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Test your basic knowledge |
Bake Shop Vocab
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 12 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. Working a dough to develop gluten
Creaming
Meringue
Hydrogenation
Kneading
2. Decoritive edge of a pie
Flute
Flaky
Hydrogenation
Gluten
3. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Flute
Creaming
Mealy
Gluten
4. A fast expansion of yeast dough during the first few minutes of baking.
Mealy
Leavening
Ovenspring
Flaky
5. Mix in with cutting motions
Flute
Cut in...
Flaky
Ovenspring
6. The process of converting unsaturated fats to saturated fats by adding hydrogen
Cut in...
Flaky
Leavening
Hydrogenation
7. The process by which cells break down molecules to release energy without using oxygen
Fermentation
Creaming
Leavening
Kneading
8. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Flute
Meringue
Fermentation
Gluten
9. Composed of or covered with relatively large particles
Cut in...
Meringue
Mealy
Fermentation
10. A mixture of egg white and sugar - beaten until stiff
Ovenspring
Fermentation
Meringue
Gluten
11. A substance used to produce fermentation in dough or a liquid
Leavening
Gluten
Mealy
Creaming
12. Coming off easily in small - flat thin pieces.
Flute
Kneading
Creaming
Flaky