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