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. functions of sugar in baked goods
Lean dough products
Increase keeping qualities - develop crust color - provide food for the yeast
May be stored on a rack
15

2. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Tough
Pumpkin pie
Add flour and yeast and mix to a smooth dough

3. best thickening for cream pie is...
Same degree of sweetness
Low speed
No steam vents
Cornstarch

4. oiling the surface of a fermenting dough...
Prevents a crust from forming
Regular shortening
Low speed
True

5. when cutting biscuits you should press down...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Without twisting it
Egg content
More

6. baked custard is done when its internal temp is...
Increases the staling process
An old dough
Increase keeping quality - increase moistness - tenderize the product
170

7. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Vanilla custard sauce
Exactly one pound
Smooth texture
Chilled before makeup

8. primary thickening agent in pecan pie is...
Modified starch
Pastry flour
Eggs
Cutting and baking

9. salt is used in bread making because it improves flavor - conditions gluten - and...
15
Crisp
Slows yeast action
Low speed

10. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Prevents a crust from forming
A fully combined bater
Flour
Gluten

11. cake flour is usually weaker than...
Bran
Pastry flour
Without twisting it
Lean dough products

12. graham cracker crumb crust
Increase keeping quality - increase moistness - tenderize the product
Development of air cells into the batter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Do not contain eggs

13. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Gluten
Do not contain eggs
Tough
Rye bread

14. one pint of water weighs...
Add flour and yeast and mix to a smooth dough
Their crusts will soften
An old dough
Exactly one pound

15. mealy pie dough is for...
Crisp
Their crusts will soften
Vanilla custard sauce
Pumpkin pie

16. 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...
Add flour and yeast and mix to a smooth dough
May be stored on a rack
Not fermented long enough
Do not contain eggs

17. hard crusted rolls should not be wrapped or...
No steam vents
Pastry flour
Low speed
Their crusts will soften

18. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents
Bran
Flavorings

19. ideal starch for _______ is cornstarch
Punching
Apple pie
Regular shortening
140 degrees

20. doughs for rolled cookies and icebox cookies must usually be...
Flour
Chilled before makeup
Crisp
Pastry flour

21. to produce a flaky biscuit - the dough...
Is kneaded lightly
Tough
Exactly one pound
Same degree of sweetness

22. during the pickup period the ingredients are blended on ______ just until combined
High ratio shortening
Increases the staling process
Low speed
Pastry flour

23. an over fermented dough is called...
An old dough
Tough
170
Prevents a crust from forming

24. best starch for pie fillings that are to be froxen is...
Crisp
Modified starch
Pull away from the sides of the bowl
Slows yeast action

25. cream scones should be frozen berfore...
Cutting and baking
High protein content
Apple pie
Twice as much chocolate as butter

26. measuring solid ingredients by weight is ______ accurate than by volume
More
Absorb moisture
Modified starch
Not fermented long enough

27. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch
Patent
Pumpkin pie

28. a young dough is one that has...
Eggs and starch
Flour
Not fermented long enough
True

29. Rolls to be served within eight hours...
Vanilla custard sauce
Without twisting it
May be stored on a rack
The first part of the baking period

30. hard crusted breads such as french bread are usually baked with steam in the oven during....
Apple pie
Cornstarch
Crisp
The first part of the baking period

31. fat used in volume production of pie dough is...
Regular shortening
Eggs
Low speed
Same degree of sweetness

32. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
High protein content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flour
Flavorings

33. during the development period the elasticity of the gluten begins to develop and starts to...
Twice as much chocolate as butter
Pull away from the sides of the bowl
375-385
Punching

34. the hard outer covering of wheat kernels and other grains is called...
Bran
More
Exactly one pound
Gluten

35. pastry cream is thickened with...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Chilled before makeup
Eggs and starch
High protein content

36. a cake mix made with butter will not hold as much liquid as one made with...
Absorb moisture
Apple pie
High ratio shortening
Bran

37. only wheat flour will develop enough _______ to make yeast bread
Cutting and baking
Gluten
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Bran

38. french bread - and hard rolls are examples of...
Flour
Lean dough products
Absorb moisture
An old dough

39. if active dry yeast is used - it is mixed with water before being added to the dough
True
170
Add flour and yeast and mix to a smooth dough
Smooth texture

40. forcing the gases out of a fermented dough is called...
Flour
170
Punching
More

41. flour for sponge cakes must be very weak to avoid making the cake...
Low speed
Tough
Increase keeping quality - increase moistness - tenderize the product
Increase keeping qualities - develop crust color - provide food for the yeast

42. yeast is killed at what temp?
140 degrees
Eggs
Gluten
Increase keeping qualities - develop crust color - provide food for the yeast

43. proper frying temp for cake doughnuts is...
Punching
Pastry flour
May be stored on a rack
375-385

44. three methods of making cookies are the creaming - one-stage - and...
Do not contain eggs
Development of air cells into the batter
True
Foaming (sponge)

45. when eggs are added to a cake batter in the creaming method they should not be added...
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
An old dough
All at once

46. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Their crusts will soften
Modified starch
Gluten
Vanilla custard sauce

47. cake flour is the preferred choice for short dough because of its ability to...
The first part of the baking period
170
Apple pie
Absorb moisture

48. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Chilled before makeup
Pull away from the sides of the bowl
Flour

49. emulsified shortening is usually softer in texture than...
Lean dough products
Regular shortening
375-385
Without twisting it

50. not all sugars have the...
An old dough
High ratio shortening
All at once
Same degree of sweetness