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. Rolls to be served within eight hours...
May be stored on a rack
140 degrees
Pull away from the sides of the bowl
Pastry flour

2. the hard outer covering of wheat kernels and other grains is called...
Bran
Punching
More
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

3. doughs for rolled cookies and icebox cookies must usually be...
Exactly one pound
6 pounds flour - 3 pounds fat - 1 pound liquid
A fully combined bater
Chilled before makeup

4. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Tough
Same degree of sweetness
Pastry flour

5. if active dry yeast is used - it is mixed with water before being added to the dough
Without twisting it
True
Foaming (sponge)
Egg content

6. graham cracker crumb crust
The first part of the baking period
Development of air cells into the batter
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

7. salt is used in bread making because it improves flavor - conditions gluten - and...
The first part of the baking period
Gluten
Slows yeast action
Eggs and starch

8. cake flour is the preferred choice for short dough because of its ability to...
An old dough
May be stored on a rack
Egg content
Absorb moisture

9. for a 9 inch bottom crust you will need ____ ounces of dough
Not fermented long enough
Bran
15
Apple pie

10. french bread - and hard rolls are examples of...
Lean dough products
Pastry flour
Development of air cells into the batter
15

11. to produce a flaky biscuit - the dough...
15
No steam vents
Is kneaded lightly
Slows yeast action

12. a cake mix made with butter will not hold as much liquid as one made with...
Twice as much chocolate as butter
Pull away from the sides of the bowl
Pumpkin pie
High ratio shortening

13. mealy pie dough is for...
Gluten
Absorb moisture
140 degrees
Pumpkin pie

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

15. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Regular shortening
Gluten
Exactly one pound

16. a young dough is one that has...
15
May be stored on a rack
Not fermented long enough
Pastry flour

17. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch
Eggs
Pumpkin pie

18. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Gluten
375-385
Flour
Patent

19. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
170
6 pounds flour - 3 pounds fat - 1 pound liquid
Same degree of sweetness

20. cookies can be made chewier by increasing the...
Regular shortening
375-385
Smooth texture
Egg content

21. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Crisp
No steam vents
Cutting and baking

22. hard crusted rolls should not be wrapped or...
Modified starch
Their crusts will soften
Is kneaded lightly
6 pounds flour - 3 pounds fat - 1 pound liquid

23. measuring solid ingredients by weight is ______ accurate than by volume
Rye bread
140 degrees
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
More

24. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Foaming (sponge)
Punching
15

25. best starch for pie fillings that are to be froxen is...
Modified starch
Exactly one pound
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Twice as much chocolate as butter

26. flour for sponge cakes must be very weak to avoid making the cake...
Pull away from the sides of the bowl
Increase keeping quality - increase moistness - tenderize the product
Pastry flour
Tough

27. ideal starch for _______ is cornstarch
Is kneaded lightly
Apple pie
Same degree of sweetness
Pastry flour

28. Clear flour is normally used to make
Twice as much chocolate as butter
Rye bread
Without twisting it
True

29. pastry cream is thickened with...
Eggs and starch
Lean dough products
A fully combined bater
Do not contain eggs

30. during the development period the elasticity of the gluten begins to develop and starts to...
Slows yeast action
170
Pull away from the sides of the bowl
375-385

31. cake flour is usually weaker than...
The first part of the baking period
Pastry flour
An old dough
Regular shortening

32. yeast is killed at what temp?
140 degrees
Pull away from the sides of the bowl
Punching
Cornstarch

33. functions of fat in baked goods
Patent
True
Increase keeping quality - increase moistness - tenderize the product
Pull away from the sides of the bowl

34. strong flour is made from wheat with a...
Eggs
Smooth texture
15
High protein content

35. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Pull away from the sides of the bowl
More
Apple pie

36. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Gluten
Vanilla custard sauce
Bran
Tough

37. approximate ratio of ingredients in flaky pie dough is...
A fully combined bater
6 pounds flour - 3 pounds fat - 1 pound liquid
Vanilla custard sauce
True

38. only wheat flour will develop enough _______ to make yeast bread
Pastry flour
Modified starch
Increase keeping qualities - develop crust color - provide food for the yeast
Gluten

39. oiling the surface of a fermenting dough...
Lean dough products
Cornstarch
Prevents a crust from forming
Not fermented long enough

40. during the pickup period the ingredients are blended on ______ just until combined
Exactly one pound
Low speed
An old dough
Pastry flour

41. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Regular shortening
15
Development of air cells into the batter

42. fat used in volume production of pie dough is...
No steam vents
Cutting and baking
Regular shortening
Apple pie

43. baked custard is done when its internal temp is...
All at once
Prevents a crust from forming
170
140 degrees

44. three methods of making cookies are the creaming - one-stage - and...
Regular shortening
Exactly one pound
The first part of the baking period
Foaming (sponge)

45. primary thickening agent in pecan pie is...
Rye bread
Exactly one pound
Pull away from the sides of the bowl
Eggs

46. forcing the gases out of a fermented dough is called...
Lean dough products
Punching
Is kneaded lightly
All at once

47. cream scones should be frozen berfore...
Not fermented long enough
True
Cutting and baking
Bran

48. an over fermented dough is called...
An old dough
Eggs
Crisp
15

49. choc glaze is...
Gluten
Same degree of sweetness
Increase keeping quality - increase moistness - tenderize the product
Twice as much chocolate as butter

50. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
The first part of the baking period
Pastry flour
Lean dough products