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Test your basic knowledge |
Baking
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 32 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. Three types of yeast are..
Cornstarch - Arrowroot - Potato - Rice - Flour
Bakers or Fresh- Requires refrigeration - Dry- Must be fermented prior to mixing - Instant- add directly to dry ingrdients
Fats
Tunneling
2. Which flour type has the least amount of gluten?
Buttermilk - Citruis Juices - and Honey
Biscuit Method.
Cake
Oven Spring
3. The browning of surface sugars at 300 degrees f.
CARAMELIZATION
Tunneling
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
Gelatin
4. The chemical leavener Which is a mixture of baking soda and an acid such as cream of tartar and a starch such as cornstarch. Needs both heat and moisture to activate.
Baking powder
Cake
Bloom
All Purpose - Cake - Bread - and Pastry
5. Four fats used in baking are..
Baking Soda
Bakers or Fresh- Requires refrigeration - Dry- Must be fermented prior to mixing - Instant- add directly to dry ingrdients
Butter or Margarine - Oils-vegetable - canola - and peanut - Shortening - Lard (animal fat)
Extracts
6. Term meaning to absorb liquid and usually refers to the thickener derived from animal protein
1 ounce
YEAST
Large
Bloom
7. Four types of Sugars and Sweeteners used in baking..
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
Cornstarch - Arrowroot - Potato - Rice - Flour
YEAST
Proofing
8. Derived from animal protein such as beef hoof
FERMENTATION
Gelatin
Cake
YEAST
9. Refers to cutting fat into pea shaped balls in dry ingredients. The resulting dough must be kneaded and shaped
Oven Spring
Buttermilk - Citruis Juices - and Honey
Biscuit Method.
All Purpose - Cake - Bread - and Pastry
10. The mixture of flavoring oils abd ethyl alcohol and is considerably more expensive
Extracts
Gelatin
Butter or Margarine - Oils-vegetable - canola - and peanut - Shortening - Lard (animal fat)
Large
11. A thickener derived from animal protein is..
Baking Soda
Cake
Gelatin
CARAMELIZATION
12. Term meaning the rise of dough or baked good during the baking process caused by heat and moisture in the oven.
Creaming.
Gelatin
Buttermilk - Citruis Juices - and Honey
Oven Spring
13. The chemical leavener that when mixed with an acid and a liquid will create CO2 gas
Gelatin
Baking Soda
Proofing
CARAMELIZATION
14. Refers to the holes usually found in muffins which are caused by overmixing
Muffin Method
Large
Cornstarch - Arrowroot - Potato - Rice - Flour
Tunneling
15. is the size of the eggs used in baking recipes and weighs 2 ounces.
Cornstarch - Arrowroot - Potato - Rice - Flour
YEAST
Large
Extracts
16. Three starches that can be used as thickners
All Purpose - Cake - Bread - and Pastry
Cornstarch - Arrowroot - Potato - Rice - Flour
Flavorings
Creaming.
17. Refers to mixing dry ingredients and wet ingredients separately then combining to form a batter to which fruit is usually added. Mixture is then poured into pans and baked.
Large
Gelatin
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
Muffin Method
18. The three parts of milk from Which butter is made
Muffin Method
Fat - Water - and Milk Solids
Bloom
CARAMELIZATION
19. The chemical process of combining yeast with sugar to produce carbon dioxide gas and alcohol
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
QUICK BREADS
Proofing
FERMENTATION
20. Three acid ingredients that can be used in baking are..
Bloom
Bakers or Fresh- Requires refrigeration - Dry- Must be fermented prior to mixing - Instant- add directly to dry ingrdients
EGGS
Buttermilk - Citruis Juices - and Honey
21. Two reasons for clarifying butter are..
All Purpose - Cake - Bread - and Pastry
Increased smoke point - improves flavor - and prevents thinning by eliminating water
FERMENTATION
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
22. A natural product that must be bloomed with sugar and water to ferment. Used to leaven breads and other baked products.
Tunneling
YEAST
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
Bread
23. Which flour type has the most type of gluten?
Gelatin
Muffin Method
CARAMELIZATION
Bread
24. Contains no yeast and do not need to proof (rise) before baking
Baking powder
QUICK BREADS
Bread
Muffin Method
25. The process of beating fats and sugar together until the mixture is airy and fluffy
QUICK BREADS
Creaming.
All Purpose - Cake - Bread - and Pastry
Bloom
26. this product provides texture - flavor - structure - color and moisture to baked products. Usually available in a variety of sizes and grades.
Butter or Margarine - Oils-vegetable - canola - and peanut - Shortening - Lard (animal fat)
Biscuit Method.
All Purpose - Cake - Bread - and Pastry
EGGS
27. This ingredient adds structure and bulk to baked goods
Muffin Method
Baking powder
STRENGTHNERS I.E. FLOUR
Bakers or Fresh- Requires refrigeration - Dry- Must be fermented prior to mixing - Instant- add directly to dry ingrdients
28. Three types of flour used in baking..
Baking powder
All Purpose - Cake - Bread - and Pastry
Increased smoke point - improves flavor - and prevents thinning by eliminating water
Flavorings
29. an ingredient that gives richness to baked goods
Extracts
Fats
YEAST
Proofing
30. 29 grams=
Fat - Water - and Milk Solids
1 ounce
STRENGTHNERS I.E. FLOUR
Baking Soda
31. The mixture of flavorings and water.
Bread
Cornstarch - Arrowroot - Potato - Rice - Flour
Baking powder
Flavorings
32. Term meaning to rise or make rise. There are three types physical - chemical - natural
Gelatin
Proofing
Increased smoke point - improves flavor - and prevents thinning by eliminating water
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)