Want to see correct answers?
Login or join for free!
  printable Worksheets
Looking for printable worksheets?
Check out our pre-made printable worksheets!
Share/Like This Page

Baking Skills Questions - All Grades

You can create printable tests and worksheets from these Baking Skills questions! Select one or more questions using the checkboxes above each question. Then click the add selected questions to a test button before moving to another page.

Previous Page 1 of 10 Next
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 10 Baking Skills
To avoid too much gluten activation, do not            over-mix            dough when 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
The French term for setting up all your ingredients before you start mixing and baking is                 mise en place                .
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
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
Continuing Education Baking Skills
When baking with yeast, it requires time to ferment.
  1. True
  2. False
Continuing Education Baking Skills
To combine ingredients until soft and creamy using a spoon, beater, or mixer.
  1. Cream
  2. Stir
Grade 11 Baking Skills
What type of flour is used for making a cake?
  1. All-purpose
  2. Self-rising
  3. Baby Powder
Grade 11 Baking Skills
What will happen if you put icing on hot items?
  1. nothing
  2. the icing will melt
  3. the icing will rise
Continuing Education Baking Skills
To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing.
  1. Whip
  2. Knead
  3. Cut In
  4. Fold In
Continuing Education Baking Skills

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

What are two ingredient examples of acids?
  1. baking soda and yeast
  2. lemon juice and buttermilk
  3. baking soda and baking powder
  4. baking soda and apple cider vinegar
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

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

Different forms of sugar, such as granulated, brown, or molasses, are used to           sweeten          a baked product, as well as make the product more tender and cause the tops of muffins and other breads to brown and crisp.
Grade 10 Baking Skills
The measure of a pinch is approximately       1/8      teaspoon.
Continuing Education Baking Skills
To mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture. Use a pastry blender, two knives, or a fork.
  1. Fold In
  2. Knead
  3. Mix
  4. Cut In
Grade 11 Baking Skills
Flour is measured by                .
  1. yield
  2. volume
  3. weight
  4. portion size
Grade 10 Baking Skills
Which meat is not poultry?
  1. chicken
  2. beef
  3. duck
  4. turkey
Continuing Education Baking Skills

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

The leavening agent that makes cream puffs rise is                .
  1. yeast
  2. baking powder
  3. steam
  4. baking soda
Previous Page 1 of 10 Next
You need to have at least 5 reputation to vote a question down. Learn How To Earn Badges.