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Baking Skills Questions - All Grades

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Grade 11 Baking Skills
Grade 9 Baking Skills
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
Grade 9 Baking Skills
Which mixing method is used when making cookies?
  1. biscuit method
  2. creaming method
  3. muffin method
Grade 9 Baking Skills
Identify the four basic ingredients when baking bread.
  1. milk, flour, yeast, grains
  2. flour, water, yeast, salt
  3. flour, water, nutritional yeast, salt
  4. whole grain flour, baking soda, water, salt
Grade 9 Baking Skills
How do we know when we've sufficiently kneaded bread dough?
  1. the dough is smooth, not sticky, and holds its shape
  2. when your dominant hand feels fatigued
  3. time kneading for exactly 5 minutes
  4. time kneading for exactly 3 minutes
Grade 9 Baking Skills
Which steps are best followed after bread is finished baking?
  1. remove from oven, place on counter for 10 minutes
  2. remove from oven, cover for 10 minutes
  3. remove from oven, place on cooling rack until bread reaches room temperature
  4. remove from oven, place in bag and put in fridge for 10 minutes
Grade 8 Baking Skills
Grade 8 Baking Skills
Which description identifies the ideal appearance of a standard butter cake?
  1. flat top without cracks, high volume and thin crust
  2. rounded top without cracks, high volume and thin crust
  3. flat top with cracks, high volume and thin crust
  4. rounded top with deep cracks, high volume and thin crust
Grade 8 Baking Skills
Which description identifies the ideal texture of a standard butter cake?
  1. moist but not sticky, light but not crumbly, even grain
  2. moist and sticky in centre, light but not crumbly, even grain
  3. moist but not sticky, crumbly, even grain
  4. moist but not sticky, light but not crumbly, tunnels throughout
Grade 8 Baking Skills
Grade 8 Baking Skills
Grade 8 Baking Skills
Why is the flour and leavening agent sifted when making a butter cake?
  1. removes lumps and makes flour more dense
  2. activates the leavener
  3. removes lumps and fluffs up flour slightly
  4. warms the flour and leavener
Grade 8 Baking Skills
What should be done after cake batter is poured into baking containers and before they are placed in the oven?
  1. let rest at least 15 minutes
  2. tap the pans on the counter to remove air bubbles from the batter
  3. lightly dust the top of the batter with flour
  4. create a mound in the centre of the batter
Grade 8 Baking Skills
Identify which option is not critical for successfully baking a butter cake.
  1. ensure accurate measurements
  2. organize all tools and equipment necessary before starting
  3. use the best tasting and freshest ingredients
  4. use only ceramic pans that are well greased
Grade 9 Baking Skills
Which leavening agent is not used to make cookies?
  1. yeast
  2. baking soda
  3. baking powder
Grade 9 Baking Skills
How should cookies be placed on a baking sheet?
  1. one inch apart
  2. barely touching
  3. two to three inches apart
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