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. measuring solid ingredients by weight is ______ accurate than by volume
Add flour and yeast and mix to a smooth dough
Absorb moisture
More
6 pounds flour - 3 pounds fat - 1 pound liquid

2. mealy pie dough is for...
Tough
Pastry flour
Pumpkin pie
Egg content

3. Rolls to be served within eight hours...
375-385
May be stored on a rack
Cutting and baking
Low speed

4. high fat and sugar content hop make cookies...
Crisp
Increase keeping qualities - develop crust color - provide food for the yeast
Egg content
Rye bread

5. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Foaming (sponge)
375-385
True

6. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Bran
A fully combined bater
Pastry flour
Slows yeast action

7. for a 9 inch bottom crust you will need ____ ounces of dough
375-385
Is kneaded lightly
140 degrees
15

8. hard crusted breads such as french bread are usually baked with steam in the oven during....
Patent
Not fermented long enough
The first part of the baking period
Slows yeast action

9. baked custard is done when its internal temp is...
Pastry flour
170
375-385
Without twisting it

10. flour for sponge cakes must be very weak to avoid making the cake...
High protein content
Tough
Modified starch
Twice as much chocolate as butter

11. functions of fat in baked goods
Patent
140 degrees
Increase keeping quality - increase moistness - tenderize the product
Same degree of sweetness

12. fat used in volume production of pie dough is...
An old dough
A fully combined bater
Cutting and baking
Regular shortening

13. if active dry yeast is used - it is mixed with water before being added to the dough
Bran
Tough
True
Is kneaded lightly

14. Clear flour is normally used to make
15
Rye bread
140 degrees
Exactly one pound

15. functions of sugar in baked goods
Rye bread
Increase keeping qualities - develop crust color - provide food for the yeast
Same degree of sweetness
High ratio shortening

16. oiling the surface of a fermenting dough...
Pumpkin pie
Flour
Prevents a crust from forming
A fully combined bater

17. approximate ratio of ingredients in flaky pie dough is...
15
6 pounds flour - 3 pounds fat - 1 pound liquid
Vanilla custard sauce
Do not contain eggs

18. an over fermented dough is called...
Prevents a crust from forming
Gluten
An old dough
No steam vents

19. when cutting biscuits you should press down...
Crisp
Prevents a crust from forming
Without twisting it
Cutting and baking

20. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Increases the staling process
Patent
Lean dough products
True

21. pastry cream is thickened with...
True
Gluten
Eggs and starch
Flavorings

22. yeast is killed at what temp?
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour
140 degrees

23. during the development period the elasticity of the gluten begins to develop and starts to...
Their crusts will soften
High ratio shortening
May be stored on a rack
Pull away from the sides of the bowl

24. graham cracker crumb crust
Pastry flour
High protein content
Cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

25. best starch for pie fillings that are to be froxen is...
Add flour and yeast and mix to a smooth dough
Is kneaded lightly
Modified starch
Absorb moisture

26. choc glaze is...
Absorb moisture
Their crusts will soften
Twice as much chocolate as butter
Rye bread

27. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Crisp
A fully combined bater
Vanilla custard sauce
Pastry flour

28. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
May be stored on a rack
Slows yeast action
Development of air cells into the batter

29. strong flour is made from wheat with a...
The first part of the baking period
15
Bran
High protein content

30. hard crusted rolls should not be wrapped or...
All at once
Apple pie
Their crusts will soften
Add flour and yeast and mix to a smooth dough

31. a cake mix made with butter will not hold as much liquid as one made with...
Not fermented long enough
Vanilla custard sauce
High ratio shortening
Without twisting it

32. french bread - and hard rolls are examples of...
Prevents a crust from forming
Increases the staling process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Lean dough products

33. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Eggs and starch
Flavorings
140 degrees
Foaming (sponge)

34. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Regular shortening
15
Gluten

35. best thickening for cream pie is...
Low speed
High protein content
Cornstarch
An old dough

36. the hard outer covering of wheat kernels and other grains is called...
Bran
Pumpkin pie
375-385
Increase keeping qualities - develop crust color - provide food for the yeast

37. cream scones should be frozen berfore...
Prevents a crust from forming
Cutting and baking
Patent
170

38. yeast products should not be stored in the refrigerator because refrigeration...
True
Increases the staling process
Development of air cells into the batter
Punching

39. doughs for rolled cookies and icebox cookies must usually be...
Foaming (sponge)
Slows yeast action
Chilled before makeup
Without twisting it

40. not all sugars have the...
All at once
Same degree of sweetness
Gluten
High protein content

41. proper frying temp for cake doughnuts is...
Patent
Regular shortening
375-385
Punching

42. 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...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Development of air cells into the batter
Pull away from the sides of the bowl
Add flour and yeast and mix to a smooth dough

43. cake flour is the preferred choice for short dough because of its ability to...
Flavorings
Egg content
Absorb moisture
Is kneaded lightly

44. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Vanilla custard sauce
Same degree of sweetness
Rye bread

45. forcing the gases out of a fermented dough is called...
Pastry flour
Punching
Development of air cells into the batter
Apple pie

46. salt is used in bread making because it improves flavor - conditions gluten - and...
Flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Slows yeast action
Foaming (sponge)

47. cake flour is usually weaker than...
Cornstarch
Pastry flour
Eggs and starch
Tough

48. primary thickening agent in pecan pie is...
Increases the staling process
Tough
Gluten
Eggs

49. ideal starch for _______ is cornstarch
Regular shortening
Apple pie
Absorb moisture
Cutting and baking

50. a young dough is one that has...
Modified starch
Twice as much chocolate as butter
Absorb moisture
Not fermented long enough