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