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. strong flour is made from wheat with a...
High protein content
Pastry flour
Regular shortening
Increase keeping quality - increase moistness - tenderize the product

2. mealy pie dough is for...
The first part of the baking period
Gluten
Pumpkin pie
Vanilla custard sauce

3. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Cornstarch
Smooth texture
Flavorings
Without twisting it

4. primary thickening agent in pecan pie is...
Cornstarch
Lean dough products
Bran
Eggs

5. baked custard is done when its internal temp is...
Same degree of sweetness
Patent
An old dough
170

6. best flour for flaky pie crust is...
Slows yeast action
375-385
Apple pie
Pastry flour

7. choc glaze is...
Increase keeping quality - increase moistness - tenderize the product
May be stored on a rack
Twice as much chocolate as butter
Eggs

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

9. cookies can be made chewier by increasing the...
Egg content
Same degree of sweetness
True
Flour

10. yeast products should not be stored in the refrigerator because refrigeration...
An old dough
Increases the staling process
Vanilla custard sauce
140 degrees

11. fat used in volume production of pie dough is...
Regular shortening
Without twisting it
Slows yeast action
Increase keeping qualities - develop crust color - provide food for the yeast

12. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
No steam vents
Flour
Absorb moisture
Vanilla custard sauce

13. during the pickup period the ingredients are blended on ______ just until combined
Is kneaded lightly
Regular shortening
Low speed
Regular shortening

14. flour for sponge cakes must be very weak to avoid making the cake...
Development of air cells into the batter
Tough
Egg content
Rye bread

15. salt is used in bread making because it improves flavor - conditions gluten - and...
Apple pie
Do not contain eggs
The first part of the baking period
Slows yeast action

16. hard crusted rolls should not be wrapped or...
6 pounds flour - 3 pounds fat - 1 pound liquid
Do not contain eggs
Their crusts will soften
Cornstarch

17. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Bran
More
An old dough

18. a cake mix made with butter will not hold as much liquid as one made with...
Flour
High ratio shortening
Exactly one pound
Modified starch

19. 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
Lean dough products
Exactly one pound
Eggs

20. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Regular shortening
Their crusts will soften
Increase keeping quality - increase moistness - tenderize the product

21. oiling the surface of a fermenting dough...
Prevents a crust from forming
Regular shortening
The first part of the baking period
Slows yeast action

22. forcing the gases out of a fermented dough is called...
High ratio shortening
The first part of the baking period
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Punching

23. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Regular shortening
Do not contain eggs
No steam vents
Slows yeast action

24. pastry cream is thickened with...
Development of air cells into the batter
Chilled before makeup
Eggs and starch
170

25. 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...
Low speed
Add flour and yeast and mix to a smooth dough
Rye bread
Pastry flour

26. ideal starch for _______ is cornstarch
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pull away from the sides of the bowl
Exactly one pound

27. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping quality - increase moistness - tenderize the product
Eggs
Same degree of sweetness

28. Rolls to be served within eight hours...
Foaming (sponge)
Pastry flour
Tough
May be stored on a rack

29. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Apple pie
Modified starch
Eggs

30. proper frying temp for cake doughnuts is...
375-385
High protein content
Bran
Increase keeping qualities - develop crust color - provide food for the yeast

31. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Tough
High ratio shortening
Flour
True

32. best thickening for cream pie is...
Cutting and baking
6 pounds flour - 3 pounds fat - 1 pound liquid
Cornstarch
Absorb moisture

33. when cutting biscuits you should press down...
Lean dough products
Chilled before makeup
A fully combined bater
Without twisting it

34. an over fermented dough is called...
An old dough
Development of air cells into the batter
Patent
Punching

35. cake flour is usually weaker than...
Pastry flour
Low speed
Development of air cells into the batter
Cutting and baking

36. functions of sugar in baked goods
Modified starch
Not fermented long enough
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast

37. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Pumpkin pie
Low speed
Flavorings

38. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Increases the staling process
Eggs and starch
Vanilla custard sauce
Development of air cells into the batter

39. emulsified shortening is usually softer in texture than...
15
Regular shortening
Patent
Without twisting it

40. to produce a flaky biscuit - the dough...
Slows yeast action
Regular shortening
Is kneaded lightly
High ratio shortening

41. not all sugars have the...
Gluten
Same degree of sweetness
High ratio shortening
Slows yeast action

42. yeast is killed at what temp?
Vanilla custard sauce
140 degrees
All at once
Eggs and starch

43. best starch for pie fillings that are to be froxen is...
May be stored on a rack
A fully combined bater
An old dough
Modified starch

44. during the development period the elasticity of the gluten begins to develop and starts to...
Increase keeping quality - increase moistness - tenderize the product
Gluten
Pull away from the sides of the bowl
Add flour and yeast and mix to a smooth dough

45. one pint of water weighs...
Eggs and starch
Punching
Pull away from the sides of the bowl
Exactly one pound

46. for a 9 inch bottom crust you will need ____ ounces of dough
Pastry flour
Bran
15
Low speed

47. high fat and sugar content hop make cookies...
Crisp
140 degrees
Foaming (sponge)
Lean dough products

48. approximate ratio of ingredients in flaky pie dough is...
375-385
Vanilla custard sauce
Foaming (sponge)
6 pounds flour - 3 pounds fat - 1 pound liquid

49. when eggs are added to a cake batter in the creaming method they should not be added...
The first part of the baking period
Prevents a crust from forming
All at once
Modified starch

50. if active dry yeast is used - it is mixed with water before being added to the dough
True
Is kneaded lightly
Egg content
Same degree of sweetness