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

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

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

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

5. What gets stronger the longer you mix it?

6. The two most common liquids used in baking

7. To mix thoroughly and add air to foods.

8. To mix in a circular motion.

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

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

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

12. To mix or blend two or more ingredients.

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

14. What are the two most common leavening agents?

15. Provides sweetness and browning to baked goods.

16. How many quarts are in one gallon?

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

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

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

20. To cook by dry heat in an oven.

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

22. Brown sugar is granulated sugar coated with what?

23. How many teaspoons are in 3 tablespoons?

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

25. Examples include sugar - molasses - and honey.

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

27. The number of servings a recipe makes.

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

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