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 beat quickly and vigorously to incorporate air and increase volume.






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






3. Brown sugar is granulated sugar coated with what?






4. How many quarts are in one gallon?






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






6. The number of servings a recipe makes.






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






8. What gets stronger the longer you mix it?






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






10. The two most common liquids used in baking






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






12. Provides sweetness and browning to baked goods.






13. What are the two most common leavening agents?






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






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






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






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






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






19. How many teaspoons are in 3 tablespoons?






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






21. To mix or blend two or more ingredients.






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






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






24. To cook by dry heat in an oven.






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






26. To mix thoroughly and add air to foods.






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






28. To mix in a circular motion.






29. Examples include sugar - molasses - and honey.






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