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






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






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






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






5. Examples include sugar - molasses - and honey.






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






7. How many teaspoons are in 3 tablespoons?






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






9. To mix in a circular motion.






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






11. To mix or blend two or more ingredients.






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






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






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






15. The number of servings a recipe makes.






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






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






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






19. Provides sweetness and browning to baked goods.






20. What gets stronger the longer you mix it?






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






22. To mix thoroughly and add air to foods.






23. The two most common liquids used in baking






24. Brown sugar is granulated sugar coated with what?






25. What are the two most common leavening agents?






26. To cook by dry heat in an oven.






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






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






29. How many quarts are in one gallon?