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. if active dry yeast is used - it is mixed with water before being added to the dough
Tough
True
A fully combined bater
Increase keeping quality - increase moistness - tenderize the product

2. high fat and sugar content hop make cookies...
15
Cornstarch
Regular shortening
Crisp

3. best thickening for cream pie is...
Flavorings
Twice as much chocolate as butter
Add flour and yeast and mix to a smooth dough
Cornstarch

4. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Crisp
Flour
An old dough

5. forcing the gases out of a fermented dough is called...
Crisp
Their crusts will soften
Punching
Increase keeping quality - increase moistness - tenderize the product

6. when cutting biscuits you should press down...
Increase keeping qualities - develop crust color - provide food for the yeast
Without twisting it
Bran
Pastry flour

7. Rolls to be served within eight hours...
Increases the staling process
May be stored on a rack
Tough
Pull away from the sides of the bowl

8. french bread - and hard rolls are examples of...
Foaming (sponge)
Regular shortening
Eggs and starch
Lean dough products

9. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Regular shortening
Same degree of sweetness
No steam vents
Smooth texture

10. primary thickening agent in pecan pie is...
Foaming (sponge)
Eggs
Pumpkin pie
Twice as much chocolate as butter

11. not all sugars have the...
Same degree of sweetness
15
Bran
The first part of the baking period

12. a young dough is one that has...
6 pounds flour - 3 pounds fat - 1 pound liquid
Not fermented long enough
170
A fully combined bater

13. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Apple pie
Vanilla custard sauce
Egg content
Pastry flour

14. hard crusted rolls should not be wrapped or...
140 degrees
Their crusts will soften
A fully combined bater
Bran

15. choc glaze is...
Increases the staling process
Rye bread
Vanilla custard sauce
Twice as much chocolate as butter

16. pastry cream is thickened with...
True
Increase keeping qualities - develop crust color - provide food for the yeast
An old dough
Eggs and starch

17. a cake mix made with butter will not hold as much liquid as one made with...
Twice as much chocolate as butter
High ratio shortening
Same degree of sweetness
Cutting and baking

18. functions of fat in baked goods
Regular shortening
Increase keeping quality - increase moistness - tenderize the product
Pastry flour
Crisp

19. baked custard is done when its internal temp is...
170
Flavorings
Pumpkin pie
Prevents a crust from forming

20. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Rye bread
Do not contain eggs
Punching
Regular shortening

21. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Pull away from the sides of the bowl
Regular shortening
Egg content

22. measuring solid ingredients by weight is ______ accurate than by volume
More
Apple pie
Slows yeast action
Vanilla custard sauce

23. strong flour is made from wheat with a...
High protein content
Modified starch
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs

24. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
High ratio shortening
A fully combined bater
Eggs and starch
Vanilla custard sauce

25. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Regular shortening
Flavorings
Apple pie
Not fermented long enough

26. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
May be stored on a rack
Twice as much chocolate as butter
Their crusts will soften
Development of air cells into the batter

27. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Development of air cells into the batter
Pumpkin pie
Flour
Is kneaded lightly

28. doughs for rolled cookies and icebox cookies must usually be...
High ratio shortening
Chilled before makeup
Eggs
15

29. when eggs are added to a cake batter in the creaming method they should not be added...
Vanilla custard sauce
All at once
Low speed
Prevents a crust from forming

30. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Without twisting it
An old dough
Increase keeping qualities - develop crust color - provide food for the yeast
Smooth texture

31. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Slows yeast action
375-385
Flour

32. for a 9 inch bottom crust you will need ____ ounces of dough
Bran
Same degree of sweetness
15
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

33. cream scones should be frozen berfore...
No steam vents
Prevents a crust from forming
Pastry flour
Cutting and baking

34. mealy pie dough is for...
Pumpkin pie
140 degrees
Bran
True

35. best flour for flaky pie crust is...
Pastry flour
Vanilla custard sauce
Modified starch
170

36. an over fermented dough is called...
Development of air cells into the batter
An old dough
Tough
Modified starch

37. one pint of water weighs...
Flavorings
Pumpkin pie
Their crusts will soften
Exactly one pound

38. cake flour is the preferred choice for short dough because of its ability to...
Patent
Foaming (sponge)
True
Absorb moisture

39. 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...
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough
Do not contain eggs
High ratio shortening

40. fat used in volume production of pie dough is...
Regular shortening
Vanilla custard sauce
Increases the staling process
Exactly one pound

41. to produce a flaky biscuit - the dough...
High protein content
Eggs
Chilled before makeup
Is kneaded lightly

42. cake flour is usually weaker than...
Pastry flour
No steam vents
Increase keeping qualities - develop crust color - provide food for the yeast
Do not contain eggs

43. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
All at once
Lean dough products
Cutting and baking

44. cookies can be made chewier by increasing the...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Egg content
Foaming (sponge)
Cornstarch

45. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
May be stored on a rack
Absorb moisture
Pull away from the sides of the bowl

46. functions of sugar in baked goods
Crisp
Flavorings
Apple pie
Increase keeping qualities - develop crust color - provide food for the yeast

47. three methods of making cookies are the creaming - one-stage - and...
All at once
Foaming (sponge)
Flavorings
High ratio shortening

48. proper frying temp for cake doughnuts is...
Their crusts will soften
375-385
Vanilla custard sauce
Crisp

49. oiling the surface of a fermenting dough...
Vanilla custard sauce
Low speed
Prevents a crust from forming
Modified starch

50. ideal starch for _______ is cornstarch
Prevents a crust from forming
Punching
Not fermented long enough
Apple pie