Test your basic knowledge |

Baking Basics

Subject : cooking
  • 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. The main ingredient which provides gluten and forms the structure of baked products.

2. To mix thoroughly and add air to foods.

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

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

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

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

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

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

9. How many quarts are in one gallon?

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

11. Provides sweetness and browning to baked goods.

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

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

14. What gets stronger the longer you mix it?

15. Brown sugar is granulated sugar coated with what?

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

17. Examples include sugar - molasses - and honey.

18. To cook by dry heat in an oven.

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

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

21. The number of servings a recipe makes.

22. To mix or blend two or more ingredients.

23. How many teaspoons are in 3 tablespoons?

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

25. To mix in a circular motion.

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

27. What are the two most common leavening agents?

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

29. The two most common liquids used in baking