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Test your basic knowledge |
Baking Basics
Start Test
Study First
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?
fold
2
gluten
cream
2. Enables baked goods to rise and become light and porous.
leavening agent
molasses
preheat
9
3. Vegetable oil should be stored in a ____ ____ ____.
cool dry place
molasses
bake
combine
4. Brown sugar is granulated sugar coated with what?
rotate
cool dry place
fold
molasses
5. To rub the inside of a baking dish or pan with fat to keep contents from sticking.
grease
material
bake
combine
6. What are the two most common leavening agents?
leavening agent
8
acid
baking powder and baking soda
7. How many teaspoons are in 3 tablespoons?
liquid
molasses
milk and water
9
8. How many quarts are in one gallon?
acid
4
9
cut-in
9. To change levels in the oven and turn 180 degrees.
cool dry place
rotate
leavening agent
grease
10. The color or _______ of the baking pan has an effect on the baking process
material
cream
molasses
fold
11. Provides sweetness and browning to baked goods.
gluten
cool dry place
combine
sweeteners
12. To cook by dry heat in an oven.
rotate
bake
gluten
1/2 c + 1/4 c
13. To mix thoroughly and add air to foods.
whip
liquid
milk and water
beat
14. Adds moisture and is needed to develop the gluten.
preheat
combine
whip
liquid
15. How many tablespoons are in a stick of butter?
milk and water
8
flour
preheat
16. What kind of liquid do you need to react to baking soda
baking powder and baking soda
bake
grease
acid
17. To mix a solid fat into a flour mixture using a pastry blender or two knives.
rotate
cut-in
sweeteners
9
18. The two most common liquids used in baking
material
4
beat
milk and water
19. To beat quickly and vigorously to incorporate air and increase volume.
acid
leavening agent
whip
milk and water
20. The number of servings a recipe makes.
beat
bake
yield
combine
21. How would you measure 3/4 c sugar with only 2 scoops?
1/2 c + 1/4 c
milk and water
9
flour
22. To beat ingredients - such as shortening and sugar - until soft and creamy.
4
cream
2
1/2 c + 1/4 c
23. Examples include sugar - molasses - and honey.
1/2 c + 1/4 c
cut-in
sweeteners
leavening agent
24. How many tablespoons are in 1/8 cup?
9
2
acid
bake
25. To mix or blend two or more ingredients.
2
combine
molasses
1/2 c + 1/4 c
26. Setting the correct baking temperature before you put the baked goods in it
sweeteners
preheat
fold
gluten
27. To mix in a circular motion.
acid
flour
stir
1/2 c + 1/4 c
28. To gently mix a light mixture into a heavier one.
sweeteners
flour
8
fold
29. The main ingredient which provides gluten and forms the structure of baked products.
8
flour
material
whip