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. 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
Gluten
Increase keeping qualities - develop crust color - provide food for the yeast
Low speed

2. during the pickup period the ingredients are blended on ______ just until combined
Twice as much chocolate as butter
Pumpkin pie
Low speed
Punching

3. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
May be stored on a rack
Their crusts will soften
Eggs and starch

4. not all sugars have the...
Same degree of sweetness
Eggs
True
Pumpkin pie

5. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Flour
Rye bread
Prevents a crust from forming

6. hard crusted breads such as french bread are usually baked with steam in the oven during....
Patent
Increases the staling process
The first part of the baking period
True

7. to produce a flaky biscuit - the dough...
Exactly one pound
Is kneaded lightly
Prevents a crust from forming
Crisp

8. fat used in volume production of pie dough is...
Without twisting it
High protein content
Modified starch
Regular shortening

9. during the development period the elasticity of the gluten begins to develop and starts to...
Pastry flour
Increases the staling process
Pull away from the sides of the bowl
Their crusts will soften

10. one pint of water weighs...
Lean dough products
The first part of the baking period
Flavorings
Exactly one pound

11. forcing the gases out of a fermented dough is called...
Chilled before makeup
Pastry flour
Without twisting it
Punching

12. cookies can be made chewier by increasing the...
Egg content
170
Do not contain eggs
140 degrees

13. doughs for rolled cookies and icebox cookies must usually be...
May be stored on a rack
Bran
Chilled before makeup
Apple pie

14. if active dry yeast is used - it is mixed with water before being added to the dough
Flavorings
True
Foaming (sponge)
Bran

15. proper frying temp for cake doughnuts is...
Regular shortening
Not fermented long enough
375-385
Flour

16. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Flour
Same degree of sweetness
Twice as much chocolate as butter

17. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
375-385
Is kneaded lightly
Pull away from the sides of the bowl

18. a young dough is one that has...
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour
More
Not fermented long enough

19. cream scones should be frozen berfore...
Cutting and baking
Modified starch
Regular shortening
Pumpkin pie

20. when cutting biscuits you should press down...
Flavorings
Without twisting it
Low speed
Their crusts will soften

21. emulsified shortening is usually softer in texture than...
Eggs
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product
Regular shortening

22. 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
Punching
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast

23. baked custard is done when its internal temp is...
170
Crisp
Punching
Patent

24. high fat and sugar content hop make cookies...
Vanilla custard sauce
Crisp
No steam vents
Lean dough products

25. cake flour is the preferred choice for short dough because of its ability to...
No steam vents
Not fermented long enough
Low speed
Absorb moisture

26. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Exactly one pound
Cornstarch
Gluten

27. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Pastry flour
Regular shortening
Apple pie

28. an over fermented dough is called...
An old dough
Gluten
May be stored on a rack
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

29. measuring solid ingredients by weight is ______ accurate than by volume
True
Not fermented long enough
More
Pull away from the sides of the bowl

30. approximate ratio of ingredients in flaky pie dough is...
Add flour and yeast and mix to a smooth dough
Gluten
Crisp
6 pounds flour - 3 pounds fat - 1 pound liquid

31. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Do not contain eggs
Vanilla custard sauce
Pastry flour

32. when eggs are added to a cake batter in the creaming method they should not be added...
Eggs and starch
All at once
High ratio shortening
Regular shortening

33. primary thickening agent in pecan pie is...
Eggs
Not fermented long enough
Increases the staling process
High ratio shortening

34. a cake mix made with butter will not hold as much liquid as one made with...
High protein content
More
Crisp
High ratio shortening

35. choc glaze is...
Eggs
True
Is kneaded lightly
Twice as much chocolate as butter

36. mealy pie dough is for...
Cornstarch
Bran
Pumpkin pie
Exactly one pound

37. Rolls to be served within eight hours...
May be stored on a rack
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch
Increases the staling process

38. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Prevents a crust from forming
Tough
Flavorings
Pumpkin pie

39. cake flour is usually weaker than...
Gluten
Increase keeping quality - increase moistness - tenderize the product
Pastry flour
Foaming (sponge)

40. ideal starch for _______ is cornstarch
Foaming (sponge)
Eggs and starch
Apple pie
Bran

41. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Slows yeast action
Bran
Crisp
Patent

42. strong flour is made from wheat with a...
High protein content
Pumpkin pie
Prevents a crust from forming
Cutting and baking

43. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Eggs and starch
375-385
170
Development of air cells into the batter

44. french bread - and hard rolls are examples of...
Lean dough products
Exactly one pound
The first part of the baking period
An old dough

45. for a 9 inch bottom crust you will need ____ ounces of dough
Absorb moisture
An old dough
Cutting and baking
15

46. hard crusted rolls should not be wrapped or...
Their crusts will soften
Absorb moisture
Gluten
Exactly one pound

47. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Egg content
Smooth texture
Eggs and starch
Lean dough products

48. oiling the surface of a fermenting dough...
Prevents a crust from forming
Slows yeast action
Patent
375-385

49. best thickening for cream pie is...
Flour
Cornstarch
Same degree of sweetness
Vanilla custard sauce

50. yeast products should not be stored in the refrigerator because refrigeration...
Tough
Increases the staling process
Egg content
Absorb moisture