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 fat in baked goods
Eggs
Eggs and starch
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product

2. best starch for pie fillings that are to be froxen is...
Add flour and yeast and mix to a smooth dough
May be stored on a rack
Modified starch
Apple pie

3. french bread - and hard rolls are examples of...
Apple pie
Flour
Low speed
Lean dough products

4. a cake mix made with butter will not hold as much liquid as one made with...
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent
High ratio shortening
Regular shortening

5. ideal starch for _______ is cornstarch
No steam vents
Apple pie
Not fermented long enough
Cornstarch

6. one pint of water weighs...
Exactly one pound
Do not contain eggs
Is kneaded lightly
No steam vents

7. oiling the surface of a fermenting dough...
An old dough
Chilled before makeup
Vanilla custard sauce
Prevents a crust from forming

8. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Apple pie
No steam vents
Gluten
Do not contain eggs

9. cookies can be made chewier by increasing the...
True
Regular shortening
Egg content
Low speed

10. 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
Absorb moisture
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch

11. baked custard is done when its internal temp is...
Is kneaded lightly
Regular shortening
170
Foaming (sponge)

12. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Pumpkin pie
Increase keeping qualities - develop crust color - provide food for the yeast
The first part of the baking period

13. an over fermented dough is called...
No steam vents
An old dough
Pull away from the sides of the bowl
Lean dough products

14. 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...
Chilled before makeup
Vanilla custard sauce
375-385
Add flour and yeast and mix to a smooth dough

15. mealy pie dough is for...
Slows yeast action
Low speed
Pumpkin pie
Regular shortening

16. measuring solid ingredients by weight is ______ accurate than by volume
More
Absorb moisture
Vanilla custard sauce
Bran

17. three methods of making cookies are the creaming - one-stage - and...
Vanilla custard sauce
Punching
6 pounds flour - 3 pounds fat - 1 pound liquid
Foaming (sponge)

18. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Twice as much chocolate as butter
Eggs
Egg content
Vanilla custard sauce

19. for a 9 inch bottom crust you will need ____ ounces of dough
Apple pie
Same degree of sweetness
15
Gluten

20. a young dough is one that has...
375-385
Not fermented long enough
15
Gluten

21. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Cornstarch
Flavorings
Prevents a crust from forming
Same degree of sweetness

22. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Tough
Flour
170

23. pastry cream is thickened with...
Their crusts will soften
15
Eggs and starch
No steam vents

24. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Increase keeping quality - increase moistness - tenderize the product
Exactly one pound
Patent
Apple pie

25. hard crusted rolls should not be wrapped or...
Vanilla custard sauce
Regular shortening
Is kneaded lightly
Their crusts will soften

26. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Add flour and yeast and mix to a smooth dough
Their crusts will soften
More

27. weight of the sugar in a high ratio cake is usually greater than the weight of the...
A fully combined bater
Add flour and yeast and mix to a smooth dough
Patent
Flour

28. Clear flour is normally used to make
Rye bread
Twice as much chocolate as butter
Increases the staling process
Exactly one pound

29. the hard outer covering of wheat kernels and other grains is called...
Lean dough products
Bran
Increase keeping qualities - develop crust color - provide food for the yeast
Egg content

30. high fat and sugar content hop make cookies...
Crisp
Regular shortening
Is kneaded lightly
Tough

31. best flour for flaky pie crust is...
Pastry flour
Vanilla custard sauce
True
High ratio shortening

32. cake flour is usually weaker than...
Cornstarch
High protein content
Smooth texture
Pastry flour

33. flour for sponge cakes must be very weak to avoid making the cake...
Do not contain eggs
Is kneaded lightly
Tough
Low speed

34. proper frying temp for cake doughnuts is...
375-385
High ratio shortening
A fully combined bater
Vanilla custard sauce

35. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Development of air cells into the batter
Tough

36. salt is used in bread making because it improves flavor - conditions gluten - and...
Cornstarch
Foaming (sponge)
A fully combined bater
Slows yeast action

37. if active dry yeast is used - it is mixed with water before being added to the dough
Twice as much chocolate as butter
Without twisting it
Chilled before makeup
True

38. not all sugars have the...
Same degree of sweetness
Is kneaded lightly
The first part of the baking period
Regular shortening

39. approximate ratio of ingredients in flaky pie dough is...
Tough
Chilled before makeup
A fully combined bater
6 pounds flour - 3 pounds fat - 1 pound liquid

40. to produce a flaky biscuit - the dough...
Is kneaded lightly
Their crusts will soften
An old dough
Prevents a crust from forming

41. only wheat flour will develop enough _______ to make yeast bread
Smooth texture
Gluten
Cutting and baking
Increase keeping qualities - develop crust color - provide food for the yeast

42. best thickening for cream pie is...
Modified starch
Prevents a crust from forming
Cornstarch
Rye bread

43. hard crusted breads such as french bread are usually baked with steam in the oven during....
Cutting and baking
Modified starch
Cornstarch
The first part of the baking period

44. when cutting biscuits you should press down...
6 pounds flour - 3 pounds fat - 1 pound liquid
Crisp
No steam vents
Without twisting it

45. cream scones should be frozen berfore...
15
Cutting and baking
Tough
No steam vents

46. functions of sugar in baked goods
Crisp
No steam vents
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour

47. emulsified shortening is usually softer in texture than...
Vanilla custard sauce
Regular shortening
Prevents a crust from forming
True

48. primary thickening agent in pecan pie is...
Pastry flour
170
True
Eggs

49. forcing the gases out of a fermented dough is called...
Punching
Absorb moisture
Cornstarch
An old dough

50. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Increase keeping quality - increase moistness - tenderize the product
Cutting and baking
Smooth texture
Pumpkin pie