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. A thickener derived from animal protein is..






2. an ingredient that gives richness to baked goods






3. Three types of yeast are..






4. Four fats used in baking are..






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






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






7. Three types of flour used in baking..






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






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






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






11. Two reasons for clarifying butter are..






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






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






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






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






16. 29 grams=






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






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






19. Three starches that can be used as thickners






20. Derived from animal protein such as beef hoof






21. 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.






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






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






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






25. This ingredient adds structure and bulk to baked goods






26. 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.






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






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






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






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






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






32. The mixture of flavorings and water.