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






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






3. The number of servings a recipe makes.






4. Brown sugar is granulated sugar coated with what?






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






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






7. To mix thoroughly and add air to foods.






8. The two most common liquids used in baking






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






10. Examples include sugar - molasses - and honey.






11. To mix in a circular motion.






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






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






14. To mix or blend two or more ingredients.






15. Provides sweetness and browning to baked goods.






16. How many quarts are in one gallon?






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






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






19. To cook by dry heat in an oven.






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






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






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






23. What gets stronger the longer you mix it?






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






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






26. What are the two most common leavening agents?






27. How many teaspoons are in 3 tablespoons?






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






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