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. mealy pie dough is for...
Pumpkin pie
Development of air cells into the batter
Absorb moisture
170

2. 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...
Add flour and yeast and mix to a smooth dough
Flour
Absorb moisture
Cornstarch

3. primary thickening agent in pecan pie is...
Not fermented long enough
Pull away from the sides of the bowl
Vanilla custard sauce
Eggs

4. graham cracker crumb crust
Crisp
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs
Gluten

5. cream scones should be frozen berfore...
Pastry flour
Eggs and starch
Cutting and baking
Rye bread

6. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
More
Add flour and yeast and mix to a smooth dough
Eggs and starch

7. strong flour is made from wheat with a...
Chilled before makeup
High protein content
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

8. three methods of making cookies are the creaming - one-stage - and...
Do not contain eggs
A fully combined bater
An old dough
Foaming (sponge)

9. Rolls to be served within eight hours...
Crisp
Modified starch
May be stored on a rack
Not fermented long enough

10. during the pickup period the ingredients are blended on ______ just until combined
Increase keeping quality - increase moistness - tenderize the product
Their crusts will soften
Pumpkin pie
Low speed

11. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Vanilla custard sauce
Low speed
375-385

12. ideal starch for _______ is cornstarch
Apple pie
Eggs and starch
140 degrees
Eggs

13. one pint of water weighs...
15
Exactly one pound
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough

14. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
High protein content
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough
Without twisting it

15. when cutting biscuits you should press down...
Without twisting it
Crisp
Eggs
Low speed

16. if active dry yeast is used - it is mixed with water before being added to the dough
Is kneaded lightly
Prevents a crust from forming
True
Bran

17. cake flour is the preferred choice for short dough because of its ability to...
6 pounds flour - 3 pounds fat - 1 pound liquid
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Absorb moisture
Pumpkin pie

18. forcing the gases out of a fermented dough is called...
No steam vents
Punching
375-385
Same degree of sweetness

19. not all sugars have the...
Do not contain eggs
Same degree of sweetness
Chilled before makeup
170

20. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Same degree of sweetness
High protein content
Modified starch

21. functions of sugar in baked goods
Their crusts will soften
All at once
Eggs and starch
Increase keeping qualities - develop crust color - provide food for the yeast

22. choc glaze is...
Pumpkin pie
More
Twice as much chocolate as butter
No steam vents

23. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Add flour and yeast and mix to a smooth dough
Modified starch
Tough

24. proper frying temp for cake doughnuts is...
375-385
Cutting and baking
140 degrees
High ratio shortening

25. high fat and sugar content hop make cookies...
Crisp
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening
More

26. measuring solid ingredients by weight is ______ accurate than by volume
Regular shortening
More
Increase keeping qualities - develop crust color - provide food for the yeast
6 pounds flour - 3 pounds fat - 1 pound liquid

27. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
375-385
Do not contain eggs
Without twisting it
The first part of the baking period

28. to produce a flaky biscuit - the dough...
May be stored on a rack
Slows yeast action
Is kneaded lightly
Exactly one pound

29. confectioners sugar is used to give the ____________ to cream cheese and flat icings
An old dough
Rye bread
Eggs and starch
Smooth texture

30. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Vanilla custard sauce
Development of air cells into the batter
More
Add flour and yeast and mix to a smooth dough

31. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Without twisting it
Foaming (sponge)
No steam vents
Not fermented long enough

32. the hard outer covering of wheat kernels and other grains is called...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Chilled before makeup
Bran
Do not contain eggs

33. pastry cream is thickened with...
Do not contain eggs
Eggs and starch
A fully combined bater
Exactly one pound

34. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
170
Cutting and baking
Gluten

35. french bread - and hard rolls are examples of...
Pastry flour
Foaming (sponge)
No steam vents
Lean dough products

36. during the development period the elasticity of the gluten begins to develop and starts to...
Pastry flour
No steam vents
Pull away from the sides of the bowl
Apple pie

37. an over fermented dough is called...
Pastry flour
An old dough
Without twisting it
A fully combined bater

38. hard crusted rolls should not be wrapped or...
Pull away from the sides of the bowl
Their crusts will soften
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs and starch

39. oiling the surface of a fermenting dough...
Gluten
Do not contain eggs
Regular shortening
Prevents a crust from forming

40. flour for sponge cakes must be very weak to avoid making the cake...
Exactly one pound
Tough
Gluten
Flavorings

41. best thickening for cream pie is...
May be stored on a rack
15
Eggs and starch
Cornstarch

42. hard crusted breads such as french bread are usually baked with steam in the oven during....
Crisp
The first part of the baking period
Increase keeping quality - increase moistness - tenderize the product
Foaming (sponge)

43. Clear flour is normally used to make
True
Regular shortening
375-385
Rye bread

44. baked custard is done when its internal temp is...
Exactly one pound
170
Low speed
Modified starch

45. for a 9 inch bottom crust you will need ____ ounces of dough
Lean dough products
Eggs
Exactly one pound
15

46. yeast is killed at what temp?
Chilled before makeup
140 degrees
Vanilla custard sauce
Pastry flour

47. a young dough is one that has...
Patent
Absorb moisture
15
Not fermented long enough

48. a cake mix made with butter will not hold as much liquid as one made with...
Add flour and yeast and mix to a smooth dough
High ratio shortening
May be stored on a rack
Rye bread

49. cookies can be made chewier by increasing the...
Crisp
Egg content
Punching
Gluten

50. only wheat flour will develop enough _______ to make yeast bread
No steam vents
Lean dough products
Gluten
Cutting and baking