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