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. cream scones should be frozen berfore...
Is kneaded lightly
Cutting and baking
An old dough
Not fermented long enough

2. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents
Do not contain eggs

3. the hard outer covering of wheat kernels and other grains is called...
Bran
375-385
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping qualities - develop crust color - provide food for the yeast

4. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs
Punching

5. not all sugars have the...
Regular shortening
An old dough
Pastry flour
Same degree of sweetness

6. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Flavorings
Twice as much chocolate as butter
Development of air cells into the batter
Patent

7. Clear flour is normally used to make
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour
Rye bread

8. for a 9 inch bottom crust you will need ____ ounces of dough
Pastry flour
All at once
15
A fully combined bater

9. during the development period the elasticity of the gluten begins to develop and starts to...
Modified starch
Slows yeast action
Bran
Pull away from the sides of the bowl

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
Eggs
Flavorings
Increase keeping quality - increase moistness - tenderize the product

11. if active dry yeast is used - it is mixed with water before being added to the dough
Low speed
True
Prevents a crust from forming
Crisp

12. flour for sponge cakes must be very weak to avoid making the cake...
The first part of the baking period
Increases the staling process
Tough
Pumpkin pie

13. strong flour is made from wheat with a...
High protein content
May be stored on a rack
Vanilla custard sauce
Pull away from the sides of the bowl

14. best flour for flaky pie crust is...
Pastry flour
Egg content
Lean dough products
The first part of the baking period

15. yeast is killed at what temp?
Eggs and starch
Prevents a crust from forming
140 degrees
Regular shortening

16. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Do not contain eggs
Modified starch
Cutting and baking

17. cake flour is the preferred choice for short dough because of its ability to...
High ratio shortening
Absorb moisture
Same degree of sweetness
170

18. french bread - and hard rolls are examples of...
Egg content
Lean dough products
Apple pie
Bran

19. an over fermented dough is called...
Add flour and yeast and mix to a smooth dough
Development of air cells into the batter
An old dough
Rye bread

20. cookies can be made chewier by increasing the...
Chilled before makeup
Development of air cells into the batter
Low speed
Egg content

21. a young dough is one that has...
The first part of the baking period
Apple pie
Tough
Not fermented long enough

22. best starch for pie fillings that are to be froxen is...
Foaming (sponge)
Modified starch
An old dough
Bran

23. functions of fat in baked goods
Eggs and starch
Foaming (sponge)
170
Increase keeping quality - increase moistness - tenderize the product

24. best thickening for cream pie is...
Cornstarch
Egg content
Pastry flour
Not fermented long enough

25. one pint of water weighs...
Lean dough products
Pull away from the sides of the bowl
Increases the staling process
Exactly one pound

26. pastry cream is thickened with...
140 degrees
Smooth texture
Prevents a crust from forming
Eggs and starch

27. doughs for rolled cookies and icebox cookies must usually be...
Lean dough products
Their crusts will soften
Pastry flour
Chilled before makeup

28. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Increase keeping qualities - develop crust color - provide food for the yeast
Do not contain eggs
Add flour and yeast and mix to a smooth dough
Flour

29. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Bran
Tough
Flour

30. proper frying temp for cake doughnuts is...
Eggs and starch
375-385
Absorb moisture
Lean dough products

31. measuring solid ingredients by weight is ______ accurate than by volume
Crisp
Vanilla custard sauce
140 degrees
More

32. during the pickup period the ingredients are blended on ______ just until combined
Regular shortening
Low speed
High protein content
True

33. 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...
A fully combined bater
375-385
170
Add flour and yeast and mix to a smooth dough

34. to produce a flaky biscuit - the dough...
High protein content
The first part of the baking period
Is kneaded lightly
140 degrees

35. salt is used in bread making because it improves flavor - conditions gluten - and...
Flavorings
Their crusts will soften
Lean dough products
Slows yeast action

36. primary thickening agent in pecan pie is...
Add flour and yeast and mix to a smooth dough
Eggs
Vanilla custard sauce
Smooth texture

37. baked custard is done when its internal temp is...
Foaming (sponge)
Eggs and starch
High protein content
170

38. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flour
Flavorings
Same degree of sweetness
The first part of the baking period

39. only wheat flour will develop enough _______ to make yeast bread
Gluten
Do not contain eggs
Flour
Add flour and yeast and mix to a smooth dough

40. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Slows yeast action
Increases the staling process
Development of air cells into the batter
375-385

41. when eggs are added to a cake batter in the creaming method they should not be added...
Twice as much chocolate as butter
Tough
All at once
Pull away from the sides of the bowl

42. emulsified shortening is usually softer in texture than...
Smooth texture
Eggs
Regular shortening
Foaming (sponge)

43. forcing the gases out of a fermented dough is called...
May be stored on a rack
Development of air cells into the batter
Gluten
Punching

44. fat used in volume production of pie dough is...
Do not contain eggs
Regular shortening
Foaming (sponge)
Pastry flour

45. ideal starch for _______ is cornstarch
All at once
High protein content
Vanilla custard sauce
Apple pie

46. when cutting biscuits you should press down...
170
Without twisting it
15
Pull away from the sides of the bowl

47. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Do not contain eggs
Apple pie
Smooth texture
Chilled before makeup

48. mealy pie dough is for...
Regular shortening
Increase keeping quality - increase moistness - tenderize the product
Pumpkin pie
A fully combined bater

49. a cake mix made with butter will not hold as much liquid as one made with...
Cutting and baking
Lean dough products
High ratio shortening
Eggs

50. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Regular shortening
Tough
Increases the staling process