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Ninth Grade (Grade 9) Baking Skills Questions

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Grade 9 Baking Skills
All varieties of oatmeal are gluten free.
  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
Grade 9 Baking Skills
Use high protein gluten free flour blends in bread recipes and low protein gluten free flour blends in cake recipes.
  1. True
  2. False
Grade 9 Baking Skills
Xanthan Gum functions as a binding agent in gluten free flours.
  1. True
  2. False
Grade 9 Baking Skills
Gluten free flour cannot be made from legumes.
  1. True
  2. False
Grade 9 Baking Skills
Mixing gluten free batters too long (more than five minutes) will make the product dense rather than fluffy and light.
  1. True
  2. False
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
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
The most common flour used to make cookies.
  1. whole wheat flour
  2. cake flour
  3. all-purpose flour
Grade 9 Baking Skills
Where should the cookie sheet be positioned in the oven to ensure even baking?
  1. middle rack
  2. top rack
  3. bottom rack
Grade 9 Baking Skills
Quick breads are                 products.
  1. grilled
  2. baked
  3. boiled
Grade 9 Baking Skills
Identify the ingredients that should be at room temperature when making cookies.
  1. all the ingredients
  2. eggs and butter/fat
  3. all the liquids
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
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
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
Identify any differences between active dry yeast and fresh yeast.
  1. fresh yeast adds more flavor 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
When baking soda is added to flour and heated, it releases which of the following?
  1. Sodium Bicarbonate ( NaHCO3)
  2. Carbon Monxide (CO)
  3. Carbon Dioxide (CO2)
  4. Bio Bicarbonate (BB2)
Grade 9 Baking Skills
Baking time may need to be adjusted when using dark cookie sheets.
  1. False, the color of the 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.
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