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Ninth Grade (Grade 9) Baking Skills Questions

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Grade 9 Baking Skills
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
Whether by hand or machine, what is the main reason that we knead bread dough?
  1. to warm the liquid ingredient in the dough
  2. to activate the sugar that softens the dough
  3. to thoroughly incorporate the salt
  4. to activate gluten that gives bread structure
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
Most bread dough recipes call for two risings, why is this?
  1. bread dough doesn't need to rise
  2. allows better reversal of the leavening process
  3. to better cool the dough which inhibits fermentation
  4. allows for respiration that occurs with fermentation
Grade 9 Baking Skills
At what stage during bread making does final proofing occur?
  1. when you see yeast growing in water and sugar
  2. when you tap on a loaf of bread to test doneness
  3. when the dough is shaped after its final rise
  4. when the dough is shaped right after kneading
Grade 9 Baking Skills
This is the ideal place for bread dough to rise.
  1. in a floured or oiled bowl, covered and in a cold place
  2. in a floured or oiled bowl, covered and in a warm place
  3. in a floured bowl, uncovered and in a drafty place
  4. in a bowl, uncovered and in a 300 degree oven
Grade 9 Baking Skills
Identify which choice is not a method for checking if bread is finished baking.
  1. insert a toothpick into the highest point of bread
  2. tapping on the bottom of the bread
  3. use an internal thermometer
  4. visually look for dry, even, browned crust
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 9 Baking Skills
Which mixing method is used when making cookies?
  1. biscuit method
  2. creaming method
  3. muffin method
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
Identify any differences between active dry yeast and fresh yeast.
  1. fresh yeast adds more flavour to a product than dry yeast
  2. dry yeast keeps well, while fresh yeast needs refrigeration and only lasts a few weeks
  3. a and b
  4. dry, fresh and nutritional yeast all work in exactly the same way
Grade 9 Baking Skills
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
Grade 9 Baking Skills
What can you line cookies sheets with to ensure an easier clean-up?
  1. parchment paper
  2. wax paper
  3. clean dish cloth
Grade 9 Baking Skills
What do you do if you want cookies to be more chewy?
  1. shorten baking time and move to cooling rack immediately after baking
  2. lengthen baking time and move to cooling rack immediately after baking
  3. do not adjust the baking time and leave cookies on the baking sheet until cooled
Grade 9 Baking Skills
Baking time may need to be adjusted when using dark cookie sheets.
  1. False, colour of cookie sheet does not impact cooking time.
  2. True, you may need to increase baking time.
  3. True, you may need to decrease baking time.
Grade 9 Baking Skills
Which leavening agent is not used to make cookies?
  1. yeast
  2. baking soda
  3. baking powder
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