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. not all sugars have the...
High protein content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Same degree of sweetness
Vanilla custard sauce

2. Which is the stronges flours? Patent - pastry - pumpernickel - cake
15
Flavorings
Patent
Increase keeping quality - increase moistness - tenderize the product

3. mealy pie dough is for...
Pumpkin pie
Lean dough products
Eggs and starch
Vanilla custard sauce

4. ideal starch for _______ is cornstarch
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Egg content
Apple pie

5. baked custard is done when its internal temp is...
Egg content
Eggs
Prevents a crust from forming
170

6. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Apple pie
Rye bread
Vanilla custard sauce

7. functions of sugar in baked goods
Increases the staling process
No steam vents
Increase keeping qualities - develop crust color - provide food for the yeast
A fully combined bater

8. primary thickening agent in pecan pie is...
Flavorings
Eggs
Cornstarch
All at once

9. 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...
Is kneaded lightly
Low speed
Smooth texture
Add flour and yeast and mix to a smooth dough

10. choc glaze is...
Twice as much chocolate as butter
Eggs
Increase keeping quality - increase moistness - tenderize the product
Development of air cells into the batter

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

12. hard crusted breads such as french bread are usually baked with steam in the oven during....
Pull away from the sides of the bowl
Do not contain eggs
Low speed
The first part of the baking period

13. during the development period the elasticity of the gluten begins to develop and starts to...
Gluten
Pull away from the sides of the bowl
Modified starch
Flour

14. one pint of water weighs...
Rye bread
Exactly one pound
Pastry flour
All at once

15. best starch for pie fillings that are to be froxen is...
Modified starch
High protein content
True
375-385

16. strong flour is made from wheat with a...
Cornstarch
The first part of the baking period
High protein content
Absorb moisture

17. measuring solid ingredients by weight is ______ accurate than by volume
Bran
Rye bread
More
Without twisting it

18. only wheat flour will develop enough _______ to make yeast bread
Gluten
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Slows yeast action
Increase keeping qualities - develop crust color - provide food for the yeast

19. during the pickup period the ingredients are blended on ______ just until combined
Low speed
The first part of the baking period
Foaming (sponge)
All at once

20. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
170
Pull away from the sides of the bowl
The first part of the baking period

21. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Chilled before makeup
A fully combined bater
Flour
Exactly one pound

22. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
170
Pumpkin pie
High ratio shortening

23. graham cracker crumb crust
All at once
No steam vents
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

24. oiling the surface of a fermenting dough...
Patent
Development of air cells into the batter
170
Prevents a crust from forming

25. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Not fermented long enough
High protein content
Lean dough products
Smooth texture

26. salt is used in bread making because it improves flavor - conditions gluten - and...
Exactly one pound
Smooth texture
Cornstarch
Slows yeast action

27. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Exactly one pound
Gluten
Crisp
Flour

28. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Foaming (sponge)
Development of air cells into the batter
Bran
Increases the staling process

29. three methods of making cookies are the creaming - one-stage - and...
Patent
Modified starch
Foaming (sponge)
Low speed

30. yeast products should not be stored in the refrigerator because refrigeration...
Pastry flour
High protein content
Increases the staling process
Regular shortening

31. fat used in volume production of pie dough is...
Increases the staling process
No steam vents
Apple pie
Regular shortening

32. an over fermented dough is called...
The first part of the baking period
An old dough
Bran
Lean dough products

33. to produce a flaky biscuit - the dough...
All at once
Is kneaded lightly
True
May be stored on a rack

34. Rolls to be served within eight hours...
May be stored on a rack
Patent
6 pounds flour - 3 pounds fat - 1 pound liquid
Their crusts will soften

35. Clear flour is normally used to make
Rye bread
Vanilla custard sauce
Flour
Regular shortening

36. if active dry yeast is used - it is mixed with water before being added to the dough
Increase keeping quality - increase moistness - tenderize the product
A fully combined bater
Not fermented long enough
True

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

38. cake flour is the preferred choice for short dough because of its ability to...
Modified starch
Absorb moisture
Flour
Increase keeping quality - increase moistness - tenderize the product

39. high fat and sugar content hop make cookies...
Crisp
6 pounds flour - 3 pounds fat - 1 pound liquid
Cutting and baking
Twice as much chocolate as butter

40. hard crusted rolls should not be wrapped or...
Their crusts will soften
Do not contain eggs
Modified starch
Pumpkin pie

41. best thickening for cream pie is...
Cornstarch
Slows yeast action
Increases the staling process
Cutting and baking

42. best flour for flaky pie crust is...
Pastry flour
Egg content
Add flour and yeast and mix to a smooth dough
Patent

43. a young dough is one that has...
Slows yeast action
High ratio shortening
Pull away from the sides of the bowl
Not fermented long enough

44. proper frying temp for cake doughnuts is...
Do not contain eggs
Add flour and yeast and mix to a smooth dough
Increase keeping qualities - develop crust color - provide food for the yeast
375-385

45. for a 9 inch bottom crust you will need ____ ounces of dough
375-385
Increase keeping qualities - develop crust color - provide food for the yeast
Punching
15

46. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Gluten
Without twisting it
140 degrees
Vanilla custard sauce

47. cake flour is usually weaker than...
Pull away from the sides of the bowl
Do not contain eggs
Eggs and starch
Pastry flour

48. emulsified shortening is usually softer in texture than...
Eggs
Do not contain eggs
Regular shortening
Regular shortening

49. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Vanilla custard sauce
Same degree of sweetness
Eggs and starch

50. french bread - and hard rolls are examples of...
Lean dough products
Low speed
Pastry flour
Punching