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. best flour for flaky pie crust is...
Pastry flour
Pumpkin pie
Absorb moisture
Flavorings

2. yeast products should not be stored in the refrigerator because refrigeration...
Egg content
Increases the staling process
Modified starch
Prevents a crust from forming

3. yeast is killed at what temp?
15
Development of air cells into the batter
Regular shortening
140 degrees

4. weight of the sugar in a high ratio cake is usually greater than the weight of the...
All at once
Tough
Flour
The first part of the baking period

5. only wheat flour will develop enough _______ to make yeast bread
Add flour and yeast and mix to a smooth dough
Gluten
Do not contain eggs
Patent

6. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Eggs and starch
Their crusts will soften
High protein content
Vanilla custard sauce

7. proper frying temp for cake doughnuts is...
Increase keeping quality - increase moistness - tenderize the product
375-385
140 degrees
No steam vents

8. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Chilled before makeup
All at once
A fully combined bater
Pull away from the sides of the bowl

9. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Flavorings
Same degree of sweetness
Increase keeping quality - increase moistness - tenderize the product

10. confectioners sugar is used to give the ____________ to cream cheese and flat icings
High protein content
140 degrees
Absorb moisture
Smooth texture

11. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
High protein content
Absorb moisture
Development of air cells into the batter
Add flour and yeast and mix to a smooth dough

12. cookies can be made chewier by increasing the...
Chilled before makeup
Lean dough products
Egg content
An old dough

13. salt is used in bread making because it improves flavor - conditions gluten - and...
Gluten
May be stored on a rack
Do not contain eggs
Slows yeast action

14. mealy pie dough is for...
Pumpkin pie
Twice as much chocolate as butter
Pull away from the sides of the bowl
Development of air cells into the batter

15. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Do not contain eggs
Flavorings

16. forcing the gases out of a fermented dough is called...
170
Punching
6 pounds flour - 3 pounds fat - 1 pound liquid
All at once

17. high fat and sugar content hop make cookies...
Crisp
6 pounds flour - 3 pounds fat - 1 pound liquid
An old dough
Foaming (sponge)

18. graham cracker crumb crust
Gluten
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Low speed

19. a young dough is one that has...
Same degree of sweetness
Not fermented long enough
Flavorings
Egg content

20. best starch for pie fillings that are to be froxen is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Modified starch
Apple pie
Increase keeping qualities - develop crust color - provide food for the yeast

21. not all sugars have the...
Smooth texture
Egg content
Same degree of sweetness
An old dough

22. choc glaze is...
Twice as much chocolate as butter
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product
Lean dough products

23. french bread - and hard rolls are examples of...
Absorb moisture
Chilled before makeup
Lean dough products
Pumpkin pie

24. if active dry yeast is used - it is mixed with water before being added to the dough
Egg content
True
May be stored on a rack
Without twisting it

25. hard crusted breads such as french bread are usually baked with steam in the oven during....
Foaming (sponge)
Tough
Patent
The first part of the baking period

26. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
High ratio shortening
Cornstarch
No steam vents
The first part of the baking period

27. best thickening for cream pie is...
Development of air cells into the batter
Cornstarch
The first part of the baking period
Prevents a crust from forming

28. when cutting biscuits you should press down...
Modified starch
Tough
Slows yeast action
Without twisting it

29. during the pickup period the ingredients are blended on ______ just until combined
The first part of the baking period
Bran
True
Low speed

30. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
375-385
Bran
Add flour and yeast and mix to a smooth dough

31. cream scones should be frozen berfore...
High protein content
Cutting and baking
Crisp
Punching

32. one pint of water weighs...
Increase keeping qualities - develop crust color - provide food for the yeast
Absorb moisture
Exactly one pound
Eggs and starch

33. ideal starch for _______ is cornstarch
Apple pie
More
High ratio shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

34. to produce a flaky biscuit - the dough...
Cornstarch
Vanilla custard sauce
Without twisting it
Is kneaded lightly

35. an over fermented dough is called...
An old dough
Eggs and starch
Lean dough products
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

36. 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...
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs and starch
A fully combined bater
Add flour and yeast and mix to a smooth dough

37. flour for sponge cakes must be very weak to avoid making the cake...
Do not contain eggs
Lean dough products
Chilled before makeup
Tough

38. during the development period the elasticity of the gluten begins to develop and starts to...
170
Patent
Pull away from the sides of the bowl
Foaming (sponge)

39. approximate ratio of ingredients in flaky pie dough is...
All at once
Regular shortening
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid

40. hard crusted rolls should not be wrapped or...
Flour
Their crusts will soften
Modified starch
Regular shortening

41. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Not fermented long enough
Flavorings
Regular shortening
The first part of the baking period

42. a cake mix made with butter will not hold as much liquid as one made with...
375-385
6 pounds flour - 3 pounds fat - 1 pound liquid
High ratio shortening
Eggs

43. Which is the stronges flours? Patent - pastry - pumpernickel - cake
High protein content
Flavorings
Patent
Is kneaded lightly

44. oiling the surface of a fermenting dough...
Prevents a crust from forming
Foaming (sponge)
Smooth texture
May be stored on a rack

45. cake flour is usually weaker than...
170
Increase keeping qualities - develop crust color - provide food for the yeast
Foaming (sponge)
Pastry flour

46. measuring solid ingredients by weight is ______ accurate than by volume
Regular shortening
Prevents a crust from forming
Eggs and starch
More

47. Rolls to be served within eight hours...
170
May be stored on a rack
Increases the staling process
Pastry flour

48. the hard outer covering of wheat kernels and other grains is called...
Chilled before makeup
Bran
High protein content
Crisp

49. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pull away from the sides of the bowl

50. for a 9 inch bottom crust you will need ____ ounces of dough
15
Do not contain eggs
High protein content
Flavorings