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. emulsified shortening is usually softer in texture than...
An old dough
Is kneaded lightly
Increase keeping quality - increase moistness - tenderize the product
Regular shortening

2. choc glaze is...
Apple pie
Pastry flour
Tough
Twice as much chocolate as butter

3. best starch for pie fillings that are to be froxen is...
Low speed
Punching
Modified starch
140 degrees

4. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Development of air cells into the batter
Flavorings
Cornstarch

5. one pint of water weighs...
Exactly one pound
Smooth texture
Pastry flour
Cutting and baking

6. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increases the staling process
True
The first part of the baking period
Flavorings

7. during the pickup period the ingredients are blended on ______ just until combined
Low speed
375-385
140 degrees
High ratio shortening

8. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Egg content
140 degrees
15

9. cookies can be made chewier by increasing the...
Pastry flour
Tough
Egg content
6 pounds flour - 3 pounds fat - 1 pound liquid

10. best flour for flaky pie crust is...
Gluten
Pastry flour
375-385
Same degree of sweetness

11. fat used in volume production of pie dough is...
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening
Rye bread

12. approximate ratio of ingredients in flaky pie dough is...
Increase keeping quality - increase moistness - tenderize the product
6 pounds flour - 3 pounds fat - 1 pound liquid
Tough
Increases the staling process

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

14. oiling the surface of a fermenting dough...
Foaming (sponge)
Prevents a crust from forming
Pumpkin pie
Increases the staling process

15. ideal starch for _______ is cornstarch
Without twisting it
Apple pie
Prevents a crust from forming
Foaming (sponge)

16. graham cracker crumb crust
High protein content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Absorb moisture
Cornstarch

17. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Regular shortening
170
Eggs and starch

18. Clear flour is normally used to make
Rye bread
Gluten
Modified starch
Foaming (sponge)

19. a young dough is one that has...
Not fermented long enough
Egg content
Lean dough products
Twice as much chocolate as butter

20. an over fermented dough is called...
Patent
A fully combined bater
High protein content
An old dough

21. a cake mix made with butter will not hold as much liquid as one made with...
All at once
High ratio shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
More

22. only wheat flour will develop enough _______ to make yeast bread
Pastry flour
Pull away from the sides of the bowl
No steam vents
Gluten

23. primary thickening agent in pecan pie is...
No steam vents
Their crusts will soften
Increase keeping quality - increase moistness - tenderize the product
Eggs

24. best thickening for cream pie is...
The first part of the baking period
Do not contain eggs
More
Cornstarch

25. three methods of making cookies are the creaming - one-stage - and...
Development of air cells into the batter
Crisp
140 degrees
Foaming (sponge)

26. 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...
Regular shortening
Add flour and yeast and mix to a smooth dough
375-385
Not fermented long enough

27. pastry cream is thickened with...
Eggs and starch
Without twisting it
Exactly one pound
Their crusts will soften

28. Which is the stronges flours? Patent - pastry - pumpernickel - cake
All at once
Flour
Not fermented long enough
Patent

29. when cutting biscuits you should press down...
Without twisting it
Regular shortening
Pastry flour
May be stored on a rack

30. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Regular shortening
Flavorings
Absorb moisture
Smooth texture

31. cake flour is usually weaker than...
Pastry flour
Pastry flour
Development of air cells into the batter
Vanilla custard sauce

32. the hard outer covering of wheat kernels and other grains is called...
Increase keeping qualities - develop crust color - provide food for the yeast
Bran
15
Crisp

33. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Increases the staling process
Regular shortening
Apple pie

34. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Prevents a crust from forming
Development of air cells into the batter
Chilled before makeup
Pumpkin pie

35. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
An old dough
Modified starch
Cutting and baking

36. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Pull away from the sides of the bowl
Rye bread
Cutting and baking

37. for a 9 inch bottom crust you will need ____ ounces of dough
15
High protein content
Apple pie
A fully combined bater

38. forcing the gases out of a fermented dough is called...
170
A fully combined bater
Apple pie
Punching

39. cream scones should be frozen berfore...
Flavorings
Cutting and baking
All at once
A fully combined bater

40. strong flour is made from wheat with a...
Patent
High protein content
Not fermented long enough
Add flour and yeast and mix to a smooth dough

41. if active dry yeast is used - it is mixed with water before being added to the dough
Chilled before makeup
Bran
More
True

42. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Regular shortening
Not fermented long enough
6 pounds flour - 3 pounds fat - 1 pound liquid
Flavorings

43. cake flour is the preferred choice for short dough because of its ability to...
No steam vents
Tough
High protein content
Absorb moisture

44. measuring solid ingredients by weight is ______ accurate than by volume
More
Regular shortening
Is kneaded lightly
Not fermented long enough

45. to produce a flaky biscuit - the dough...
Is kneaded lightly
Tough
Crisp
An old dough

46. salt is used in bread making because it improves flavor - conditions gluten - and...
Twice as much chocolate as butter
Increase keeping qualities - develop crust color - provide food for the yeast
Crisp
Slows yeast action

47. Rolls to be served within eight hours...
May be stored on a rack
Eggs
Cutting and baking
Same degree of sweetness

48. baked custard is done when its internal temp is...
170
Prevents a crust from forming
Rye bread
True

49. not all sugars have the...
Same degree of sweetness
6 pounds flour - 3 pounds fat - 1 pound liquid
Prevents a crust from forming
The first part of the baking period

50. hard crusted rolls should not be wrapped or...
Pull away from the sides of the bowl
Regular shortening
Cornstarch
Their crusts will soften