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Baking Skills Questions - All Grades

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Continuing Education Baking Skills
A butter cake is more                than a pound cake.
  1. dense
  2. thick crusted
  3. flavorful
  4. moist
Continuing Education Baking Skills

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

The most common eggs used in baking are large eggs, Grade A. Eggs        bind       baking ingredients together. In addition and similar to the function of butter in baking, the fat in the egg yolk acts to             tenderize            baked products. Eggs also add nutritional value to baked goods.
Continuing Education Baking Skills
What is the difference between a drop batter and a pour batter?
  1. pour batter is thicker than drop batter
  2. pour batter is runnier than drop batter
  3. pour batter requires rising time and drop batter does not
  4. pour batter and drop batter are the same
Continuing Education Baking Skills
What is the flour to liquid ratio for doughs?
  1. 1 part flour to 1 part liquid
  2. 2 parts flour to 1 part liquid
  3. 3 parts flour to 1 part liquid
  4. 2 parts flour to 2 parts liquid
Grade 9 Baking Skills
How should cookies be placed on a baking sheet?
  1. one inch apart
  2. barely touching
  3. two to three inches apart
Grade 10 Baking Skills
Gluten needs this to activate;
  1. sugar
  2. acid
  3. water
  4. permission
Grade 9 Baking Skills
All brands of baking powder are gluten free.
  1. True
  2. False
Grade 9 Baking Skills
The flavors and textures of gluten free baking products is identical to baking products made with gluten.
  1. True
  2. False
Continuing Education Baking Skills

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

Different forms of sugar, such as granulated, brown, or molasses, are used to           sweeten          a baked product, as well as make the product more tender and cause the tops of muffins and other breads to brown and crisp.
Continuing Education Baking Skills
Identify correct fractions indicating how full to fill cake pans with batter.
  1. 1/2 or 3/4
  2. 1/3 or 1/2
  3. 1/2 or 7/8
  4. 3/4 or 7/8
Continuing Education Baking Skills
Identify the ratio of cream to chocolate that will result in a hard ganache.
  1. 1:2
  2. 1:1
  3. 1:2.5
  4. 2:1.5
Continuing Education Baking Skills
Identify the types of chocolate used to make ganache.
  1. only dark
  2. dark and white
  3. milk, dark and white
  4. bittersweet and milk
Grade 9 Baking Skills
The basic ingredients in pastry dough, in order of quantity, are flour,       fat      , water or other liquid,        salt       , and sometimes sugar for browning and sweetness.
Grade 9 Baking Skills
Cookie dough should be dropped approximately                 apart on the cookie sheet prior to baking.
  1. 1 in
  2. 3 in
  3. 2 in
  4. 1/2 in
Continuing Education Baking Skills
Identify the type of chocolate unsuitable for ganache as it will cause it to separate.
  1. milk chocolate
  2. chocolate chips
  3. dark chocolate
  4. white chocolate
Continuing Education Baking Skills
How would you delicately flavor a ganache with fresh mint?
  1. mince and add to chocolate
  2. process mint and add pulp to finished mixture
  3. process mint and add liquid to chocolate
  4. add whole mint leaves to cream while heating
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
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 11 Baking Skills
Identify any or all the key ingredients in lean dough.
  1. flour
  2. yeast
  3. water
  4. oil
Continuing Education Baking Skills
The external/outside temperature of a loaf of bread should be 200 degrees F, and the internal/inside temperature of a loaf of bread should be 400 degrees F.
  1. True
  2. False
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