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Baking Skills Questions - All Grades

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Grade 10 Baking Skills
To avoid too much gluten activation, do not            over-mix            dough when baking.
Grade 10 Baking Skills
The French term for setting up all your ingredients before you start mixing and baking is                 mise en place                .
Grade 10 Baking Skills
If you suspect your oven temperature guide is unreliable, purchase an                    oven thermometer                    for accurate baking temperatures.
Grade 11 Baking Skills
To tell if the cupcakes are finished you use a                
  1. Toothpick
  2. Baseball bat
  3. Finger
Grade 10 Baking Skills
The measure of a pinch is approximately       1/8      teaspoon.
Grade 11 Baking Skills
Cupcakes can be iced right after you take the cupcakes out of the oven?
  1. True
  2. False
Grade 9 Baking Skills
A leavening agent made from dry acid or salt acid, baking soda, and starch or flour is?
  1. Baking powder
  2. Baking eggs
  3. Baking fat
  4. Baking soda
Continuing Education Baking Skills
When baking with yeast, it requires time to ferment.
  1. True
  2. False
Grade 11 Baking Skills
Flour is measured by                .
  1. yield
  2. volume
  3. weight
  4. portion size
Grade 9 Baking Skills
When baking a gluten free recipe with eggs, it is advisable to separate the eggs and beat the whites to soft peaks for a more fluffy and light product.
  1. True
  2. False
Continuing Education Baking Skills
Which method below describes the straight dough method for making yeast bread?
  1. measuring all the ingredients, putting them in the mixer and blending
  2. mixing, punching, resting and proofing
  3. mix the flour, salt and baking powder separately
  4. cut fat into flour before adding remaining ingredients
Grade 9 Baking Skills
One of the biggest causes of popover failures is?
  1. Not enough eggs
  2. Too much butter
  3. Too much cooking
  4. Not enough cooking
Grade 11 Baking Skills
What type of flour is used for making a cake?
  1. All-purpose
  2. Self-rising
  3. Baby Powder
Grade 9 Baking Skills
Identify the best choice of flour for baking bread because of its protein content.
  1. whole wheat flour
  2. bleached flour
  3. unbleached flour
Grade 9 Baking Skills
To replicate the flavor, density and texture of gluten flours, it is advisable to use a blend of gluten free flours and starches when baking.
  1. True
  2. False
Grade 9 Baking Skills
All brands of baking powder are gluten free.
  1. True
  2. False
Grade 9 Baking Skills
The flavors and textures of gluten free baking products is identical to baking products made with gluten.
  1. True
  2. False
Continuing Education Baking Skills
Identify the three ingredients used to set yeast.
  1. eggs, flour and a small amount of sugar/sweetener
  2. warm water, salt, yeast
  3. warm water, yeast and a small amount of sugar/sweetener
  4. warm milk, yeast, oil
Continuing Education Baking Skills
The external/outside temperature of a loaf of bread should be 200 degrees F, and the internal/inside temperature of a loaf of bread should be 400 degrees F.
  1. True
  2. False
Grade 8 Baking Skills

This question is a part of a group with common instructions. View group »

How does double-acting baking powder work?
  1. it works exactly the same as baking soda and baking powder combined
  2. it works twice as fast as regular baking powder
  3. it releases a small amount of gas when mixed, then the balance when heated
  4. it releases a large amount of gas when heated, then the balance when the product is cooled
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