Test your basic knowledge |

Baking Basics

Subject : cooking
  • 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 change levels in the oven and turn 180 degrees.

2. To mix thoroughly and add air to foods.

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

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

5. The number of servings a recipe makes.

6. Brown sugar is granulated sugar coated with what?

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

8. What gets stronger the longer you mix it?

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

10. Examples include sugar - molasses - and honey.

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

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

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

14. To mix in a circular motion.

15. How many quarts are in one gallon?

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

17. What are the two most common leavening agents?

18. The two most common liquids used in baking

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

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

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

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

23. To cook by dry heat in an oven.

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

25. How many teaspoons are in 3 tablespoons?

26. To mix or blend two or more ingredients.

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

28. Provides sweetness and browning to baked goods.

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