Test your basic knowledge |

Fundamentals Of Baking

Subject : cooking
Instructions:
  • Answer 50 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. if active dry yeast is used - it is mixed with water before being added to the dough






2. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...






3. graham cracker crumb crust






4. yeast is killed at what temp?






5. cake flour is usually weaker than...






6. primary thickening agent in pecan pie is...






7. weight of the sugar in a high ratio cake is usually greater than the weight of the...






8. best starch for pie fillings that are to be froxen is...






9. hard crusted rolls should not be wrapped or...






10. cookies can be made chewier by increasing the...






11. a young dough is one that has...






12. cream scones should be frozen berfore...






13. confectioners sugar is used to give the ____________ to cream cheese and flat icings






14. during the development period the elasticity of the gluten begins to develop and starts to...






15. for a 9 inch bottom crust you will need ____ ounces of dough






16. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process






17. when eggs are added to a cake batter in the creaming method they should not be added...






18. cake flour is the preferred choice for short dough because of its ability to...






19. one pint of water weighs...






20. for quick breads and cakes it is important to sift the dry ingredients together to ensure...






21. Rolls to be served within eight hours...






22. flour for sponge cakes must be very weak to avoid making the cake...






23. emulsified shortening is usually softer in texture than...






24. hard crusted breads such as french bread are usually baked with steam in the oven during....






25. not all sugars have the...






26. pastry cream is thickened with...






27. functions of sugar in baked goods






28. choc glaze is...






29. french bread - and hard rolls are examples of...






30. oiling the surface of a fermenting dough...






31. strong flour is made from wheat with a...






32. a cake mix made with butter will not hold as much liquid as one made with...






33. mealy pie dough is for...






34. Modified straight dough method: soften the yeast in some of the formula's liquids - combine fat - sugar - salt - milk solids - flavorings and mix - add eggs gradually - then liquids and mix briefly - and...






35. proper frying temp for cake doughnuts is...






36. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla






37. best flour for flaky pie crust is...






38. during the pickup period the ingredients are blended on ______ just until combined






39. three methods of making cookies are the creaming - one-stage - and...






40. functions of fat in baked goods






41. doughs for rolled cookies and icebox cookies must usually be...






42. high fat and sugar content hop make cookies...






43. best thickening for cream pie is...






44. fat used in volume production of pie dough is...






45. to produce a flaky biscuit - the dough...






46. only wheat flour will develop enough _______ to make yeast bread






47. salt is used in bread making because it improves flavor - conditions gluten - and...






48. Which is the stronges flours? Patent - pastry - pumpernickel - cake






49. measuring solid ingredients by weight is ______ accurate than by volume






50. forcing the gases out of a fermented dough is called...