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Baking Skills Questions - All Grades

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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
Grade 9 Baking Skills
Mixing gluten free batters too long (more than five minutes) will make the product dense rather than fluffy and light.
  1. True
  2. False
Grade 9 Baking Skills
Which steps are best followed after bread is finished baking?
  1. remove from oven, place on counter for 10 minutes
  2. remove from oven, cover for 10 minutes
  3. remove from oven, place on cooling rack until bread reaches room temperature
  4. remove from oven, place in bag and put in fridge for 10 minutes
Grade 11 Baking Skills
Identify the first step when making yeast bread.
  1. mixing and kneading
  2. fermentation
  3. shaping
  4. scaling ingredients
Continuing Education Baking Skills
Salt
  1. gives structure to a quick bread
  2. serves as a tenderizing agent in baked products
  3. adds flavor to a baked product
  4. hydrates the protein and starch in flour; helps form gluten
Continuing Education Baking Skills
Sugar
  1. gives structure to a quick bread
  2. adds sweetness to a baked product
  3. serves as a tenderizing agent in baked products
  4. helps to incorporate air into a baked product
Grade 9 Baking Skills
At what stage during bread making does final proofing occur?
  1. when you see yeast growing in water and sugar
  2. when you tap on a loaf of bread to test doneness
  3. when the dough is shaped after its final rise
  4. when the dough is shaped right after kneading
Continuing Education Baking Skills
What is the flour to liquid ratio for drop batters?
  1. 2 parts flour to 2 parts liquid
  2. 1 part flour to 1 part liquid
  3. 3 parts flour to 1 part liquid
  4. 2 parts flour to 1 part liquid
Continuing Education Baking Skills

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

The function of salt in baked goods is the same as its function in most cooking, and that is to add           flavour          .
Grade 10 Baking Skills
Make sure your cookie dough is        cold       before you start baking cookies.
Grade 10 Baking Skills
Since measuring cups can vary in size, use a         scale         for the precise ingredient quantities your recipe requires.
Grade 10 Baking Skills
Whenever possible, ensure to use                high quality                ingredients, such as vanilla, to achieve the best product results.
Grade 10 Baking Skills
Gluten is a carbohydrate molecule found in wheat and other grains.
  1. True
  2. False
Continuing Education Baking Skills

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

Liquids, such as milk, cream, fruit juices or water, blend dry ingredients together and, when heated, produce         steam         that contributes to the leavening of the baked product.
Continuing Education Baking Skills

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

Fats in the form of oil, shortening, butter, margarine or lard all serve to             tenderize             baked goods, giving them a fine texture. Fats also provide flavor in baked goods and help to keep the finished product         moist        , preventing it from drying out too quickly.
Grade 10 Baking Skills
Kneading also creates air pockets in the dough.
  1. True
  2. False
Grade 10 Baking Skills
Gluten is:
  1. a protein chain of molecules
  2. a person who eats too much
  3. a leavener
  4. a type of flour
Grade 9 Baking Skills
The most common flour used to make cookies.
  1. whole wheat flour
  2. cake flour
  3. all-purpose flour
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