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Test your basic knowledge |
Bake Shop Vocab
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 12 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Coming off easily in small - flat thin pieces.
Flaky
Fermentation
Creaming
Flute
2. Mix in with cutting motions
Ovenspring
Fermentation
Cut in...
Flute
3. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Mealy
Gluten
Hydrogenation
Ovenspring
4. Decoritive edge of a pie
Flaky
Gluten
Flute
Mealy
5. The process by which cells break down molecules to release energy without using oxygen
Gluten
Fermentation
Mealy
Hydrogenation
6. A fast expansion of yeast dough during the first few minutes of baking.
Kneading
Mealy
Ovenspring
Gluten
7. A mixture of egg white and sugar - beaten until stiff
Leavening
Mealy
Meringue
Flute
8. Composed of or covered with relatively large particles
Mealy
Meringue
Flute
Ovenspring
9. A substance used to produce fermentation in dough or a liquid
Leavening
Meringue
Flute
Gluten
10. Working a dough to develop gluten
Kneading
Cut in...
Ovenspring
Creaming
11. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Flaky
Cut in...
Creaming
Fermentation
12. The process of converting unsaturated fats to saturated fats by adding hydrogen
Flaky
Cut in...
Hydrogenation
Ovenspring