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. fat used in volume production of pie dough is...
Without twisting it
Regular shortening
Pumpkin pie
Cornstarch

2. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Crisp
Not fermented long enough
No steam vents
Pumpkin pie

3. graham cracker crumb crust
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour

4. when cutting biscuits you should press down...
Tough
High protein content
Without twisting it
Low speed

5. high fat and sugar content hop make cookies...
Crisp
No steam vents
Lean dough products
Without twisting it

6. during the development period the elasticity of the gluten begins to develop and starts to...
Not fermented long enough
Flavorings
All at once
Pull away from the sides of the bowl

7. a young dough is one that has...
Twice as much chocolate as butter
Not fermented long enough
Flour
6 pounds flour - 3 pounds fat - 1 pound liquid

8. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
15
High ratio shortening
May be stored on a rack

9. best thickening for cream pie is...
Same degree of sweetness
Prevents a crust from forming
Cornstarch
Absorb moisture

10. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Slows yeast action
Their crusts will soften
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

11. for a 9 inch bottom crust you will need ____ ounces of dough
15
Vanilla custard sauce
Pastry flour
Chilled before makeup

12. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
An old dough
Crisp
Egg content

13. flour for sponge cakes must be very weak to avoid making the cake...
Pastry flour
The first part of the baking period
Tough
All at once

14. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Foaming (sponge)
Prevents a crust from forming
More

15. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Flour
Egg content
More

16. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Twice as much chocolate as butter
Bran
Smooth texture
375-385

17. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Egg content
Chilled before makeup
Development of air cells into the batter

18. 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...
Add flour and yeast and mix to a smooth dough
High protein content
Without twisting it
Do not contain eggs

19. baked custard is done when its internal temp is...
May be stored on a rack
Pull away from the sides of the bowl
170
Bran

20. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Punching
Rye bread
The first part of the baking period

21. hard crusted rolls should not be wrapped or...
Their crusts will soften
Twice as much chocolate as butter
Slows yeast action
Cornstarch

22. one pint of water weighs...
Regular shortening
Exactly one pound
Not fermented long enough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

23. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increases the staling process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
The first part of the baking period
Their crusts will soften

24. the hard outer covering of wheat kernels and other grains is called...
A fully combined bater
Patent
Regular shortening
Bran

25. Clear flour is normally used to make
Increase keeping quality - increase moistness - tenderize the product
Bran
Punching
Rye bread

26. proper frying temp for cake doughnuts is...
375-385
Patent
Egg content
Regular shortening

27. choc glaze is...
A fully combined bater
Twice as much chocolate as butter
Prevents a crust from forming
Do not contain eggs

28. cake flour is usually weaker than...
Foaming (sponge)
Lean dough products
Pastry flour
Regular shortening

29. not all sugars have the...
Low speed
Same degree of sweetness
Modified starch
6 pounds flour - 3 pounds fat - 1 pound liquid

30. yeast products should not be stored in the refrigerator because refrigeration...
High protein content
Flour
Increases the staling process
Add flour and yeast and mix to a smooth dough

31. french bread - and hard rolls are examples of...
Pull away from the sides of the bowl
Lean dough products
A fully combined bater
Add flour and yeast and mix to a smooth dough

32. doughs for rolled cookies and icebox cookies must usually be...
Not fermented long enough
15
Pull away from the sides of the bowl
Chilled before makeup

33. best starch for pie fillings that are to be froxen is...
Modified starch
Regular shortening
More
Rye bread

34. to produce a flaky biscuit - the dough...
Regular shortening
Gluten
Is kneaded lightly
Pumpkin pie

35. during the pickup period the ingredients are blended on ______ just until combined
6 pounds flour - 3 pounds fat - 1 pound liquid
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough
Low speed

36. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Vanilla custard sauce
Crisp
High ratio shortening

37. weight of the sugar in a high ratio cake is usually greater than the weight of the...
375-385
Do not contain eggs
Flour
Pastry flour

38. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Exactly one pound
High ratio shortening
Chilled before makeup

39. functions of sugar in baked goods
Pumpkin pie
Foaming (sponge)
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming

40. oiling the surface of a fermenting dough...
Prevents a crust from forming
140 degrees
Add flour and yeast and mix to a smooth dough
Absorb moisture

41. best flour for flaky pie crust is...
Pastry flour
Exactly one pound
Not fermented long enough
Egg content

42. forcing the gases out of a fermented dough is called...
Punching
15
May be stored on a rack
Apple pie

43. mealy pie dough is for...
Cornstarch
Pastry flour
Pumpkin pie
Cutting and baking

44. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Do not contain eggs
Pumpkin pie
Vanilla custard sauce
Punching

45. cream scones should be frozen berfore...
Rye bread
Pastry flour
Development of air cells into the batter
Cutting and baking

46. if active dry yeast is used - it is mixed with water before being added to the dough
Pastry flour
Increases the staling process
True
Is kneaded lightly

47. only wheat flour will develop enough _______ to make yeast bread
Regular shortening
Gluten
Punching
Cornstarch

48. primary thickening agent in pecan pie is...
140 degrees
Same degree of sweetness
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast

49. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
High ratio shortening
Flour
Development of air cells into the batter

50. cookies can be made chewier by increasing the...
Pastry flour
Development of air cells into the batter
Flavorings
Egg content