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Baking Study Guide

Total questions: 40

Worksheet time: 20mins

Name
Class
Date
1.

What ancient civilization first created bread?

a)

Romans

b)

Egyptians

c)

Greeks

d)

Sumerians

2.

What did the early Native Americans make bread from?

a)

Wheat

b)

Barley

c)

Maize (corn)

d)

Rye

3.

Which set lists the 4 main ingredients in bread dough?

a)

Flour, water, salt, yeast

b)

Flour, sugar, butter, eggs

c)

Water, oil, eggs, baking powder

d)

Flour, milk, honey, butter

4.

The role of flour in the dough:

a)

Acts mainly as a sweetener

b)

Holds the ingredients and is the binder

c)

Only adds color

d)

Works only as a leavener

5.

The role of sugar in the dough:

a)

Gives sweetness and tenderness

b)

Creates gluten

c)

Only preserves the dough

d)

Acts solely as a thickener

6.

The role of yeast in the dough:

a)

Adds color to the crust

b)

The leavening agent that enhances flavor and makes it digestible

c)

Only strengthens gluten

d)

Removes moisture

7.

The most common type of flour and its gluten content percent:

a)

Bread flour — 14%

b)

Cake flour — 8%

c)

All-purpose flour — 12%

d)

Whole wheat flour — 10%

8.

The flavor of whole wheat flour:

a)

Bitter and sour

b)

Sweet, nutty flavor

c)

Neutral only

d)

Strongly salty

9.

Type of flour that is ideal for making homemade cakes:

a)

Bread flour

b)

Cake flour

c)

Whole wheat flour

d)

Self-rising flour

10.

Type of dough perfect for bread making with higher gluten content:

a)

Pastry dough

b)

Cake dough

c)

Bread flour

d)

Choux dough

11.

Fine, powdery flour used for soft pizza and pasta dough:

a)

Semolina

b)

'00' flour

c)

Bread flour

d)

Self-rising flour

12.

Which of the following are gluten-free flours? Select all that apply.

a)

Almond flour

b)

Buckwheat flour

c)

Coconut flour

d)

Rice flour

e)

Oat flour

13.

The 3 leavening actions are which of the following? Select all that apply.

a)

Physical

b)

Chemical

c)

Biological

d)

Mechanical

e)

Thermal

14.

A physical leavening agent:

a)

Steam only from yeast

b)

Air

c)

Baking powder

d)

Ammonium carbonate

15.

Which are types of chemical action leaveners? Select all that apply.

a)

Baking powder

b)

Baking soda

c)

Ammonium carbonate

d)

Active dry yeast

e)

Air

16.

Baking powder is a combination of which ingredients? Select all that apply.

a)

Baking soda (alkaline)

b)

Cream of tartar (acid)

c)

Starch to prevent caking

d)

Granulated sugar

e)

Salt

17.

What does baking soda need to be used with to release carbon dioxide?

a)

Water only

b)

Acids such as chocolate or buttermilk

c)

Salt

d)

Oil

18.

Definition of yeast:

a)

A mineral that adds crunch

b)

A living microorganism, a one-celled fungus that multiplies quickly in a warm, moist environment

c)

A synthetic flavoring agent

d)

A plant-based thickener

19.

The purpose of fats in baking includes which of the following? Select all that apply.

a)

Add flavor

b)

Help with creaming

c)

Help to hold liquids

d)

Give tenderness to the baked good

e)

Increase gluten content

20.

Why is butter preferred in baking oftentimes?

a)

It is cheapest

b)

It is preferred for its flavor

c)

It has the highest melting point

d)

It contains no water

21.

Characteristics of shortening when used in baking include which of the following? Select all that apply.

a)

Gives a crisp and crumbly texture

b)

Traps more air bubbles and has a higher melting point than butter

c)

Holds shape better

d)

Adds strong dairy flavor

e)

Rapidly melts at low temperatures

22.

Which are types of oils used in baking? Select all that apply.

a)

Corn oil

b)

Soybean oil

c)

Peanut oil

d)

Coconut oil

e)

Vegetable oil

23.

Which are purposes of sugar in baking? Select all that apply.

a)

Adds sweetness

b)

Retains moisture which affects texture

c)

Creates crust color

d)

Aids in the creaming and whipping process

e)

Creates food for fermentation in dough

24.

What is molasses made from?

a)

Refinement of the dark liquid from sugar processing

b)

Fermented cocoa beans

c)

Concentrated fruit syrup

d)

Boiled corn mash

25.

Why is some brown sugar lighter than others?

a)

It has more molasses added

b)

It is less refined than other types of brown sugar

c)

It is mixed with flour

d)

It contains baking powder

26.

Which are purposes of eggs in baking? Select all that apply.

a)

Leavening

b)

Creaming

c)

Structure

d)

Thickening

e)

Freshness

27.

The type of sugar that adds chewiness to a cookie:

a)

Granulated sugar

b)

Molasses

c)

Powdered sugar

d)

Corn syrup

28.

Definition of cookie:

a)

Any handheld flour-based sweet cake

b)

Any bread made with yeast

c)

Any dessert containing fruit

d)

A sweet made only from chocolate

29.

Which are types of cookie textures? Select all that apply.

a)

Crisp

b)

Chewy

c)

Cake

d)

Flaky pastry

e)

Spongy bread

30.

What is best to use when placing cookies on a tray?

a)

Bare hands

b)

A pastry bag or scoop

c)

A knife

d)

Tongs

31.

Why should cookies be removed from the tray right after baking?

a)

To increase moisture

b)

To prevent too much browning on the bottom

c)

To cool the oven faster

d)

To avoid sticking to parchment

32.

Typical baking temperature for cookies:

a)

300300 degrees

b)

Between 350350 – 400400 degrees

c)

Below 250250 degrees

d)

Above 450450 degrees

33.

Which are common types of cookies? Select all that apply.

a)

Sugar

b)

Chocolate chip

c)

Peanut butter

d)

Oatmeal

e)

Snickerdoodle

34.

Which are international cookies named in the study guide? Select all that apply.

a)

Alfajores

b)

Vanillekipferl

c)

Amaretti

d)

Stroopwafels

e)

Shiroi Koibito

35.

What ancient civilization improved bread making by using ovens?

a)

Egyptians

b)

English settlers

c)

Romans

d)

Greeks

36.

Which are basic ingredients in bread dough according to the study guide? Select all that apply.

a)

Wheat

b)

Flour

c)

Water

d)

Salt

e)

Yeast

37.

Which are types of bread flour named in the study guide? Select all that apply.

a)

Wheat

b)

Rye

c)

Oatmeal

d)

Barley meal

e)

Buckwheat

38.

Temperature range for yeast:

a)

6868 – 7272 degrees

b)

7878 – 8282 degrees

c)

8585 – 9090 degrees

d)

9595 – 100100 degrees

39.

Difference between yeast bread and quick bread:

a)

Yeast bread uses chemical leaveners; quick bread uses yeast

b)

Quick bread does not have yeast and uses chemical leaveners such as baking soda or baking powder

c)

Both use yeast and chemical leaveners equally

d)

Quick bread uses only steam as a leavener

40.

Which are examples of quick bread? Select all that apply.

a)

Muffins

b)

Biscuits

c)

Scones

d)

Cornbread

e)

Banana bread

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