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. primary thickening agent in pecan pie is...
Eggs
Prevents a crust from forming
Tough
Add flour and yeast and mix to a smooth dough

2. cookies can be made chewier by increasing the...
Egg content
Rye bread
Pastry flour
Eggs and starch

3. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Apple pie
Prevents a crust from forming
Absorb moisture

4. yeast products should not be stored in the refrigerator because refrigeration...
Pastry flour
Increases the staling process
Smooth texture
6 pounds flour - 3 pounds fat - 1 pound liquid

5. forcing the gases out of a fermented dough is called...
Crisp
Punching
Regular shortening
Lean dough products

6. hard crusted rolls should not be wrapped or...
Their crusts will soften
375-385
More
Pumpkin pie

7. baked custard is done when its internal temp is...
Bran
Prevents a crust from forming
Cornstarch
170

8. not all sugars have the...
The first part of the baking period
Add flour and yeast and mix to a smooth dough
Same degree of sweetness
Lean dough products

9. cream scones should be frozen berfore...
Vanilla custard sauce
Flour
Cutting and baking
15

10. proper frying temp for cake doughnuts is...
375-385
Chilled before makeup
15
High ratio shortening

11. strong flour is made from wheat with a...
Same degree of sweetness
Is kneaded lightly
High protein content
140 degrees

12. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup
Crisp
375-385

13. an over fermented dough is called...
The first part of the baking period
An old dough
Increase keeping quality - increase moistness - tenderize the product
Absorb moisture

14. ideal starch for _______ is cornstarch
Pastry flour
Rye bread
Exactly one pound
Apple pie

15. graham cracker crumb crust
Crisp
Pumpkin pie
Flavorings
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

16. doughs for rolled cookies and icebox cookies must usually be...
Cornstarch
Chilled before makeup
Eggs and starch
140 degrees

17. 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...
An old dough
The first part of the baking period
Add flour and yeast and mix to a smooth dough
Increases the staling process

18. mealy pie dough is for...
May be stored on a rack
Pumpkin pie
Do not contain eggs
Apple pie

19. three methods of making cookies are the creaming - one-stage - and...
Patent
An old dough
Foaming (sponge)
15

20. best flour for flaky pie crust is...
The first part of the baking period
Flour
Pastry flour
Increase keeping qualities - develop crust color - provide food for the yeast

21. during the pickup period the ingredients are blended on ______ just until combined
Absorb moisture
Low speed
375-385
Not fermented long enough

22. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
A fully combined bater
Increases the staling process
Their crusts will soften

23. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Add flour and yeast and mix to a smooth dough
Same degree of sweetness
Do not contain eggs
The first part of the baking period

24. measuring solid ingredients by weight is ______ accurate than by volume
Not fermented long enough
Pastry flour
More
High ratio shortening

25. fat used in volume production of pie dough is...
140 degrees
Regular shortening
Pastry flour
An old dough

26. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Not fermented long enough
Vanilla custard sauce
Their crusts will soften
Cornstarch

27. oiling the surface of a fermenting dough...
Pastry flour
Prevents a crust from forming
Absorb moisture
Not fermented long enough

28. for a 9 inch bottom crust you will need ____ ounces of dough
140 degrees
Bran
15
Vanilla custard sauce

29. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Bran
Flour
No steam vents
Eggs and starch

30. pastry cream is thickened with...
Punching
May be stored on a rack
Twice as much chocolate as butter
Eggs and starch

31. only wheat flour will develop enough _______ to make yeast bread
Regular shortening
Gluten
High ratio shortening
Add flour and yeast and mix to a smooth dough

32. Rolls to be served within eight hours...
May be stored on a rack
A fully combined bater
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

33. choc glaze is...
Twice as much chocolate as butter
Same degree of sweetness
Slows yeast action
High protein content

34. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Egg content
Modified starch
Chilled before makeup

35. Clear flour is normally used to make
True
Slows yeast action
Rye bread
May be stored on a rack

36. best thickening for cream pie is...
Cornstarch
High protein content
Regular shortening
Flavorings

37. best starch for pie fillings that are to be froxen is...
Their crusts will soften
Smooth texture
Is kneaded lightly
Modified starch

38. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Eggs
Patent
Gluten
Regular shortening

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

40. french bread - and hard rolls are examples of...
Regular shortening
Pastry flour
Lean dough products
Exactly one pound

41. emulsified shortening is usually softer in texture than...
Regular shortening
Increases the staling process
Rye bread
Twice as much chocolate as butter

42. the hard outer covering of wheat kernels and other grains is called...
Bran
140 degrees
Regular shortening
Without twisting it

43. a cake mix made with butter will not hold as much liquid as one made with...
Lean dough products
High ratio shortening
No steam vents
Prevents a crust from forming

44. cake flour is usually weaker than...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
True
Pastry flour
Increases the staling process

45. cake flour is the preferred choice for short dough because of its ability to...
Without twisting it
Twice as much chocolate as butter
Rye bread
Absorb moisture

46. hard crusted breads such as french bread are usually baked with steam in the oven during....
Development of air cells into the batter
The first part of the baking period
Lean dough products
High ratio shortening

47. a young dough is one that has...
May be stored on a rack
Slows yeast action
The first part of the baking period
Not fermented long enough

48. functions of sugar in baked goods
Is kneaded lightly
Increase keeping qualities - develop crust color - provide food for the yeast
Patent
170

49. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Prevents a crust from forming
A fully combined bater
Smooth texture
Twice as much chocolate as butter

50. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Slows yeast action
Development of air cells into the batter
Absorb moisture