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Continuing Education Baking Skills Questions

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Continuing Education Baking Skills
Identify the three ingredients used to set yeast.
  1. eggs, flour and a small amount of sugar/sweetener
  2. warm water, salt, yeast
  3. warm water, yeast and a small amount of sugar/sweetener
  4. warm milk, yeast, oil
Continuing Education Baking Skills

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

The leavening agent that makes cream puffs rise is                .
  1. yeast
  2. baking powder
  3. steam
  4. baking soda
Continuing Education Baking Skills

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

The only ingredient in baking soda is                      .
  1. carbon dioxide
  2. aluminum
  3. monocalcium phosphate
  4. sodium bicarbonate
Continuing Education Baking Skills
After muffins are finished baking, when should they be removed from the baking container and placed on a cooling rack?
  1. let muffins sit a few minutes
  2. let muffins sit at least 10 minutes
  3. immediately
  4. let muffins cool to room temperature
Continuing Education Baking Skills
Why is the flour and leavening agent sifted when making a butter cake?
  1. removes lumps and makes flour more dense
  2. activates the leavener
  3. removes lumps and fluffs up flour slightly
  4. warms the flour and leavener
Continuing Education Baking Skills
Which description identifies the ideal texture of a standard butter cake?
  1. moist but not sticky, light but not crumbly, even grain
  2. moist and sticky in centre, light but not crumbly, even grain
  3. moist but not sticky, crumbly, even grain
  4. moist but not sticky, light but not crumbly, tunnels throughout
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
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
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
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
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
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
Continuing Education Baking Skills
Identify which option is not critical for successfully baking a butter cake.
  1. ensure accurate measurements
  2. organize all tools and equipment necessary before starting
  3. use the best tasting and freshest ingredients
  4. use only ceramic pans that are well greased
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.
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