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. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Same degree of sweetness
Cornstarch
Flour
Patent

2. to produce a flaky biscuit - the dough...
Patent
Regular shortening
Is kneaded lightly
Cutting and baking

3. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
375-385
No steam vents
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

4. forcing the gases out of a fermented dough is called...
Slows yeast action
Punching
140 degrees
Regular shortening

5. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent
15
May be stored on a rack

6. if active dry yeast is used - it is mixed with water before being added to the dough
True
Pastry flour
Bran
Flour

7. yeast products should not be stored in the refrigerator because refrigeration...
Pull away from the sides of the bowl
Slows yeast action
Increases the staling process
Smooth texture

8. when cutting biscuits you should press down...
Eggs
Do not contain eggs
Regular shortening
Without twisting it

9. cake flour is usually weaker than...
Pastry flour
Bran
Pastry flour
Is kneaded lightly

10. during the development period the elasticity of the gluten begins to develop and starts to...
Prevents a crust from forming
No steam vents
Pull away from the sides of the bowl
Pumpkin pie

11. Clear flour is normally used to make
Rye bread
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour

12. a cake mix made with butter will not hold as much liquid as one made with...
Cornstarch
Low speed
Bran
High ratio shortening

13. measuring solid ingredients by weight is ______ accurate than by volume
Pastry flour
Prevents a crust from forming
More
Foaming (sponge)

14. ideal starch for _______ is cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Apple pie
Without twisting it
Punching

15. high fat and sugar content hop make cookies...
Add flour and yeast and mix to a smooth dough
Crisp
Absorb moisture
Bran

16. best starch for pie fillings that are to be froxen is...
Modified starch
Do not contain eggs
Cutting and baking
Apple pie

17. cake flour is the preferred choice for short dough because of its ability to...
Crisp
Pull away from the sides of the bowl
Without twisting it
Absorb moisture

18. best thickening for cream pie is...
Exactly one pound
Cornstarch
Punching
Prevents a crust from forming

19. cookies can be made chewier by increasing the...
140 degrees
Egg content
375-385
Patent

20. salt is used in bread making because it improves flavor - conditions gluten - and...
Without twisting it
Cutting and baking
High protein content
Slows yeast action

21. a young dough is one that has...
Not fermented long enough
Tough
Eggs
Flour

22. graham cracker crumb crust
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flour
Absorb moisture

23. for a 9 inch bottom crust you will need ____ ounces of dough
Cutting and baking
Low speed
True
15

24. fat used in volume production of pie dough is...
Pastry flour
Same degree of sweetness
Cornstarch
Regular shortening

25. Rolls to be served within eight hours...
A fully combined bater
Pumpkin pie
May be stored on a rack
Slows yeast action

26. emulsified shortening is usually softer in texture than...
Regular shortening
Same degree of sweetness
140 degrees
Regular shortening

27. one pint of water weighs...
Exactly one pound
Pastry flour
Development of air cells into the batter
140 degrees

28. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
More
Increases the staling process
Development of air cells into the batter
Modified starch

29. pastry cream is thickened with...
More
Without twisting it
Modified starch
Eggs and starch

30. three methods of making cookies are the creaming - one-stage - and...
Apple pie
Chilled before makeup
Foaming (sponge)
Same degree of sweetness

31. oiling the surface of a fermenting dough...
Patent
No steam vents
Prevents a crust from forming
Regular shortening

32. flour for sponge cakes must be very weak to avoid making the cake...
Pastry flour
Slows yeast action
Tough
Egg content

33. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
High ratio shortening
Eggs and starch
Modified starch

34. choc glaze is...
Increases the staling process
Twice as much chocolate as butter
Their crusts will soften
140 degrees

35. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Twice as much chocolate as butter
Smooth texture
Pumpkin pie

36. primary thickening agent in pecan pie is...
May be stored on a rack
Eggs and starch
Eggs
Regular shortening

37. cream scones should be frozen berfore...
Cutting and baking
15
Lean dough products
Pastry flour

38. mealy pie dough is for...
Pumpkin pie
375-385
Cornstarch
Chilled before makeup

39. baked custard is done when its internal temp is...
Development of air cells into the batter
May be stored on a rack
Crisp
170

40. during the pickup period the ingredients are blended on ______ just until combined
Increase keeping quality - increase moistness - tenderize the product
Low speed
375-385
Flavorings

41. only wheat flour will develop enough _______ to make yeast bread
Development of air cells into the batter
Gluten
Do not contain eggs
Add flour and yeast and mix to a smooth dough

42. functions of sugar in baked goods
High protein content
Vanilla custard sauce
Is kneaded lightly
Increase keeping qualities - develop crust color - provide food for the yeast

43. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increase keeping qualities - develop crust color - provide food for the yeast
An old dough
The first part of the baking period
True

44. strong flour is made from wheat with a...
Regular shortening
Prevents a crust from forming
High protein content
Modified starch

45. proper frying temp for cake doughnuts is...
Pull away from the sides of the bowl
170
375-385
No steam vents

46. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Flour
Smooth texture
Vanilla custard sauce
Increases the staling process

47. best flour for flaky pie crust is...
Pastry flour
Flavorings
15
Pull away from the sides of the bowl

48. 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
6 pounds flour - 3 pounds fat - 1 pound liquid
Twice as much chocolate as butter
Lean dough products

49. hard crusted rolls should not be wrapped or...
Pull away from the sides of the bowl
Their crusts will soften
Foaming (sponge)
High protein content

50. the hard outer covering of wheat kernels and other grains is called...
Bran
Absorb moisture
Pumpkin pie
Cornstarch