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. Adds moisture and is needed to develop the gluten.






3. What are the two most common leavening agents?






4. Examples include sugar - molasses - and honey.






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






6. What gets stronger the longer you mix it?






7. To cook by dry heat in an oven.






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






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






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






11. Provides sweetness and browning to baked goods.






12. To mix in a circular motion.






13. The two most common liquids used in baking






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






15. To mix thoroughly and add air to foods.






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






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






18. How many teaspoons are in 3 tablespoons?






19. The number of servings a recipe makes.






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






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






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






23. How many quarts are in one gallon?






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






25. To mix or blend two or more ingredients.






26. Brown sugar is granulated sugar coated with what?






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






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






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