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. graham cracker crumb crust
Development of air cells into the batter
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs and starch

2. for a 9 inch bottom crust you will need ____ ounces of dough
Add flour and yeast and mix to a smooth dough
15
True
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

3. one pint of water weighs...
Eggs and starch
Exactly one pound
Rye bread
Prevents a crust from forming

4. cake flour is usually weaker than...
More
All at once
Increase keeping quality - increase moistness - tenderize the product
Pastry flour

5. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High ratio shortening
The first part of the baking period
Vanilla custard sauce

6. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Do not contain eggs
Not fermented long enough
Twice as much chocolate as butter

7. yeast products should not be stored in the refrigerator because refrigeration...
15
Increases the staling process
Absorb moisture
High ratio shortening

8. pastry cream is thickened with...
Flavorings
Eggs and starch
Bran
High protein content

9. mealy pie dough is for...
Pumpkin pie
Is kneaded lightly
Pastry flour
Absorb moisture

10. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Crisp
Increases the staling process
Flour

11. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Without twisting it
Chilled before makeup
Twice as much chocolate as butter

12. only wheat flour will develop enough _______ to make yeast bread
Exactly one pound
Flour
Gluten
15

13. measuring solid ingredients by weight is ______ accurate than by volume
Increase keeping qualities - develop crust color - provide food for the yeast
May be stored on a rack
More
Add flour and yeast and mix to a smooth dough

14. ideal starch for _______ is cornstarch
High ratio shortening
170
Pastry flour
Apple pie

15. during the pickup period the ingredients are blended on ______ just until combined
Not fermented long enough
6 pounds flour - 3 pounds fat - 1 pound liquid
Absorb moisture
Low speed

16. fat used in volume production of pie dough is...
Regular shortening
Crisp
Slows yeast action
May be stored on a rack

17. the hard outer covering of wheat kernels and other grains is called...
Bran
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
True
Cutting and baking

18. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Crisp
Their crusts will soften
An old dough

19. best flour for flaky pie crust is...
Pastry flour
Punching
Do not contain eggs
Cutting and baking

20. primary thickening agent in pecan pie is...
Exactly one pound
Patent
Eggs
Not fermented long enough

21. an over fermented dough is called...
An old dough
High protein content
High ratio shortening
170

22. french bread - and hard rolls are examples of...
Egg content
Lean dough products
Not fermented long enough
Low speed

23. cookies can be made chewier by increasing the...
Flavorings
Patent
Egg content
Pull away from the sides of the bowl

24. functions of sugar in baked goods
Foaming (sponge)
Increase keeping quality - increase moistness - tenderize the product
Increase keeping qualities - develop crust color - provide food for the yeast
True

25. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Lean dough products
Flavorings
Exactly one pound
Regular shortening

26. high fat and sugar content hop make cookies...
No steam vents
Crisp
15
Bran

27. proper frying temp for cake doughnuts is...
Development of air cells into the batter
Vanilla custard sauce
Is kneaded lightly
375-385

28. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
An old dough
All at once
Their crusts will soften
A fully combined bater

29. flour for sponge cakes must be very weak to avoid making the cake...
Increase keeping qualities - develop crust color - provide food for the yeast
Smooth texture
No steam vents
Tough

30. best starch for pie fillings that are to be froxen is...
Modified starch
True
Flavorings
Pumpkin pie

31. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast
Egg content
Increase keeping quality - increase moistness - tenderize the product

32. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Increase keeping qualities - develop crust color - provide food for the yeast
High protein content
Regular shortening

33. Rolls to be served within eight hours...
May be stored on a rack
Prevents a crust from forming
Tough
Gluten

34. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Pastry flour
Cornstarch
Modified starch

35. choc glaze is...
True
Twice as much chocolate as butter
Gluten
Pastry flour

36. Clear flour is normally used to make
Same degree of sweetness
Lean dough products
15
Rye bread

37. to produce a flaky biscuit - the dough...
Prevents a crust from forming
Flavorings
Pastry flour
Is kneaded lightly

38. cream scones should be frozen berfore...
Pull away from the sides of the bowl
Cutting and baking
Cornstarch
Add flour and yeast and mix to a smooth dough

39. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Flour
Patent
A fully combined bater
Smooth texture

40. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Low speed
Flour

41. 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...
Foaming (sponge)
Development of air cells into the batter
Flavorings
Add flour and yeast and mix to a smooth dough

42. best thickening for cream pie is...
Twice as much chocolate as butter
Eggs
No steam vents
Cornstarch

43. when cutting biscuits you should press down...
Pastry flour
Foaming (sponge)
Without twisting it
Increases the staling process

44. cake flour is the preferred choice for short dough because of its ability to...
Increase keeping qualities - develop crust color - provide food for the yeast
Rye bread
Pull away from the sides of the bowl
Absorb moisture

45. if active dry yeast is used - it is mixed with water before being added to the dough
Is kneaded lightly
True
15
Development of air cells into the batter

46. doughs for rolled cookies and icebox cookies must usually be...
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup
Flour
Vanilla custard sauce

47. emulsified shortening is usually softer in texture than...
Smooth texture
Regular shortening
170
Chilled before makeup

48. forcing the gases out of a fermented dough is called...
Punching
Regular shortening
Flour
True

49. yeast is killed at what temp?
140 degrees
Modified starch
Regular shortening
Foaming (sponge)

50. not all sugars have the...
Gluten
An old dough
Patent
Same degree of sweetness