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