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 the preferred choice for short dough because of its ability to...
Their crusts will soften
Same degree of sweetness
Absorb moisture
375-385

2. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Increase keeping qualities - develop crust color - provide food for the yeast
Do not contain eggs
Flour
Crisp

3. choc glaze is...
Twice as much chocolate as butter
Smooth texture
Tough
170

4. not all sugars have the...
Their crusts will soften
Increase keeping qualities - develop crust color - provide food for the yeast
Same degree of sweetness
Not fermented long enough

5. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Regular shortening
Development of air cells into the batter
6 pounds flour - 3 pounds fat - 1 pound liquid
Prevents a crust from forming

6. the hard outer covering of wheat kernels and other grains is called...
Gluten
Bran
Pull away from the sides of the bowl
375-385

7. when cutting biscuits you should press down...
Without twisting it
Bran
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking

8. a cake mix made with butter will not hold as much liquid as one made with...
Vanilla custard sauce
May be stored on a rack
High ratio shortening
Pastry flour

9. pastry cream is thickened with...
Pull away from the sides of the bowl
Eggs and starch
All at once
High protein content

10. functions of fat in baked goods
Their crusts will soften
Increase keeping quality - increase moistness - tenderize the product
Eggs and starch
15

11. during the development period the elasticity of the gluten begins to develop and starts to...
6 pounds flour - 3 pounds fat - 1 pound liquid
Cornstarch
Low speed
Pull away from the sides of the bowl

12. graham cracker crumb crust
Same degree of sweetness
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Crisp
Lean dough products

13. flour for sponge cakes must be very weak to avoid making the cake...
Cornstarch
Pull away from the sides of the bowl
375-385
Tough

14. to produce a flaky biscuit - the dough...
Increase keeping qualities - develop crust color - provide food for the yeast
Same degree of sweetness
Pumpkin pie
Is kneaded lightly

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

16. 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...
Modified starch
The first part of the baking period
Add flour and yeast and mix to a smooth dough
Apple pie

17. cake flour is usually weaker than...
Regular shortening
Cutting and baking
Rye bread
Pastry flour

18. proper frying temp for cake doughnuts is...
The first part of the baking period
375-385
Without twisting it
Flour

19. yeast products should not be stored in the refrigerator because refrigeration...
An old dough
Pumpkin pie
Increases the staling process
Lean dough products

20. one pint of water weighs...
Same degree of sweetness
Exactly one pound
Flavorings
140 degrees

21. ideal starch for _______ is cornstarch
Apple pie
Increase keeping quality - increase moistness - tenderize the product
More
Increase keeping qualities - develop crust color - provide food for the yeast

22. emulsified shortening is usually softer in texture than...
Twice as much chocolate as butter
Increases the staling process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening

23. cookies can be made chewier by increasing the...
More
Egg content
A fully combined bater
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

24. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Lean dough products
More
An old dough

25. if active dry yeast is used - it is mixed with water before being added to the dough
True
High protein content
Pastry flour
Foaming (sponge)

26. when eggs are added to a cake batter in the creaming method they should not be added...
Slows yeast action
All at once
Egg content
Add flour and yeast and mix to a smooth dough

27. baked custard is done when its internal temp is...
Without twisting it
Smooth texture
Bran
170

28. during the pickup period the ingredients are blended on ______ just until combined
Low speed
375-385
Patent
Eggs

29. mealy pie dough is for...
Bran
Crisp
Pumpkin pie
Pull away from the sides of the bowl

30. for a 9 inch bottom crust you will need ____ ounces of dough
Flavorings
Prevents a crust from forming
15
170

31. french bread - and hard rolls are examples of...
More
Lean dough products
Egg content
Chilled before makeup

32. strong flour is made from wheat with a...
Chilled before makeup
High protein content
Add flour and yeast and mix to a smooth dough
An old dough

33. oiling the surface of a fermenting dough...
Bran
Increase keeping quality - increase moistness - tenderize the product
Flour
Prevents a crust from forming

34. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Punching
High protein content
140 degrees

35. an over fermented dough is called...
15
An old dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Their crusts will soften

36. high fat and sugar content hop make cookies...
Chilled before makeup
Pastry flour
Crisp
Pastry flour

37. best flour for flaky pie crust is...
Flour
Pastry flour
Increase keeping qualities - develop crust color - provide food for the yeast
Gluten

38. forcing the gases out of a fermented dough is called...
Apple pie
Lean dough products
Punching
Development of air cells into the batter

39. only wheat flour will develop enough _______ to make yeast bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Slows yeast action
Lean dough products
Gluten

40. yeast is killed at what temp?
140 degrees
All at once
Modified starch
Foaming (sponge)

41. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Without twisting it
No steam vents
High protein content

42. cream scones should be frozen berfore...
Pastry flour
Cutting and baking
Do not contain eggs
High ratio shortening

43. measuring solid ingredients by weight is ______ accurate than by volume
High protein content
Cutting and baking
Twice as much chocolate as butter
More

44. Rolls to be served within eight hours...
May be stored on a rack
Regular shortening
Same degree of sweetness
Chilled before makeup

45. best starch for pie fillings that are to be froxen is...
Is kneaded lightly
Lean dough products
375-385
Modified starch

46. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Lean dough products
15
375-385
Flavorings

47. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Punching
Eggs
Slows yeast action

48. primary thickening agent in pecan pie is...
Apple pie
May be stored on a rack
Eggs
Flavorings

49. a young dough is one that has...
Not fermented long enough
More
Increase keeping quality - increase moistness - tenderize the product
Increase keeping qualities - develop crust color - provide food for the yeast

50. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Cornstarch
Gluten
Flour
High ratio shortening