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