WorksheetsBaking and Cooking Quiz
Total questions: 15
Worksheet time: 8mins
Name the substance that is made up of proteins, that are present in wheat flour, that gives structure and strength to baked products.
Gluten
Gelatine
Starch
Yeast
……. is a method of beating an ingredient or mixture to fill it with air bubbles?
Folding
Melting
Kneading
Whisking
Flour that contains baking powder.
Cornflour
Self Raising flour
White bread flour
Rye flour
What are brandy snaps?
Fruit Cake
Sponge Cake
Short bread biscuit
Thin Biscuits
How should a cake that has been filled and decorated with whipped cream be stored?
Room temperature
Refrigerator
Freezer
Chemical store
Ganache is prepared by combining equal amounts of…
cream and eggs.
chocolate and eggs.
chocolate and cream.
cream, chocolate and eggs.
Swiss rolls are an example of …
rolling.
dipping.
coating.
topping.
Fish must be thawed in a cold room at a temperature below...
10 °C
5 °C
7 °C
0 °C
The most common type of flour used in cake and biscuit making is:
Wheat flour.
Coconut flour.
Rye flour.
Corn flour.
A preparation method that uses finger tips to mix flour and fat:
Rubbing in
Rolling
Folding
Mixing
… is the type of protein that becomes more elastic when kneaded.
Corn flour
Sugar
Butter
Gluten
Proving of dough is best done between …
60 - 67 °C
50 - 57 °C
40 - 47 °C
30 - 37 °C
Leaving pastry in a cool place before and after rolling:
Proofing
Mixing
Resting
Kneading
An example of a white fish is ....
tuna.
hake.
sardine.
trout.
Pastry is covered with greaseproof paper, weighed down with dried beans, rice or pasta, and then baked.
Blind baking
Proving
Resting
Grilling
