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. yeast products should not be stored in the refrigerator because refrigeration...
Exactly one pound
Regular shortening
Increase keeping quality - increase moistness - tenderize the product
Increases the staling process

2. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Twice as much chocolate as butter
Their crusts will soften
Do not contain eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

3. hard crusted rolls should not be wrapped or...
Their crusts will soften
The first part of the baking period
Bran
More

4. salt is used in bread making because it improves flavor - conditions gluten - and...
Pastry flour
Slows yeast action
Cornstarch
375-385

5. proper frying temp for cake doughnuts is...
Their crusts will soften
Rye bread
375-385
Punching

6. a cake mix made with butter will not hold as much liquid as one made with...
An old dough
High ratio shortening
Smooth texture
Lean dough products

7. if active dry yeast is used - it is mixed with water before being added to the dough
True
A fully combined bater
All at once
Modified starch

8. measuring solid ingredients by weight is ______ accurate than by volume
All at once
Pumpkin pie
Cutting and baking
More

9. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Cornstarch
Vanilla custard sauce
Increases the staling process
Punching

10. fat used in volume production of pie dough is...
All at once
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
More

11. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Prevents a crust from forming
Patent
High protein content
Twice as much chocolate as butter

12. cookies can be made chewier by increasing the...
Pastry flour
Exactly one pound
Cutting and baking
Egg content

13. best flour for flaky pie crust is...
Pastry flour
Pull away from the sides of the bowl
Crisp
High protein content

14. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Chilled before makeup
Slows yeast action
High ratio shortening
A fully combined bater

15. three methods of making cookies are the creaming - one-stage - and...
Same degree of sweetness
375-385
Foaming (sponge)
Eggs

16. ideal starch for _______ is cornstarch
Crisp
Flavorings
Apple pie
Is kneaded lightly

17. primary thickening agent in pecan pie is...
Eggs
The first part of the baking period
15
Apple pie

18. strong flour is made from wheat with a...
Eggs
More
High protein content
True

19. an over fermented dough is called...
170
375-385
An old dough
More

20. for a 9 inch bottom crust you will need ____ ounces of dough
15
Is kneaded lightly
Absorb moisture
No steam vents

21. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flavorings
Twice as much chocolate as butter
Increase keeping quality - increase moistness - tenderize the product

22. emulsified shortening is usually softer in texture than...
No steam vents
Slows yeast action
Regular shortening
More

23. the hard outer covering of wheat kernels and other grains is called...
Twice as much chocolate as butter
Without twisting it
Bran
Egg content

24. Rolls to be served within eight hours...
Egg content
15
Bran
May be stored on a rack

25. Clear flour is normally used to make
Rye bread
Crisp
Cutting and baking
140 degrees

26. mealy pie dough is for...
Slows yeast action
Pumpkin pie
Bran
Is kneaded lightly

27. french bread - and hard rolls are examples of...
Development of air cells into the batter
Lean dough products
Gluten
Tough

28. during the development period the elasticity of the gluten begins to develop and starts to...
170
Pull away from the sides of the bowl
Rye bread
No steam vents

29. cake flour is usually weaker than...
140 degrees
Cutting and baking
Punching
Pastry flour

30. forcing the gases out of a fermented dough is called...
Not fermented long enough
Increase keeping quality - increase moistness - tenderize the product
Twice as much chocolate as butter
Punching

31. hard crusted breads such as french bread are usually baked with steam in the oven during....
Without twisting it
The first part of the baking period
Regular shortening
Low speed

32. high fat and sugar content hop make cookies...
Same degree of sweetness
375-385
Twice as much chocolate as butter
Crisp

33. not all sugars have the...
140 degrees
Same degree of sweetness
A fully combined bater
Their crusts will soften

34. a young dough is one that has...
All at once
The first part of the baking period
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Not fermented long enough

35. one pint of water weighs...
Exactly one pound
Cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Lean dough products

36. doughs for rolled cookies and icebox cookies must usually be...
Absorb moisture
A fully combined bater
Chilled before makeup
Increase keeping qualities - develop crust color - provide food for the yeast

37. flour for sponge cakes must be very weak to avoid making the cake...
Absorb moisture
A fully combined bater
Pumpkin pie
Tough

38. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
High protein content
True
Add flour and yeast and mix to a smooth dough

39. only wheat flour will develop enough _______ to make yeast bread
170
140 degrees
An old dough
Gluten

40. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Pumpkin pie
Development of air cells into the batter
Flour
Egg content

41. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Pastry flour
Modified starch
High protein content

42. best starch for pie fillings that are to be froxen is...
Modified starch
Pastry flour
Gluten
Twice as much chocolate as butter

43. when eggs are added to a cake batter in the creaming method they should not be added...
Cornstarch
All at once
Same degree of sweetness
Development of air cells into the batter

44. when cutting biscuits you should press down...
Without twisting it
High ratio shortening
Add flour and yeast and mix to a smooth dough
Not fermented long enough

45. best thickening for cream pie is...
Absorb moisture
140 degrees
Without twisting it
Cornstarch

46. graham cracker crumb crust
Exactly one pound
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
No steam vents

47. baked custard is done when its internal temp is...
Absorb moisture
170
Modified starch
6 pounds flour - 3 pounds fat - 1 pound liquid

48. cream scones should be frozen berfore...
Egg content
Tough
No steam vents
Cutting and baking

49. oiling the surface of a fermenting dough...
Egg content
Bran
Exactly one pound
Prevents a crust from forming

50. 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...
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough
Bran
True