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






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






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






4. Brown sugar is granulated sugar coated with what?






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






6. What gets stronger the longer you mix it?






7. To mix in a circular motion.






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






9. What are the two most common leavening agents?






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






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






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






13. Examples include sugar - molasses - and honey.






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






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






16. The two most common liquids used in baking






17. To mix or blend two or more ingredients.






18. To cook by dry heat in an oven.






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






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






21. The number of servings a recipe makes.






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






23. How many teaspoons are in 3 tablespoons?






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






25. Provides sweetness and browning to baked goods.






26. To mix thoroughly and add air to foods.






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






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






29. How many quarts are in one gallon?