What cake mixing method is used when making a sponge cake?
a)
Warm Foaming Method
b)
Creaming Method
c)
Well Method
d)
Freezing Method
18.
18 - What are the primary ingredients of a simple yeast bread recipe?
a)
Flour, Yeast, Liquid (Milk)
b)
Flour, Baking Soda and Liquid (Milk)
c)
Flour, Baking Powder and Liquid (Milk)
d)
Flour, Sugar and Liquid (Milk)
19.
19 - Puff pastry and croissants are leavened with what?
a)
Nothing
b)
Yeast
c)
Baking Powder
d)
Steam
20.
20 - The creaming method starts with mixing the sugar and _____ together first?
a)
Butter
b)
Eggs
c)
Dry Ingredients
d)
Everything Together
21.
21 - Which of the following ingredients is NOT essential for activating yeast in baking?
a)
Carbohydrates (Sugar)
b)
Water
c)
Vinegar
d)
Oil
22.
22 - What is the primary function of proofing dough in yeast bread making?
a)
To add flavor to the bread
b)
To allow the dough to rise
c)
To prevent the dough from sticking
d)
To give the bread a golden crust
23.
23 - Which type of quick bread is leavened primarily by baking soda and buttermilk?
a)
Banana bread
b)
Pizza Dough
c)
Zucchini bread
d)
Biscuits
24.
24 - What is the primary function of gluten in yeast bread dough?
a)
To add sweetness
b)
To provide structure
c)
To add moisture
d)
To enhance flavor
25.
25 - What is the primary purpose of "lamination" in pastry making?
a)
To add flavor to the pastry
b)
To create layers of butter and dough
c)
To prevent the pastry from sticking
d)
To add color to the pastry
26.
26 - The sponge method or warm foaming method of cake mixing starts with mixing the sugar and ______ together first?
a)
butter
b)
eggs
c)
flour
d)
sourdough starter
27.
27 - You would “cut” ingredients into a dough in order to NOT___________?
a)
over cook the bread
b)
add flavor
c)
develop gluten
d)
activate the yeast
28.
28 - Poolish and Biga are a few examples of _____?
a)
chemical leaveners
b)
pastries from Europe
c)
silly names
d)
yeast starters (preferments)
29.
29 - ______ the act of heating up and cooling down chocolate to precise temperatures to give it gloss and snap?
a)
fermenting
b)
melting
c)
tempering
d)
laminating
30.
Susan is making a layered Vanilla Cake. She started off by preheating the oven to 375 degrees Fahrenheit and greasing the cake pan. The Vanilla Cake recipe requires her to use the creaming mixing method. While adding the eggs to the creamed fat and sugar, the mixture started to form curdles. Although Susan found the mixture to have a strange look, she continued to add the rest of the ingredients to form the cake batter. She evenly poured and spread the batter into the greased cake pans and placed them on the center shelf in the preheated oven. After 30 minutes Susan removed the cakes from the oven and realized that several cracks were formed on the cake crusts. Why did the mixture curdle when the eggs were added to the creamed mixture? What caused the cake crust to have several cracks ?
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