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. to produce a flaky biscuit - the dough...
Bran
Smooth texture
Absorb moisture
Is kneaded lightly

2. one pint of water weighs...
Exactly one pound
15
Eggs and starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

3. cookies can be made chewier by increasing the...
Egg content
Pastry flour
Modified starch
Cutting and baking

4. emulsified shortening is usually softer in texture than...
15
More
Regular shortening
Patent

5. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Patent
Pastry flour
No steam vents

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

7. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Egg content
Regular shortening
140 degrees

8. yeast products should not be stored in the refrigerator because refrigeration...
Their crusts will soften
Increases the staling process
Smooth texture
A fully combined bater

9. ideal starch for _______ is cornstarch
Eggs and starch
170
Apple pie
Pull away from the sides of the bowl

10. 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
15
Foaming (sponge)
Cutting and baking

11. only wheat flour will develop enough _______ to make yeast bread
Absorb moisture
Pastry flour
Gluten
Cutting and baking

12. doughs for rolled cookies and icebox cookies must usually be...
Not fermented long enough
Chilled before makeup
Egg content
Cutting and baking

13. Rolls to be served within eight hours...
Cornstarch
May be stored on a rack
Apple pie
Tough

14. primary thickening agent in pecan pie is...
Same degree of sweetness
Cornstarch
Eggs
Chilled before makeup

15. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Modified starch
Bran
Cutting and baking
Do not contain eggs

16. functions of fat in baked goods
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flavorings
Increase keeping quality - increase moistness - tenderize the product
170

17. pastry cream is thickened with...
Regular shortening
High protein content
Chilled before makeup
Eggs and starch

18. measuring solid ingredients by weight is ______ accurate than by volume
Gluten
Egg content
Development of air cells into the batter
More

19. during the pickup period the ingredients are blended on ______ just until combined
Not fermented long enough
Twice as much chocolate as butter
Crisp
Low speed

20. salt is used in bread making because it improves flavor - conditions gluten - and...
170
Slows yeast action
Same degree of sweetness
Development of air cells into the batter

21. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Do not contain eggs
Gluten
No steam vents
Pull away from the sides of the bowl

22. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Not fermented long enough
Pastry flour
Patent
An old dough

23. flour for sponge cakes must be very weak to avoid making the cake...
Eggs
Pastry flour
Tough
No steam vents

24. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Bran
Smooth texture
Egg content
Eggs

25. best thickening for cream pie is...
Cornstarch
Absorb moisture
No steam vents
Flavorings

26. strong flour is made from wheat with a...
Eggs and starch
High protein content
140 degrees
A fully combined bater

27. not all sugars have the...
Foaming (sponge)
Chilled before makeup
Same degree of sweetness
Pull away from the sides of the bowl

28. Clear flour is normally used to make
Rye bread
Increase keeping quality - increase moistness - tenderize the product
Prevents a crust from forming
Do not contain eggs

29. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Apple pie
Vanilla custard sauce
170
A fully combined bater

30. forcing the gases out of a fermented dough is called...
Rye bread
Punching
The first part of the baking period
Bran

31. yeast is killed at what temp?
Eggs
Absorb moisture
140 degrees
Patent

32. best starch for pie fillings that are to be froxen is...
Modified starch
Not fermented long enough
170
All at once

33. proper frying temp for cake doughnuts is...
Is kneaded lightly
375-385
Their crusts will soften
Gluten

34. an over fermented dough is called...
Lean dough products
Exactly one pound
Same degree of sweetness
An old dough

35. graham cracker crumb crust
Modified starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High ratio shortening
Pastry flour

36. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Eggs and starch
Development of air cells into the batter
The first part of the baking period
Vanilla custard sauce

37. a young dough is one that has...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flavorings
Pull away from the sides of the bowl
Not fermented long enough

38. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Absorb moisture
High protein content
Flour
140 degrees

39. three methods of making cookies are the creaming - one-stage - and...
An old dough
Apple pie
Increases the staling process
Foaming (sponge)

40. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Egg content
Pull away from the sides of the bowl
Exactly one pound

41. choc glaze is...
Pull away from the sides of the bowl
Low speed
Is kneaded lightly
Twice as much chocolate as butter

42. a cake mix made with butter will not hold as much liquid as one made with...
High protein content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
140 degrees
High ratio shortening

43. oiling the surface of a fermenting dough...
15
All at once
Flour
Prevents a crust from forming

44. hard crusted rolls should not be wrapped or...
Flavorings
More
True
Their crusts will soften

45. fat used in volume production of pie dough is...
Increases the staling process
Not fermented long enough
True
Regular shortening

46. cake flour is usually weaker than...
Pastry flour
Bran
An old dough
Punching

47. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Low speed
Increases the staling process
Absorb moisture
A fully combined bater

48. when cutting biscuits you should press down...
Punching
Without twisting it
May be stored on a rack
Regular shortening

49. hard crusted breads such as french bread are usually baked with steam in the oven during....
Punching
The first part of the baking period
Regular shortening
A fully combined bater

50. cream scones should be frozen berfore...
Cutting and baking
A fully combined bater
Absorb moisture
True