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