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