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. Rolls to be served within eight hours...
170
An old dough
May be stored on a rack
Exactly one pound

2. primary thickening agent in pecan pie is...
May be stored on a rack
All at once
Pastry flour
Eggs

3. to produce a flaky biscuit - the dough...
Is kneaded lightly
More
170
Punching

4. confectioners sugar is used to give the ____________ to cream cheese and flat icings
An old dough
Not fermented long enough
Exactly one pound
Smooth texture

5. baked custard is done when its internal temp is...
An old dough
Cornstarch
170
Regular shortening

6. best thickening for cream pie is...
Rye bread
Slows yeast action
Cornstarch
All at once

7. when cutting biscuits you should press down...
Flavorings
Regular shortening
Apple pie
Without twisting it

8. salt is used in bread making because it improves flavor - conditions gluten - and...
15
Crisp
Slows yeast action
Modified starch

9. Clear flour is normally used to make
Modified starch
May be stored on a rack
Rye bread
Vanilla custard sauce

10. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Pastry flour
Bran
Increase keeping quality - increase moistness - tenderize the product

11. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Rye bread
Eggs and starch
Flour
Development of air cells into the batter

12. doughs for rolled cookies and icebox cookies must usually be...
Absorb moisture
Chilled before makeup
Cutting and baking
Pastry flour

13. choc glaze is...
Twice as much chocolate as butter
Increases the staling process
More
A fully combined bater

14. flour for sponge cakes must be very weak to avoid making the cake...
Cutting and baking
Pastry flour
Tough
Pull away from the sides of the bowl

15. three methods of making cookies are the creaming - one-stage - and...
Increase keeping qualities - develop crust color - provide food for the yeast
Foaming (sponge)
6 pounds flour - 3 pounds fat - 1 pound liquid
Twice as much chocolate as butter

16. measuring solid ingredients by weight is ______ accurate than by volume
Egg content
High ratio shortening
Add flour and yeast and mix to a smooth dough
More

17. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Tough
170
Not fermented long enough

18. strong flour is made from wheat with a...
170
High protein content
Do not contain eggs
Absorb moisture

19. proper frying temp for cake doughnuts is...
Pastry flour
Foaming (sponge)
375-385
The first part of the baking period

20. french bread - and hard rolls are examples of...
Increase keeping qualities - develop crust color - provide food for the yeast
Exactly one pound
Lean dough products
All at once

21. during the pickup period the ingredients are blended on ______ just until combined
Regular shortening
Low speed
Add flour and yeast and mix to a smooth dough
Apple pie

22. yeast is killed at what temp?
140 degrees
Increases the staling process
No steam vents
Tough

23. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
High protein content
Regular shortening
Tough

24. hard crusted rolls should not be wrapped or...
Their crusts will soften
Pull away from the sides of the bowl
Same degree of sweetness
Smooth texture

25. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Crisp
Do not contain eggs
Cutting and baking
375-385

26. best starch for pie fillings that are to be froxen is...
Modified starch
Do not contain eggs
Pumpkin pie
Chilled before makeup

27. an over fermented dough is called...
An old dough
Pastry flour
High ratio shortening
170

28. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Prevents a crust from forming
Eggs and starch
Egg content

29. if active dry yeast is used - it is mixed with water before being added to the dough
No steam vents
Bran
Increase keeping quality - increase moistness - tenderize the product
True

30. cream scones should be frozen berfore...
Pumpkin pie
Cutting and baking
Crisp
Prevents a crust from forming

31. mealy pie dough is for...
Prevents a crust from forming
Pumpkin pie
Modified starch
Tough

32. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Flour
Low speed
Do not contain eggs

33. oiling the surface of a fermenting dough...
Their crusts will soften
Prevents a crust from forming
Rye bread
Pull away from the sides of the bowl

34. the hard outer covering of wheat kernels and other grains is called...
Cornstarch
Bran
Absorb moisture
Flavorings

35. 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...
Regular shortening
No steam vents
6 pounds flour - 3 pounds fat - 1 pound liquid
Add flour and yeast and mix to a smooth dough

36. approximate ratio of ingredients in flaky pie dough is...
Exactly one pound
6 pounds flour - 3 pounds fat - 1 pound liquid
All at once
May be stored on a rack

37. fat used in volume production of pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Lean dough products
Regular shortening
Gluten

38. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Add flour and yeast and mix to a smooth dough
No steam vents
Flavorings
Rye bread

39. best flour for flaky pie crust is...
Pastry flour
Lean dough products
More
Vanilla custard sauce

40. a cake mix made with butter will not hold as much liquid as one made with...
Add flour and yeast and mix to a smooth dough
375-385
High ratio shortening
Slows yeast action

41. cake flour is usually weaker than...
Slows yeast action
Pumpkin pie
Rye bread
Pastry flour

42. emulsified shortening is usually softer in texture than...
Regular shortening
Lean dough products
Punching
15

43. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Smooth texture
Patent
Cutting and baking
True

44. ideal starch for _______ is cornstarch
Apple pie
Lean dough products
All at once
Eggs

45. cookies can be made chewier by increasing the...
Twice as much chocolate as butter
Patent
Low speed
Egg content

46. not all sugars have the...
Low speed
Eggs
Same degree of sweetness
Cutting and baking

47. graham cracker crumb crust
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Rye bread
Chilled before makeup

48. yeast products should not be stored in the refrigerator because refrigeration...
Without twisting it
All at once
Pastry flour
Increases the staling process

49. forcing the gases out of a fermented dough is called...
Crisp
Punching
High protein content
High ratio shortening

50. hard crusted breads such as french bread are usually baked with steam in the oven during....
Flavorings
Increase keeping quality - increase moistness - tenderize the product
May be stored on a rack
The first part of the baking period