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. The two most common liquids used in baking






2. Brown sugar is granulated sugar coated with what?






3. To mix in a circular motion.






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






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






6. What gets stronger the longer you mix it?






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






8. How many quarts are in one gallon?






9. Examples include sugar - molasses - and honey.






10. Provides sweetness and browning to baked goods.






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






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






13. How many teaspoons are in 3 tablespoons?






14. The number of servings a recipe makes.






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






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






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






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






19. What are the two most common leavening agents?






20. To cook by dry heat in an oven.






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






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






23. To mix or blend two or more ingredients.






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






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






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






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






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






29. To mix thoroughly and add air to foods.