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Baking Skills Questions - All Grades

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Grade 10 Baking Skills
Make sure your cookie dough is        cold       before you start baking cookies.
Grade 10 Baking Skills
To avoid too much gluten activation, do not            over-mix            dough when baking.
Grade 10 Baking Skills
Since measuring cups can vary in size, use a         scale         for the precise ingredient quantities your recipe requires.
Grade 10 Baking Skills
Ensure that all your baking ingredients are at                    room temperature                    before you begin baking.
Grade 10 Baking Skills
If you suspect your oven temperature guide is unreliable, purchase an                    oven thermometer                    for accurate baking temperatures.
Grade 10 Baking Skills
When a recipe calls for soft butter, do not use         hard          butter in its place.
Grade 10 Baking Skills
Cookie dough scoops save time when baking and also make cookies           uniform           in size for even 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
The measure of a pinch is approximately       1/8      teaspoon.
Grade 10 Baking Skills
Whenever possible, ensure to use                high quality                ingredients, such as vanilla, to achieve the best product results.
Grade 10 Baking Skills
When the recipe directs you to flour baking pans, use a small amount of the same               dry mixture               that you are baking with.
Grade 10 Baking Skills
Before you start baking, read the          recipe          thoroughly until you understand all the steps.
Grade 11 Baking Skills
Flour is measured by                .
  1. yield
  2. volume
  3. weight
  4. portion size
Grade 11 Baking Skills
To tell if the cupcakes are finished you use a                
  1. Toothpick
  2. Baseball bat
  3. Finger
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
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
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
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