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Baking Skills Questions - All Grades

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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
Grade 9 Baking Skills
Cookie sheets should always be greased when baking cookies.
  1. True
  2. False
Grade 10 Baking Skills
The measure of a pinch is approximately       1/8      teaspoon.
Continuing Education Baking Skills

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

All purpose flour is often used in baking because it contains enough protein to create an elastic gluten framework giving             structure             to baked goods.
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
All varieties of oatmeal are gluten free.
  1. True
  2. False
Grade 9 Baking Skills
Most bread dough recipes call for two risings, why is this?
  1. bread dough doesn't need to rise
  2. allows better reversal of the leavening process
  3. to better cool the dough which inhibits fermentation
  4. allows for respiration that occurs with fermentation
Grade 10 Baking Skills
When a recipe calls for soft butter, do not use         hard          butter in its place.
Grade 11 Baking Skills
You can make cupcakes from scratch or                          
  1. Nothing at all
  2. Ask your mom to make them
  3. Use a prepackaged mix
Continuing Education Baking Skills
Identify three ways to use a ganache.
  1. glaze, filling, frosting
  2. buttercream, filling, frosting
  3. fondant, filling, frosting
  4. glaze, filling, fudge
Continuing Education Baking Skills
What is the likely cause of ganache that is grainy?
  1. ganache was undercooked
  2. too much cream
  3. cream was too hot or ganache was overcooked
  4. cream had too high a fat content
Grade 9 Baking Skills
If the cookie recipe calls for a baking time of 12-15 minutes, set the oven timer for                to check doneness.
  1. 10 minutes
  2. 12 minutes
  3. 14 minutes
Continuing Education Baking Skills

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

Enhanced           flavour          is also added to baked goods by using herbs and spices, especially in the form of a strong spice such as cinnamon.
Grade 10 Baking Skills
Before you start baking, read the          recipe          thoroughly until you understand all the steps.
Grade 9 Baking Skills
Identify which choice is not a method for checking if bread is finished baking.
  1. insert a toothpick into the highest point of bread
  2. tapping on the bottom of the bread
  3. use an internal thermometer
  4. visually look for dry, even, browned crust
Continuing Education Baking Skills
When making truffles, how long should the ganache be given to set up properly at room temperature.
  1. 24 hours
  2. 12 hours
  3. 6 hours
  4. 4 hours
Continuing Education Baking Skills
If there is not enough batter to fill all the muffin cups, what should you do with the empty cups?
  1. leave them empty
  2. fill with water half way
  3. grease generously
  4. portion out batter so all cups contain some batter
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
Gluten free flour cannot be made from legumes.
  1. True
  2. False
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