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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
Flavorings
QUICK BREADS
Proofing
Butter or Margarine - Oils-vegetable - canola - and peanut - Shortening - Lard (animal fat)
2. Refers to the holes usually found in muffins which are caused by overmixing
Tunneling
Large
Oven Spring
Gelatin
3. Three starches that can be used as thickners
Extracts
Cornstarch - Arrowroot - Potato - Rice - Flour
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
Tunneling
4. The mixture of flavoring oils abd ethyl alcohol and is considerably more expensive
Extracts
CARAMELIZATION
Large
FERMENTATION
5. is the size of the eggs used in baking recipes and weighs 2 ounces.
Large
Extracts
EGGS
Fats
6. Which flour type has the most type of gluten?
1 ounce
Flavorings
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
Bread
7. an ingredient that gives richness to baked goods
Baking Soda
All Purpose - Cake - Bread - and Pastry
Fats
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
8. The three parts of milk from Which butter is made
Gelatin
Flavorings
Fat - Water - and Milk Solids
Increased smoke point - improves flavor - and prevents thinning by eliminating water
9. Derived from animal protein such as beef hoof
Gelatin
FERMENTATION
Muffin Method
Increased smoke point - improves flavor - and prevents thinning by eliminating water
10. The chemical process of combining yeast with sugar to produce carbon dioxide gas and alcohol
Proofing
FERMENTATION
Tunneling
All Purpose - Cake - Bread - and Pastry
11. The process of beating fats and sugar together until the mixture is airy and fluffy
QUICK BREADS
Bread
Bloom
Creaming.
12. Term meaning to absorb liquid and usually refers to the thickener derived from animal protein
Creaming.
Bloom
1 ounce
Gelatin
13. Which flour type has the least amount of gluten?
YEAST
Buttermilk - Citruis Juices - and Honey
Muffin Method
Cake
14. A natural product that must be bloomed with sugar and water to ferment. Used to leaven breads and other baked products.
YEAST
Bread
Baking Soda
Biscuit Method.
15. 29 grams=
Large
Fat - Water - and Milk Solids
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
1 ounce
16. Four types of Sugars and Sweeteners used in baking..
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
Fat - Water - and Milk Solids
Baking powder
Oven Spring
17. 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.
1 ounce
Gelatin
QUICK BREADS
Baking powder
18. Two reasons for clarifying butter are..
Tunneling
Fat - Water - and Milk Solids
Large
Increased smoke point - improves flavor - and prevents thinning by eliminating water
19. Four fats used in baking are..
Tunneling
EGGS
Butter or Margarine - Oils-vegetable - canola - and peanut - Shortening - Lard (animal fat)
Gelatin
20. A thickener derived from animal protein is..
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
Cake
FERMENTATION
Gelatin
21. The mixture of flavorings and water.
Baking powder
Flavorings
Tunneling
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
22. this product provides texture - flavor - structure - color and moisture to baked products. Usually available in a variety of sizes and grades.
Bakers or Fresh- Requires refrigeration - Dry- Must be fermented prior to mixing - Instant- add directly to dry ingrdients
Fats
EGGS
Cornstarch - Arrowroot - Potato - Rice - Flour
23. Term meaning the rise of dough or baked good during the baking process caused by heat and moisture in the oven.
1 ounce
QUICK BREADS
Buttermilk - Citruis Juices - and Honey
Oven Spring
24. The chemical leavener that when mixed with an acid and a liquid will create CO2 gas
Baking Soda
Honey - Corn syrup - MOlasses - Artificial sweeteners - Brown Sugar (Dark and Light; Powdered sugar; Granulated Turbinado sugar (Raw sugar)
CARAMELIZATION
FERMENTATION
25. Three types of yeast are..
Cornstarch - Arrowroot - Potato - Rice - Flour
Fats
Bakers or Fresh- Requires refrigeration - Dry- Must be fermented prior to mixing - Instant- add directly to dry ingrdients
STRENGTHNERS I.E. FLOUR
26. Refers to cutting fat into pea shaped balls in dry ingredients. The resulting dough must be kneaded and shaped
Biscuit Method.
Gelatin
Bloom
Proofing
27. Three acid ingredients that can be used in baking are..
CARAMELIZATION
Buttermilk - Citruis Juices - and Honey
Baking Soda
Large
28. 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.
Butter or Margarine - Oils-vegetable - canola - and peanut - Shortening - Lard (animal fat)
Increased smoke point - improves flavor - and prevents thinning by eliminating water
Muffin Method
Gelatin
29. Term meaning to rise or make rise. There are three types physical - chemical - natural
Muffin Method
CARAMELIZATION
Proofing
1 ounce
30. The browning of surface sugars at 300 degrees f.
Bakers or Fresh- Requires refrigeration - Dry- Must be fermented prior to mixing - Instant- add directly to dry ingrdients
Fats
Muffin Method
CARAMELIZATION
31. This ingredient adds structure and bulk to baked goods
Increased smoke point - improves flavor - and prevents thinning by eliminating water
Flavorings
STRENGTHNERS I.E. FLOUR
Biscuit Method.
32. Three types of flour used in baking..
Cake
Increased smoke point - improves flavor - and prevents thinning by eliminating water
Cornstarch - Arrowroot - Potato - Rice - Flour
All Purpose - Cake - Bread - and Pastry