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. best flour for flaky pie crust is...
The first part of the baking period
Low speed
Pastry flour
Increase keeping quality - increase moistness - tenderize the product

2. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Increase keeping qualities - develop crust color - provide food for the yeast
Punching
Do not contain eggs
Tough

3. 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...
140 degrees
170
Add flour and yeast and mix to a smooth dough
Increases the staling process

4. fat used in volume production of pie dough is...
Rye bread
Their crusts will soften
Regular shortening
Vanilla custard sauce

5. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Low speed
Exactly one pound
Patent
Same degree of sweetness

6. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Pull away from the sides of the bowl
True
Bran

7. Clear flour is normally used to make
Vanilla custard sauce
Rye bread
Chilled before makeup
Tough

8. primary thickening agent in pecan pie is...
Absorb moisture
Eggs
Same degree of sweetness
Flour

9. to produce a flaky biscuit - the dough...
Regular shortening
Flavorings
Pastry flour
Is kneaded lightly

10. cookies can be made chewier by increasing the...
Low speed
Vanilla custard sauce
Increases the staling process
Egg content

11. choc glaze is...
Flour
Same degree of sweetness
15
Twice as much chocolate as butter

12. salt is used in bread making because it improves flavor - conditions gluten - and...
High protein content
Exactly one pound
Slows yeast action
Regular shortening

13. flour for sponge cakes must be very weak to avoid making the cake...
Flour
An old dough
Cutting and baking
Tough

14. yeast products should not be stored in the refrigerator because refrigeration...
Lean dough products
Bran
No steam vents
Increases the staling process

15. best thickening for cream pie is...
Tough
Cornstarch
Prevents a crust from forming
Flavorings

16. a cake mix made with butter will not hold as much liquid as one made with...
Increases the staling process
High ratio shortening
Their crusts will soften
Smooth texture

17. best starch for pie fillings that are to be froxen is...
Modified starch
Tough
Pull away from the sides of the bowl
Rye bread

18. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Lean dough products
Punching
Prevents a crust from forming
A fully combined bater

19. weight of the sugar in a high ratio cake is usually greater than the weight of the...
All at once
Flour
Absorb moisture
Foaming (sponge)

20. yeast is killed at what temp?
Foaming (sponge)
Pumpkin pie
Pastry flour
140 degrees

21. functions of fat in baked goods
Foaming (sponge)
Not fermented long enough
Their crusts will soften
Increase keeping quality - increase moistness - tenderize the product

22. when eggs are added to a cake batter in the creaming method they should not be added...
High ratio shortening
Eggs and starch
All at once
Regular shortening

23. cream scones should be frozen berfore...
Foaming (sponge)
Cutting and baking
140 degrees
High ratio shortening

24. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Increase keeping quality - increase moistness - tenderize the product
Flavorings
Twice as much chocolate as butter
Pastry flour

25. the hard outer covering of wheat kernels and other grains is called...
Tough
Chilled before makeup
Bran
Development of air cells into the batter

26. pastry cream is thickened with...
6 pounds flour - 3 pounds fat - 1 pound liquid
Exactly one pound
Flour
Eggs and starch

27. forcing the gases out of a fermented dough is called...
Crisp
Without twisting it
Cutting and baking
Punching

28. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Tough
Low speed
Apple pie

29. baked custard is done when its internal temp is...
Crisp
170
Pastry flour
Cornstarch

30. high fat and sugar content hop make cookies...
Flour
170
Crisp
Pastry flour

31. mealy pie dough is for...
Low speed
Pumpkin pie
A fully combined bater
High protein content

32. cake flour is usually weaker than...
Pastry flour
Without twisting it
Gluten
170

33. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Foaming (sponge)
Egg content
Eggs

34. a young dough is one that has...
Not fermented long enough
140 degrees
6 pounds flour - 3 pounds fat - 1 pound liquid
Modified starch

35. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Gluten
Foaming (sponge)
Smooth texture
Same degree of sweetness

36. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening
Exactly one pound

37. during the pickup period the ingredients are blended on ______ just until combined
Foaming (sponge)
375-385
Pastry flour
Low speed

38. an over fermented dough is called...
An old dough
Bran
Increase keeping qualities - develop crust color - provide food for the yeast
375-385

39. proper frying temp for cake doughnuts is...
Not fermented long enough
375-385
Rye bread
Foaming (sponge)

40. only wheat flour will develop enough _______ to make yeast bread
Gluten
Smooth texture
No steam vents
Not fermented long enough

41. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Egg content
Regular shortening
Foaming (sponge)
Development of air cells into the batter

42. hard crusted rolls should not be wrapped or...
Their crusts will soften
Pastry flour
Same degree of sweetness
Flavorings

43. french bread - and hard rolls are examples of...
Increase keeping qualities - develop crust color - provide food for the yeast
Lean dough products
Regular shortening
Chilled before makeup

44. measuring solid ingredients by weight is ______ accurate than by volume
More
The first part of the baking period
May be stored on a rack
Punching

45. oiling the surface of a fermenting dough...
Exactly one pound
Twice as much chocolate as butter
Slows yeast action
Prevents a crust from forming

46. Rolls to be served within eight hours...
Increases the staling process
Twice as much chocolate as butter
High protein content
May be stored on a rack

47. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
The first part of the baking period
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cornstarch
No steam vents

48. functions of sugar in baked goods
More
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping qualities - develop crust color - provide food for the yeast
Gluten

49. emulsified shortening is usually softer in texture than...
Patent
Development of air cells into the batter
Apple pie
Regular shortening

50. not all sugars have the...
Do not contain eggs
More
Pull away from the sides of the bowl
Same degree of sweetness