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. functions of fat in baked goods
Increases the staling process
Cornstarch
Add flour and yeast and mix to a smooth dough
Increase keeping quality - increase moistness - tenderize the product

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
Add flour and yeast and mix to a smooth dough
Pull away from the sides of the bowl
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

3. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Without twisting it
Bran
Patent

4. Clear flour is normally used to make
Modified starch
No steam vents
Their crusts will soften
Rye bread

5. not all sugars have the...
No steam vents
Their crusts will soften
Same degree of sweetness
Pumpkin pie

6. mealy pie dough is for...
Pumpkin pie
Their crusts will soften
Exactly one pound
Egg content

7. a young dough is one that has...
Chilled before makeup
Lean dough products
170
Not fermented long enough

8. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Twice as much chocolate as butter
Flour
375-385
Without twisting it

9. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Apple pie
Increases the staling process
Egg content

10. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
High protein content
The first part of the baking period
Pull away from the sides of the bowl
Vanilla custard sauce

11. yeast is killed at what temp?
Not fermented long enough
Development of air cells into the batter
140 degrees
Bran

12. best thickening for cream pie is...
Pumpkin pie
Flour
Exactly one pound
Cornstarch

13. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Without twisting it
No steam vents
Pumpkin pie
Low speed

14. strong flour is made from wheat with a...
High protein content
Smooth texture
Their crusts will soften
All at once

15. ideal starch for _______ is cornstarch
Regular shortening
Apple pie
Increase keeping quality - increase moistness - tenderize the product
Chilled before makeup

16. cookies can be made chewier by increasing the...
Regular shortening
Vanilla custard sauce
Pull away from the sides of the bowl
Egg content

17. flour for sponge cakes must be very weak to avoid making the cake...
Modified starch
Tough
Eggs
Cutting and baking

18. to produce a flaky biscuit - the dough...
May be stored on a rack
Patent
Is kneaded lightly
Rye bread

19. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
15
Punching
Do not contain eggs
Without twisting it

20. emulsified shortening is usually softer in texture than...
Regular shortening
Apple pie
Exactly one pound
15

21. for a 9 inch bottom crust you will need ____ ounces of dough
Eggs and starch
15
High ratio shortening
Low speed

22. hard crusted breads such as french bread are usually baked with steam in the oven during....
Smooth texture
No steam vents
Twice as much chocolate as butter
The first part of the baking period

23. cake flour is the preferred choice for short dough because of its ability to...
140 degrees
Absorb moisture
Pull away from the sides of the bowl
Flour

24. cake flour is usually weaker than...
Pastry flour
Development of air cells into the batter
15
170

25. french bread - and hard rolls are examples of...
Lean dough products
Prevents a crust from forming
Eggs
Their crusts will soften

26. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Egg content
Smooth texture
Low speed
Rye bread

27. one pint of water weighs...
Slows yeast action
Gluten
Exactly one pound
Regular shortening

28. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Slows yeast action
Not fermented long enough
Lean dough products

29. during the development period the elasticity of the gluten begins to develop and starts to...
140 degrees
Pull away from the sides of the bowl
Gluten
Lean dough products

30. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
375-385
Pastry flour
Smooth texture

31. three methods of making cookies are the creaming - one-stage - and...
Eggs and starch
Foaming (sponge)
Pastry flour
Absorb moisture

32. an over fermented dough is called...
An old dough
Twice as much chocolate as butter
6 pounds flour - 3 pounds fat - 1 pound liquid
Cornstarch

33. choc glaze is...
A fully combined bater
Eggs and starch
Twice as much chocolate as butter
Increases the staling process

34. best starch for pie fillings that are to be froxen is...
Modified starch
Add flour and yeast and mix to a smooth dough
Foaming (sponge)
Exactly one pound

35. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Without twisting it
Apple pie
Rye bread

36. hard crusted rolls should not be wrapped or...
Their crusts will soften
140 degrees
Exactly one pound
Apple pie

37. doughs for rolled cookies and icebox cookies must usually be...
The first part of the baking period
Regular shortening
Chilled before makeup
Crisp

38. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Bran
Patent
May be stored on a rack

39. yeast products should not be stored in the refrigerator because refrigeration...
Eggs
No steam vents
Pull away from the sides of the bowl
Increases the staling process

40. the hard outer covering of wheat kernels and other grains is called...
Same degree of sweetness
Bran
Crisp
Cornstarch

41. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Prevents a crust from forming
A fully combined bater
Punching

42. measuring solid ingredients by weight is ______ accurate than by volume
Increase keeping qualities - develop crust color - provide food for the yeast
True
Add flour and yeast and mix to a smooth dough
More

43. salt is used in bread making because it improves flavor - conditions gluten - and...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Slows yeast action
Eggs and starch
Modified starch

44. oiling the surface of a fermenting dough...
May be stored on a rack
Bran
Prevents a crust from forming
Increase keeping qualities - develop crust color - provide food for the yeast

45. Rolls to be served within eight hours...
Foaming (sponge)
Pastry flour
May be stored on a rack
Slows yeast action

46. best flour for flaky pie crust is...
Pastry flour
Patent
An old dough
Punching

47. cream scones should be frozen berfore...
Pull away from the sides of the bowl
375-385
Regular shortening
Cutting and baking

48. forcing the gases out of a fermented dough is called...
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast
Egg content
Punching

49. proper frying temp for cake doughnuts is...
Their crusts will soften
375-385
May be stored on a rack
Modified starch

50. baked custard is done when its internal temp is...
Patent
No steam vents
Tough
170