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. only wheat flour will develop enough _______ to make yeast bread
Gluten
Pull away from the sides of the bowl
Prevents a crust from forming
Pastry flour

2. three methods of making cookies are the creaming - one-stage - and...
Pumpkin pie
Modified starch
Without twisting it
Foaming (sponge)

3. pastry cream is thickened with...
Increase keeping qualities - develop crust color - provide food for the yeast
Pull away from the sides of the bowl
High ratio shortening
Eggs and starch

4. french bread - and hard rolls are examples of...
May be stored on a rack
Lean dough products
An old dough
A fully combined bater

5. cookies can be made chewier by increasing the...
Is kneaded lightly
Low speed
No steam vents
Egg content

6. hard crusted breads such as french bread are usually baked with steam in the oven during....
Flour
The first part of the baking period
Exactly one pound
Flavorings

7. mealy pie dough is for...
Patent
Pumpkin pie
Cutting and baking
Foaming (sponge)

8. not all sugars have the...
Same degree of sweetness
Slows yeast action
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents

9. best flour for flaky pie crust is...
Eggs and starch
More
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour

10. during the development period the elasticity of the gluten begins to develop and starts to...
Cornstarch
Twice as much chocolate as butter
Regular shortening
Pull away from the sides of the bowl

11. yeast is killed at what temp?
Tough
A fully combined bater
140 degrees
6 pounds flour - 3 pounds fat - 1 pound liquid

12. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Same degree of sweetness
More
Slows yeast action

13. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Cornstarch
Absorb moisture
Eggs

14. Clear flour is normally used to make
15
The first part of the baking period
Rye bread
Development of air cells into the batter

15. best thickening for cream pie is...
Cornstarch
Foaming (sponge)
6 pounds flour - 3 pounds fat - 1 pound liquid
Cutting and baking

16. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Is kneaded lightly
Patent
Regular shortening
Eggs and starch

17. for a 9 inch bottom crust you will need ____ ounces of dough
Slows yeast action
15
May be stored on a rack
Pastry flour

18. to produce a flaky biscuit - the dough...
Pumpkin pie
True
No steam vents
Is kneaded lightly

19. one pint of water weighs...
Exactly one pound
Chilled before makeup
High ratio shortening
Eggs

20. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Increase keeping quality - increase moistness - tenderize the product
Do not contain eggs
Flour
Foaming (sponge)

21. yeast products should not be stored in the refrigerator because refrigeration...
Bran
Increases the staling process
Egg content
Do not contain eggs

22. cream scones should be frozen berfore...
The first part of the baking period
Cutting and baking
170
Same degree of sweetness

23. oiling the surface of a fermenting dough...
Same degree of sweetness
Is kneaded lightly
Prevents a crust from forming
Cornstarch

24. fat used in volume production of pie dough is...
Increase keeping quality - increase moistness - tenderize the product
True
A fully combined bater
Regular shortening

25. salt is used in bread making because it improves flavor - conditions gluten - and...
15
Patent
Modified starch
Slows yeast action

26. primary thickening agent in pecan pie is...
Absorb moisture
170
Eggs
The first part of the baking period

27. ideal starch for _______ is cornstarch
Apple pie
Absorb moisture
Bran
Pull away from the sides of the bowl

28. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Smooth texture
An old dough
Low speed

29. proper frying temp for cake doughnuts is...
375-385
May be stored on a rack
Increase keeping qualities - develop crust color - provide food for the yeast
Absorb moisture

30. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Chilled before makeup
Absorb moisture
Slows yeast action
Smooth texture

31. best starch for pie fillings that are to be froxen is...
Increases the staling process
Modified starch
Egg content
Development of air cells into the batter

32. if active dry yeast is used - it is mixed with water before being added to the dough
Eggs and starch
Development of air cells into the batter
Increase keeping quality - increase moistness - tenderize the product
True

33. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Cutting and baking
Chilled before makeup
No steam vents
Slows yeast action

34. a cake mix made with butter will not hold as much liquid as one made with...
Flour
Modified starch
Add flour and yeast and mix to a smooth dough
High ratio shortening

35. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Patent
Flavorings
Low speed
Regular shortening

36. flour for sponge cakes must be very weak to avoid making the cake...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Tough
Vanilla custard sauce
Exactly one pound

37. baked custard is done when its internal temp is...
Absorb moisture
Low speed
Regular shortening
170

38. functions of sugar in baked goods
Egg content
Increase keeping quality - increase moistness - tenderize the product
Tough
Increase keeping qualities - develop crust color - provide food for the yeast

39. a young dough is one that has...
Punching
An old dough
Not fermented long enough
Is kneaded lightly

40. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Foaming (sponge)
A fully combined bater
Bran
Same degree of sweetness

41. graham cracker crumb crust
Pumpkin pie
170
Eggs and starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

42. when cutting biscuits you should press down...
Cornstarch
True
An old dough
Without twisting it

43. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Increases the staling process
Do not contain eggs
140 degrees
A fully combined bater

44. strong flour is made from wheat with a...
An old dough
Increases the staling process
Increase keeping qualities - develop crust color - provide food for the yeast
High protein content

45. hard crusted rolls should not be wrapped or...
Eggs
All at once
Smooth texture
Their crusts will soften

46. 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...
A fully combined bater
Add flour and yeast and mix to a smooth dough
Punching
Chilled before makeup

47. doughs for rolled cookies and icebox cookies must usually be...
Increases the staling process
Chilled before makeup
Add flour and yeast and mix to a smooth dough
Smooth texture

48. choc glaze is...
Egg content
Pastry flour
Twice as much chocolate as butter
Absorb moisture

49. Rolls to be served within eight hours...
15
An old dough
May be stored on a rack
Is kneaded lightly

50. during the pickup period the ingredients are blended on ______ just until combined
Apple pie
Low speed
True
Absorb moisture