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. yeast products should not be stored in the refrigerator because refrigeration...
Gluten
Twice as much chocolate as butter
The first part of the baking period
Increases the staling process

2. functions of sugar in baked goods
Exactly one pound
Apple pie
Increase keeping qualities - develop crust color - provide food for the yeast
140 degrees

3. forcing the gases out of a fermented dough is called...
Flour
Punching
Flavorings
Slows yeast action

4. emulsified shortening is usually softer in texture than...
Pastry flour
Is kneaded lightly
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening

5. primary thickening agent in pecan pie is...
Eggs
Flour
Development of air cells into the batter
Eggs and starch

6. cake flour is the preferred choice for short dough because of its ability to...
Same degree of sweetness
Flour
Absorb moisture
Prevents a crust from forming

7. when eggs are added to a cake batter in the creaming method they should not be added...
Same degree of sweetness
All at once
Pull away from the sides of the bowl
Their crusts will soften

8. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Absorb moisture
Flavorings
Flour
Pull away from the sides of the bowl

9. functions of fat in baked goods
Egg content
Apple pie
Regular shortening
Increase keeping quality - increase moistness - tenderize the product

10. measuring solid ingredients by weight is ______ accurate than by volume
More
Regular shortening
A fully combined bater
Flour

11. an over fermented dough is called...
An old dough
Gluten
Not fermented long enough
Twice as much chocolate as butter

12. best thickening for cream pie is...
Cornstarch
Increases the staling process
15
More

13. best starch for pie fillings that are to be froxen is...
375-385
Modified starch
Regular shortening
Bran

14. hard crusted rolls should not be wrapped or...
Same degree of sweetness
Not fermented long enough
Exactly one pound
Their crusts will soften

15. a young dough is one that has...
May be stored on a rack
Pumpkin pie
Chilled before makeup
Not fermented long enough

16. 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...
Bran
Eggs
Development of air cells into the batter
Add flour and yeast and mix to a smooth dough

17. if active dry yeast is used - it is mixed with water before being added to the dough
High ratio shortening
Same degree of sweetness
No steam vents
True

18. strong flour is made from wheat with a...
Regular shortening
Modified starch
High protein content
Vanilla custard sauce

19. pastry cream is thickened with...
15
Without twisting it
No steam vents
Eggs and starch

20. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Pastry flour
Lean dough products
Modified starch

21. graham cracker crumb crust
Development of air cells into the batter
Increase keeping quality - increase moistness - tenderize the product
170
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

22. salt is used in bread making because it improves flavor - conditions gluten - and...
Add flour and yeast and mix to a smooth dough
Slows yeast action
Low speed
Lean dough products

23. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Eggs
Flavorings
Smooth texture
15

24. three methods of making cookies are the creaming - one-stage - and...
Twice as much chocolate as butter
Do not contain eggs
Absorb moisture
Foaming (sponge)

25. during the development period the elasticity of the gluten begins to develop and starts to...
Punching
High ratio shortening
Do not contain eggs
Pull away from the sides of the bowl

26. baked custard is done when its internal temp is...
Foaming (sponge)
170
May be stored on a rack
The first part of the baking period

27. Clear flour is normally used to make
Flavorings
Rye bread
Vanilla custard sauce
Regular shortening

28. best flour for flaky pie crust is...
Gluten
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour
Same degree of sweetness

29. proper frying temp for cake doughnuts is...
Slows yeast action
375-385
No steam vents
Smooth texture

30. yeast is killed at what temp?
Eggs
Development of air cells into the batter
Chilled before makeup
140 degrees

31. when cutting biscuits you should press down...
Low speed
Twice as much chocolate as butter
Without twisting it
140 degrees

32. for a 9 inch bottom crust you will need ____ ounces of dough
15
A fully combined bater
Pastry flour
Add flour and yeast and mix to a smooth dough

33. one pint of water weighs...
Vanilla custard sauce
High protein content
Exactly one pound
Increases the staling process

34. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Prevents a crust from forming
A fully combined bater
Pull away from the sides of the bowl
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

35. french bread - and hard rolls are examples of...
Punching
Lean dough products
No steam vents
Prevents a crust from forming

36. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Eggs and starch
Flour
Rye bread
Regular shortening

37. to produce a flaky biscuit - the dough...
Twice as much chocolate as butter
Regular shortening
Is kneaded lightly
Rye bread

38. cake flour is usually weaker than...
Eggs and starch
No steam vents
Pastry flour
Twice as much chocolate as butter

39. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Vanilla custard sauce
Patent
High protein content
Prevents a crust from forming

40. only wheat flour will develop enough _______ to make yeast bread
375-385
Increase keeping qualities - develop crust color - provide food for the yeast
Gluten
6 pounds flour - 3 pounds fat - 1 pound liquid

41. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
The first part of the baking period
Smooth texture
May be stored on a rack

42. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Eggs
Pastry flour
Slows yeast action

43. choc glaze is...
Twice as much chocolate as butter
Vanilla custard sauce
15
The first part of the baking period

44. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Rye bread
Eggs and starch
No steam vents
Same degree of sweetness

45. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Egg content
Patent
Punching

46. flour for sponge cakes must be very weak to avoid making the cake...
All at once
Tough
A fully combined bater
140 degrees

47. cookies can be made chewier by increasing the...
Without twisting it
Egg content
Exactly one pound
Gluten

48. not all sugars have the...
Crisp
High ratio shortening
All at once
Same degree of sweetness

49. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Do not contain eggs
Crisp
Development of air cells into the batter
Pull away from the sides of the bowl

50. fat used in volume production of pie dough is...
Punching
Regular shortening
Cornstarch
Regular shortening