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