Test your basic knowledge |

Baking Basics

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 mix thoroughly and add air to foods.






2. What gets stronger the longer you mix it?






3. Enables baked goods to rise and become light and porous.






4. Setting the correct baking temperature before you put the baked goods in it






5. How many quarts are in one gallon?






6. How many tablespoons are in 1/8 cup?






7. Vegetable oil should be stored in a ____ ____ ____.






8. How would you measure 3/4 c sugar with only 2 scoops?






9. How many teaspoons are in 3 tablespoons?






10. Examples include sugar - molasses - and honey.






11. Brown sugar is granulated sugar coated with what?






12. Provides sweetness and browning to baked goods.






13. To rub the inside of a baking dish or pan with fat to keep contents from sticking.






14. The color or _______ of the baking pan has an effect on the baking process






15. How many tablespoons are in a stick of butter?






16. Adds moisture and is needed to develop the gluten.






17. To gently mix a light mixture into a heavier one.






18. The number of servings a recipe makes.






19. To beat quickly and vigorously to incorporate air and increase volume.






20. The main ingredient which provides gluten and forms the structure of baked products.






21. The two most common liquids used in baking






22. To mix or blend two or more ingredients.






23. To beat ingredients - such as shortening and sugar - until soft and creamy.






24. To mix in a circular motion.






25. To cook by dry heat in an oven.






26. What kind of liquid do you need to react to baking soda






27. To mix a solid fat into a flour mixture using a pastry blender or two knives.






28. What are the two most common leavening agents?






29. To change levels in the oven and turn 180 degrees.