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. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
High protein content
Do not contain eggs
A fully combined bater
Cutting and baking

2. forcing the gases out of a fermented dough is called...
True
Punching
140 degrees
Tough

3. cream scones should be frozen berfore...
Is kneaded lightly
Flavorings
Cutting and baking
15

4. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Absorb moisture
Low speed
Regular shortening
Smooth texture

5. oiling the surface of a fermenting dough...
Pull away from the sides of the bowl
Pastry flour
No steam vents
Prevents a crust from forming

6. mealy pie dough is for...
Eggs and starch
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pumpkin pie

7. baked custard is done when its internal temp is...
Their crusts will soften
Development of air cells into the batter
Eggs
170

8. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Low speed
High protein content
Is kneaded lightly

9. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Lean dough products
Gluten
Absorb moisture

10. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
No steam vents
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast
A fully combined bater

11. emulsified shortening is usually softer in texture than...
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pull away from the sides of the bowl
Flour

12. to produce a flaky biscuit - the dough...
Do not contain eggs
Is kneaded lightly
Modified starch
Increase keeping qualities - develop crust color - provide food for the yeast

13. three methods of making cookies are the creaming - one-stage - and...
15
Low speed
Foaming (sponge)
Absorb moisture

14. 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...
High protein content
Egg content
An old dough
Add flour and yeast and mix to a smooth dough

15. Clear flour is normally used to make
Absorb moisture
Not fermented long enough
Egg content
Rye bread

16. choc glaze is...
More
Increase keeping quality - increase moistness - tenderize the product
Twice as much chocolate as butter
Vanilla custard sauce

17. high fat and sugar content hop make cookies...
Crisp
Not fermented long enough
High protein content
Regular shortening

18. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Smooth texture
Pastry flour
Flour

19. best thickening for cream pie is...
Patent
Cornstarch
Eggs
Pastry flour

20. best flour for flaky pie crust is...
Pastry flour
Patent
Vanilla custard sauce
Increase keeping quality - increase moistness - tenderize the product

21. french bread - and hard rolls are examples of...
Pumpkin pie
No steam vents
Without twisting it
Lean dough products

22. if active dry yeast is used - it is mixed with water before being added to the dough
375-385
More
True
Exactly one pound

23. strong flour is made from wheat with a...
Pastry flour
Tough
High protein content
Pumpkin pie

24. measuring solid ingredients by weight is ______ accurate than by volume
Pastry flour
An old dough
Slows yeast action
More

25. one pint of water weighs...
Exactly one pound
Not fermented long enough
375-385
Add flour and yeast and mix to a smooth dough

26. the hard outer covering of wheat kernels and other grains is called...
Bran
Patent
Add flour and yeast and mix to a smooth dough
Low speed

27. yeast is killed at what temp?
140 degrees
Absorb moisture
High ratio shortening
170

28. not all sugars have the...
Prevents a crust from forming
Flavorings
Increase keeping qualities - develop crust color - provide food for the yeast
Same degree of sweetness

29. pastry cream is thickened with...
Regular shortening
Gluten
Eggs and starch
Crisp

30. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Flour
Add flour and yeast and mix to a smooth dough
May be stored on a rack
Vanilla custard sauce

31. when cutting biscuits you should press down...
Lean dough products
Twice as much chocolate as butter
Without twisting it
15

32. Rolls to be served within eight hours...
Crisp
The first part of the baking period
Pastry flour
May be stored on a rack

33. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Without twisting it
Development of air cells into the batter
An old dough
Pastry flour

34. hard crusted rolls should not be wrapped or...
Pumpkin pie
Their crusts will soften
May be stored on a rack
Low speed

35. hard crusted breads such as french bread are usually baked with steam in the oven during....
Add flour and yeast and mix to a smooth dough
High protein content
Pumpkin pie
The first part of the baking period

36. a cake mix made with butter will not hold as much liquid as one made with...
An old dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High ratio shortening
15

37. ideal starch for _______ is cornstarch
Apple pie
Not fermented long enough
Prevents a crust from forming
170

38. graham cracker crumb crust
Chilled before makeup
Prevents a crust from forming
Cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

39. during the pickup period the ingredients are blended on ______ just until combined
Bran
Apple pie
Add flour and yeast and mix to a smooth dough
Low speed

40. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Rye bread
Chilled before makeup
Modified starch
Flavorings

41. proper frying temp for cake doughnuts is...
Vanilla custard sauce
375-385
Absorb moisture
Without twisting it

42. doughs for rolled cookies and icebox cookies must usually be...
Crisp
Chilled before makeup
Add flour and yeast and mix to a smooth dough
Increases the staling process

43. for a 9 inch bottom crust you will need ____ ounces of dough
15
More
All at once
Low speed

44. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Slows yeast action
170
Apple pie

45. flour for sponge cakes must be very weak to avoid making the cake...
Is kneaded lightly
Tough
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid

46. salt is used in bread making because it improves flavor - conditions gluten - and...
140 degrees
No steam vents
Pumpkin pie
Slows yeast action

47. cake flour is usually weaker than...
Their crusts will soften
Pastry flour
Bran
Without twisting it

48. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Pumpkin pie
Patent
Egg content
True

49. an over fermented dough is called...
170
Increase keeping quality - increase moistness - tenderize the product
More
An old dough

50. a young dough is one that has...
Gluten
Punching
Not fermented long enough
Without twisting it