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Test your basic knowledge |
Baking
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 32 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. This ingredient adds structure and bulk to baked goods
Tunneling
Butter or Margarine - Oils-vegetable - canola - and peanut - Shortening - Lard (animal fat)
Flavorings
STRENGTHNERS I.E. FLOUR
2. The three parts of milk from Which butter is made
Fat - Water - and Milk Solids
Gelatin
Creaming.
Cornstarch - Arrowroot - Potato - Rice - Flour
3. Four types of Sugars and Sweeteners used in baking..
Fat - Water - and Milk Solids
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
Gelatin
Baking powder
4. is the size of the eggs used in baking recipes and weighs 2 ounces.
Proofing
Oven Spring
1 ounce
Large
5. Which flour type has the least amount of gluten?
Biscuit Method.
Cake
Creaming.
Baking powder
6. Refers to mixing dry ingredients and wet ingredients separately then combining to form a batter to which fruit is usually added. Mixture is then poured into pans and baked.
Muffin Method
Baking powder
Bakers or Fresh- Requires refrigeration - Dry- Must be fermented prior to mixing - Instant- add directly to dry ingrdients
FERMENTATION
7. The mixture of flavorings and water.
Fats
1 ounce
Muffin Method
Flavorings
8. Three types of yeast are..
Cornstarch - Arrowroot - Potato - Rice - Flour
Creaming.
Bakers or Fresh- Requires refrigeration - Dry- Must be fermented prior to mixing - Instant- add directly to dry ingrdients
Bloom
9. Term meaning to rise or make rise. There are three types physical - chemical - natural
Fat - Water - and Milk Solids
Proofing
EGGS
Increased smoke point - improves flavor - and prevents thinning by eliminating water
10. Three types of flour used in baking..
Baking Soda
QUICK BREADS
Gelatin
All Purpose - Cake - Bread - and Pastry
11. an ingredient that gives richness to baked goods
Bloom
Cake
Extracts
Fats
12. Four fats used in baking are..
Tunneling
Butter or Margarine - Oils-vegetable - canola - and peanut - Shortening - Lard (animal fat)
Fats
Bread
13. The mixture of flavoring oils abd ethyl alcohol and is considerably more expensive
Extracts
EGGS
Proofing
Butter or Margarine - Oils-vegetable - canola - and peanut - Shortening - Lard (animal fat)
14. The chemical leavener that when mixed with an acid and a liquid will create CO2 gas
Cake
Cornstarch - Arrowroot - Potato - Rice - Flour
Butter or Margarine - Oils-vegetable - canola - and peanut - Shortening - Lard (animal fat)
Baking Soda
15. Term meaning the rise of dough or baked good during the baking process caused by heat and moisture in the oven.
STRENGTHNERS I.E. FLOUR
FERMENTATION
Oven Spring
Gelatin
16. Three starches that can be used as thickners
STRENGTHNERS I.E. FLOUR
Cornstarch - Arrowroot - Potato - Rice - Flour
Buttermilk - Citruis Juices - and Honey
Cake
17. A thickener derived from animal protein is..
1 ounce
Gelatin
Bread
All Purpose - Cake - Bread - and Pastry
18. The process of beating fats and sugar together until the mixture is airy and fluffy
Baking powder
Oven Spring
Bread
Creaming.
19. Term meaning to absorb liquid and usually refers to the thickener derived from animal protein
Bloom
Flavorings
Extracts
Creaming.
20. Three acid ingredients that can be used in baking are..
FERMENTATION
Oven Spring
Baking powder
Buttermilk - Citruis Juices - and Honey
21. A natural product that must be bloomed with sugar and water to ferment. Used to leaven breads and other baked products.
EGGS
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
YEAST
Increased smoke point - improves flavor - and prevents thinning by eliminating water
22. Which flour type has the most type of gluten?
STRENGTHNERS I.E. FLOUR
Bread
Muffin Method
Baking Soda
23. The chemical leavener Which is a mixture of baking soda and an acid such as cream of tartar and a starch such as cornstarch. Needs both heat and moisture to activate.
EGGS
Baking powder
Biscuit Method.
Extracts
24. 29 grams=
Tunneling
1 ounce
STRENGTHNERS I.E. FLOUR
Large
25. this product provides texture - flavor - structure - color and moisture to baked products. Usually available in a variety of sizes and grades.
Gelatin
Bread
All Purpose - Cake - Bread - and Pastry
EGGS
26. The browning of surface sugars at 300 degrees f.
CARAMELIZATION
Cake
Muffin Method
Cornstarch - Arrowroot - Potato - Rice - Flour
27. Refers to the holes usually found in muffins which are caused by overmixing
Bakers or Fresh- Requires refrigeration - Dry- Must be fermented prior to mixing - Instant- add directly to dry ingrdients
Increased smoke point - improves flavor - and prevents thinning by eliminating water
Large
Tunneling
28. The chemical process of combining yeast with sugar to produce carbon dioxide gas and alcohol
YEAST
FERMENTATION
Muffin Method
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
29. Contains no yeast and do not need to proof (rise) before baking
Creaming.
Flavorings
EGGS
QUICK BREADS
30. Refers to cutting fat into pea shaped balls in dry ingredients. The resulting dough must be kneaded and shaped
Biscuit Method.
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
YEAST
1 ounce
31. Derived from animal protein such as beef hoof
1 ounce
Increased smoke point - improves flavor - and prevents thinning by eliminating water
Gelatin
CARAMELIZATION
32. Two reasons for clarifying butter are..
Increased smoke point - improves flavor - and prevents thinning by eliminating water
Oven Spring
Gelatin
Biscuit Method.