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Ninth Grade (Grade 9) Baking Skills Questions

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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
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
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
Gluten free flour cannot be made from legumes.
  1. True
  2. False
Grade 9 Baking Skills
All varieties of oatmeal are gluten free.
  1. True
  2. False
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
Both pasta and pastry are types of              unleavened             doughs. Pasta is made from flour and          liquid         and is boiled, while pastry is made from flour and       fat      and is baked.
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
Pastry dough is versatile and may be used for sweet pies or           savoury          turnovers or tarts.
Grade 9 Baking Skills
To prevent wet fillings from causing pie dough from becoming soggy, pastry is sometimes pre-baked         blind        , with a layer of foil or parchment over the dough and weight on top, such as dried         beans        or pie weights that keep the dough from                bubbling up.               
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.
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
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
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
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
The most common flour used to make cookies.
  1. whole wheat flour
  2. cake flour
  3. all-purpose flour
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