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. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Cutting and baking
Flour
Crisp
Development of air cells into the batter

2. graham cracker crumb crust
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs
Absorb moisture

3. three methods of making cookies are the creaming - one-stage - and...
All at once
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Foaming (sponge)

4. flour for sponge cakes must be very weak to avoid making the cake...
Patent
All at once
Tough
Eggs

5. functions of sugar in baked goods
Twice as much chocolate as butter
Pumpkin pie
Rye bread
Increase keeping qualities - develop crust color - provide food for the yeast

6. best thickening for cream pie is...
Is kneaded lightly
May be stored on a rack
Cornstarch
Eggs and starch

7. cream scones should be frozen berfore...
140 degrees
Vanilla custard sauce
Pumpkin pie
Cutting and baking

8. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Pull away from the sides of the bowl
No steam vents
Modified starch
Regular shortening

9. during the pickup period the ingredients are blended on ______ just until combined
True
170
140 degrees
Low speed

10. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Bran
Pull away from the sides of the bowl
Pastry flour

11. strong flour is made from wheat with a...
The first part of the baking period
Foaming (sponge)
Bran
High protein content

12. a young dough is one that has...
Not fermented long enough
Is kneaded lightly
Eggs and starch
Vanilla custard sauce

13. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
15
High ratio shortening
A fully combined bater
Pastry flour

14. cake flour is the preferred choice for short dough because of its ability to...
High ratio shortening
Absorb moisture
Eggs and starch
Regular shortening

15. Clear flour is normally used to make
Same degree of sweetness
Rye bread
Without twisting it
Twice as much chocolate as butter

16. not all sugars have the...
Tough
Pastry flour
Same degree of sweetness
All at once

17. choc glaze is...
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
Twice as much chocolate as butter
Punching

18. emulsified shortening is usually softer in texture than...
Exactly one pound
Pumpkin pie
Smooth texture
Regular shortening

19. proper frying temp for cake doughnuts is...
Absorb moisture
No steam vents
Chilled before makeup
375-385

20. doughs for rolled cookies and icebox cookies must usually be...
Is kneaded lightly
An old dough
Gluten
Chilled before makeup

21. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Absorb moisture
Same degree of sweetness
Not fermented long enough

22. approximate ratio of ingredients in flaky pie dough is...
Chilled before makeup
6 pounds flour - 3 pounds fat - 1 pound liquid
Not fermented long enough
No steam vents

23. best starch for pie fillings that are to be froxen is...
15
Lean dough products
Modified starch
Slows yeast action

24. cake flour is usually weaker than...
Not fermented long enough
Cutting and baking
Pastry flour
More

25. if active dry yeast is used - it is mixed with water before being added to the dough
170
Do not contain eggs
True
Absorb moisture

26. 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...
Tough
Increase keeping qualities - develop crust color - provide food for the yeast
Foaming (sponge)
Add flour and yeast and mix to a smooth dough

27. baked custard is done when its internal temp is...
Eggs and starch
Cornstarch
Foaming (sponge)
170

28. yeast is killed at what temp?
140 degrees
Regular shortening
Rye bread
Flour

29. to produce a flaky biscuit - the dough...
Add flour and yeast and mix to a smooth dough
Is kneaded lightly
Prevents a crust from forming
Absorb moisture

30. pastry cream is thickened with...
Eggs and starch
Add flour and yeast and mix to a smooth dough
Twice as much chocolate as butter
The first part of the baking period

31. best flour for flaky pie crust is...
Eggs
Tough
Smooth texture
Pastry flour

32. for a 9 inch bottom crust you will need ____ ounces of dough
Their crusts will soften
6 pounds flour - 3 pounds fat - 1 pound liquid
Lean dough products
15

33. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
170
More
Vanilla custard sauce

34. Rolls to be served within eight hours...
The first part of the baking period
May be stored on a rack
Development of air cells into the batter
No steam vents

35. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Flavorings
Smooth texture
More
An old dough

36. primary thickening agent in pecan pie is...
Eggs
May be stored on a rack
Pastry flour
Regular shortening

37. french bread - and hard rolls are examples of...
Lean dough products
Twice as much chocolate as butter
Chilled before makeup
Pastry flour

38. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Modified starch
Their crusts will soften
A fully combined bater
Vanilla custard sauce

39. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Increases the staling process
Development of air cells into the batter
Increase keeping quality - increase moistness - tenderize the product
Exactly one pound

40. only wheat flour will develop enough _______ to make yeast bread
Modified starch
Patent
Gluten
Slows yeast action

41. ideal starch for _______ is cornstarch
Crisp
Apple pie
170
Pastry flour

42. forcing the gases out of a fermented dough is called...
Modified starch
Punching
Bran
True

43. hard crusted rolls should not be wrapped or...
Chilled before makeup
170
High ratio shortening
Their crusts will soften

44. functions of fat in baked goods
All at once
A fully combined bater
Foaming (sponge)
Increase keeping quality - increase moistness - tenderize the product

45. oiling the surface of a fermenting dough...
Do not contain eggs
Prevents a crust from forming
Cutting and baking
Is kneaded lightly

46. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Vanilla custard sauce
Do not contain eggs
Gluten
Prevents a crust from forming

47. high fat and sugar content hop make cookies...
Slows yeast action
Eggs and starch
Foaming (sponge)
Crisp

48. salt is used in bread making because it improves flavor - conditions gluten - and...
Their crusts will soften
Increases the staling process
Slows yeast action
Rye bread

49. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Cutting and baking
Pumpkin pie
Twice as much chocolate as butter
Flavorings

50. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Eggs
Low speed
Foaming (sponge)