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. baked custard is done when its internal temp is...






2. a cake mix made with butter will not hold as much liquid as one made with...






3. graham cracker crumb crust






4. weight of the sugar in a high ratio cake is usually greater than the weight of the...






5. cornstarch puddings are similar to cream puddings except that cornstarch puddings...






6. Clear flour is normally used to make






7. mealy pie dough is for...






8. yeast products should not be stored in the refrigerator because refrigeration...






9. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...






10. approximate ratio of ingredients in flaky pie dough is...






11. for a 9 inch bottom crust you will need ____ ounces of dough






12. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...






13. yeast is killed at what temp?






14. cookies can be made chewier by increasing the...






15. best flour for flaky pie crust is...






16. during the pickup period the ingredients are blended on ______ just until combined






17. only wheat flour will develop enough _______ to make yeast bread






18. for quick breads and cakes it is important to sift the dry ingredients together to ensure...






19. pastry cream is thickened with...






20. not all sugars have the...






21. the hard outer covering of wheat kernels and other grains is called...






22. confectioners sugar is used to give the ____________ to cream cheese and flat icings






23. french bread - and hard rolls are examples of...






24. cake flour is usually weaker than...






25. when eggs are added to a cake batter in the creaming method they should not be added...






26. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla






27. an over fermented dough is called...






28. fat used in volume production of pie dough is...






29. measuring solid ingredients by weight is ______ accurate than by volume






30. when cutting biscuits you should press down...






31. forcing the gases out of a fermented dough is called...






32. ideal starch for _______ is cornstarch






33. choc glaze is...






34. cake flour is the preferred choice for short dough because of its ability to...






35. cream scones should be frozen berfore...






36. salt is used in bread making because it improves flavor - conditions gluten - and...






37. a young dough is one that has...






38. emulsified shortening is usually softer in texture than...






39. hard crusted rolls should not be wrapped or...






40. to produce a flaky biscuit - the dough...






41. proper frying temp for cake doughnuts is...






42. hard crusted breads such as french bread are usually baked with steam in the oven during....






43. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process






44. three methods of making cookies are the creaming - one-stage - and...






45. best starch for pie fillings that are to be froxen is...






46. 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...






47. one pint of water weighs...






48. doughs for rolled cookies and icebox cookies must usually be...






49. flour for sponge cakes must be very weak to avoid making the cake...






50. oiling the surface of a fermenting dough...