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 thickening for cream pie is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Punching
Cornstarch
Low speed

2. approximate ratio of ingredients in flaky pie dough is...
Increase keeping quality - increase moistness - tenderize the product
Cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture

3. forcing the gases out of a fermented dough is called...
Flour
15
Modified starch
Punching

4. when eggs are added to a cake batter in the creaming method they should not be added...
Apple pie
All at once
Increase keeping quality - increase moistness - tenderize the product
Exactly one pound

5. only wheat flour will develop enough _______ to make yeast bread
Bran
Gluten
Their crusts will soften
Crisp

6. mealy pie dough is for...
Pumpkin pie
Modified starch
Foaming (sponge)
375-385

7. one pint of water weighs...
170
Pull away from the sides of the bowl
Exactly one pound
More

8. best flour for flaky pie crust is...
Absorb moisture
Pastry flour
Flour
Without twisting it

9. the hard outer covering of wheat kernels and other grains is called...
Smooth texture
Pastry flour
Increase keeping qualities - develop crust color - provide food for the yeast
Bran

10. primary thickening agent in pecan pie is...
Eggs
No steam vents
Cornstarch
Development of air cells into the batter

11. cream scones should be frozen berfore...
Vanilla custard sauce
High protein content
Chilled before makeup
Cutting and baking

12. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Prevents a crust from forming
Without twisting it
Their crusts will soften
Do not contain eggs

13. Clear flour is normally used to make
Apple pie
Pull away from the sides of the bowl
Regular shortening
Rye bread

14. emulsified shortening is usually softer in texture than...
Egg content
Regular shortening
Rye bread
Prevents a crust from forming

15. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Slows yeast action
Modified starch
Low speed
Vanilla custard sauce

16. for a 9 inch bottom crust you will need ____ ounces of dough
15
Exactly one pound
Foaming (sponge)
May be stored on a rack

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

18. high fat and sugar content hop make cookies...
Do not contain eggs
Crisp
Lean dough products
More

19. pastry cream is thickened with...
No steam vents
140 degrees
Eggs and starch
Do not contain eggs

20. cake flour is the preferred choice for short dough because of its ability to...
Is kneaded lightly
Absorb moisture
Egg content
Prevents a crust from forming

21. doughs for rolled cookies and icebox cookies must usually be...
Gluten
Chilled before makeup
Twice as much chocolate as butter
High ratio shortening

22. ideal starch for _______ is cornstarch
More
Apple pie
Modified starch
Vanilla custard sauce

23. strong flour is made from wheat with a...
High ratio shortening
Increases the staling process
Vanilla custard sauce
High protein content

24. hard crusted rolls should not be wrapped or...
Tough
Their crusts will soften
Rye bread
Do not contain eggs

25. salt is used in bread making because it improves flavor - conditions gluten - and...
Increase keeping quality - increase moistness - tenderize the product
Patent
An old dough
Slows yeast action

26. choc glaze is...
Is kneaded lightly
All at once
Pastry flour
Twice as much chocolate as butter

27. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
High protein content
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping quality - increase moistness - tenderize the product

28. three methods of making cookies are the creaming - one-stage - and...
15
May be stored on a rack
All at once
Foaming (sponge)

29. cake flour is usually weaker than...
Pastry flour
Pastry flour
Foaming (sponge)
The first part of the baking period

30. measuring solid ingredients by weight is ______ accurate than by volume
More
Do not contain eggs
Smooth texture
Modified starch

31. cookies can be made chewier by increasing the...
Eggs
Slows yeast action
Cutting and baking
Egg content

32. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Increase keeping qualities - develop crust color - provide food for the yeast
Apple pie
True
Development of air cells into the batter

33. an over fermented dough is called...
Twice as much chocolate as butter
An old dough
A fully combined bater
Tough

34. french bread - and hard rolls are examples of...
Lean dough products
Egg content
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening

35. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Slows yeast action
A fully combined bater
Modified starch
Pumpkin pie

36. a cake mix made with butter will not hold as much liquid as one made with...
Vanilla custard sauce
Rye bread
Punching
High ratio shortening

37. best starch for pie fillings that are to be froxen is...
Absorb moisture
Exactly one pound
Modified starch
Do not contain eggs

38. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
An old dough
Pastry flour
High protein content

39. 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
Eggs and starch
Exactly one pound
No steam vents

40. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Pull away from the sides of the bowl
True
140 degrees

41. hard crusted breads such as french bread are usually baked with steam in the oven during....
A fully combined bater
Exactly one pound
The first part of the baking period
Without twisting it

42. oiling the surface of a fermenting dough...
Flavorings
The first part of the baking period
Prevents a crust from forming
Regular shortening

43. when cutting biscuits you should press down...
Punching
Egg content
Without twisting it
Absorb moisture

44. baked custard is done when its internal temp is...
Cornstarch
375-385
Development of air cells into the batter
170

45. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Do not contain eggs
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture

46. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Without twisting it
Cornstarch
Foaming (sponge)

47. if active dry yeast is used - it is mixed with water before being added to the dough
Foaming (sponge)
Patent
Modified starch
True

48. fat used in volume production of pie dough is...
Same degree of sweetness
Their crusts will soften
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening

49. flour for sponge cakes must be very weak to avoid making the cake...
Same degree of sweetness
Increase keeping qualities - develop crust color - provide food for the yeast
Tough
Absorb moisture

50. functions of fat in baked goods
170
Foaming (sponge)
Increase keeping quality - increase moistness - tenderize the product
Egg content