Want to see correct answers?
Login or join for free!
  printable Worksheets
Looking for printable worksheets?
Check out our pre-made printable worksheets!
Share/Like This Page
Filter By Grade

You are browsing Grade 9 questions. View questions in All Grades.

Grade 9 Grade 10 Grade 11 Grade 12 Continuing Education

Ninth Grade (Grade 9) Baking Skills Questions

You can create printable tests and worksheets from these Grade 9 Baking Skills questions! Select one or more questions using the checkboxes above each question. Then click the add selected questions to a test button before moving to another page.

Previous Page 3 of 4 Next
Grade 9 Baking Skills
What is fondant?
  1. a fluted tin
  2. a sugar based paste used for decorating
  3. a thin icing drizzled over cake
  4. a cream based icing cake pieces are dipped into
Grade 9 Baking Skills
How should oven racks be positioned for baking cake?
  1. at the top
  2. positioning doesn't make a difference
  3. at the bottom
  4. in the middle
Grade 9 Baking Skills
High altitude baking requires a recipe adjustment. Which ingredient should you add more of to ensure a cake doesn't fall in when baked at high altitude?
  1. liquid
  2. yeast
  3. fat
  4. sugar
Grade 9 Baking Skills

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

You can use any temperature of water to activate yeast.
  1. True
  2. False
Grade 9 Baking Skills
Pour batter
  1. A protein formed when wheat flour is moistened and thoroughly mixed that gives strength and elasticity to batters and doughs
  2. An ingredient that produces gases in batters and doughs, causing baked products to rise and become light and porous
  3. Flour-liquid mixture that is stiff enough to be shaped by hand
  4. Flour-liquid mixture with a consistency ranging from thin to thick, depending on the proportion of dry to liquid ingredients
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
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 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 popular ratio proportion of flour to fat in pie dough is      3     parts flour :      2     parts fat.
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
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
What is a springform tin?
  1. a coil shaped cake tin
  2. a silicone cake pan
  3. a tin with springs at its base
  4. a tin with springs on its side
Grade 9 Baking Skills
Leavening Agent
  1. Flour-liquid mixture that is stiff enough to be shaped by hand
  2. Process that takes place when yeast cells act on sugars to produce carbon dioxide and alcohol; enzymatically controlled process in which a compound is broken down, such as a carbohydrate into carbon dioxide and ethyl alcohol
  3. An ingredient that produces gases in batters and doughs, causing baked products to rise and become light and porous
  4. Flour-liquid mixture with a consistency ranging from thin to thick, depending on the proportion of dry to liquid ingredients
Grade 9 Baking Skills
The best method for melting chocolate is to
  1. microwave with a little water.
  2. in a pot on medium heat.
  3. in a heatproof bowl in a pot of simmering water.
  4. in the oven.
Grade 9 Baking Skills
If not stated in the recipe, what kind of egg should be used?
  1. small
  2. medium
  3. large
  4. free range
Grade 9 Baking Skills
On a cake, icing and frosting are the same.
  1. True
  2. Yes, though frosting is a healthier choice.
  3. No, icing dries hard and is thinner than frosting.
  4. No, frosting dries hard and is thinner than icing.
Grade 9 Baking Skills
Gluten
  1. Flour-liquid mixture that is stiff enough to be shaped by hand
  2. Process that takes place when yeast cells act on sugars to produce carbon dioxide and alcohol; enzymatically controlled process in which a compound is broken down, such as a carbohydrate into carbon dioxide and ethyl alcohol
  3. A protein formed when wheat flour is moistened and thoroughly mixed that gives strength and elasticity to batters and doughs
  4. An ingredient that produces gases in batters and doughs, causing baked products to rise and become light and porous
Grade 9 Baking Skills
Beating, creaming, whipping and sifting all have one thing in common. What do they have in common?
  1. They are all done with a spoon.
  2. They are all done with an electric mixer.
  3. They all incorporate air into the mixture.
  4. They are all tasks that take 1 hour or more to finish.
Grade 9 Baking Skills
Baked goods, such as biscuits, muffins and popovers, that can be prepared in a short amount of time are called                quick breads               .
Previous Page 3 of 4 Next