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. three methods of making cookies are the creaming - one-stage - and...
Increase keeping quality - increase moistness - tenderize the product
375-385
Foaming (sponge)
Is kneaded lightly

2. best thickening for cream pie is...
Gluten
Cornstarch
No steam vents
Modified starch

3. choc glaze is...
Twice as much chocolate as butter
Egg content
Not fermented long enough
Patent

4. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Apple pie
15
Eggs

5. measuring solid ingredients by weight is ______ accurate than by volume
More
Development of air cells into the batter
All at once
Add flour and yeast and mix to a smooth dough

6. not all sugars have the...
Pumpkin pie
140 degrees
Same degree of sweetness
Twice as much chocolate as butter

7. an over fermented dough is called...
An old dough
Tough
375-385
Flavorings

8. Rolls to be served within eight hours...
15
High ratio shortening
May be stored on a rack
Egg content

9. cake flour is usually weaker than...
All at once
Bran
Same degree of sweetness
Pastry flour

10. for a 9 inch bottom crust you will need ____ ounces of dough
15
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Crisp
Their crusts will soften

11. strong flour is made from wheat with a...
High protein content
Foaming (sponge)
Eggs and starch
Absorb moisture

12. salt is used in bread making because it improves flavor - conditions gluten - and...
Pastry flour
Modified starch
Slows yeast action
Patent

13. hard crusted breads such as french bread are usually baked with steam in the oven during....
Punching
Pull away from the sides of the bowl
True
The first part of the baking period

14. cream scones should be frozen berfore...
170
Regular shortening
Patent
Cutting and baking

15. fat used in volume production of pie dough is...
Cornstarch
Increase keeping quality - increase moistness - tenderize the product
170
Regular shortening

16. cookies can be made chewier by increasing the...
Egg content
Eggs
Crisp
Cutting and baking

17. flour for sponge cakes must be very weak to avoid making the cake...
Their crusts will soften
Chilled before makeup
Punching
Tough

18. mealy pie dough is for...
Pumpkin pie
Increases the staling process
Eggs and starch
Exactly one pound

19. to produce a flaky biscuit - the dough...
Regular shortening
Lean dough products
Is kneaded lightly
Modified starch

20. functions of fat in baked goods
Gluten
Regular shortening
High ratio shortening
Increase keeping quality - increase moistness - tenderize the product

21. best starch for pie fillings that are to be froxen is...
Tough
Cutting and baking
Apple pie
Modified starch

22. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Exactly one pound
Add flour and yeast and mix to a smooth dough
Flavorings
Development of air cells into the batter

23. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Flour
A fully combined bater
Same degree of sweetness
Smooth texture

24. during the development period the elasticity of the gluten begins to develop and starts to...
Is kneaded lightly
Patent
Pull away from the sides of the bowl
The first part of the baking period

25. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
More
An old dough
Do not contain eggs
Tough

26. primary thickening agent in pecan pie is...
Eggs
Patent
Foaming (sponge)
Exactly one pound

27. during the pickup period the ingredients are blended on ______ just until combined
Eggs
Low speed
Cornstarch
All at once

28. oiling the surface of a fermenting dough...
Bran
Vanilla custard sauce
Prevents a crust from forming
Crisp

29. a young dough is one that has...
Gluten
Not fermented long enough
Eggs
Cornstarch

30. when cutting biscuits you should press down...
Egg content
Without twisting it
Bran
Regular shortening

31. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Pull away from the sides of the bowl
Flour
Patent
Foaming (sponge)

32. yeast is killed at what temp?
Not fermented long enough
140 degrees
Pastry flour
Absorb moisture

33. hard crusted rolls should not be wrapped or...
High protein content
Their crusts will soften
Increase keeping quality - increase moistness - tenderize the product
Exactly one pound

34. high fat and sugar content hop make cookies...
Do not contain eggs
Crisp
High ratio shortening
Egg content

35. proper frying temp for cake doughnuts is...
Regular shortening
375-385
No steam vents
Vanilla custard sauce

36. forcing the gases out of a fermented dough is called...
Chilled before makeup
Punching
Vanilla custard sauce
All at once

37. Clear flour is normally used to make
Vanilla custard sauce
Rye bread
True
Pastry flour

38. a cake mix made with butter will not hold as much liquid as one made with...
True
No steam vents
An old dough
High ratio shortening

39. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Is kneaded lightly
Smooth texture
Tough
Increase keeping qualities - develop crust color - provide food for the yeast

40. french bread - and hard rolls are examples of...
Eggs
Smooth texture
High ratio shortening
Lean dough products

41. 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...
Add flour and yeast and mix to a smooth dough
High ratio shortening
Exactly one pound
No steam vents

42. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
All at once
An old dough

43. ideal starch for _______ is cornstarch
Increase keeping qualities - develop crust color - provide food for the yeast
Patent
Same degree of sweetness
Apple pie

44. pastry cream is thickened with...
Vanilla custard sauce
Eggs and starch
Smooth texture
Foaming (sponge)

45. cake flour is the preferred choice for short dough because of its ability to...
Increases the staling process
Foaming (sponge)
Rye bread
Absorb moisture

46. approximate ratio of ingredients in flaky pie dough is...
Punching
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs and starch

47. yeast products should not be stored in the refrigerator because refrigeration...
Pastry flour
Increases the staling process
Flavorings
6 pounds flour - 3 pounds fat - 1 pound liquid

48. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Add flour and yeast and mix to a smooth dough
Pastry flour
Pull away from the sides of the bowl

49. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
High protein content
Increase keeping qualities - develop crust color - provide food for the yeast
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

50. only wheat flour will develop enough _______ to make yeast bread
6 pounds flour - 3 pounds fat - 1 pound liquid
Cornstarch
Gluten
Crisp