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Eighth Grade (Grade 8) Baking Skills Questions

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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 8 Baking Skills
Identify the first step when using the cake method to make a butter cake.
  1. add all ingredients together by gently folding mixture
  2. cream the shortening and sugar together
  3. cut the shortening into the dry ingredients
  4. separately add liquid ingredients and dry ingredients together, then combine
Grade 8 Baking Skills

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In quick breads, what is the leavening agent?
  1. yeast
  2. both baking powder and baking soda
  3. baking soda
  4. baking powder
Grade 8 Baking Skills

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

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
Grade 8 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 8 Baking Skills

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

Grade 8 Baking Skills

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

The only ingredient in baking soda is                      .
  1. carbon dioxide
  2. aluminum
  3. monocalcium phosphate
  4. sodium bicarbonate
Grade 8 Baking Skills

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Grade 8 Baking Skills
Your baked muffins are dark brown on top and sticky in the center. What is likely the problem?
  1. not enough sugar and overcooked
  2. not enough sugar and undercooked
  3. too much sugar and undercooked
  4. too much sugar and overcooked
Grade 8 Baking Skills
Identify the muffin method.
  1. cut fat into flour first then add remaining ingredients
  2. add all room temperature ingredients in one bowl
  3. cream butter or margarine with sugar first, then add remaining ingredients
  4. blend dry ingredients first, then blend wet ingredients, then add together
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