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 gently mix a light mixture into a heavier one.

2. What are the two most common leavening agents?

3. How many quarts are in one gallon?

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

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

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

7. Provides sweetness and browning to baked goods.

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

9. To mix or blend two or more ingredients.

10. The two most common liquids used in baking

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

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

13. Brown sugar is granulated sugar coated with what?

14. To mix thoroughly and add air to foods.

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

16. What gets stronger the longer you mix it?

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

18. How many teaspoons are in 3 tablespoons?

19. The number of servings a recipe makes.

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

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

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

23. To cook by dry heat in an oven.

24. To mix in a circular motion.

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

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

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

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

29. Examples include sugar - molasses - and honey.