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. pastry cream is thickened with...






2. cake flour is usually weaker than...






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






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






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






6. 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...






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






8. Rolls to be served within eight hours...






9. primary thickening agent in pecan pie is...






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






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






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






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






14. strong flour is made from wheat with a...






15. yeast is killed at what temp?






16. during the development period the elasticity of the gluten begins to develop and starts to...






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






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






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






20. choc glaze is...






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






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






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






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






25. if active dry yeast is used - it is mixed with water before being added to the dough






26. high fat and sugar content hop make cookies...






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






28. not all sugars have the...






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






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






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






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






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






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






35. functions of fat in baked goods






36. cream scones should be frozen berfore...






37. Which is the stronges flours? Patent - pastry - pumpernickel - cake






38. mealy pie dough is for...






39. an over fermented dough is called...






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






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






42. functions of sugar in baked goods






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






44. Clear flour is normally used to make






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






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






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






48. best thickening for cream pie is...






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






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