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. How many tablespoons are in 1/8 cup?






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






3. Brown sugar is granulated sugar coated with what?






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






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






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






7. To cook by dry heat in an oven.






8. Examples include sugar - molasses - and honey.






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






10. Provides sweetness and browning to baked goods.






11. What are the two most common leavening agents?






12. To mix thoroughly and add air to foods.






13. To mix or blend two or more ingredients.






14. How many quarts are in one gallon?






15. The two most common liquids used in baking






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






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






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






19. To mix in a circular motion.






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






21. The number of servings a recipe makes.






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






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






24. How many teaspoons are in 3 tablespoons?






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






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






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






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






29. What gets stronger the longer you mix it?