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. 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...
The first part of the baking period
Without twisting it
Twice as much chocolate as butter
Add flour and yeast and mix to a smooth dough

2. best thickening for cream pie is...
True
Egg content
Cutting and baking
Cornstarch

3. choc glaze is...
Twice as much chocolate as butter
More
No steam vents
Chilled before makeup

4. measuring solid ingredients by weight is ______ accurate than by volume
True
More
Prevents a crust from forming
Pastry flour

5. yeast is killed at what temp?
140 degrees
Cutting and baking
6 pounds flour - 3 pounds fat - 1 pound liquid
Bran

6. doughs for rolled cookies and icebox cookies must usually be...
High ratio shortening
A fully combined bater
Flour
Chilled before makeup

7. graham cracker crumb crust
All at once
Modified starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
A fully combined bater

8. only wheat flour will develop enough _______ to make yeast bread
Gluten
Their crusts will soften
Prevents a crust from forming
Apple pie

9. cream scones should be frozen berfore...
Eggs
Cornstarch
Vanilla custard sauce
Cutting and baking

10. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Development of air cells into the batter
No steam vents
Pastry flour
Exactly one pound

11. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Do not contain eggs
Flavorings
Add flour and yeast and mix to a smooth dough
Twice as much chocolate as butter

12. ideal starch for _______ is cornstarch
Modified starch
Add flour and yeast and mix to a smooth dough
Apple pie
170

13. cake flour is the preferred choice for short dough because of its ability to...
Low speed
Absorb moisture
Bran
An old dough

14. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Regular shortening
Flavorings
Twice as much chocolate as butter
Flour

15. best starch for pie fillings that are to be froxen is...
Gluten
Modified starch
Crisp
Increase keeping qualities - develop crust color - provide food for the yeast

16. Rolls to be served within eight hours...
True
Increase keeping quality - increase moistness - tenderize the product
May be stored on a rack
No steam vents

17. baked custard is done when its internal temp is...
170
Lean dough products
Is kneaded lightly
Increases the staling process

18. functions of sugar in baked goods
Not fermented long enough
Bran
Increase keeping qualities - develop crust color - provide food for the yeast
Is kneaded lightly

19. proper frying temp for cake doughnuts is...
The first part of the baking period
170
375-385
Is kneaded lightly

20. french bread - and hard rolls are examples of...
High ratio shortening
Foaming (sponge)
Without twisting it
Lean dough products

21. when eggs are added to a cake batter in the creaming method they should not be added...
Exactly one pound
All at once
Slows yeast action
Chilled before makeup

22. mealy pie dough is for...
Increases the staling process
Vanilla custard sauce
Pumpkin pie
Gluten

23. pastry cream is thickened with...
Rye bread
Flour
Eggs and starch
Chilled before makeup

24. to produce a flaky biscuit - the dough...
Pastry flour
Is kneaded lightly
Smooth texture
Without twisting it

25. not all sugars have the...
Their crusts will soften
Foaming (sponge)
Same degree of sweetness
Increase keeping qualities - develop crust color - provide food for the yeast

26. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Low speed
Same degree of sweetness
Vanilla custard sauce
375-385

27. a young dough is one that has...
140 degrees
Not fermented long enough
High protein content
Regular shortening

28. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Exactly one pound
May be stored on a rack
Without twisting it

29. cake flour is usually weaker than...
Gluten
Same degree of sweetness
Foaming (sponge)
Pastry flour

30. Clear flour is normally used to make
Punching
Rye bread
Not fermented long enough
Twice as much chocolate as butter

31. when cutting biscuits you should press down...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flour
The first part of the baking period
Without twisting it

32. one pint of water weighs...
More
The first part of the baking period
Crisp
Exactly one pound

33. yeast products should not be stored in the refrigerator because refrigeration...
Crisp
Increase keeping quality - increase moistness - tenderize the product
Increases the staling process
15

34. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Regular shortening
Is kneaded lightly
Exactly one pound

35. during the pickup period the ingredients are blended on ______ just until combined
Add flour and yeast and mix to a smooth dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Low speed
Chilled before makeup

36. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Development of air cells into the batter
Patent
High ratio shortening
No steam vents

37. confectioners sugar is used to give the ____________ to cream cheese and flat icings
High protein content
Gluten
Pull away from the sides of the bowl
Smooth texture

38. flour for sponge cakes must be very weak to avoid making the cake...
Flour
Tough
All at once
Cornstarch

39. for a 9 inch bottom crust you will need ____ ounces of dough
Smooth texture
15
375-385
Regular shortening

40. oiling the surface of a fermenting dough...
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs
Prevents a crust from forming

41. the hard outer covering of wheat kernels and other grains is called...
Bran
Increase keeping quality - increase moistness - tenderize the product
Cornstarch
15

42. strong flour is made from wheat with a...
High protein content
Not fermented long enough
140 degrees
Gluten

43. hard crusted rolls should not be wrapped or...
Their crusts will soften
Foaming (sponge)
More
High protein content

44. emulsified shortening is usually softer in texture than...
Development of air cells into the batter
Apple pie
Rye bread
Regular shortening

45. during the development period the elasticity of the gluten begins to develop and starts to...
Slows yeast action
Gluten
Pull away from the sides of the bowl
6 pounds flour - 3 pounds fat - 1 pound liquid

46. functions of fat in baked goods
An old dough
Regular shortening
Gluten
Increase keeping quality - increase moistness - tenderize the product

47. high fat and sugar content hop make cookies...
Exactly one pound
Cutting and baking
Apple pie
Crisp

48. if active dry yeast is used - it is mixed with water before being added to the dough
Cornstarch
Slows yeast action
High ratio shortening
True

49. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Development of air cells into the batter
Eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Do not contain eggs

50. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Chilled before makeup
Exactly one pound
Cutting and baking
Development of air cells into the batter