Test your basic knowledge |

Baking Basics

Subject : cooking
Instructions:
  • Answer 29 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. To mix in a circular motion.






2. To beat ingredients - such as shortening and sugar - until soft and creamy.






3. What gets stronger the longer you mix it?






4. To mix thoroughly and add air to foods.






5. Setting the correct baking temperature before you put the baked goods in it






6. To beat quickly and vigorously to incorporate air and increase volume.






7. What are the two most common leavening agents?






8. Provides sweetness and browning to baked goods.






9. The main ingredient which provides gluten and forms the structure of baked products.






10. Examples include sugar - molasses - and honey.






11. How would you measure 3/4 c sugar with only 2 scoops?






12. To cook by dry heat in an oven.






13. How many tablespoons are in 1/8 cup?






14. To mix a solid fat into a flour mixture using a pastry blender or two knives.






15. To change levels in the oven and turn 180 degrees.






16. The color or _______ of the baking pan has an effect on the baking process






17. Enables baked goods to rise and become light and porous.






18. Vegetable oil should be stored in a ____ ____ ____.






19. Adds moisture and is needed to develop the gluten.






20. How many tablespoons are in a stick of butter?






21. What kind of liquid do you need to react to baking soda






22. To mix or blend two or more ingredients.






23. To gently mix a light mixture into a heavier one.






24. The two most common liquids used in baking






25. The number of servings a recipe makes.






26. How many quarts are in one gallon?






27. How many teaspoons are in 3 tablespoons?






28. To rub the inside of a baking dish or pan with fat to keep contents from sticking.






29. Brown sugar is granulated sugar coated with what?