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Tenth Grade (Grade 10) Baking Skills Questions

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Grade 10 Baking Skills
The French term for setting up all your ingredients before you start mixing and baking is                 mise en place                .
Grade 10 Baking Skills
To avoid too much gluten activation, do not            over-mix            dough when baking.
Grade 10 Baking Skills
If you suspect your oven temperature guide is unreliable, purchase an                    oven thermometer                    for accurate baking temperatures.
Grade 10 Baking Skills
Which meat is not poultry?
  1. chicken
  2. beef
  3. duck
  4. turkey
Grade 10 Baking Skills
Ensure that all your baking ingredients are at                    room temperature                    before you begin baking.
Grade 10 Baking Skills
Gluten needs this to activate;
  1. sugar
  2. acid
  3. water
  4. permission
Grade 10 Baking Skills
The measure of a pinch is approximately       1/8      teaspoon.
Grade 10 Baking Skills
When a recipe calls for soft butter, do not use         hard          butter in its place.
Grade 10 Baking Skills
Before you start baking, read the          recipe          thoroughly until you understand all the steps.
Grade 10 Baking Skills
Cookie dough scoops save time when baking and also make cookies           uniform           in size for even baking.
Grade 10 Baking Skills
When the recipe directs you to flour baking pans, use a small amount of the same               dry mixture               that you are baking with.
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
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 10 Baking Skills
If you use rapid rise yeast it is unnecessary to knead the dough.
  1. True
  2. False
Grade 10 Baking Skills
All of these are types of yeast except:
  1. cake yeast
  2. cooking yeast
  3. active dry yeast
  4. rapid rise yeast
Grade 10 Baking Skills
The more you work a dough, the stronger the protein chain becomes.
  1. True
  2. False
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