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
Increases the staling process
Is kneaded lightly
May be stored on a rack
More

2. pastry cream is thickened with...
Development of air cells into the batter
Eggs and starch
Is kneaded lightly
Crisp

3. mealy pie dough is for...
Add flour and yeast and mix to a smooth dough
Crisp
More
Pumpkin pie

4. choc glaze is...
Absorb moisture
Twice as much chocolate as butter
No steam vents
Flour

5. yeast is killed at what temp?
Tough
Their crusts will soften
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast

6. during the pickup period the ingredients are blended on ______ just until combined
Is kneaded lightly
Modified starch
Low speed
The first part of the baking period

7. Rolls to be served within eight hours...
375-385
May be stored on a rack
Increases the staling process
Prevents a crust from forming

8. 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...
True
Punching
Add flour and yeast and mix to a smooth dough
Exactly one pound

9. strong flour is made from wheat with a...
Flour
Exactly one pound
Increases the staling process
High protein content

10. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Gluten
375-385
Pull away from the sides of the bowl
Smooth texture

11. an over fermented dough is called...
Punching
An old dough
Regular shortening
Foaming (sponge)

12. a cake mix made with butter will not hold as much liquid as one made with...
Chilled before makeup
170
High ratio shortening
15

13. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
The first part of the baking period
Development of air cells into the batter
An old dough
Eggs and starch

14. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
High ratio shortening
Do not contain eggs
Rye bread
Increase keeping quality - increase moistness - tenderize the product

15. emulsified shortening is usually softer in texture than...
Development of air cells into the batter
Is kneaded lightly
Apple pie
Regular shortening

16. weight of the sugar in a high ratio cake is usually greater than the weight of the...
No steam vents
Pull away from the sides of the bowl
Flour
May be stored on a rack

17. baked custard is done when its internal temp is...
170
Modified starch
Is kneaded lightly
Pumpkin pie

18. french bread - and hard rolls are examples of...
Eggs and starch
Lean dough products
A fully combined bater
Vanilla custard sauce

19. during the development period the elasticity of the gluten begins to develop and starts to...
Slows yeast action
Pull away from the sides of the bowl
Eggs and starch
Is kneaded lightly

20. Clear flour is normally used to make
Their crusts will soften
An old dough
Bran
Rye bread

21. high fat and sugar content hop make cookies...
Cornstarch
Cutting and baking
Crisp
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

22. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Tough
Flavorings
Low speed

23. to produce a flaky biscuit - the dough...
Their crusts will soften
Twice as much chocolate as butter
Is kneaded lightly
Increase keeping quality - increase moistness - tenderize the product

24. yeast products should not be stored in the refrigerator because refrigeration...
Increase keeping quality - increase moistness - tenderize the product
Cornstarch
375-385
Increases the staling process

25. only wheat flour will develop enough _______ to make yeast bread
Gluten
Crisp
Add flour and yeast and mix to a smooth dough
Egg content

26. doughs for rolled cookies and icebox cookies must usually be...
Foaming (sponge)
High protein content
All at once
Chilled before makeup

27. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Same degree of sweetness
Increase keeping quality - increase moistness - tenderize the product
No steam vents

28. best starch for pie fillings that are to be froxen is...
Crisp
15
Modified starch
Development of air cells into the batter

29. primary thickening agent in pecan pie is...
15
Increases the staling process
Eggs
Their crusts will soften

30. the hard outer covering of wheat kernels and other grains is called...
Bran
Slows yeast action
Cornstarch
Twice as much chocolate as butter

31. forcing the gases out of a fermented dough is called...
Cutting and baking
Egg content
Pastry flour
Punching

32. one pint of water weighs...
Regular shortening
Exactly one pound
Not fermented long enough
15

33. cake flour is usually weaker than...
Patent
Apple pie
Same degree of sweetness
Pastry flour

34. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Do not contain eggs
Patent
Gluten
Is kneaded lightly

35. fat used in volume production of pie dough is...
Eggs
An old dough
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

36. for a 9 inch bottom crust you will need ____ ounces of dough
15
Smooth texture
Crisp
Vanilla custard sauce

37. hard crusted rolls should not be wrapped or...
Pull away from the sides of the bowl
Their crusts will soften
Bran
Crisp

38. graham cracker crumb crust
Twice as much chocolate as butter
Low speed
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Their crusts will soften

39. best flour for flaky pie crust is...
Pastry flour
Development of air cells into the batter
Without twisting it
Apple pie

40. cream scones should be frozen berfore...
Cutting and baking
True
Regular shortening
Is kneaded lightly

41. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Flour
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

42. best thickening for cream pie is...
Crisp
High ratio shortening
Egg content
Cornstarch

43. cake flour is the preferred choice for short dough because of its ability to...
15
Absorb moisture
Vanilla custard sauce
Tough

44. oiling the surface of a fermenting dough...
Prevents a crust from forming
Eggs
15
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

45. approximate ratio of ingredients in flaky pie dough is...
Same degree of sweetness
Increases the staling process
6 pounds flour - 3 pounds fat - 1 pound liquid
Exactly one pound

46. when cutting biscuits you should press down...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Bran
375-385
Without twisting it

47. a young dough is one that has...
Chilled before makeup
The first part of the baking period
Not fermented long enough
Crisp

48. hard crusted breads such as french bread are usually baked with steam in the oven during....
High protein content
Increase keeping qualities - develop crust color - provide food for the yeast
The first part of the baking period
Without twisting it

49. functions of sugar in baked goods
Eggs and starch
Increase keeping qualities - develop crust color - provide food for the yeast
Vanilla custard sauce
Smooth texture

50. if active dry yeast is used - it is mixed with water before being added to the dough
No steam vents
True
Slows yeast action
Add flour and yeast and mix to a smooth dough