WorksheetsAdvanced Baking
Total questions: 37
Worksheet time: 21mins
Dough that is being proofed should be left to rise until it is three times its original size.
True
False
Sourdough breads are leavened with a starter.
True
False
Rich doughs are made with the addition of ingredients such as sugar, milk, and eggs, and have a more cake-like consistency.
True
False
A poorly made pie crust is flaky and crisp.
True
False
Most pies are made from cookie crust dough because it is easy to bake.
True
False
High-ratio cakes contain more flour than sugar.
True
False
What is the living organism that makes dough rise?
Leavener
Yeast
Extract
Starter
Which type of dough is made by adding shortening or tenderizing ingredients such as sugar, syrup, butter, eggs, milk, and cream?
Soft
Rich
Lean
Sponge
Allowing yeast dough to rise just before baking is called
yeasting.
kneading.
proofing.
portioning.
What is a living organism that acts as a leavener and makes baked goods rise?
Yeast
Flour
Baking powder
Baking soda
Which type of dough is made with flour, yeast, water, and salt?
Phyllo
Rich
Lean
Sour
Which method combines all ingredients at the same time?
Straight-dough
Sponge
Foaming
Creaming
At what temperature does yeast begin to die?
90°F (32°C)
120°F (49°C)
150°F (66°C)
180°F (82°C)
At what temperature is yeast completely killed?
120°F (49°C)
140°F (60°C)
160°F (71°C)
180°F (82°C)
What happens to dead yeast?
It becomes overly moist.
It will not leaven.
It becomes dry.
It becomes flattened.
After mixing the water, yeast, sugar, salt, and flour, the baker kneads the dough until it is
lumpy and dry.
smooth and elastic.
dry and smooth.
hard and elastic.
What protein develops during kneading and gives dough the stretch and give that it needs?
Yeast
Gluten
Acid
Sugar
Allowing dough to rise a second time is called
kneading.
proofing.
shaping.
portioning.
What is the ideal temperature range for proofing?
75°F–90°F (24°C–32°C)
90°F–115°F (32°C–46°C)
115°F–130°F (46°C–54°C)
130°F–150°F (54°C–66°C)
What does it mean to scale ingredients?
Measure all ingredients accurately
Mix and combine ingredients
Fold down the dough to expel carbon dioxide gases
Divide the dough into pieces of uniform weight and size
Dividing dough into pieces of uniform weight and size is called
proofing.
portioning.
punching down.
shaping.
What allows the dough or batter to rise?
Strengtheners
Leaveners
Sweeteners
Shortenings
A semiliquid mixture containing flour, liquid, and other ingredients is called a
dough.
batter.
icing.
soufflé.
Which method for creating cake batter mixes fat with dry ingredients and a portion of the liquid, then adds the remaining liquids?
Creaming
Two-stage
Straight-dough
Foaming
Which type of icing is made with hot sugar syrup?
Ganache
Royal
Foam
Fondant
Which type of icing is cooked by combining sugar, water, and a glucose or corn syrup and may be used with specialty and wedding cakes?
Ganache
Fondant
Royal
Glaze
Which type of icing is a smooth mixture of chocolate and cream?
Fondant
Ganache
Glaze
Fudge
Which type of icing is usually drizzled rather than spread?
Ganache
Glaze
Royal
Buttercream
Pie crust is made using what type of dough?
3-2-1
Phyllo
Foaming
Creaming
What are the ingredients and proportions in 3-2-1 dough?
Three parts water, two parts flour, and one part fat
Three parts flour, two parts water, and one part fat
Three parts flour, two parts fat, and one part water
Three parts fat, two parts water, and one part flour
Which type of dough is used to make baklava?
Pie
Phyllo
Foaming
Sourdough
Which method produces cakes with a light texture, such as angel food?
Two-stage
Foaming
Creaming
Straight mix
Measuring all ingredients accurately is called (a) .
A mixture of water, yeast, and all-purpose flour that has been fermented until it has a sour smell is called a(n) (a) .
(a) is the process of preparing dough by pressing the mixture of ingredients together with your hands.
(a) is a sweet baked food made from a dough or thick batter.
(a) are sweet frostings, coatings, or glazes for cakes and pastries.
