Baking
.
- 1.
1. A food processor that can speed some preparation steps by chopping, grinding and mixing.
- A.
A. mixing spoons
- B.
B. electric mixer
- C.
C. bread machine
Correct Answer
B. B. electric mixer -
- 2.
2. Provides the structure for baked goods. It is the finely ground meal produced during the grinding of various edible grains.
- A.
A. flour
- B.
B. all- purpose
- C.
C. hypocryesthesia
Correct Answer
A. A. flour -
- 3.
3. The dough for batter breads is not kneaded. Batter bread is coarser in shape and texture than bread prepared with kneaded dough.
- A.
A. batter breads
- B.
B. pancake breads
- C.
C. kneaded breads
Correct Answer
C. C. kneaded breads -
- 4.
4. These blends of 60% margarine and 40% butter are available in sticks and tubs.
- A.
A. butter margarine blends
- B.
B. fats
- C.
C. pancake turner
Correct Answer
A. A. butter margarine blends -
- 5.
5. This is used to remove cookies from baking sheets or bars from pans. One with a short, wide blade works best.
- A.
A. rolling pin cover
- B.
B. pancake turner
- C.
C. wire whisk
Correct Answer
A. A. rolling pin cover -
- 6.
6. Milled from the entire wheat kernel, it has a higher nutritional value and contains more fiber than other flours.
- A.
A. whipping creams
- B.
B. flavorings
- C.
C. whole wheat or graham
Correct Answer
A. A. whipping creams -
- 7.
7. In sets of four or six, ranging from 1/4 teaspoon to 1 tablespoon. (Be sure to use graded teaspoons and tablespoons and not the spoons you use to eat with for accuracy.)
- A.
A. measuring fats and other solids
- B.
B. measuring dry ingredients
- C.
C. measuring liquids
Correct Answer
B. B. measuring dry ingredients -
- 8.
8. A glass cup use for measuring an accurate reading, it is always rest the cup on a level surface and read at eye level.
- A.
A. measuring liquids
- B.
B. measuring fats and other solids
- C.
C. measuring spoon
Correct Answer
C. C. measuring spoon -
- 9.
9. Use to measure shortening, spoon the ingredients into a cup and pack down firmly with a spoon or rubber spatula to eliminate any air holes.
- A.
A. Measurement Equivalents
- B.
B. Measuring fats and other solids
- C.
c. Measuring dry ingredients
Correct Answer
A. A. Measurement Equivalents -
- 10.
10. It is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.
- A.
A. Sewing
- B.
B. Handicraft
- C.
C. Baking
Correct Answer
C. C. Baking -
- 11.
11. What is the best combination of flour to use for the lightest buttermilk biscuits?
- A.
A. cake flour and wheat flour
- B.
B. Unbleached flour and bleached flour
- C.
C. Bread flour and all purpose flour
Correct Answer
A. A. cake flour and wheat flour -
- 12.
12. Eggs function in baked goods by:
- A.
A. acting as a leaving agent
- B.
B. Adding fat for a more tender product
- C.
C. Acting as an emulsifier
- D.
D. All of the above
Correct Answer
D. D. All of the above -
- 13.
13.When baking powder reacts with water, it forms what compound?
- A.
A. CO2
- B.
B. H2O
- C.
C. none of the above
Correct Answer
A. A. CO2 -
- 14.
14.What is the name of the protein formed in popover batter when flour combines with water?
- A.
A. Glutenin
- B.
B. Gluten
- C.
C. Gliadin
Correct Answer
B. B. Gluten -
- 15.
15.What does 'proofing' mean?
- A.
A. Testing cake for doneness
- B.
B. Weighing the dough to make sure loaves are the same size
- C.
C. Letting the yeast grow to produce carbon dioxide
Correct Answer
C. C. Letting the yeast grow to produce carbon dioxide -
Quiz Review Timeline +
Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
-
Current Version
-
Jul 09, 2020Quiz Edited by
ProProfs Editorial Team -
Mar 18, 2011Quiz Created by
Baking_lesson
Back to top