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. cake flour is usually weaker than...
Absorb moisture
Pastry flour
Tough
Low speed

2. if active dry yeast is used - it is mixed with water before being added to the dough
May be stored on a rack
Pull away from the sides of the bowl
Rye bread
True

3. choc glaze is...
Twice as much chocolate as butter
6 pounds flour - 3 pounds fat - 1 pound liquid
375-385
Their crusts will soften

4. doughs for rolled cookies and icebox cookies must usually be...
Not fermented long enough
High protein content
Cutting and baking
Chilled before makeup

5. for a 9 inch bottom crust you will need ____ ounces of dough
No steam vents
Vanilla custard sauce
170
15

6. oiling the surface of a fermenting dough...
Pastry flour
Foaming (sponge)
Prevents a crust from forming
High ratio shortening

7. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Not fermented long enough
Modified starch
Crisp

8. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
High protein content
May be stored on a rack
Exactly one pound

9. best thickening for cream pie is...
Do not contain eggs
Vanilla custard sauce
Cornstarch
Slows yeast action

10. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Low speed
Their crusts will soften
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

11. high fat and sugar content hop make cookies...
No steam vents
High protein content
Regular shortening
Crisp

12. best flour for flaky pie crust is...
Without twisting it
Not fermented long enough
True
Pastry flour

13. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Bran
Do not contain eggs
Pastry flour
Regular shortening

14. 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...
Development of air cells into the batter
Add flour and yeast and mix to a smooth dough
Twice as much chocolate as butter
True

15. primary thickening agent in pecan pie is...
Gluten
Eggs
6 pounds flour - 3 pounds fat - 1 pound liquid
Rye bread

16. not all sugars have the...
Modified starch
Twice as much chocolate as butter
The first part of the baking period
Same degree of sweetness

17. hard crusted rolls should not be wrapped or...
Their crusts will soften
6 pounds flour - 3 pounds fat - 1 pound liquid
Not fermented long enough
Eggs

18. cream scones should be frozen berfore...
High protein content
170
Is kneaded lightly
Cutting and baking

19. when cutting biscuits you should press down...
Twice as much chocolate as butter
Patent
An old dough
Without twisting it

20. ideal starch for _______ is cornstarch
All at once
No steam vents
Apple pie
Chilled before makeup

21. salt is used in bread making because it improves flavor - conditions gluten - and...
Tough
Slows yeast action
Regular shortening
Flavorings

22. cake flour is the preferred choice for short dough because of its ability to...
Flavorings
Without twisting it
Absorb moisture
Vanilla custard sauce

23. an over fermented dough is called...
An old dough
Modified starch
Add flour and yeast and mix to a smooth dough
Pastry flour

24. forcing the gases out of a fermented dough is called...
The first part of the baking period
Punching
Gluten
Cornstarch

25. strong flour is made from wheat with a...
Crisp
Increases the staling process
375-385
High protein content

26. proper frying temp for cake doughnuts is...
Patent
375-385
6 pounds flour - 3 pounds fat - 1 pound liquid
Crisp

27. three methods of making cookies are the creaming - one-stage - and...
Smooth texture
Foaming (sponge)
Pull away from the sides of the bowl
A fully combined bater

28. yeast products should not be stored in the refrigerator because refrigeration...
Do not contain eggs
Increases the staling process
Rye bread
Twice as much chocolate as butter

29. yeast is killed at what temp?
140 degrees
Pastry flour
Vanilla custard sauce
Foaming (sponge)

30. when eggs are added to a cake batter in the creaming method they should not be added...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
All at once
375-385
Vanilla custard sauce

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

32. graham cracker crumb crust
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs and starch
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

33. mealy pie dough is for...
Regular shortening
Pumpkin pie
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast

34. a young dough is one that has...
Not fermented long enough
Low speed
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Is kneaded lightly

35. during the pickup period the ingredients are blended on ______ just until combined
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Apple pie
True
Low speed

36. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
All at once
Add flour and yeast and mix to a smooth dough
Eggs and starch

37. the hard outer covering of wheat kernels and other grains is called...
Bran
Pull away from the sides of the bowl
Egg content
A fully combined bater

38. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Not fermented long enough
Do not contain eggs
Regular shortening

39. functions of sugar in baked goods
All at once
Increase keeping qualities - develop crust color - provide food for the yeast
Tough
High ratio shortening

40. hard crusted breads such as french bread are usually baked with steam in the oven during....
Absorb moisture
All at once
Tough
The first part of the baking period

41. fat used in volume production of pie dough is...
Regular shortening
Foaming (sponge)
Cutting and baking
Bran

42. pastry cream is thickened with...
Increases the staling process
Prevents a crust from forming
Punching
Eggs and starch

43. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Apple pie
Flour
Pastry flour
All at once

44. cookies can be made chewier by increasing the...
Tough
Egg content
Eggs
Punching

45. one pint of water weighs...
Exactly one pound
Pull away from the sides of the bowl
Smooth texture
Absorb moisture

46. only wheat flour will develop enough _______ to make yeast bread
Foaming (sponge)
Exactly one pound
Low speed
Gluten

47. flour for sponge cakes must be very weak to avoid making the cake...
170
Smooth texture
Tough
6 pounds flour - 3 pounds fat - 1 pound liquid

48. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Eggs and starch
Increase keeping qualities - develop crust color - provide food for the yeast
A fully combined bater
Not fermented long enough

49. Rolls to be served within eight hours...
May be stored on a rack
Crisp
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour

50. emulsified shortening is usually softer in texture than...
More
Regular shortening
The first part of the baking period
Chilled before makeup