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Test your basic knowledge |
Fundamentals Of Baking
Start Test
Study First
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. mealy pie dough is for...
Without twisting it
Pull away from the sides of the bowl
Pumpkin pie
6 pounds flour - 3 pounds fat - 1 pound liquid
2. pastry cream is thickened with...
Eggs and starch
Pastry flour
Prevents a crust from forming
Regular shortening
3. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Tough
Pumpkin pie
Vanilla custard sauce
4. french bread - and hard rolls are examples of...
Twice as much chocolate as butter
Lean dough products
Without twisting it
Gluten
5. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Exactly one pound
A fully combined bater
Prevents a crust from forming
6. salt is used in bread making because it improves flavor - conditions gluten - and...
Eggs and starch
Slows yeast action
Cornstarch
Without twisting it
7. a cake mix made with butter will not hold as much liquid as one made with...
Rye bread
Eggs
High ratio shortening
Prevents a crust from forming
8. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
375-385
140 degrees
15
9. best starch for pie fillings that are to be froxen is...
Vanilla custard sauce
Modified starch
The first part of the baking period
Patent
10. hard crusted rolls should not be wrapped or...
170
An old dough
Apple pie
Their crusts will soften
11. emulsified shortening is usually softer in texture than...
All at once
Regular shortening
Not fermented long enough
Increase keeping qualities - develop crust color - provide food for the yeast
12. only wheat flour will develop enough _______ to make yeast bread
140 degrees
Not fermented long enough
May be stored on a rack
Gluten
13. high fat and sugar content hop make cookies...
Patent
Rye bread
Pastry flour
Crisp
14. yeast is killed at what temp?
140 degrees
Modified starch
Patent
Pumpkin pie
15. strong flour is made from wheat with a...
High protein content
Pumpkin pie
Not fermented long enough
Slows yeast action
16. oiling the surface of a fermenting dough...
Rye bread
Cutting and baking
Apple pie
Prevents a crust from forming
17. for a 9 inch bottom crust you will need ____ ounces of dough
Cutting and baking
Increases the staling process
15
Twice as much chocolate as butter
18. flour for sponge cakes must be very weak to avoid making the cake...
15
Tough
Rye bread
Their crusts will soften
19. a young dough is one that has...
Patent
Development of air cells into the batter
Not fermented long enough
Vanilla custard sauce
20. best flour for flaky pie crust is...
True
Regular shortening
Pastry flour
Do not contain eggs
21. Rolls to be served within eight hours...
Is kneaded lightly
Modified starch
May be stored on a rack
Chilled before makeup
22. during the development period the elasticity of the gluten begins to develop and starts to...
Regular shortening
High protein content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pull away from the sides of the bowl
23. ideal starch for _______ is cornstarch
Pastry flour
375-385
An old dough
Apple pie
24. measuring solid ingredients by weight is ______ accurate than by volume
Slows yeast action
Eggs and starch
Rye bread
More
25. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Rye bread
Flour
Flavorings
May be stored on a rack
26. one pint of water weighs...
Lean dough products
Exactly one pound
Add flour and yeast and mix to a smooth dough
More
27. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
No steam vents
Regular shortening
Is kneaded lightly
28. three methods of making cookies are the creaming - one-stage - and...
High ratio shortening
Slows yeast action
Foaming (sponge)
Cornstarch
29. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Increase keeping quality - increase moistness - tenderize the product
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour
30. the hard outer covering of wheat kernels and other grains is called...
Foaming (sponge)
Bran
Same degree of sweetness
Pull away from the sides of the bowl
31. primary thickening agent in pecan pie is...
All at once
High protein content
Eggs
Punching
32. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
No steam vents
Exactly one pound
Without twisting it
A fully combined bater
33. an over fermented dough is called...
Eggs
Vanilla custard sauce
An old dough
Add flour and yeast and mix to a smooth dough
34. hard crusted breads such as french bread are usually baked with steam in the oven during....
All at once
Pastry flour
Pumpkin pie
The first part of the baking period
35. not all sugars have the...
Twice as much chocolate as butter
Same degree of sweetness
The first part of the baking period
Prevents a crust from forming
36. functions of fat in baked goods
Do not contain eggs
Flour
Increase keeping quality - increase moistness - tenderize the product
An old dough
37. fat used in volume production of pie dough is...
Egg content
Patent
Prevents a crust from forming
Regular shortening
38. best thickening for cream pie is...
Cornstarch
Eggs
170
Apple pie
39. cake flour is usually weaker than...
Same degree of sweetness
Modified starch
Cutting and baking
Pastry flour
40. baked custard is done when its internal temp is...
Foaming (sponge)
Egg content
170
140 degrees
41. choc glaze is...
Twice as much chocolate as butter
Foaming (sponge)
Cornstarch
Flour
42. doughs for rolled cookies and icebox cookies must usually be...
An old dough
Regular shortening
Eggs
Chilled before makeup
43. 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
15
170
Pull away from the sides of the bowl
44. yeast products should not be stored in the refrigerator because refrigeration...
Tough
Is kneaded lightly
Increases the staling process
Add flour and yeast and mix to a smooth dough
45. if active dry yeast is used - it is mixed with water before being added to the dough
All at once
140 degrees
Add flour and yeast and mix to a smooth dough
True
46. proper frying temp for cake doughnuts is...
A fully combined bater
375-385
Cutting and baking
Egg content
47. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Same degree of sweetness
True
Regular shortening
Vanilla custard sauce
48. functions of sugar in baked goods
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening
True
49. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Regular shortening
Flour
No steam vents
Do not contain eggs
50. Clear flour is normally used to make
Regular shortening
Apple pie
Eggs
Rye bread