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Test your basic knowledge |
Baking Basics
Start Test
Study First
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. How would you measure 3/4 c sugar with only 2 scoops?
milk and water
preheat
1/2 c + 1/4 c
whip
2. Setting the correct baking temperature before you put the baked goods in it
preheat
rotate
liquid
4
3. To change levels in the oven and turn 180 degrees.
combine
bake
cool dry place
rotate
4. The two most common liquids used in baking
liquid
baking powder and baking soda
milk and water
8
5. Provides sweetness and browning to baked goods.
1/2 c + 1/4 c
preheat
sweeteners
gluten
6. To mix or blend two or more ingredients.
stir
fold
combine
liquid
7. Enables baked goods to rise and become light and porous.
cool dry place
beat
sweeteners
leavening agent
8. What kind of liquid do you need to react to baking soda
baking powder and baking soda
fold
material
acid
9. Adds moisture and is needed to develop the gluten.
material
rotate
liquid
leavening agent
10. How many tablespoons are in a stick of butter?
2
combine
1/2 c + 1/4 c
8
11. The main ingredient which provides gluten and forms the structure of baked products.
material
combine
flour
8
12. To beat ingredients - such as shortening and sugar - until soft and creamy.
8
2
cream
milk and water
13. How many quarts are in one gallon?
molasses
stir
4
rotate
14. The number of servings a recipe makes.
preheat
yield
material
combine
15. The color or _______ of the baking pan has an effect on the baking process
milk and water
yield
material
grease
16. How many teaspoons are in 3 tablespoons?
milk and water
9
4
material
17. To beat quickly and vigorously to incorporate air and increase volume.
whip
beat
fold
8
18. To rub the inside of a baking dish or pan with fat to keep contents from sticking.
cream
bake
flour
grease
19. To cook by dry heat in an oven.
8
baking powder and baking soda
fold
bake
20. To mix in a circular motion.
stir
yield
1/2 c + 1/4 c
leavening agent
21. To gently mix a light mixture into a heavier one.
combine
1/2 c + 1/4 c
fold
yield
22. To mix a solid fat into a flour mixture using a pastry blender or two knives.
liquid
2
fold
cut-in
23. What gets stronger the longer you mix it?
1/2 c + 1/4 c
material
4
gluten
24. How many tablespoons are in 1/8 cup?
fold
sweeteners
molasses
2
25. What are the two most common leavening agents?
combine
whip
baking powder and baking soda
yield
26. Vegetable oil should be stored in a ____ ____ ____.
4
fold
cool dry place
2
27. Brown sugar is granulated sugar coated with what?
molasses
material
baking powder and baking soda
2
28. Examples include sugar - molasses - and honey.
sweeteners
1/2 c + 1/4 c
gluten
beat
29. To mix thoroughly and add air to foods.
beat
grease
preheat
molasses