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