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






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






4. How many teaspoons are in 3 tablespoons?






5. Examples include sugar - molasses - and honey.






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






7. What gets stronger the longer you mix it?






8. To mix in a circular motion.






9. To mix thoroughly and add air to foods.






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






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






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






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






14. How many quarts are in one gallon?






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






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






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






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






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






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






21. The number of servings a recipe makes.






22. To mix or blend two or more ingredients.






23. Brown sugar is granulated sugar coated with what?






24. What are the two most common leavening agents?






25. To cook by dry heat in an oven.






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






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






28. Provides sweetness and browning to baked goods.






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