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. graham cracker crumb crust
Increase keeping quality - increase moistness - tenderize the product
15
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High ratio shortening

2. doughs for rolled cookies and icebox cookies must usually be...
Lean dough products
Chilled before makeup
True
Flavorings

3. the hard outer covering of wheat kernels and other grains is called...
140 degrees
Low speed
Regular shortening
Bran

4. an over fermented dough is called...
375-385
More
True
An old dough

5. cake flour is the preferred choice for short dough because of its ability to...
Regular shortening
Absorb moisture
All at once
Increase keeping quality - increase moistness - tenderize the product

6. forcing the gases out of a fermented dough is called...
Punching
No steam vents
Absorb moisture
Chilled before makeup

7. emulsified shortening is usually softer in texture than...
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough
Regular shortening
Prevents a crust from forming

8. a young dough is one that has...
Gluten
Not fermented long enough
Development of air cells into the batter
6 pounds flour - 3 pounds fat - 1 pound liquid

9. pastry cream is thickened with...
Cutting and baking
Eggs and starch
Crisp
Foaming (sponge)

10. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Do not contain eggs
High protein content
Chilled before makeup

11. cookies can be made chewier by increasing the...
Egg content
Bran
Smooth texture
Rye bread

12. proper frying temp for cake doughnuts is...
High ratio shortening
375-385
Same degree of sweetness
Pull away from the sides of the bowl

13. not all sugars have the...
Same degree of sweetness
More
Flour
Slows yeast action

14. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Pumpkin pie
Same degree of sweetness
Vanilla custard sauce
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

15. three methods of making cookies are the creaming - one-stage - and...
Pastry flour
Same degree of sweetness
Foaming (sponge)
The first part of the baking period

16. best flour for flaky pie crust is...
Lean dough products
More
Pastry flour
May be stored on a rack

17. primary thickening agent in pecan pie is...
375-385
Pastry flour
Twice as much chocolate as butter
Eggs

18. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Bran
170
Cutting and baking
Smooth texture

19. baked custard is done when its internal temp is...
170
375-385
6 pounds flour - 3 pounds fat - 1 pound liquid
The first part of the baking period

20. measuring solid ingredients by weight is ______ accurate than by volume
Without twisting it
Smooth texture
Exactly one pound
More

21. high fat and sugar content hop make cookies...
15
Development of air cells into the batter
Crisp
Flour

22. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
A fully combined bater
No steam vents
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Is kneaded lightly

23. hard crusted breads such as french bread are usually baked with steam in the oven during....
Chilled before makeup
The first part of the baking period
Rye bread
Pastry flour

24. choc glaze is...
Apple pie
Twice as much chocolate as butter
Chilled before makeup
Gluten

25. cake flour is usually weaker than...
Flour
Add flour and yeast and mix to a smooth dough
Pastry flour
Not fermented long enough

26. functions of sugar in baked goods
15
Absorb moisture
Not fermented long enough
Increase keeping qualities - develop crust color - provide food for the yeast

27. only wheat flour will develop enough _______ to make yeast bread
Add flour and yeast and mix to a smooth dough
Gluten
Foaming (sponge)
Pastry flour

28. functions of fat in baked goods
Egg content
Apple pie
Increase keeping quality - increase moistness - tenderize the product
Punching

29. yeast products should not be stored in the refrigerator because refrigeration...
Eggs
Do not contain eggs
No steam vents
Increases the staling process

30. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
An old dough
Flavorings
True
Increase keeping quality - increase moistness - tenderize the product

31. 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...
More
Add flour and yeast and mix to a smooth dough
Vanilla custard sauce
Tough

32. when cutting biscuits you should press down...
Without twisting it
Slows yeast action
An old dough
May be stored on a rack

33. Which is the stronges flours? Patent - pastry - pumpernickel - cake
A fully combined bater
Patent
Crisp
Flour

34. approximate ratio of ingredients in flaky pie dough is...
Eggs
Lean dough products
6 pounds flour - 3 pounds fat - 1 pound liquid
140 degrees

35. to produce a flaky biscuit - the dough...
140 degrees
Increases the staling process
Pastry flour
Is kneaded lightly

36. Clear flour is normally used to make
May be stored on a rack
Is kneaded lightly
Punching
Rye bread

37. during the pickup period the ingredients are blended on ______ just until combined
Gluten
Low speed
Pastry flour
Flour

38. hard crusted rolls should not be wrapped or...
Pastry flour
Prevents a crust from forming
Their crusts will soften
Increases the staling process

39. if active dry yeast is used - it is mixed with water before being added to the dough
True
Smooth texture
The first part of the baking period
Increase keeping quality - increase moistness - tenderize the product

40. one pint of water weighs...
15
Tough
Exactly one pound
Cornstarch

41. oiling the surface of a fermenting dough...
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product
Slows yeast action
Prevents a crust from forming

42. best thickening for cream pie is...
Regular shortening
Twice as much chocolate as butter
Cornstarch
Pastry flour

43. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Development of air cells into the batter
Pastry flour
Punching

44. best starch for pie fillings that are to be froxen is...
Low speed
Cornstarch
Vanilla custard sauce
Modified starch

45. yeast is killed at what temp?
Gluten
Smooth texture
140 degrees
Lean dough products

46. ideal starch for _______ is cornstarch
Modified starch
Regular shortening
Cutting and baking
Apple pie

47. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
May be stored on a rack
Bran
Development of air cells into the batter
Eggs

48. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Apple pie
An old dough
Cutting and baking

49. french bread - and hard rolls are examples of...
No steam vents
140 degrees
Punching
Lean dough products

50. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Chilled before makeup
High ratio shortening
15