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