Test your basic knowledge |

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. Two reasons for clarifying butter are..






2. Three types of yeast are..






3. this product provides texture - flavor - structure - color and moisture to baked products. Usually available in a variety of sizes and grades.






4. Which flour type has the least amount of gluten?






5. Three acid ingredients that can be used in baking are..






6. Four types of Sugars and Sweeteners used in baking..






7. The process of beating fats and sugar together until the mixture is airy and fluffy






8. A natural product that must be bloomed with sugar and water to ferment. Used to leaven breads and other baked products.






9. The mixture of flavoring oils abd ethyl alcohol and is considerably more expensive






10. 29 grams=






11. Which flour type has the most type of gluten?






12. Three starches that can be used as thickners






13. Three types of flour used in baking..






14. Refers to cutting fat into pea shaped balls in dry ingredients. The resulting dough must be kneaded and shaped






15. Four fats used in baking are..






16. The browning of surface sugars at 300 degrees f.






17. The chemical process of combining yeast with sugar to produce carbon dioxide gas and alcohol






18. The chemical leavener that when mixed with an acid and a liquid will create CO2 gas






19. 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.






20. This ingredient adds structure and bulk to baked goods






21. The mixture of flavorings and water.






22. Term meaning to absorb liquid and usually refers to the thickener derived from animal protein






23. an ingredient that gives richness to baked goods






24. Derived from animal protein such as beef hoof






25. Contains no yeast and do not need to proof (rise) before baking






26. Refers to the holes usually found in muffins which are caused by overmixing






27. The three parts of milk from Which butter is made






28. A thickener derived from animal protein is..






29. Term meaning the rise of dough or baked good during the baking process caused by heat and moisture in the oven.






30. is the size of the eggs used in baking recipes and weighs 2 ounces.






31. 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.






32. Term meaning to rise or make rise. There are three types physical - chemical - natural