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. oiling the surface of a fermenting dough...






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






3. choc glaze is...






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






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






6. Clear flour is normally used to make






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






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






9. mealy pie dough is for...






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






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






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






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






14. if active dry yeast is used - it is mixed with water before being added to the dough






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






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






17. approximate ratio of ingredients in flaky pie dough is...






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






19. cornstarch puddings are similar to cream puddings except that cornstarch puddings...






20. best thickening for cream pie is...






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






22. yeast products should not be stored in the refrigerator because refrigeration...






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






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






25. an over fermented dough is called...






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






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






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






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






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






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






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






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






34. the hard outer covering of wheat kernels and other grains is called...






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






36. ideal starch for _______ is cornstarch






37. when cutting biscuits you should press down...






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






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






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






41. one pint of water weighs...






42. 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...






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






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






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






46. pastry cream is thickened with...






47. graham cracker crumb crust






48. functions of sugar in baked goods






49. functions of fat in baked goods






50. baked custard is done when its internal temp is...