Baking Basics 1020
Review Questions
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1. Leavening agents are used to:
 Give volume to baked products.
2. Cookies baked on dark pans will:
 Cook more quickly, be dryer, be darker in colour.
3. Refrigerator cookies:
 Are shaped into a log, refrigerated and then sliced.
4. Empty muffin tins are filled with water:
 To prevent the pan from warping and to ensure more even
baking.
5. The flaky texture of baked biscuits is caused by:
 Thin layers of fat coated with flour.
6. When the recipe says “beat” you should use:
 An electric mixer.
7. Cookie sheets used for biscuits should be:
 Ungreased.
8. After cookies come out of the oven, cool them on:
 A cooling rack.
9. Flour is necessary for providing structure in baked products.
10.
Biscuits are made with:
 Solid shortening
11.
Muffin cups should be filled two thirds full of batter.
12.
Cutting shortening into dry ingredients is a step in the Biscuit
method.
13.
Flour is necessary for providing structure in baked products.
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Baking Basics 1020
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Review Questions
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Drop cookies:
 Are placed on the cookie sheet by the teaspoon.
15.
Biscuits become tough when:
 Kneaded too much, too much flour is used for rolling, the
dough is rolled too thinly and too much water is added.
16.
Raisins should be added to muffin batter:
 With the flour.
17.
When a dough is used to make biscuits:
 The dough is rolled out on a floured surface.
18.
Cakes supply a large amount of the following nutrient:
 Carbohydrate.
19.
When baking, the oven rack is always in the centre unless
otherwise stated.
20.
Beat means to :
 Make light and fluffy using an electric mixer or a rotary beater.
21.
When mixing muffins, very little mixing is required because:
 There is little sugar or oil to tenderize the product, too much
stirring causes tunnels and too much stirring makes the product
dry and tough.
22.
If the recipe says “cream the fat” , you are making:
 Biscuits.
23.
Molded cookies:
 Are shaped by hand
24.
Shortened cakes have the following characteristics :
 Contain fat, leavened by baking power or soda, tender moist
and velvety.
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Baking Basics 1020
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Review Questions
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If the recipe says “melt the fat:, you are making:
 Muffins.
26.
If the recipe says “cut in the fat”, you are making:
 Biscuits.
27.
The creaming method of mixing cookies involves:
 Creaming fat and sugar, add eggs, stir in remaining ingredients.
28.
When mixing a shortened cake by the conventional or creaming
method, the dry ingredients are added to the creamed mixture all at
once:
 False
29.
Pressed cookies:
 Require a cookie press.
30.
When the recipe says “stir”, you should use:
 A wooden spoon.
31.
The following statements about fat are correct:
 Fat provides tenderizing of the product, fat affects the
appearance and texture of the finished product, fat affects the
flavor of the product and fat affects the colour of the product.
32.
Cookies can be divided into three basic types:
 False
33.
A basic ingredient in quick beard is:
 A leavening agent, liquid and flour.
34.
When the recipe says ”cut in”, you should use:
 A pastry blender.
35.
The following statement about liquid is incorrect?
 Liquid is required to tenderize the product.
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Baking Basics 1020
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Review Questions
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If the recipe requires oil, you are making:
Muffins.
The following is not a leavening agent:
Sugar
When using the muffin method of mixing:
The liquid ingredients and dry ingredients are mixed separately
before being combined.
Shortened or creamed cakes:
Should sit in the pan for 10 minutes before being removed.
A leavening agent used in quick breads may be:
Baking soda, air or baking powder.
A part of the grain which contains some fat is:
Germ.
Most cookies are high in:
Calories, sugar and fat.
The following statements are correct:
Sugar is necessary for the browning of the baked product, sugar
helps tenderize the product, sugar helps sweeten the product
and sugar helps the product increase in volume.
A shortened cake is done when:
It has shrunk from the sides of the pan, a toothpick inserted in
the centre comes out clean, and the crust springs back when
touched.
Over baked cookies are:
Too brown, too hard and too dry.
To prepare the muffin tin:
Lightly grease with shortening.
Baking Basics 1020
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Review Questions
How can you tell when a cookie is finished baking?
The colour is golden brown.
Muffins are made with:
Liquid fat.
Tunnels is quick breads are caused by:
Too much mixing.
In using the muffin method, you:
Mix just long enough to moisten the dry ingredients.
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