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