Test your basic knowledge |

Baking Basics

Subject : cooking
  • 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 beat quickly and vigorously to incorporate air and increase volume.

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

3. Brown sugar is granulated sugar coated with what?

4. How many teaspoons are in 3 tablespoons?

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

6. Examples include sugar - molasses - and honey.

7. The number of servings a recipe makes.

8. To cook by dry heat in an oven.

9. Provides sweetness and browning to baked goods.

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

11. What gets stronger the longer you mix it?

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

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

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

15. The two most common liquids used in baking

16. To mix or blend two or more ingredients.

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

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

19. How many quarts are in one gallon?

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

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

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

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

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

25. What are the two most common leavening agents?

26. To mix in a circular motion.

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

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

29. To mix thoroughly and add air to foods.