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






2. pastry cream is thickened with...






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






4. cream scones should be frozen berfore...






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






6. choc glaze is...






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






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






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






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






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






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






13. cake flour is usually weaker than...






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






15. graham cracker crumb crust






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






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






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






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






20. not all sugars have the...






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






22. ideal starch for _______ is cornstarch






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






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






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






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






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






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






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






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






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






32. functions of sugar in baked goods






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






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






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






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






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






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






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






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






42. mealy pie dough is for...






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






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






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






46. Clear flour is normally used to make






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






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






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






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