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. yeast is killed at what temp?
Development of air cells into the batter
All at once
140 degrees
Flour

2. a cake mix made with butter will not hold as much liquid as one made with...
Flavorings
High ratio shortening
Their crusts will soften
Bran

3. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Increase keeping qualities - develop crust color - provide food for the yeast
Twice as much chocolate as butter
May be stored on a rack
Smooth texture

4. measuring solid ingredients by weight is ______ accurate than by volume
More
Pull away from the sides of the bowl
Increases the staling process
Smooth texture

5. one pint of water weighs...
Exactly one pound
Pastry flour
375-385
The first part of the baking period

6. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Pull away from the sides of the bowl
Increases the staling process
Development of air cells into the batter
Flavorings

7. oiling the surface of a fermenting dough...
Prevents a crust from forming
Pastry flour
Add flour and yeast and mix to a smooth dough
Increase keeping quality - increase moistness - tenderize the product

8. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Egg content
Twice as much chocolate as butter
170

9. during the development period the elasticity of the gluten begins to develop and starts to...
6 pounds flour - 3 pounds fat - 1 pound liquid
All at once
Regular shortening
Pull away from the sides of the bowl

10. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
140 degrees
Vanilla custard sauce
Their crusts will soften

11. forcing the gases out of a fermented dough is called...
Increases the staling process
Punching
Eggs and starch
Not fermented long enough

12. emulsified shortening is usually softer in texture than...
Exactly one pound
More
Regular shortening
Gluten

13. cream scones should be frozen berfore...
Modified starch
Gluten
Cutting and baking
Slows yeast action

14. primary thickening agent in pecan pie is...
Exactly one pound
Same degree of sweetness
Pastry flour
Eggs

15. 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...
Punching
All at once
Add flour and yeast and mix to a smooth dough
Cutting and baking

16. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Absorb moisture
375-385
Tough

17. baked custard is done when its internal temp is...
Regular shortening
A fully combined bater
170
Flavorings

18. best starch for pie fillings that are to be froxen is...
Modified starch
Cutting and baking
An old dough
Gluten

19. only wheat flour will develop enough _______ to make yeast bread
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour
Punching
Gluten

20. if active dry yeast is used - it is mixed with water before being added to the dough
Eggs and starch
Increase keeping quality - increase moistness - tenderize the product
Pastry flour
True

21. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Pastry flour
Not fermented long enough
Flour
Chilled before makeup

22. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Prevents a crust from forming
No steam vents
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour

23. best thickening for cream pie is...
Egg content
Cornstarch
All at once
Vanilla custard sauce

24. high fat and sugar content hop make cookies...
Crisp
Low speed
Egg content
Eggs and starch

25. best flour for flaky pie crust is...
Foaming (sponge)
Pastry flour
Regular shortening
All at once

26. not all sugars have the...
Same degree of sweetness
Vanilla custard sauce
Pumpkin pie
Bran

27. Clear flour is normally used to make
May be stored on a rack
Smooth texture
Foaming (sponge)
Rye bread

28. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Eggs
More
Patent
No steam vents

29. strong flour is made from wheat with a...
Regular shortening
High protein content
Twice as much chocolate as butter
Increase keeping qualities - develop crust color - provide food for the yeast

30. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Crisp
May be stored on a rack
6 pounds flour - 3 pounds fat - 1 pound liquid

31. french bread - and hard rolls are examples of...
Regular shortening
Chilled before makeup
Pastry flour
Lean dough products

32. an over fermented dough is called...
Rye bread
An old dough
More
140 degrees

33. cake flour is the preferred choice for short dough because of its ability to...
Twice as much chocolate as butter
6 pounds flour - 3 pounds fat - 1 pound liquid
Absorb moisture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

34. ideal starch for _______ is cornstarch
Slows yeast action
Apple pie
Add flour and yeast and mix to a smooth dough
Regular shortening

35. pastry cream is thickened with...
Eggs and starch
6 pounds flour - 3 pounds fat - 1 pound liquid
Flavorings
375-385

36. salt is used in bread making because it improves flavor - conditions gluten - and...
Punching
Pastry flour
Rye bread
Slows yeast action

37. flour for sponge cakes must be very weak to avoid making the cake...
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs
Tough
The first part of the baking period

38. fat used in volume production of pie dough is...
Regular shortening
Gluten
Flour
Eggs

39. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
A fully combined bater
All at once
Prevents a crust from forming

40. choc glaze is...
Exactly one pound
Increase keeping qualities - develop crust color - provide food for the yeast
Twice as much chocolate as butter
Modified starch

41. graham cracker crumb crust
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High protein content
Not fermented long enough

42. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
An old dough
Flour
Without twisting it

43. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Increase keeping qualities - develop crust color - provide food for the yeast
Development of air cells into the batter
The first part of the baking period

44. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
An old dough
Same degree of sweetness
Gluten
Do not contain eggs

45. Rolls to be served within eight hours...
15
Their crusts will soften
6 pounds flour - 3 pounds fat - 1 pound liquid
May be stored on a rack

46. the hard outer covering of wheat kernels and other grains is called...
Patent
Smooth texture
Bran
Increase keeping quality - increase moistness - tenderize the product

47. to produce a flaky biscuit - the dough...
Is kneaded lightly
The first part of the baking period
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast

48. hard crusted rolls should not be wrapped or...
Add flour and yeast and mix to a smooth dough
Their crusts will soften
Tough
Crisp

49. mealy pie dough is for...
Same degree of sweetness
Rye bread
Pumpkin pie
Twice as much chocolate as butter

50. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Add flour and yeast and mix to a smooth dough
Twice as much chocolate as butter
Flavorings
Their crusts will soften