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Test your basic knowledge |
Baking Basics
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 29 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. To change levels in the oven and turn 180 degrees.
sweeteners
rotate
stir
leavening agent
2. To mix thoroughly and add air to foods.
preheat
leavening agent
beat
1/2 c + 1/4 c
3. Enables baked goods to rise and become light and porous.
1/2 c + 1/4 c
2
leavening agent
combine
4. To beat quickly and vigorously to incorporate air and increase volume.
sweeteners
beat
flour
whip
5. The number of servings a recipe makes.
liquid
whip
molasses
yield
6. Brown sugar is granulated sugar coated with what?
grease
4
fold
molasses
7. To mix a solid fat into a flour mixture using a pastry blender or two knives.
cut-in
material
leavening agent
baking powder and baking soda
8. What gets stronger the longer you mix it?
gluten
cream
4
baking powder and baking soda
9. How many tablespoons are in 1/8 cup?
liquid
9
cut-in
2
10. Examples include sugar - molasses - and honey.
9
cut-in
leavening agent
sweeteners
11. Vegetable oil should be stored in a ____ ____ ____.
rotate
grease
4
cool dry place
12. How would you measure 3/4 c sugar with only 2 scoops?
whip
cut-in
gluten
1/2 c + 1/4 c
13. Setting the correct baking temperature before you put the baked goods in it
sweeteners
8
preheat
bake
14. To mix in a circular motion.
yield
stir
rotate
liquid
15. How many quarts are in one gallon?
beat
preheat
rotate
4
16. The color or _______ of the baking pan has an effect on the baking process
molasses
baking powder and baking soda
material
yield
17. What are the two most common leavening agents?
milk and water
baking powder and baking soda
4
whip
18. The two most common liquids used in baking
cool dry place
baking powder and baking soda
material
milk and water
19. The main ingredient which provides gluten and forms the structure of baked products.
beat
sweeteners
cool dry place
flour
20. What kind of liquid do you need to react to baking soda
material
leavening agent
bake
acid
21. How many tablespoons are in a stick of butter?
leavening agent
8
sweeteners
liquid
22. Adds moisture and is needed to develop the gluten.
fold
acid
cream
liquid
23. To cook by dry heat in an oven.
material
beat
cream
bake
24. To beat ingredients - such as shortening and sugar - until soft and creamy.
yield
cool dry place
cream
baking powder and baking soda
25. How many teaspoons are in 3 tablespoons?
8
9
whip
cool dry place
26. To mix or blend two or more ingredients.
bake
whip
combine
8
27. To gently mix a light mixture into a heavier one.
4
flour
fold
preheat
28. Provides sweetness and browning to baked goods.
bake
whip
leavening agent
sweeteners
29. To rub the inside of a baking dish or pan with fat to keep contents from sticking.
sweeteners
grease
liquid
baking powder and baking soda