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. an over fermented dough is called...
Tough
An old dough
Modified starch
Apple pie

2. primary thickening agent in pecan pie is...
Punching
Rye bread
Eggs
Increases the staling process

3. 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...
Flour
Add flour and yeast and mix to a smooth dough
Their crusts will soften
An old dough

4. three methods of making cookies are the creaming - one-stage - and...
All at once
Foaming (sponge)
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast

5. french bread - and hard rolls are examples of...
Crisp
Is kneaded lightly
No steam vents
Lean dough products

6. graham cracker crumb crust
Patent
Without twisting it
Smooth texture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

7. choc glaze is...
Not fermented long enough
Slows yeast action
Twice as much chocolate as butter
Regular shortening

8. fat used in volume production of pie dough is...
Regular shortening
Absorb moisture
Lean dough products
Do not contain eggs

9. best starch for pie fillings that are to be froxen is...
Modified starch
An old dough
Egg content
Pumpkin pie

10. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Twice as much chocolate as butter
Add flour and yeast and mix to a smooth dough
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

11. one pint of water weighs...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Exactly one pound
Is kneaded lightly
Regular shortening

12. Clear flour is normally used to make
Rye bread
Tough
Prevents a crust from forming
Pastry flour

13. cream scones should be frozen berfore...
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking
Rye bread
No steam vents

14. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
15
An old dough
Their crusts will soften

15. best thickening for cream pie is...
High protein content
Lean dough products
Cornstarch
Twice as much chocolate as butter

16. best flour for flaky pie crust is...
Increase keeping quality - increase moistness - tenderize the product
Cutting and baking
Pastry flour
Lean dough products

17. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Low speed
Without twisting it
Add flour and yeast and mix to a smooth dough
Smooth texture

18. a young dough is one that has...
Flavorings
Modified starch
Not fermented long enough
Vanilla custard sauce

19. cookies can be made chewier by increasing the...
Bran
Add flour and yeast and mix to a smooth dough
Egg content
Increases the staling process

20. doughs for rolled cookies and icebox cookies must usually be...
6 pounds flour - 3 pounds fat - 1 pound liquid
15
A fully combined bater
Chilled before makeup

21. hard crusted rolls should not be wrapped or...
Chilled before makeup
Their crusts will soften
Gluten
Vanilla custard sauce

22. the hard outer covering of wheat kernels and other grains is called...
Absorb moisture
Bran
Flour
May be stored on a rack

23. a cake mix made with butter will not hold as much liquid as one made with...
Eggs and starch
High ratio shortening
True
Same degree of sweetness

24. functions of fat in baked goods
Eggs and starch
Modified starch
Increase keeping quality - increase moistness - tenderize the product
High ratio shortening

25. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Regular shortening
Flour
Flavorings

26. if active dry yeast is used - it is mixed with water before being added to the dough
Punching
True
15
Exactly one pound

27. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Do not contain eggs
Add flour and yeast and mix to a smooth dough
Flavorings

28. cake flour is usually weaker than...
All at once
Eggs and starch
A fully combined bater
Pastry flour

29. functions of sugar in baked goods
Apple pie
Increase keeping qualities - develop crust color - provide food for the yeast
A fully combined bater
Is kneaded lightly

30. to produce a flaky biscuit - the dough...
High ratio shortening
Tough
Is kneaded lightly
Regular shortening

31. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Patent
No steam vents
Increase keeping qualities - develop crust color - provide food for the yeast
Bran

32. yeast is killed at what temp?
Lean dough products
Rye bread
Tough
140 degrees

33. yeast products should not be stored in the refrigerator because refrigeration...
6 pounds flour - 3 pounds fat - 1 pound liquid
Increases the staling process
Is kneaded lightly
Development of air cells into the batter

34. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
More
The first part of the baking period
A fully combined bater
Bran

35. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Not fermented long enough
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough
Pull away from the sides of the bowl

36. for a 9 inch bottom crust you will need ____ ounces of dough
Without twisting it
15
Lean dough products
Gluten

37. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
All at once
Exactly one pound
Pastry flour
Development of air cells into the batter

38. Rolls to be served within eight hours...
Low speed
May be stored on a rack
375-385
170

39. approximate ratio of ingredients in flaky pie dough is...
No steam vents
6 pounds flour - 3 pounds fat - 1 pound liquid
All at once
Rye bread

40. oiling the surface of a fermenting dough...
No steam vents
Eggs
Prevents a crust from forming
140 degrees

41. mealy pie dough is for...
Smooth texture
Low speed
Is kneaded lightly
Pumpkin pie

42. high fat and sugar content hop make cookies...
Pull away from the sides of the bowl
Crisp
Smooth texture
Pastry flour

43. when cutting biscuits you should press down...
Without twisting it
Chilled before makeup
Crisp
Rye bread

44. baked custard is done when its internal temp is...
Increase keeping qualities - develop crust color - provide food for the yeast
Increase keeping quality - increase moistness - tenderize the product
170
Their crusts will soften

45. forcing the gases out of a fermented dough is called...
Apple pie
Crisp
Punching
Not fermented long enough

46. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour

47. flour for sponge cakes must be very weak to avoid making the cake...
Not fermented long enough
Tough
Exactly one pound
High ratio shortening

48. during the development period the elasticity of the gluten begins to develop and starts to...
Gluten
Pull away from the sides of the bowl
Not fermented long enough
Low speed

49. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Eggs
Absorb moisture
The first part of the baking period

50. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Do not contain eggs
Flour
Their crusts will soften
Not fermented long enough