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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
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
What is used to incorporate air into flour and other dry ingredients?
  1. Shaker
  2. Sauter
  3. Sifter
  4. Slicer
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
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
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
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
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
Which leavening agent is not used to make cookies?
  1. yeast
  2. baking soda
  3. baking powder
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
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
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
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
Cookie sheets should always be greased when baking cookies.
  1. True
  2. False
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
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
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
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