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. primary thickening agent in pecan pie is...
Eggs
170
Eggs and starch
High ratio shortening

2. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Egg content
Vanilla custard sauce
170
Development of air cells into the batter

3. a young dough is one that has...
Absorb moisture
Not fermented long enough
170
Vanilla custard sauce

4. during the development period the elasticity of the gluten begins to develop and starts to...
Eggs and starch
Pull away from the sides of the bowl
Egg content
Same degree of sweetness

5. functions of fat in baked goods
Egg content
Increase keeping quality - increase moistness - tenderize the product
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cutting and baking

6. ideal starch for _______ is cornstarch
Apple pie
Slows yeast action
Foaming (sponge)
Pastry flour

7. cake flour is usually weaker than...
May be stored on a rack
Cornstarch
Eggs
Pastry flour

8. high fat and sugar content hop make cookies...
Crisp
Same degree of sweetness
More
Smooth texture

9. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Do not contain eggs
Eggs
Chilled before makeup

10. the hard outer covering of wheat kernels and other grains is called...
Flavorings
Crisp
Bran
Vanilla custard sauce

11. yeast is killed at what temp?
Twice as much chocolate as butter
Pastry flour
140 degrees
Absorb moisture

12. when eggs are added to a cake batter in the creaming method they should not be added...
No steam vents
An old dough
All at once
Absorb moisture

13. doughs for rolled cookies and icebox cookies must usually be...
Vanilla custard sauce
Cutting and baking
All at once
Chilled before makeup

14. fat used in volume production of pie dough is...
Regular shortening
More
All at once
Their crusts will soften

15. one pint of water weighs...
Cutting and baking
High ratio shortening
Their crusts will soften
Exactly one pound

16. best starch for pie fillings that are to be froxen is...
Modified starch
Slows yeast action
140 degrees
Tough

17. three methods of making cookies are the creaming - one-stage - and...
High protein content
Foaming (sponge)
15
Lean dough products

18. mealy pie dough is for...
Pull away from the sides of the bowl
High protein content
Pumpkin pie
High ratio shortening

19. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Slows yeast action
More
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast

20. baked custard is done when its internal temp is...
Tough
375-385
Lean dough products
170

21. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Crisp
Is kneaded lightly
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

22. 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
6 pounds flour - 3 pounds fat - 1 pound liquid
Foaming (sponge)
Twice as much chocolate as butter

23. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Crisp
Apple pie
Exactly one pound

24. Clear flour is normally used to make
Rye bread
Pumpkin pie
Cutting and baking
All at once

25. best thickening for cream pie is...
Eggs
An old dough
Cornstarch
Increase keeping quality - increase moistness - tenderize the product

26. during the pickup period the ingredients are blended on ______ just until combined
More
True
Low speed
Patent

27. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Foaming (sponge)
Pastry flour
Development of air cells into the batter
Prevents a crust from forming

28. hard crusted breads such as french bread are usually baked with steam in the oven during....
Low speed
Is kneaded lightly
Smooth texture
The first part of the baking period

29. an over fermented dough is called...
Rye bread
Bran
Cutting and baking
An old dough

30. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Pastry flour
Same degree of sweetness
A fully combined bater
Twice as much chocolate as butter

31. approximate ratio of ingredients in flaky pie dough is...
More
6 pounds flour - 3 pounds fat - 1 pound liquid
Development of air cells into the batter
All at once

32. if active dry yeast is used - it is mixed with water before being added to the dough
True
Without twisting it
Add flour and yeast and mix to a smooth dough
Cutting and baking

33. pastry cream is thickened with...
Bran
Eggs and starch
Pull away from the sides of the bowl
Egg content

34. Rolls to be served within eight hours...
High ratio shortening
Pastry flour
The first part of the baking period
May be stored on a rack

35. choc glaze is...
Pumpkin pie
Prevents a crust from forming
Without twisting it
Twice as much chocolate as butter

36. hard crusted rolls should not be wrapped or...
Not fermented long enough
Their crusts will soften
Increase keeping qualities - develop crust color - provide food for the yeast
Crisp

37. cookies can be made chewier by increasing the...
An old dough
Same degree of sweetness
Egg content
6 pounds flour - 3 pounds fat - 1 pound liquid

38. when cutting biscuits you should press down...
Exactly one pound
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Without twisting it
Regular shortening

39. emulsified shortening is usually softer in texture than...
Exactly one pound
Cornstarch
Regular shortening
An old dough

40. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Flour
Without twisting it
An old dough

41. french bread - and hard rolls are examples of...
True
Lean dough products
15
Their crusts will soften

42. for a 9 inch bottom crust you will need ____ ounces of dough
Add flour and yeast and mix to a smooth dough
15
Pumpkin pie
Cutting and baking

43. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Development of air cells into the batter
Twice as much chocolate as butter
A fully combined bater

44. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Modified starch
375-385
Do not contain eggs
True

45. proper frying temp for cake doughnuts is...
Is kneaded lightly
375-385
Patent
Development of air cells into the batter

46. forcing the gases out of a fermented dough is called...
Cornstarch
Prevents a crust from forming
Pastry flour
Punching

47. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Pastry flour
Add flour and yeast and mix to a smooth dough
Flour
Development of air cells into the batter

48. measuring solid ingredients by weight is ______ accurate than by volume
Bran
Absorb moisture
More
Rye bread

49. graham cracker crumb crust
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flavorings
Lean dough products

50. not all sugars have the...
140 degrees
Same degree of sweetness
170
A fully combined bater