baking facts

Welcome to Culinary Arts.

Where we are professional everyday. All day

The book of the month: Of  mice and Men

Homework for October 3, 2017

Culinary Arts Homework                              level 1                         Chef Lowe-Stuart

Name________________________________________date___________

Circle the correct answer

1.     Baked goods are generally nutritious, but many are high in fat, calories and

or 

                                    

2.     One ingredient found in nearly every baked product is

                                        or 

   

A protein that help the structure of baked goods is  called

 gluten or fiber

4.     The liquid added to baked products is absorbed by the starch  or fiber

All homework must be signed by a parent _________________________________

Comments __________________________________________________________

 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Culinary Arts Homework                              level 2                                 Chef Lowe-Stuart

Name__________________________________________________________date___________

Level 2                                 

Circle the correct answer

1.      Baked goods are generally nutritious, but many are high in fat, calories and

                         Sugar                 or                        cornstarch

2.      One ingredient found in nearly every baked product is

Flour                        or                 milk

3.      A protein that help the structure of baked goods is  called

Gluten                     or               fiber

4.      The liquid added to baked products is absorbed by the

 starch           or                      fiber

Level 3                               

Circle the correct answer

1.      Baked goods are generally nutritious, but many are high in fat, calories and

                         Sugar                 or                        cornstarch

2.      One ingredient found in nearly every baked product is      Flour         or       milk

3.      A protein that help the structure of baked goods is  called    Gluten     or         fiber

4.      The liquid added to baked products is absorbed by the     starch     or         fiber

All homework must be signed by a parent _________________________________

Comments __________________________________________________________