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