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. fat used in volume production of pie dough is...
Cutting and baking
Their crusts will soften
Regular shortening
No steam vents

2. yeast products should not be stored in the refrigerator because refrigeration...
May be stored on a rack
Increases the staling process
Regular shortening
Bran

3. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Prevents a crust from forming
Cutting and baking
Lean dough products
Vanilla custard sauce

4. an over fermented dough is called...
Flavorings
An old dough
375-385
15

5. during the pickup period the ingredients are blended on ______ just until combined
Low speed
May be stored on a rack
Egg content
Do not contain eggs

6. cream scones should be frozen berfore...
15
Exactly one pound
Vanilla custard sauce
Cutting and baking

7. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Pastry flour
Is kneaded lightly
High ratio shortening

8. not all sugars have the...
Without twisting it
140 degrees
Same degree of sweetness
Egg content

9. best thickening for cream pie is...
Cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
No steam vents
High protein content

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
The first part of the baking period
Prevents a crust from forming
Lean dough products

11. a cake mix made with butter will not hold as much liquid as one made with...
Patent
170
High ratio shortening
Cutting and baking

12. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Gluten
Increase keeping quality - increase moistness - tenderize the product
Their crusts will soften
Do not contain eggs

13. measuring solid ingredients by weight is ______ accurate than by volume
Increase keeping qualities - develop crust color - provide food for the yeast
Is kneaded lightly
Gluten
More

14. confectioners sugar is used to give the ____________ to cream cheese and flat icings
More
Smooth texture
Prevents a crust from forming
No steam vents

15. when cutting biscuits you should press down...
True
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
A fully combined bater
Without twisting it

16. only wheat flour will develop enough _______ to make yeast bread
Gluten
Add flour and yeast and mix to a smooth dough
The first part of the baking period
Not fermented long enough

17. the hard outer covering of wheat kernels and other grains is called...
Tough
Pull away from the sides of the bowl
Bran
A fully combined bater

18. flour for sponge cakes must be very weak to avoid making the cake...
Gluten
Tough
Without twisting it
15

19. Clear flour is normally used to make
Rye bread
True
Foaming (sponge)
Lean dough products

20. weight of the sugar in a high ratio cake is usually greater than the weight of the...
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent
Regular shortening
Flour

21. choc glaze is...
Regular shortening
Absorb moisture
Twice as much chocolate as butter
Pastry flour

22. baked custard is done when its internal temp is...
15
Cornstarch
170
More

23. when eggs are added to a cake batter in the creaming method they should not be added...
Regular shortening
Chilled before makeup
All at once
Tough

24. best starch for pie fillings that are to be froxen is...
More
High protein content
Tough
Modified starch

25. cake flour is the preferred choice for short dough because of its ability to...
An old dough
Absorb moisture
Prevents a crust from forming
Pastry flour

26. doughs for rolled cookies and icebox cookies must usually be...
Same degree of sweetness
Chilled before makeup
Exactly one pound
Pastry flour

27. primary thickening agent in pecan pie is...
Eggs
No steam vents
Gluten
Development of air cells into the batter

28. ideal starch for _______ is cornstarch
Without twisting it
Flavorings
Apple pie
Development of air cells into the batter

29. cake flour is usually weaker than...
140 degrees
Pastry flour
Absorb moisture
Patent

30. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Slows yeast action
Flavorings
Patent

31. 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...
Prevents a crust from forming
Slows yeast action
True
Add flour and yeast and mix to a smooth dough

32. best flour for flaky pie crust is...
High ratio shortening
Flour
True
Pastry flour

33. Rolls to be served within eight hours...
May be stored on a rack
Do not contain eggs
Foaming (sponge)
Not fermented long enough

34. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cutting and baking
Chilled before makeup
Same degree of sweetness

35. to produce a flaky biscuit - the dough...
Same degree of sweetness
Is kneaded lightly
Chilled before makeup
Egg content

36. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Flavorings
Pull away from the sides of the bowl
Lean dough products

37. french bread - and hard rolls are examples of...
Lean dough products
Same degree of sweetness
A fully combined bater
Prevents a crust from forming

38. oiling the surface of a fermenting dough...
Absorb moisture
Gluten
Prevents a crust from forming
Slows yeast action

39. for a 9 inch bottom crust you will need ____ ounces of dough
Foaming (sponge)
15
Crisp
Prevents a crust from forming

40. yeast is killed at what temp?
Not fermented long enough
140 degrees
The first part of the baking period
Foaming (sponge)

41. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Smooth texture
15
No steam vents

42. mealy pie dough is for...
Pumpkin pie
The first part of the baking period
Smooth texture
May be stored on a rack

43. cookies can be made chewier by increasing the...
No steam vents
Cutting and baking
A fully combined bater
Egg content

44. high fat and sugar content hop make cookies...
Crisp
Is kneaded lightly
Flavorings
Gluten

45. if active dry yeast is used - it is mixed with water before being added to the dough
The first part of the baking period
Low speed
Pull away from the sides of the bowl
True

46. emulsified shortening is usually softer in texture than...
Regular shortening
All at once
Low speed
Egg content

47. functions of fat in baked goods
Their crusts will soften
Exactly one pound
Increase keeping quality - increase moistness - tenderize the product
Patent

48. forcing the gases out of a fermented dough is called...
Gluten
Modified starch
Punching
Prevents a crust from forming

49. pastry cream is thickened with...
Foaming (sponge)
Eggs
Not fermented long enough
Eggs and starch

50. a young dough is one that has...
Pastry flour
15
140 degrees
Not fermented long enough