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Baking Skills Questions - All Grades

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Grade 10 Baking Skills
If you suspect your oven temperature guide is unreliable, purchase an                    oven thermometer                    for accurate baking temperatures.
Grade 11 Baking Skills
Flour is measured by                .
  1. yield
  2. volume
  3. weight
  4. portion size
Grade 10 Baking Skills
Which meat is not poultry?
  1. chicken
  2. beef
  3. duck
  4. turkey
Continuing Education Baking Skills
Your baked muffins are dark brown on top and sticky in the center. What is likely the problem?
  1. not enough sugar and overcooked
  2. not enough sugar and undercooked
  3. too much sugar and undercooked
  4. too much sugar and overcooked
Continuing Education Baking Skills

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

What is the function of gluten combined with leavening gasses?
  1. it minimizes gasses
  2. it enlarges gas bubbles
  3. it deflates them so the bread can rise
  4. it provides structural strength to keep gasses in
Continuing Education Baking Skills
What temperature should the butter be when making a butter cake?
  1. cold
  2. warm
  3. room temperature
  4. melted
Continuing Education Baking Skills
Which method below describes the straight dough method for making yeast bread?
  1. measuring all the ingredients, putting them in the mixer and blending
  2. mixing, punching, resting and proofing
  3. mix the flour, salt and baking powder separately
  4. cut fat into flour before adding remaining ingredients
Continuing Education Baking Skills

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

Which leavening agent requires an acid in order for it to work?
  1. baking soda
  2. steam
  3. baking powder
  4. yeast
Continuing Education Baking Skills
What is the function of baking powder when making muffins?
  1. leavens dough
  2. aids in browning
  3. sweetens muffins
  4. decreases baking time
Continuing Education Baking Skills
Identify the first step when using the cake method to make a butter cake.
  1. add all ingredients together by gently folding mixture
  2. cream the shortening and sugar together
  3. cut the shortening into the dry ingredients
  4. separately add liquid ingredients and dry ingredients together, then combine
Continuing Education Baking Skills

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

Baking powder is a combination of a dry acid and                .
  1. cornstarch
  2. powdered yeast
  3. baking soda
  4. flour
Continuing Education Baking Skills
Identify the three ingredients used to set yeast.
  1. eggs, flour and a small amount of sugar/sweetener
  2. warm water, salt, yeast
  3. warm water, yeast and a small amount of sugar/sweetener
  4. warm milk, yeast, oil
Grade 9 Baking Skills
Which mixing method is used when making cookies?
  1. biscuit method
  2. creaming method
  3. muffin method
Continuing Education Baking Skills

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

The leavening agent that makes cream puffs rise is                .
  1. yeast
  2. baking powder
  3. steam
  4. baking soda
Continuing Education Baking Skills

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

The only ingredient in baking soda is                      .
  1. carbon dioxide
  2. aluminum
  3. monocalcium phosphate
  4. sodium bicarbonate
Continuing Education Baking Skills
After muffins are finished baking, when should they be removed from the baking container and placed on a cooling rack?
  1. let muffins sit a few minutes
  2. let muffins sit at least 10 minutes
  3. immediately
  4. let muffins cool to room temperature
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
Continuing Education Baking Skills
Why is the flour and leavening agent sifted when making a butter cake?
  1. removes lumps and makes flour more dense
  2. activates the leavener
  3. removes lumps and fluffs up flour slightly
  4. warms the flour and leavener
Continuing Education Baking Skills
Which description identifies the ideal texture of a standard butter cake?
  1. moist but not sticky, light but not crumbly, even grain
  2. moist and sticky in centre, light but not crumbly, even grain
  3. moist but not sticky, crumbly, even grain
  4. moist but not sticky, light but not crumbly, tunnels throughout
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