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. functions of sugar in baked goods
Prevents a crust from forming
Apple pie
A fully combined bater
Increase keeping qualities - develop crust color - provide food for the yeast

2. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Lean dough products
Pull away from the sides of the bowl
Increase keeping qualities - develop crust color - provide food for the yeast

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...
Do not contain eggs
Add flour and yeast and mix to a smooth dough
Flavorings
Apple pie

4. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Bran
Apple pie
Add flour and yeast and mix to a smooth dough

5. best thickening for cream pie is...
Regular shortening
Cornstarch
Punching
Not fermented long enough

6. an over fermented dough is called...
An old dough
Absorb moisture
All at once
15

7. pastry cream is thickened with...
Gluten
Eggs and starch
No steam vents
Regular shortening

8. yeast products should not be stored in the refrigerator because refrigeration...
Not fermented long enough
Tough
Cornstarch
Increases the staling process

9. oiling the surface of a fermenting dough...
Prevents a crust from forming
Development of air cells into the batter
Punching
Pumpkin pie

10. cake flour is the preferred choice for short dough because of its ability to...
Not fermented long enough
Absorb moisture
Their crusts will soften
The first part of the baking period

11. cake flour is usually weaker than...
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour
Exactly one pound

12. ideal starch for _______ is cornstarch
High ratio shortening
Crisp
Foaming (sponge)
Apple pie

13. forcing the gases out of a fermented dough is called...
Punching
Slows yeast action
Tough
More

14. high fat and sugar content hop make cookies...
Slows yeast action
No steam vents
Lean dough products
Crisp

15. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Pastry flour
Without twisting it
Rye bread
Vanilla custard sauce

16. proper frying temp for cake doughnuts is...
No steam vents
375-385
Regular shortening
Modified starch

17. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Eggs and starch
Prevents a crust from forming
Punching

18. to produce a flaky biscuit - the dough...
Modified starch
Pastry flour
Is kneaded lightly
Increase keeping qualities - develop crust color - provide food for the yeast

19. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Cutting and baking
Development of air cells into the batter
An old dough
Crisp

20. measuring solid ingredients by weight is ______ accurate than by volume
Cutting and baking
A fully combined bater
More
Flavorings

21. the hard outer covering of wheat kernels and other grains is called...
140 degrees
Bran
Patent
The first part of the baking period

22. functions of fat in baked goods
Pull away from the sides of the bowl
Patent
Increase keeping quality - increase moistness - tenderize the product
6 pounds flour - 3 pounds fat - 1 pound liquid

23. if active dry yeast is used - it is mixed with water before being added to the dough
Cutting and baking
High ratio shortening
True
Regular shortening

24. only wheat flour will develop enough _______ to make yeast bread
Gluten
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product

25. choc glaze is...
Bran
High protein content
Twice as much chocolate as butter
Slows yeast action

26. Rolls to be served within eight hours...
6 pounds flour - 3 pounds fat - 1 pound liquid
170
Punching
May be stored on a rack

27. a cake mix made with butter will not hold as much liquid as one made with...
Not fermented long enough
Flavorings
Absorb moisture
High ratio shortening

28. mealy pie dough is for...
Exactly one pound
Increase keeping quality - increase moistness - tenderize the product
A fully combined bater
Pumpkin pie

29. best flour for flaky pie crust is...
Pastry flour
Modified starch
Smooth texture
Lean dough products

30. baked custard is done when its internal temp is...
Vanilla custard sauce
High protein content
Without twisting it
170

31. when eggs are added to a cake batter in the creaming method they should not be added...
Flour
All at once
Low speed
Smooth texture

32. primary thickening agent in pecan pie is...
Regular shortening
High protein content
Add flour and yeast and mix to a smooth dough
Eggs

33. cream scones should be frozen berfore...
Increase keeping quality - increase moistness - tenderize the product
Cutting and baking
Pull away from the sides of the bowl
Crisp

34. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Eggs
Flavorings
Pumpkin pie

35. three methods of making cookies are the creaming - one-stage - and...
Patent
Apple pie
Foaming (sponge)
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

36. fat used in volume production of pie dough is...
375-385
Eggs and starch
May be stored on a rack
Regular shortening

37. emulsified shortening is usually softer in texture than...
Regular shortening
Slows yeast action
Without twisting it
Development of air cells into the batter

38. approximate ratio of ingredients in flaky pie dough is...
Cutting and baking
Pastry flour
Modified starch
6 pounds flour - 3 pounds fat - 1 pound liquid

39. Clear flour is normally used to make
Egg content
Apple pie
Rye bread
Smooth texture

40. french bread - and hard rolls are examples of...
Flour
Lean dough products
No steam vents
Eggs and starch

41. strong flour is made from wheat with a...
Pull away from the sides of the bowl
Slows yeast action
Absorb moisture
High protein content

42. for a 9 inch bottom crust you will need ____ ounces of dough
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Lean dough products
15

43. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Same degree of sweetness
Prevents a crust from forming
The first part of the baking period

44. hard crusted breads such as french bread are usually baked with steam in the oven during....
Exactly one pound
Crisp
Cornstarch
The first part of the baking period

45. when cutting biscuits you should press down...
Absorb moisture
Flour
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

46. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
High protein content
Modified starch
Do not contain eggs
Egg content

47. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
May be stored on a rack
Exactly one pound
An old dough

48. flour for sponge cakes must be very weak to avoid making the cake...
Increase keeping qualities - develop crust color - provide food for the yeast
Tough
The first part of the baking period
Absorb moisture

49. best starch for pie fillings that are to be froxen is...
Exactly one pound
Chilled before makeup
Patent
Modified starch

50. not all sugars have the...
High protein content
All at once
Chilled before makeup
Same degree of sweetness