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. three methods of making cookies are the creaming - one-stage - and...
Regular shortening
Modified starch
Foaming (sponge)
6 pounds flour - 3 pounds fat - 1 pound liquid

2. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Not fermented long enough
Increase keeping quality - increase moistness - tenderize the product
Apple pie

3. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Lean dough products
Tough
High ratio shortening

4. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
All at once
Prevents a crust from forming
An old dough

5. if active dry yeast is used - it is mixed with water before being added to the dough
Pumpkin pie
True
May be stored on a rack
Low speed

6. cake flour is usually weaker than...
Pastry flour
Cornstarch
Absorb moisture
Flour

7. an over fermented dough is called...
Vanilla custard sauce
Eggs and starch
Flour
An old dough

8. cream scones should be frozen berfore...
Cutting and baking
Pastry flour
Not fermented long enough
Modified starch

9. Rolls to be served within eight hours...
Gluten
140 degrees
May be stored on a rack
Twice as much chocolate as butter

10. primary thickening agent in pecan pie is...
Eggs
Pumpkin pie
Add flour and yeast and mix to a smooth dough
An old dough

11. best flour for flaky pie crust is...
The first part of the baking period
Pastry flour
High protein content
Chilled before makeup

12. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Rye bread
Prevents a crust from forming
Absorb moisture
A fully combined bater

13. best starch for pie fillings that are to be froxen is...
Patent
Bran
Modified starch
High ratio shortening

14. when cutting biscuits you should press down...
Without twisting it
More
375-385
Do not contain eggs

15. choc glaze is...
May be stored on a rack
Is kneaded lightly
Twice as much chocolate as butter
Their crusts will soften

16. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Foaming (sponge)
High ratio shortening
High protein content

17. Clear flour is normally used to make
Increase keeping quality - increase moistness - tenderize the product
Low speed
Punching
Rye bread

18. 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
375-385
15
Regular shortening

19. baked custard is done when its internal temp is...
Add flour and yeast and mix to a smooth dough
170
An old dough
Crisp

20. graham cracker crumb crust
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pull away from the sides of the bowl
More

21. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Rye bread
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents
High protein content

22. measuring solid ingredients by weight is ______ accurate than by volume
More
Tough
170
Development of air cells into the batter

23. cake flour is the preferred choice for short dough because of its ability to...
Add flour and yeast and mix to a smooth dough
Pastry flour
Absorb moisture
An old dough

24. to produce a flaky biscuit - the dough...
May be stored on a rack
Slows yeast action
Pumpkin pie
Is kneaded lightly

25. not all sugars have the...
Regular shortening
Same degree of sweetness
140 degrees
Do not contain eggs

26. one pint of water weighs...
Regular shortening
Exactly one pound
Vanilla custard sauce
Crisp

27. forcing the gases out of a fermented dough is called...
Absorb moisture
6 pounds flour - 3 pounds fat - 1 pound liquid
Punching
High ratio shortening

28. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Pastry flour
High protein content
Exactly one pound

29. hard crusted rolls should not be wrapped or...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
The first part of the baking period
Regular shortening
Their crusts will soften

30. doughs for rolled cookies and icebox cookies must usually be...
Patent
Chilled before makeup
Slows yeast action
Twice as much chocolate as butter

31. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Gluten
Flavorings
15
140 degrees

32. pastry cream is thickened with...
Is kneaded lightly
Cornstarch
Eggs and starch
Eggs

33. the hard outer covering of wheat kernels and other grains is called...
Bran
Eggs and starch
Exactly one pound
Is kneaded lightly

34. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Prevents a crust from forming
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
More

35. functions of sugar in baked goods
Prevents a crust from forming
Increase keeping qualities - develop crust color - provide food for the yeast
Twice as much chocolate as butter
Chilled before makeup

36. when eggs are added to a cake batter in the creaming method they should not be added...
Tough
A fully combined bater
All at once
Regular shortening

37. mealy pie dough is for...
Exactly one pound
An old dough
Egg content
Pumpkin pie

38. emulsified shortening is usually softer in texture than...
Regular shortening
True
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming

39. ideal starch for _______ is cornstarch
Do not contain eggs
Add flour and yeast and mix to a smooth dough
Egg content
Apple pie

40. a cake mix made with butter will not hold as much liquid as one made with...
A fully combined bater
Exactly one pound
Lean dough products
High ratio shortening

41. best thickening for cream pie is...
Tough
Rye bread
Cornstarch
No steam vents

42. hard crusted breads such as french bread are usually baked with steam in the oven during....
Exactly one pound
The first part of the baking period
Add flour and yeast and mix to a smooth dough
May be stored on a rack

43. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Add flour and yeast and mix to a smooth dough
140 degrees
Without twisting it
Flour

44. yeast is killed at what temp?
An old dough
140 degrees
More
Chilled before makeup

45. strong flour is made from wheat with a...
Their crusts will soften
All at once
Regular shortening
High protein content

46. fat used in volume production of pie dough is...
Increases the staling process
Eggs and starch
Regular shortening
Twice as much chocolate as butter

47. proper frying temp for cake doughnuts is...
Bran
375-385
Pastry flour
All at once

48. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
15
Prevents a crust from forming
Tough

49. french bread - and hard rolls are examples of...
Add flour and yeast and mix to a smooth dough
Apple pie
A fully combined bater
Lean dough products

50. approximate ratio of ingredients in flaky pie dough is...
Tough
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping qualities - develop crust color - provide food for the yeast