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Baking Skills Questions - All Grades

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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
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
To tell if the cupcakes are finished you use a                
  1. Toothpick
  2. Baseball bat
  3. Finger
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
The flour type most commonly used for a flaky pie crust is                     white all-purpose                    flour. Short pastry is often made with lower           protein          pastry flour to minimize gluten development.
Grade 9 Baking Skills
Pastry dough is different from bread dough, as it is handled          gently         to minimize the development of          gluten         so the dough can be easily shaped and remain tender.
Grade 9 Baking Skills
Both pasta and pastry are types of              unleavened             doughs. Pasta is made from flour and          liquid         and is boiled, while pastry is made from flour and       fat      and is baked.
Grade 9 Baking Skills
The basic ingredients in pastry dough, in order of quantity is flour,       fat      , water or other liquid,        salt       , and sometimes sugar for browning and sweetness.
Grade 9 Baking Skills
Pastry dough is versatile and may be used for sweet pies or           savoury          turnovers or tarts.
Grade 9 Baking Skills
To prevent wet fillings from causing pie dough from becoming soggy, pastry is sometimes pre-baked         blind        , with a layer of foil or parchment over the dough and weight on top, such as dried         beans        or pie weights that keep the dough from                bubbling up.               
Grade 9 Baking Skills
A method to limit gluten development in pastry dough, in addition to gentle handling, is to add an          acidic         ingredient such as lemon juice,           vinegar          , buttermilk or              sour cream              .
Grade 9 Baking Skills
A popular ratio proportion of flour to fat in pie dough is      3     parts flour :      2     parts fat.
Grade 9 Baking Skills
To achieve a flaky pie crust, the dough structure must consist of flattened layers of         dough        , between       fat      layers that puff up into flakes when baked.
Grade 9 Baking Skills
Fats used in pastry dough such as butter,        lard        and              shortening             will all result in a flaky crust, whereas using       oil      may result in a         mealy        crust.
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 10 Baking Skills
Which meat is not poultry?
  1. chicken
  2. beef
  3. duck
  4. turkey
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