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. salt is used in bread making because it improves flavor - conditions gluten - and...
Eggs
Crisp
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

2. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Pull away from the sides of the bowl
The first part of the baking period
Regular shortening
Do not contain eggs

3. graham cracker crumb crust
Bran
Same degree of sweetness
Foaming (sponge)
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

4. fat used in volume production of pie dough is...
Slows yeast action
Flavorings
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening

5. cake flour is usually weaker than...
Their crusts will soften
15
A fully combined bater
Pastry flour

6. best flour for flaky pie crust is...
Pastry flour
Same degree of sweetness
Slows yeast action
Pull away from the sides of the bowl

7. oiling the surface of a fermenting dough...
140 degrees
Do not contain eggs
Not fermented long enough
Prevents a crust from forming

8. flour for sponge cakes must be very weak to avoid making the cake...
Absorb moisture
All at once
Tough
An old dough

9. mealy pie dough is for...
Regular shortening
Pumpkin pie
Chilled before makeup
15

10. Clear flour is normally used to make
15
Flour
Is kneaded lightly
Rye bread

11. a young dough is one that has...
Not fermented long enough
Without twisting it
Rye bread
Slows yeast action

12. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Foaming (sponge)
Flavorings
Bran

13. not all sugars have the...
Pastry flour
Do not contain eggs
Increases the staling process
Same degree of sweetness

14. when cutting biscuits you should press down...
More
Gluten
Twice as much chocolate as butter
Without twisting it

15. one pint of water weighs...
Increase keeping quality - increase moistness - tenderize the product
Smooth texture
Exactly one pound
Modified starch

16. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Twice as much chocolate as butter
Patent
True
Prevents a crust from forming

17. yeast products should not be stored in the refrigerator because refrigeration...
Bran
High ratio shortening
Increases the staling process
Chilled before makeup

18. if active dry yeast is used - it is mixed with water before being added to the dough
Rye bread
Tough
True
Crisp

19. yeast is killed at what temp?
Apple pie
Crisp
140 degrees
Eggs

20. functions of fat in baked goods
Bran
Increase keeping quality - increase moistness - tenderize the product
Without twisting it
Punching

21. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
15
Development of air cells into the batter
Bran

22. cake flour is the preferred choice for short dough because of its ability to...
Regular shortening
Eggs and starch
Flavorings
Absorb moisture

23. approximate ratio of ingredients in flaky pie dough is...
No steam vents
Regular shortening
Add flour and yeast and mix to a smooth dough
6 pounds flour - 3 pounds fat - 1 pound liquid

24. high fat and sugar content hop make cookies...
Is kneaded lightly
Crisp
Low speed
Apple pie

25. ideal starch for _______ is cornstarch
Modified starch
No steam vents
Apple pie
Eggs

26. to produce a flaky biscuit - the dough...
Pumpkin pie
Vanilla custard sauce
May be stored on a rack
Is kneaded lightly

27. best starch for pie fillings that are to be froxen is...
Tough
Modified starch
Development of air cells into the batter
Regular shortening

28. the hard outer covering of wheat kernels and other grains is called...
The first part of the baking period
Bran
375-385
More

29. Rolls to be served within eight hours...
Vanilla custard sauce
More
May be stored on a rack
An old dough

30. french bread - and hard rolls are examples of...
May be stored on a rack
Pumpkin pie
Lean dough products
Is kneaded lightly

31. three methods of making cookies are the creaming - one-stage - and...
May be stored on a rack
Foaming (sponge)
Chilled before makeup
Vanilla custard sauce

32. best thickening for cream pie is...
Cornstarch
Patent
Chilled before makeup
Pastry flour

33. choc glaze is...
Flour
Gluten
All at once
Twice as much chocolate as butter

34. proper frying temp for cake doughnuts is...
375-385
Twice as much chocolate as butter
More
Without twisting it

35. 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...
Pumpkin pie
Add flour and yeast and mix to a smooth dough
Increase keeping quality - increase moistness - tenderize the product
Bran

36. strong flour is made from wheat with a...
Tough
Chilled before makeup
Is kneaded lightly
High protein content

37. hard crusted rolls should not be wrapped or...
Pumpkin pie
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften
High protein content

38. baked custard is done when its internal temp is...
Cornstarch
Eggs and starch
170
Rye bread

39. forcing the gases out of a fermented dough is called...
Flavorings
Punching
Vanilla custard sauce
More

40. doughs for rolled cookies and icebox cookies must usually be...
Pastry flour
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup

41. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Pastry flour
Without twisting it
15
Smooth texture

42. for a 9 inch bottom crust you will need ____ ounces of dough
15
Cornstarch
Bran
Exactly one pound

43. emulsified shortening is usually softer in texture than...
Regular shortening
Pumpkin pie
Tough
More

44. during the pickup period the ingredients are blended on ______ just until combined
Low speed
All at once
May be stored on a rack
Gluten

45. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Punching
Flavorings
All at once
Gluten

46. functions of sugar in baked goods
An old dough
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch
Prevents a crust from forming

47. cookies can be made chewier by increasing the...
Development of air cells into the batter
Prevents a crust from forming
High ratio shortening
Egg content

48. measuring solid ingredients by weight is ______ accurate than by volume
Crisp
Development of air cells into the batter
Do not contain eggs
More

49. when eggs are added to a cake batter in the creaming method they should not be added...
Eggs and starch
Lean dough products
Gluten
All at once

50. pastry cream is thickened with...
Eggs and starch
Egg content
Patent
Flour