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






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






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






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






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






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






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






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






9. an over fermented dough is called...






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






11. best thickening for cream pie is...






12. choc glaze is...






13. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...






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






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






16. one pint of water weighs...






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






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






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






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






21. mealy pie dough is for...






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






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






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






25. graham cracker crumb crust






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






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






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






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






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






31. 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...






32. cream scones should be frozen berfore...






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






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






35. functions of sugar in baked goods






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






37. cake flour is usually weaker than...






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






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






40. not all sugars have the...






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






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






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






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






45. pastry cream is thickened with...






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






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






48. yeast is killed at what temp?






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






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