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. Brown sugar is granulated sugar coated with what?






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






3. What gets stronger the longer you mix it?






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






5. To mix or blend two or more ingredients.






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






7. To cook by dry heat in an oven.






8. Examples include sugar - molasses - and honey.






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






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






11. To mix in a circular motion.






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






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






14. The number of servings a recipe makes.






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






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






17. How many teaspoons are in 3 tablespoons?






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






19. To mix thoroughly and add air to foods.






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






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






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






23. How many quarts are in one gallon?






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






25. Provides sweetness and browning to baked goods.






26. The two most common liquids used in baking






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






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






29. What are the two most common leavening agents?