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Baking Skills Questions - All Grades

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Grade 10 Baking Skills
The French term for setting up all your ingredients before you start mixing and baking is                 mise en place                .
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
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
To combine ingredients until soft and creamy using a spoon, beater, or mixer.
  1. Cream
  2. Stir
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
Continuing Education Baking Skills

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

In quick breads, what is the leavening agent?
  1. yeast
  2. both baking powder and baking soda
  3. baking soda
  4. baking powder
Continuing Education Baking Skills
When baking with yeast, it requires time to ferment.
  1. True
  2. False
Grade 10 Baking Skills
To avoid too much gluten activation, do not            over-mix            dough when baking.
Grade 11 Baking Skills
What type of flour is used for making a cake?
  1. All-purpose
  2. Self-rising
  3. Baby Powder
Continuing Education Baking Skills

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

The process of yeast converting sugar into carbon dioxide is known as                .
  1. proofing
  2. fermentation
  3. resting
  4. kneading
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 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

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
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
Continuing Education Baking Skills
Sugar adds sweetness to muffins. Identify what other function sugar has in muffins.
  1. adds volume when creamed with fat
  2. contributes to browning
  3. tenderizes
  4. all of the above
Continuing Education 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
Continuing Education Baking Skills
How should a perfectly mixed muffin batter look?
  1. smooth with no lumps
  2. lumpy and thick
  3. lumpy with a few flour pockets
  4. smooth with one or two lumps
Continuing Education Baking Skills
How full should you fill muffin cups with batter before baking?
  1. 3/4 full
  2. 1/2 full
  3. to the top
  4. 1/3 full
Continuing Education Baking Skills

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

Yeast cells thrive on                .
  1. simple sugars
  2. cold water
  3. bacteria
  4. salt
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