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. What gets stronger the longer you mix it?






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






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






4. Brown sugar is granulated sugar coated with what?






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






6. What are the two most common leavening agents?






7. How many teaspoons are in 3 tablespoons?






8. How many quarts are in one gallon?






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






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






11. Provides sweetness and browning to baked goods.






12. To cook by dry heat in an oven.






13. To mix thoroughly and add air to foods.






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






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






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






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






18. The two most common liquids used in baking






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






20. The number of servings a recipe makes.






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






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






23. Examples include sugar - molasses - and honey.






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






25. To mix or blend two or more ingredients.






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






27. To mix in a circular motion.






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






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