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Baking Basics
Test Description: Baking Basics
Instructions: Answer all questions to get your test result.
1) What necessary ingredient in baking can be oil, margarine, butter, or shortening?
A
Sugar
B
Fat
C
Liquid
D
Flour
2) What ingredient forms the structure in baking?
A
Fat
B
Sugar
C
Liquid
D
Flour
3) Which ingredient helps baking items to turn brown?
A
Liquid
B
Sugar
C
Flour
D
Fat
4) Which ingredient in baking dissolves the dry ingredients?
A
Flour
B
Fat
C
Liquid
D
Sugar
5) Which type of ingredient in baking is often milk, water, or juice?
A
Leavening Agents
B
Fat
C
Sugar
D
Liquid
6) Which ingredient gives a sweet flavor in baking?
A
Fat
B
Flour
C
Liquid
D
Sugar
7) Which ingredient makes baking items rise?
A
Liquid
B
Sugar
C
Leavening Agent
D
Fat
8) Which ingredient adds color and tenderness to baking?
A
Flour
B
Eggs
C
Fat
D
Sugar
9) When you cream the fats and sugars together in baking, what method is being used?
A
Muffin Method
B
Creaming Method
C
Biscuit Method
10) When you blend butter or other fats into flour, usually using the cut-in technique, what method are you using?
A
Muffin Method
B
Biscuit Method
C
Creaming Method
11) When you make a well with the dry ingredients and then add the wet ingredients, what method are you using?
A
Creaming Method
B
Biscuit Method
C
Muffin Method
12) What is a good alternative to greasing a pan?
A
Wax Paper
B
Foil
C
Plastic Wrap
D
Parchment Paper
13) What utensil do you use to fold in the blueberries into this recipe?
A
Whisk
B
Tongs
C
Rubber Scraper
D
Spatula
14) Which tool is recommended for cutting fat into flour?
A
Pastry Blender
B
Chef's Knife
C
Peeler
D
Whisk
15) How many teaspoons are there in one tablespoon?
A
2 teaspoons
B
5 teaspoons
C
4 teaspoons
D
3 teaspoons
*select an answer for all questions
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