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