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...
Smooth texture
Is kneaded lightly
Do not contain eggs
Exactly one pound

2. a young dough is one that has...
All at once
Increase keeping quality - increase moistness - tenderize the product
Not fermented long enough
Increase keeping qualities - develop crust color - provide food for the yeast

3. mealy pie dough is for...
Pumpkin pie
May be stored on a rack
Eggs and starch
Increase keeping quality - increase moistness - tenderize the product

4. not all sugars have the...
Add flour and yeast and mix to a smooth dough
Punching
Exactly one pound
Same degree of sweetness

5. high fat and sugar content hop make cookies...
170
Slows yeast action
Twice as much chocolate as butter
Crisp

6. doughs for rolled cookies and icebox cookies must usually be...
Add flour and yeast and mix to a smooth dough
More
Chilled before makeup
Without twisting it

7. primary thickening agent in pecan pie is...
Flavorings
No steam vents
Modified starch
Eggs

8. when eggs are added to a cake batter in the creaming method they should not be added...
Development of air cells into the batter
Vanilla custard sauce
All at once
Lean dough products

9. french bread - and hard rolls are examples of...
Regular shortening
Lean dough products
Flavorings
Is kneaded lightly

10. Rolls to be served within eight hours...
May be stored on a rack
Low speed
No steam vents
Regular shortening

11. confectioners sugar is used to give the ____________ to cream cheese and flat icings
375-385
Increases the staling process
Tough
Smooth texture

12. pastry cream is thickened with...
More
Prevents a crust from forming
Eggs and starch
170

13. cake flour is the preferred choice for short dough because of its ability to...
Smooth texture
No steam vents
Regular shortening
Absorb moisture

14. the hard outer covering of wheat kernels and other grains is called...
Without twisting it
Bran
Eggs and starch
Twice as much chocolate as butter

15. ideal starch for _______ is cornstarch
Apple pie
Regular shortening
Patent
15

16. during the development period the elasticity of the gluten begins to develop and starts to...
Regular shortening
Crisp
Increase keeping qualities - develop crust color - provide food for the yeast
Pull away from the sides of the bowl

17. 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...
Low speed
Exactly one pound
Add flour and yeast and mix to a smooth dough
Do not contain eggs

18. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
May be stored on a rack
Their crusts will soften
Modified starch

19. salt is used in bread making because it improves flavor - conditions gluten - and...
High protein content
Eggs and starch
Slows yeast action
Eggs

20. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
375-385
Foaming (sponge)
Cutting and baking

21. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Add flour and yeast and mix to a smooth dough
Egg content
Apple pie

22. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Patent
A fully combined bater
Do not contain eggs

23. cream scones should be frozen berfore...
A fully combined bater
Development of air cells into the batter
Pastry flour
Cutting and baking

24. flour for sponge cakes must be very weak to avoid making the cake...
Apple pie
Tough
Not fermented long enough
Regular shortening

25. baked custard is done when its internal temp is...
170
Eggs and starch
6 pounds flour - 3 pounds fat - 1 pound liquid
More

26. during the pickup period the ingredients are blended on ______ just until combined
Pastry flour
Rye bread
Low speed
Vanilla custard sauce

27. forcing the gases out of a fermented dough is called...
15
More
Punching
375-385

28. cake flour is usually weaker than...
Eggs
Crisp
Pastry flour
Patent

29. for a 9 inch bottom crust you will need ____ ounces of dough
15
A fully combined bater
Regular shortening
170

30. three methods of making cookies are the creaming - one-stage - and...
Twice as much chocolate as butter
15
High ratio shortening
Foaming (sponge)

31. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Vanilla custard sauce
A fully combined bater
Same degree of sweetness
Increases the staling process

32. best thickening for cream pie is...
Eggs
Crisp
Cornstarch
375-385

33. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Pumpkin pie
Increase keeping quality - increase moistness - tenderize the product
Flavorings
Twice as much chocolate as butter

34. best starch for pie fillings that are to be froxen is...
Modified starch
Eggs
Flavorings
Vanilla custard sauce

35. an over fermented dough is called...
Twice as much chocolate as butter
Development of air cells into the batter
An old dough
Pastry flour

36. Clear flour is normally used to make
Increases the staling process
Rye bread
Pull away from the sides of the bowl
Not fermented long enough

37. oiling the surface of a fermenting dough...
Increases the staling process
All at once
Cornstarch
Prevents a crust from forming

38. approximate ratio of ingredients in flaky pie dough is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Foaming (sponge)
6 pounds flour - 3 pounds fat - 1 pound liquid
Increases the staling process

39. cookies can be made chewier by increasing the...
Crisp
Prevents a crust from forming
Egg content
Add flour and yeast and mix to a smooth dough

40. emulsified shortening is usually softer in texture than...
Apple pie
Pumpkin pie
Regular shortening
Same degree of sweetness

41. proper frying temp for cake doughnuts is...
375-385
Eggs and starch
May be stored on a rack
Modified starch

42. to produce a flaky biscuit - the dough...
High protein content
Without twisting it
Apple pie
Is kneaded lightly

43. fat used in volume production of pie dough is...
Regular shortening
More
Apple pie
May be stored on a rack

44. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
No steam vents
Flavorings
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough

45. a cake mix made with butter will not hold as much liquid as one made with...
Lean dough products
Their crusts will soften
Cutting and baking
High ratio shortening

46. hard crusted breads such as french bread are usually baked with steam in the oven during....
Lean dough products
Absorb moisture
Not fermented long enough
The first part of the baking period

47. only wheat flour will develop enough _______ to make yeast bread
Bran
Prevents a crust from forming
Smooth texture
Gluten

48. if active dry yeast is used - it is mixed with water before being added to the dough
True
Increase keeping qualities - develop crust color - provide food for the yeast
Without twisting it
More

49. yeast is killed at what temp?
140 degrees
Gluten
Do not contain eggs
Pumpkin pie

50. choc glaze is...
No steam vents
Twice as much chocolate as butter
Crisp
Pastry flour

Test your basic knowledge |

Fundamentals Of Baking

Communication skills, Self help skills, Self improvement skills, Productivity skills, Writing skills, Business skills, Thinking skills & More...

502 Pages | Only $12 | PDF / EPub, Kindle Ready

Top Scores

Link to This Test

Related Subjects