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






3. functions of sugar in baked goods






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






5. graham cracker crumb crust






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






7. yeast is killed at what temp?






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






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






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






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






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






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






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






15. not all sugars have the...






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






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






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






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






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






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






22. 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...






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






24. pastry cream is thickened with...






25. choc glaze is...






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






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






28. one pint of water weighs...






29. cream scones should be frozen berfore...






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






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






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






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






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






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






36. Clear flour is normally used to make






37. best thickening for cream pie is...






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






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






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






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






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






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






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






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






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






47. ideal starch for _______ is cornstarch






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






49. cake flour is usually weaker than...






50. an over fermented dough is called...