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Continuing Education Baking Skills Questions

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Continuing Education Baking Skills
To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing.
  1. Whip
  2. Knead
  3. Cut In
  4. Fold In
Continuing Education Baking Skills
To combine ingredients until soft and creamy using a spoon, beater, or mixer.
  1. Cream
  2. Stir
Continuing Education Baking Skills

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In quick breads, what is the leavening agent?
  1. yeast
  2. both baking powder and baking soda
  3. baking soda
  4. baking powder
Continuing Education Baking Skills
When baking with yeast, it requires time to ferment.
  1. True
  2. False
Continuing Education Baking Skills

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The process of yeast converting sugar into carbon dioxide is known as                .
  1. proofing
  2. fermentation
  3. resting
  4. kneading
Continuing Education Baking Skills

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What are two ingredient examples of acids?
  1. baking soda and yeast
  2. lemon juice and buttermilk
  3. baking soda and baking powder
  4. baking soda and apple cider vinegar
Continuing Education Baking Skills
To mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture. Use a pastry blender, two knives, or a fork.
  1. Fold In
  2. Knead
  3. Mix
  4. Cut In
Continuing Education Baking Skills
Sugar adds sweetness to muffins. Identify what other function sugar has in muffins.
  1. adds volume when creamed with fat
  2. contributes to browning
  3. tenderizes
  4. all of the above
Continuing Education Baking Skills
Identify the muffin method.
  1. cut fat into flour first then add remaining ingredients
  2. add all room temperature ingredients in one bowl
  3. cream butter or margarine with sugar first, then add remaining ingredients
  4. blend dry ingredients first, then blend wet ingredients, then add together
Continuing Education Baking Skills
How should a perfectly mixed muffin batter look?
  1. smooth with no lumps
  2. lumpy and thick
  3. lumpy with a few flour pockets
  4. smooth with one or two lumps
Continuing Education Baking Skills
How full should you fill muffin cups with batter before baking?
  1. 3/4 full
  2. 1/2 full
  3. to the top
  4. 1/3 full
Continuing Education Baking Skills

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Yeast cells thrive on                .
  1. simple sugars
  2. cold water
  3. bacteria
  4. salt
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

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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

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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 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
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

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Baking powder is a combination of a dry acid and                .
  1. cornstarch
  2. powdered yeast
  3. baking soda
  4. flour
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