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Ninth Grade (Grade 9) Baking Skills Questions

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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
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
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 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
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 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
What is used to incorporate air into flour and other dry ingredients?
  1. Shaker
  2. Sauter
  3. Sifter
  4. Slicer
Grade 9 Baking Skills
The basic ingredients in pastry dough, in order of quantity, are flour,       fat      , water or other liquid,        salt       , and sometimes sugar for browning and sweetness.
Grade 9 Baking Skills
Dry ingredients should always be leveled off with a                 to ensure a correct measure.
  1. Turner
  2. Spatula
  3. Scraper
  4. Paring Knife
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
Cookie sheets should always be greased when baking cookies.
  1. True
  2. False
Grade 9 Baking Skills
Cookie dough should be dropped approximately                 apart on the cookie sheet prior to baking.
  1. 1 in
  2. 3 in
  3. 2 in
  4. 1/2 in
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.
Grade 9 Baking Skills
To achieve a flaky pie crust, the dough structure must consist of flattened layers of         dough        , between       fat      layers that puff up into flakes when baked.
Grade 9 Baking Skills
Fats used in pastry dough such as butter,        lard        and              shortening             will all result in a flaky crust, whereas using       oil      may result in a         mealy        crust.
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