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Ninth Grade (Grade 9) Baking Skills Questions

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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 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
Grade 9 Baking Skills
Identify the best choice of flour for baking bread because of its protein content.
  1. whole wheat flour
  2. bleached flour
  3. unbleached flour
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 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
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
Which mixing method is used when making cookies?
  1. biscuit method
  2. creaming method
  3. muffin method
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
If the cookie recipe calls for a baking time of 12-15 minutes, set the oven timer for                to check doneness.
  1. 10 minutes
  2. 12 minutes
  3. 14 minutes
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
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
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
Pastry dough is versatile and may be used for sweet pies or           savoury          turnovers or tarts.
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
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.
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