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Baking Skills Questions - All Grades

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Continuing Education Baking Skills
If you followed ingredient amounts perfectly but your muffins turned out dense and chewy, what is likely the cause?
  1. under-baking
  2. over mixing the batter
  3. over filling muffin batter in tray
  4. over greasing muffin tray
Continuing Education Baking Skills
To form a standing edge on pastry, such as a pie crust before baking. Press the dough with your fingers to create this scalloped edge, or use a fork to "crimp" the edge.
  1. Grease
  2. Flute
  3. Dredge
  4. Marinate
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
Dry ingredients should always be leveled off with a                 to ensure a correct measure.
  1. Turner
  2. Spatula
  3. Scraper
  4. Paring Knife
Continuing Education Baking Skills

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

How does double-acting baking powder work?
  1. it works exactly the same as baking soda and baking powder combined
  2. it works twice as fast as regular baking powder
  3. it releases a small amount of gas when mixed, then the balance when heated
  4. it releases a large amount of gas when heated, then the balance when the product is cooled
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
What can you line cookies sheets with to ensure an easier clean-up?
  1. parchment paper
  2. wax paper
  3. clean dish cloth
Continuing Education Baking Skills
What is the flour to liquid ratio for pour batters?
  1. 2 parts flour to 1 part liquid
  2. 1 part flour to 1 part liquid
  3. 2 parts flour to 3 parts liquid
  4. 3 parts flour to 1 part liquid
Continuing Education Baking Skills
What is tunneling?
  1. when muffins sound hollow
  2. when a toothpick is inserted into a muffin to test doneness
  3. muffins are full of tubular holes
  4. muffins split open on top
Continuing Education Baking Skills
Cakes made with fat are called butter cakes, identify the name of the cake made without fat.
  1. cupcake
  2. Lamington
  3. sponge
  4. creamed
Continuing Education Baking Skills
Which description identifies the ideal appearance of a standard butter cake?
  1. flat top without cracks, high volume and thin crust
  2. rounded top without cracks, high volume and thin crust
  3. flat top with cracks, high volume and thin crust
  4. rounded top with deep cracks, high volume and thin crust
Continuing Education Baking Skills
What should be done after cake batter is poured into baking containers and before they are placed in the oven?
  1. let rest at least 15 minutes
  2. tap the pans on the counter to remove air bubbles from the batter
  3. lightly dust the top of the batter with flour
  4. create a mound in the centre of the batter
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
Continuing Education Baking Skills
Identify the ideal temperature of ganache when used for pouring over a cake.
  1. warm
  2. hot
  3. cold
  4. lukewarm
Continuing Education Baking Skills
Identify the ratio of chocolate to cream when making a ganache for a layer cake filling and thick glaze.
  1. 2:1
  2. 1.5:1
  3. 1:1
  4. 1:2
Continuing Education Baking Skills
Ganache is a simple mixture of which two ingredients?
  1. chocolate and milk
  2. sweetened cocoa and milk
  3. sweetened cocoa and cream
  4. chocolate and cream
Grade 11 Baking Skills
What is baking yeast?
  1. a grain
  2. living organism
  3. a simple sugar
  4. a kind of flour
Grade 10 Baking Skills
Ensure that all your baking ingredients are at                    room temperature                    before you begin baking.
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
Continuing Education Baking Skills
A butter cake is more                than a pound cake.
  1. dense
  2. thick crusted
  3. flavorful
  4. moist
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