WorksheetsFood and Nutrition I Essential Standard 4.00 Review
Total questions: 34
Worksheet time: 17mins
Abdul is preparing the dry ingredients so that no lumps remain and all are properly mixed. He is:
adding liquid and removing the lumps.
picking out the lumpy ingredients and throwing them away.
sifting the dry ingredients.
stirring as hard as he can.
When using the biscuit method for preparing quick breads, what should Jessica use to combine the flour and shortening?
Pastry blender or two forks
Rubber scraper or spoon
Wooden spoon or spatula
Wire whisk or spatula
Which ingredient causes a quick bread to rise?
Liquids
Fat
Leavening agent
Eggs
Which is considered a solid ingredient?
Milk
Shortening
Vanilla extract
Vegetable oil
Which step of the mixing process do both the biscuit and muffin methods have in common?
Cut in shortening
Add liquid ingredients at once
Knead dough
Thoroughly mix for 20 minutes
Which is the best way to test muffins for doneness?
Open the oven and look at them.
Insert a toothpick or a skewer in them.
Touch the top of them with a finger.
Taste a muffin.
Mixing methods for quick breads are different. Some quick breads:
lack leavening agents.
lack liquid ingredients.
have two rising times.
require two bowls, one for dry ingredients and one for liquid ingredients.
Biscuits, muffins, and pancakes are classified as:
drop breads.
fruited breads.
quick breads.
yeast breads.
How do the quality of biscuits and muffins compare in texture?
Biscuits and muffins should crumble when eaten.
Biscuits are flaky; muffins are tender.
Biscuits are thick; muffins have crowned tops.
Biscuits have tunnels; muffins are flaky.
How are blueberries folded into muffin batter?
By using a spoon to rapidly mix the ingredients with a circular motion
By using a rubber spatula to gently blend the mixture with an up-and-over method
By using a sieve to mix the ingredients
By using tongs to gently tumble together the ingredients
How is a griddle preheated?
By placing in the dishwasher and removing promptly
By placing in the oven at 350°F until a desired temperature is reached
By setting at a desired temperature and waiting 10 minutes before adding food
By using low heat and a small amount of liquid
How should shortening be measured?
By packing into the measuring cup and then leveling
By spooning into the measuring cup
By sifting before measuring
By subtracting the weight of the container before measuring
Brendon is making muffins. He mixed the dry ingredients and the liquid ingredients separately. What step of the muffin mixing method should he complete next?
Cut in the shortening
Make a well and add liquid all at once
Stir gently with a spoon
Knead the dough
Deborah is preparing to pour the liquid in the dry ingredients for a quick bread. She first needs to:
prepare a hot water bath.
grease a baking pan.
preheat an oven.
make a well in the dry-ingredient mixture.
How do all-purpose flour and self-rising flour differ?
All-purpose flour does not remain fresh as long as self-rising flour.
All-purpose flour is made from wheat, and self-rising flour is made from rice.
All-purpose flour is plain, and self-rising flour has added leavening and salt.
All-purpose flour makes a cake rise, but self-rising flour does not help a cake rise.
How are mixing methods alike for quick breads?
All quick breads are made using an electric mixer.
All quick breads have liquid and dry ingredients.
All quick breads must have the flour sifted.
All quick breads require two bowls when mixing ingredients.
Aaron is making southern-style biscuits and needs to combine flour and shortening to make the dough. He needs to use a:
bread knife.
chef’s knife.
a pair of kitchen shears.
pastry blender.
When one bakes yeast bread using the conventional mixing method, the dough should be allowed to rise:
once.
twice.
three times.
four times.
Scoring prevents the crust from:
cracking.
browning.
drying out.
burning.
While preparing yeast bread in the Food and Nutrition I class, students misread the temperature of the water on the thermometer. The temperature of the liquid was 140°F. How will this affect the yeast?
Cause the yeast to overproduce steam
Cause the yeast to die
Will not activate the yeast
Will not allow the yeast to produce enough steam
Malik plans to make two loaves of homemade yeast bread. If Malik wants to bake both loaves at the same time, he will need to:
decrease the baking temperature.
decrease the baking time.
increase the baking temperature.
increase the baking time.
During the final proofing of yeast dough, the dough should be placed in a warm, draft-free area to allow it to:
start baking.
rise slightly.
double in size.
triple in size.
To knead bread dough, use a:
hand mixer with a wire whisk.
mixing bowl with a spoon.
stand mixer with a flat beater.
stand mixer with a dough hook.
If Alex over-kneads his yeast dough, what will most likely happen?
The dough will fail to rise.
The dough will become dry.
The bread will be of poor quality.
The bread will be of high quality.
Applying which ingredient will help prevent the yeast dough from forming a crust or drying out during fermentation?
Sugar
Salt
Oil
Flour
After mixing and letting the dough rise, what should Alyssa do to the dough?
Allow the dough to rise again.
Bake the dough.
Shape the dough.
Punch down the dough.
How do yeast breads differ from quick breads?
Quick breads use chemical leavening agents such as sugar, but yeast breads use yeast to leaven.
Quick breads use baking soda or baking powder as a leavening agent, but yeast breads use yeast to leaven.
Quick breads do not need a leavening agent, but yeast breads use baking powder to leaven.
Quick breads use salt as a leavening agent, but yeast breads use yeast to leaven.
Sprinkling a work surface with flour, turning the dough ball onto the floured surface, and using the heels of both hands to push the dough down and away best describes which step of yeast bread production?
Mixing
Kneading
Letting the dough rise
Shaping the dough
During the production of yeast breads, punching down the dough releases:
carbon dioxide.
carbon monoxide.
hydrogen.
oxygen.
When one bakes yeast bread products, what would happen if fermentation failed to occur?
The yeast dough would have too much gas and explode.
The yeast dough would not rise.
The yeast dough would be dry.
The yeast dough would not be elastic.
How will Kenia know if she has a quality yeast product?
The product will have risen well.
The product will be brown.
The product will have failed to raise.
The product will be gooey.
Batter bread differs from basic white bread by:
heating the flour.
beating the mixture.
adding extracts.
using a starter.
Xavier is preparing yeast bread by using the quick-mix method, and he wants to activate the yeast. The temperature of the liquid should be:
200°F - 212°F
120°F - 130°F
105°F - 115°F
40°F - 140°F
How do lean and rich doughs differ?
Lean doughs contain eggs, but rich doughs lack eggs.
Lean doughs contain yeast, but rich doughs lack yeast.
Lean doughs have little to no sugar or fat, but rich doughs contain fat and sugar.
Lean doughs contain fat and sugar, but rich doughs lack fat and sugar.
