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






2. What gets stronger the longer you mix it?






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






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






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






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






7. To mix thoroughly and add air to foods.






8. How many quarts are in one gallon?






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






10. To cook by dry heat in an oven.






11. To mix or blend two or more ingredients.






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






13. Brown sugar is granulated sugar coated with what?






14. The number of servings a recipe makes.






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






16. How many teaspoons are in 3 tablespoons?






17. Examples include sugar - molasses - and honey.






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






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






20. The two most common liquids used in baking






21. Provides sweetness and browning to baked goods.






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






23. To mix in a circular motion.






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






25. What are the two most common leavening agents?






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






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






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






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