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






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






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






4. 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.






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






6. Four fats used in baking are..






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






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






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






10. Three types of yeast are..






11. Three starches that can be used as thickners






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






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






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






15. Three types of flour used in baking..






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






17. Derived from animal protein such as beef hoof






18. 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.






19. A thickener derived from animal protein is..






20. Two reasons for clarifying butter are..






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






22. The mixture of flavorings and water.






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






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






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






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






27. This ingredient adds structure and bulk to baked goods






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






29. 29 grams=






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






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






32. an ingredient that gives richness to baked goods







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests