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