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. emulsified shortening is usually softer in texture than...
Apple pie
Regular shortening
Same degree of sweetness
Increase keeping quality - increase moistness - tenderize the product

2. best thickening for cream pie is...
Cornstarch
Flour
All at once
Chilled before makeup

3. strong flour is made from wheat with a...
High protein content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Slows yeast action
Twice as much chocolate as butter

4. functions of fat in baked goods
Do not contain eggs
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product
Regular shortening

5. cake flour is the preferred choice for short dough because of its ability to...
Eggs and starch
Pumpkin pie
No steam vents
Absorb moisture

6. hard crusted rolls should not be wrapped or...
Eggs and starch
The first part of the baking period
Vanilla custard sauce
Their crusts will soften

7. to produce a flaky biscuit - the dough...
Increases the staling process
Rye bread
Pumpkin pie
Is kneaded lightly

8. for a 9 inch bottom crust you will need ____ ounces of dough
Smooth texture
Rye bread
15
Add flour and yeast and mix to a smooth dough

9. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Flour
Gluten
Pastry flour
Do not contain eggs

10. mealy pie dough is for...
Pumpkin pie
Low speed
Their crusts will soften
Foaming (sponge)

11. approximate ratio of ingredients in flaky pie dough is...
Is kneaded lightly
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture

12. forcing the gases out of a fermented dough is called...
Punching
Eggs
More
Bran

13. measuring solid ingredients by weight is ______ accurate than by volume
Add flour and yeast and mix to a smooth dough
Regular shortening
More
Flour

14. best starch for pie fillings that are to be froxen is...
Modified starch
Flour
Pastry flour
Do not contain eggs

15. pastry cream is thickened with...
Flavorings
Eggs and starch
6 pounds flour - 3 pounds fat - 1 pound liquid
The first part of the baking period

16. choc glaze is...
Flour
Gluten
Vanilla custard sauce
Twice as much chocolate as butter

17. three methods of making cookies are the creaming - one-stage - and...
170
Foaming (sponge)
True
Eggs

18. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Absorb moisture
Do not contain eggs
Crisp
Smooth texture

19. Rolls to be served within eight hours...
15
May be stored on a rack
Regular shortening
No steam vents

20. only wheat flour will develop enough _______ to make yeast bread
Foaming (sponge)
Smooth texture
Gluten
Modified starch

21. if active dry yeast is used - it is mixed with water before being added to the dough
Patent
True
Smooth texture
Prevents a crust from forming

22. cake flour is usually weaker than...
Punching
More
Pastry flour
Eggs and starch

23. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Cutting and baking
Their crusts will soften
Smooth texture

24. one pint of water weighs...
Exactly one pound
Lean dough products
A fully combined bater
All at once

25. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
140 degrees
Flavorings
Flour
All at once

26. best flour for flaky pie crust is...
Same degree of sweetness
Pastry flour
May be stored on a rack
Not fermented long enough

27. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Is kneaded lightly
Modified starch
Development of air cells into the batter
Increases the staling process

28. cream scones should be frozen berfore...
Without twisting it
Is kneaded lightly
Cutting and baking
A fully combined bater

29. salt is used in bread making because it improves flavor - conditions gluten - and...
Eggs
Slows yeast action
Apple pie
Chilled before makeup

30. an over fermented dough is called...
An old dough
Regular shortening
Pastry flour
No steam vents

31. french bread - and hard rolls are examples of...
Cutting and baking
Lean dough products
Punching
All at once

32. baked custard is done when its internal temp is...
Increases the staling process
Rye bread
170
Prevents a crust from forming

33. yeast is killed at what temp?
Do not contain eggs
140 degrees
More
Pull away from the sides of the bowl

34. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Not fermented long enough
Pastry flour
All at once

35. oiling the surface of a fermenting dough...
Prevents a crust from forming
Modified starch
More
Not fermented long enough

36. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
375-385
A fully combined bater
140 degrees
Cornstarch

37. high fat and sugar content hop make cookies...
Eggs and starch
Crisp
Pastry flour
Punching

38. functions of sugar in baked goods
A fully combined bater
Increase keeping qualities - develop crust color - provide food for the yeast
Pumpkin pie
Punching

39. Clear flour is normally used to make
15
Rye bread
An old dough
Regular shortening

40. doughs for rolled cookies and icebox cookies must usually be...
Regular shortening
Smooth texture
15
Chilled before makeup

41. primary thickening agent in pecan pie is...
Eggs
An old dough
Low speed
High protein content

42. the hard outer covering of wheat kernels and other grains is called...
Smooth texture
Vanilla custard sauce
Flour
Bran

43. fat used in volume production of pie dough is...
Regular shortening
Without twisting it
Lean dough products
Egg content

44. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Is kneaded lightly
140 degrees
Modified starch
Flour

45. when eggs are added to a cake batter in the creaming method they should not be added...
Flour
All at once
A fully combined bater
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

46. during the pickup period the ingredients are blended on ______ just until combined
Absorb moisture
Gluten
Low speed
Slows yeast action

47. during the development period the elasticity of the gluten begins to develop and starts to...
Not fermented long enough
Chilled before makeup
Pull away from the sides of the bowl
6 pounds flour - 3 pounds fat - 1 pound liquid

48. hard crusted breads such as french bread are usually baked with steam in the oven during....
Lean dough products
The first part of the baking period
Add flour and yeast and mix to a smooth dough
Not fermented long enough

49. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Patent
Pull away from the sides of the bowl
Gluten

50. 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...
High protein content
Add flour and yeast and mix to a smooth dough
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften