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. fat used in volume production of pie dough is...
Foaming (sponge)
Cutting and baking
Development of air cells into the batter
Regular shortening

2. ideal starch for _______ is cornstarch
The first part of the baking period
Apple pie
Bran
Pumpkin pie

3. pastry cream is thickened with...
Development of air cells into the batter
Eggs and starch
15
375-385

4. a young dough is one that has...
170
Is kneaded lightly
Not fermented long enough
The first part of the baking period

5. only wheat flour will develop enough _______ to make yeast bread
Cornstarch
Without twisting it
Pastry flour
Gluten

6. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
375-385
An old dough
Gluten
Vanilla custard sauce

7. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
All at once
375-385
Apple pie

8. emulsified shortening is usually softer in texture than...
Regular shortening
Flavorings
All at once
Smooth texture

9. if active dry yeast is used - it is mixed with water before being added to the dough
Crisp
Vanilla custard sauce
Pastry flour
True

10. salt is used in bread making because it improves flavor - conditions gluten - and...
Twice as much chocolate as butter
Slows yeast action
Low speed
The first part of the baking period

11. an over fermented dough is called...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
170
High protein content
An old dough

12. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Pull away from the sides of the bowl
Flavorings
Smooth texture
15

13. weight of the sugar in a high ratio cake is usually greater than the weight of the...
More
Flour
May be stored on a rack
Pumpkin pie

14. one pint of water weighs...
Exactly one pound
Tough
Smooth texture
Vanilla custard sauce

15. primary thickening agent in pecan pie is...
Eggs
Vanilla custard sauce
Chilled before makeup
Pastry flour

16. 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
Pull away from the sides of the bowl
Rye bread
Apple pie

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...
140 degrees
Add flour and yeast and mix to a smooth dough
Patent
Development of air cells into the batter

18. cake flour is usually weaker than...
Patent
Pastry flour
Without twisting it
Pumpkin pie

19. yeast products should not be stored in the refrigerator because refrigeration...
No steam vents
Slows yeast action
Patent
Increases the staling process

20. functions of fat in baked goods
Patent
Increase keeping quality - increase moistness - tenderize the product
No steam vents
Pumpkin pie

21. best starch for pie fillings that are to be froxen is...
The first part of the baking period
Development of air cells into the batter
Eggs
Modified starch

22. measuring solid ingredients by weight is ______ accurate than by volume
More
May be stored on a rack
Regular shortening
Flour

23. hard crusted breads such as french bread are usually baked with steam in the oven during....
Pull away from the sides of the bowl
The first part of the baking period
Development of air cells into the batter
Chilled before makeup

24. to produce a flaky biscuit - the dough...
Is kneaded lightly
Eggs
Pull away from the sides of the bowl
Same degree of sweetness

25. best thickening for cream pie is...
True
Crisp
Cornstarch
Gluten

26. forcing the gases out of a fermented dough is called...
Increase keeping qualities - develop crust color - provide food for the yeast
Punching
Flour
Do not contain eggs

27. three methods of making cookies are the creaming - one-stage - and...
375-385
No steam vents
Increases the staling process
Foaming (sponge)

28. during the pickup period the ingredients are blended on ______ just until combined
No steam vents
Slows yeast action
Bran
Low speed

29. not all sugars have the...
375-385
Regular shortening
Same degree of sweetness
Tough

30. cream scones should be frozen berfore...
Cutting and baking
Pastry flour
Regular shortening
Modified starch

31. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Flour
Tough
Development of air cells into the batter
Regular shortening

32. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Twice as much chocolate as butter
Increase keeping quality - increase moistness - tenderize the product
An old dough
Do not contain eggs

33. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Gluten
Tough
Modified starch

34. french bread - and hard rolls are examples of...
Add flour and yeast and mix to a smooth dough
Lean dough products
Pastry flour
Is kneaded lightly

35. Clear flour is normally used to make
Eggs and starch
An old dough
The first part of the baking period
Rye bread

36. choc glaze is...
Increase keeping quality - increase moistness - tenderize the product
Chilled before makeup
Twice as much chocolate as butter
The first part of the baking period

37. when eggs are added to a cake batter in the creaming method they should not be added...
Smooth texture
All at once
Bran
Their crusts will soften

38. functions of sugar in baked goods
Rye bread
Vanilla custard sauce
Increase keeping qualities - develop crust color - provide food for the yeast
An old dough

39. baked custard is done when its internal temp is...
170
Foaming (sponge)
An old dough
140 degrees

40. cookies can be made chewier by increasing the...
Regular shortening
375-385
True
Egg content

41. oiling the surface of a fermenting dough...
More
Flour
Prevents a crust from forming
High protein content

42. hard crusted rolls should not be wrapped or...
Do not contain eggs
Increase keeping quality - increase moistness - tenderize the product
Their crusts will soften
All at once

43. flour for sponge cakes must be very weak to avoid making the cake...
True
Tough
Without twisting it
Foaming (sponge)

44. Rolls to be served within eight hours...
Patent
Twice as much chocolate as butter
An old dough
May be stored on a rack

45. approximate ratio of ingredients in flaky pie dough is...
Regular shortening
Eggs and starch
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid

46. doughs for rolled cookies and icebox cookies must usually be...
Cutting and baking
Chilled before makeup
Flavorings
Gluten

47. cake flour is the preferred choice for short dough because of its ability to...
Pastry flour
Crisp
Absorb moisture
Not fermented long enough

48. yeast is killed at what temp?
Without twisting it
140 degrees
Apple pie
6 pounds flour - 3 pounds fat - 1 pound liquid

49. the hard outer covering of wheat kernels and other grains is called...
May be stored on a rack
Bran
Pastry flour
No steam vents

50. high fat and sugar content hop make cookies...
Cornstarch
Gluten
Crisp
170