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. measuring solid ingredients by weight is ______ accurate than by volume
May be stored on a rack
Apple pie
More
6 pounds flour - 3 pounds fat - 1 pound liquid

2. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Bran
Chilled before makeup
375-385

3. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Eggs and starch
375-385
Low speed
No steam vents

4. choc glaze is...
The first part of the baking period
Twice as much chocolate as butter
A fully combined bater
Vanilla custard sauce

5. proper frying temp for cake doughnuts is...
375-385
Crisp
Vanilla custard sauce
Cutting and baking

6. a cake mix made with butter will not hold as much liquid as one made with...
Add flour and yeast and mix to a smooth dough
Pumpkin pie
High ratio shortening
More

7. emulsified shortening is usually softer in texture than...
Slows yeast action
Development of air cells into the batter
170
Regular shortening

8. strong flour is made from wheat with a...
Gluten
Cutting and baking
High protein content
An old dough

9. ideal starch for _______ is cornstarch
Bran
Apple pie
Slows yeast action
Regular shortening

10. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Regular shortening
High protein content
Do not contain eggs
15

11. flour for sponge cakes must be very weak to avoid making the cake...
Absorb moisture
Rye bread
Tough
More

12. Rolls to be served within eight hours...
Regular shortening
May be stored on a rack
Egg content
True

13. best thickening for cream pie is...
Bran
Pastry flour
May be stored on a rack
Cornstarch

14. during the development period the elasticity of the gluten begins to develop and starts to...
Without twisting it
Modified starch
Tough
Pull away from the sides of the bowl

15. when cutting biscuits you should press down...
Add flour and yeast and mix to a smooth dough
Without twisting it
Increases the staling process
Not fermented long enough

16. hard crusted rolls should not be wrapped or...
Punching
Crisp
Their crusts will soften
Lean dough products

17. if active dry yeast is used - it is mixed with water before being added to the dough
Flavorings
True
Egg content
All at once

18. the hard outer covering of wheat kernels and other grains is called...
True
More
Bran
Eggs and starch

19. fat used in volume production of pie dough is...
Regular shortening
Patent
The first part of the baking period
All at once

20. for a 9 inch bottom crust you will need ____ ounces of dough
15
An old dough
Cutting and baking
Smooth texture

21. primary thickening agent in pecan pie is...
May be stored on a rack
An old dough
The first part of the baking period
Eggs

22. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Tough
Twice as much chocolate as butter
Vanilla custard sauce
High protein content

23. cake flour is the preferred choice for short dough because of its ability to...
Crisp
Absorb moisture
Flour
Eggs and starch

24. forcing the gases out of a fermented dough is called...
Egg content
Rye bread
More
Punching

25. high fat and sugar content hop make cookies...
Punching
Crisp
Pull away from the sides of the bowl
6 pounds flour - 3 pounds fat - 1 pound liquid

26. an over fermented dough is called...
An old dough
Apple pie
Their crusts will soften
High protein content

27. salt is used in bread making because it improves flavor - conditions gluten - and...
Egg content
Tough
Slows yeast action
15

28. Clear flour is normally used to make
Their crusts will soften
Rye bread
Cornstarch
Not fermented long enough

29. one pint of water weighs...
Exactly one pound
Without twisting it
Punching
170

30. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Crisp
All at once
Is kneaded lightly
Patent

31. baked custard is done when its internal temp is...
Crisp
Cornstarch
Do not contain eggs
170

32. not all sugars have the...
Same degree of sweetness
Absorb moisture
375-385
Pastry flour

33. only wheat flour will develop enough _______ to make yeast bread
Same degree of sweetness
Cornstarch
Gluten
15

34. cake flour is usually weaker than...
170
Vanilla custard sauce
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

35. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Pull away from the sides of the bowl
Bran
Flavorings
A fully combined bater

36. functions of sugar in baked goods
Pumpkin pie
15
Increase keeping qualities - develop crust color - provide food for the yeast
Vanilla custard sauce

37. three methods of making cookies are the creaming - one-stage - and...
6 pounds flour - 3 pounds fat - 1 pound liquid
High ratio shortening
Foaming (sponge)
An old dough

38. graham cracker crumb crust
High ratio shortening
Add flour and yeast and mix to a smooth dough
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

39. pastry cream is thickened with...
More
Eggs and starch
Not fermented long enough
Modified starch

40. french bread - and hard rolls are examples of...
Tough
Foaming (sponge)
A fully combined bater
Lean dough products

41. yeast products should not be stored in the refrigerator because refrigeration...
Modified starch
Increases the staling process
375-385
Bran

42. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Tough
The first part of the baking period
Development of air cells into the batter
Pull away from the sides of the bowl

43. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Regular shortening
Without twisting it
Exactly one pound

44. best flour for flaky pie crust is...
A fully combined bater
Egg content
Pastry flour
All at once

45. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Pastry flour
An old dough
Cornstarch

46. a young dough is one that has...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Modified starch
Prevents a crust from forming
Not fermented long enough

47. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Without twisting it
Increase keeping quality - increase moistness - tenderize the product
Increases the staling process
Flour

48. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Rye bread
Exactly one pound
Regular shortening

49. functions of fat in baked goods
Gluten
Development of air cells into the batter
Increase keeping quality - increase moistness - tenderize the product
375-385

50. cookies can be made chewier by increasing the...
Increase keeping quality - increase moistness - tenderize the product
Regular shortening
Regular shortening
Egg content