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