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. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Is kneaded lightly
Flavorings

2. french bread - and hard rolls are examples of...
375-385
Tough
Increase keeping quality - increase moistness - tenderize the product
Lean dough products

3. hard crusted rolls should not be wrapped or...
More
Smooth texture
15
Their crusts will soften

4. primary thickening agent in pecan pie is...
Regular shortening
Same degree of sweetness
Eggs
Pull away from the sides of the bowl

5. flour for sponge cakes must be very weak to avoid making the cake...
170
Foaming (sponge)
Tough
Smooth texture

6. only wheat flour will develop enough _______ to make yeast bread
No steam vents
Pastry flour
Gluten
Tough

7. best flour for flaky pie crust is...
Pastry flour
Cutting and baking
Egg content
Rye bread

8. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
A fully combined bater
An old dough

9. 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...
Same degree of sweetness
Add flour and yeast and mix to a smooth dough
Not fermented long enough
Increase keeping quality - increase moistness - tenderize the product

10. strong flour is made from wheat with a...
High protein content
Patent
All at once
Cutting and baking

11. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Gluten
High protein content
Patent
Foaming (sponge)

12. Rolls to be served within eight hours...
Egg content
May be stored on a rack
Apple pie
15

13. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
A fully combined bater
140 degrees
The first part of the baking period

14. cookies can be made chewier by increasing the...
Pumpkin pie
Egg content
Eggs and starch
More

15. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Low speed
Same degree of sweetness
Chilled before makeup

16. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Pastry flour
Lean dough products
A fully combined bater
170

17. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Exactly one pound
May be stored on a rack
High ratio shortening

18. cake flour is the preferred choice for short dough because of its ability to...
Chilled before makeup
Pastry flour
Absorb moisture
The first part of the baking period

19. three methods of making cookies are the creaming - one-stage - and...
Without twisting it
Foaming (sponge)
Punching
Pull away from the sides of the bowl

20. mealy pie dough is for...
Exactly one pound
Absorb moisture
Egg content
Pumpkin pie

21. emulsified shortening is usually softer in texture than...
Regular shortening
15
Regular shortening
Same degree of sweetness

22. an over fermented dough is called...
Gluten
Lean dough products
An old dough
No steam vents

23. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Punching
Regular shortening
All at once
No steam vents

24. pastry cream is thickened with...
Eggs and starch
Not fermented long enough
Lean dough products
Prevents a crust from forming

25. best starch for pie fillings that are to be froxen is...
Modified starch
140 degrees
High ratio shortening
Crisp

26. approximate ratio of ingredients in flaky pie dough is...
Bran
Increase keeping quality - increase moistness - tenderize the product
Pull away from the sides of the bowl
6 pounds flour - 3 pounds fat - 1 pound liquid

27. not all sugars have the...
Regular shortening
Crisp
Same degree of sweetness
Is kneaded lightly

28. choc glaze is...
Regular shortening
Twice as much chocolate as butter
Vanilla custard sauce
Pastry flour

29. functions of sugar in baked goods
Not fermented long enough
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping qualities - develop crust color - provide food for the yeast

30. Clear flour is normally used to make
Slows yeast action
Add flour and yeast and mix to a smooth dough
Rye bread
Apple pie

31. if active dry yeast is used - it is mixed with water before being added to the dough
True
Twice as much chocolate as butter
Crisp
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

32. for a 9 inch bottom crust you will need ____ ounces of dough
Punching
15
Cornstarch
Vanilla custard sauce

33. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Their crusts will soften
No steam vents
More

34. to produce a flaky biscuit - the dough...
An old dough
Is kneaded lightly
Eggs and starch
Cornstarch

35. yeast is killed at what temp?
Eggs and starch
More
140 degrees
Is kneaded lightly

36. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Egg content
Flavorings
Without twisting it

37. cake flour is usually weaker than...
Modified starch
Smooth texture
Add flour and yeast and mix to a smooth dough
Pastry flour

38. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Lean dough products
Cornstarch
Absorb moisture
Smooth texture

39. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Rye bread
Pumpkin pie
All at once

40. doughs for rolled cookies and icebox cookies must usually be...
Eggs
Cutting and baking
Chilled before makeup
375-385

41. best thickening for cream pie is...
Pumpkin pie
Same degree of sweetness
Cornstarch
Development of air cells into the batter

42. the hard outer covering of wheat kernels and other grains is called...
Bran
Chilled before makeup
Modified starch
Punching

43. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Gluten
Is kneaded lightly
Do not contain eggs

44. a cake mix made with butter will not hold as much liquid as one made with...
Low speed
High ratio shortening
Without twisting it
Twice as much chocolate as butter

45. high fat and sugar content hop make cookies...
Crisp
Vanilla custard sauce
Do not contain eggs
Pumpkin pie

46. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Not fermented long enough
High protein content
Regular shortening

47. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Flavorings
True
Is kneaded lightly

48. proper frying temp for cake doughnuts is...
Bran
375-385
High ratio shortening
True

49. forcing the gases out of a fermented dough is called...
Punching
Foaming (sponge)
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

50. measuring solid ingredients by weight is ______ accurate than by volume
Increases the staling process
More
140 degrees
Low speed