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. a young dough is one that has...
Foaming (sponge)
Not fermented long enough
Crisp
Patent

2. if active dry yeast is used - it is mixed with water before being added to the dough
Modified starch
True
Add flour and yeast and mix to a smooth dough
Pastry flour

3. yeast products should not be stored in the refrigerator because refrigeration...
15
Development of air cells into the batter
Regular shortening
Increases the staling process

4. oiling the surface of a fermenting dough...
Prevents a crust from forming
Exactly one pound
Low speed
Patent

5. flour for sponge cakes must be very weak to avoid making the cake...
Pumpkin pie
Tough
Not fermented long enough
Cornstarch

6. baked custard is done when its internal temp is...
Tough
May be stored on a rack
The first part of the baking period
170

7. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Slows yeast action
High protein content
Flavorings

8. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Development of air cells into the batter
Egg content
Smooth texture
Do not contain eggs

9. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
The first part of the baking period
Not fermented long enough
Eggs

10. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Absorb moisture
Bran
Vanilla custard sauce

11. emulsified shortening is usually softer in texture than...
Modified starch
Regular shortening
Low speed
6 pounds flour - 3 pounds fat - 1 pound liquid

12. not all sugars have the...
Flavorings
Same degree of sweetness
170
The first part of the baking period

13. 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
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast
Increases the staling process

14. fat used in volume production of pie dough is...
Cutting and baking
Regular shortening
Twice as much chocolate as butter
Increase keeping quality - increase moistness - tenderize the product

15. an over fermented dough is called...
Egg content
An old dough
No steam vents
Pastry flour

16. salt is used in bread making because it improves flavor - conditions gluten - and...
Eggs
Slows yeast action
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

17. confectioners sugar is used to give the ____________ to cream cheese and flat icings
An old dough
Smooth texture
Eggs
Bran

18. primary thickening agent in pecan pie is...
Flavorings
Eggs
Slows yeast action
Development of air cells into the batter

19. when cutting biscuits you should press down...
Crisp
Smooth texture
Without twisting it
Regular shortening

20. high fat and sugar content hop make cookies...
170
Pastry flour
Crisp
Tough

21. french bread - and hard rolls are examples of...
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough
Apple pie
Lean dough products

22. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
An old dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
A fully combined bater
Their crusts will soften

23. strong flour is made from wheat with a...
High protein content
Exactly one pound
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening

24. functions of fat in baked goods
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
375-385
Increase keeping quality - increase moistness - tenderize the product

25. measuring solid ingredients by weight is ______ accurate than by volume
Pumpkin pie
More
Smooth texture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

26. 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...
6 pounds flour - 3 pounds fat - 1 pound liquid
Bran
Cornstarch
Add flour and yeast and mix to a smooth dough

27. cream scones should be frozen berfore...
Cutting and baking
High ratio shortening
No steam vents
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

28. ideal starch for _______ is cornstarch
Apple pie
Pull away from the sides of the bowl
Patent
The first part of the baking period

29. Rolls to be served within eight hours...
Cutting and baking
Vanilla custard sauce
May be stored on a rack
Their crusts will soften

30. when eggs are added to a cake batter in the creaming method they should not be added...
Is kneaded lightly
True
All at once
Add flour and yeast and mix to a smooth dough

31. one pint of water weighs...
Exactly one pound
Twice as much chocolate as butter
No steam vents
Is kneaded lightly

32. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Exactly one pound
Regular shortening
Flavorings
More

33. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Absorb moisture
Exactly one pound
140 degrees

34. pastry cream is thickened with...
A fully combined bater
Eggs and starch
Cornstarch
Development of air cells into the batter

35. the hard outer covering of wheat kernels and other grains is called...
Add flour and yeast and mix to a smooth dough
An old dough
Bran
Modified starch

36. cookies can be made chewier by increasing the...
Pumpkin pie
An old dough
Egg content
140 degrees

37. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Flavorings
Crisp
Vanilla custard sauce
True

38. only wheat flour will develop enough _______ to make yeast bread
Pumpkin pie
Eggs and starch
Punching
Gluten

39. for a 9 inch bottom crust you will need ____ ounces of dough
Same degree of sweetness
Gluten
15
Cornstarch

40. doughs for rolled cookies and icebox cookies must usually be...
Gluten
Chilled before makeup
Without twisting it
True

41. Clear flour is normally used to make
Pumpkin pie
Pull away from the sides of the bowl
Smooth texture
Rye bread

42. proper frying temp for cake doughnuts is...
Increases the staling process
Add flour and yeast and mix to a smooth dough
375-385
No steam vents

43. a cake mix made with butter will not hold as much liquid as one made with...
An old dough
Tough
High ratio shortening
Exactly one pound

44. choc glaze is...
Twice as much chocolate as butter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pumpkin pie
Absorb moisture

45. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
The first part of the baking period
Lean dough products
Foaming (sponge)

46. during the pickup period the ingredients are blended on ______ just until combined
Smooth texture
More
Low speed
Patent

47. yeast is killed at what temp?
High protein content
No steam vents
Increase keeping quality - increase moistness - tenderize the product
140 degrees

48. cake flour is usually weaker than...
More
Tough
Pastry flour
Gluten

49. to produce a flaky biscuit - the dough...
Is kneaded lightly
Increases the staling process
Not fermented long enough
Add flour and yeast and mix to a smooth dough

50. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Crisp
375-385
Without twisting it