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. proper frying temp for cake doughnuts is...
High ratio shortening
Prevents a crust from forming
Egg content
375-385

2. best flour for flaky pie crust is...
Punching
All at once
Pastry flour
Same degree of sweetness

3. salt is used in bread making because it improves flavor - conditions gluten - and...
Smooth texture
Twice as much chocolate as butter
Same degree of sweetness
Slows yeast action

4. forcing the gases out of a fermented dough is called...
Regular shortening
Punching
375-385
Pastry flour

5. not all sugars have the...
Lean dough products
A fully combined bater
Slows yeast action
Same degree of sweetness

6. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Increases the staling process
A fully combined bater
Vanilla custard sauce
Lean dough products

7. oiling the surface of a fermenting dough...
Tough
Not fermented long enough
Cornstarch
Prevents a crust from forming

8. choc glaze is...
Twice as much chocolate as butter
Is kneaded lightly
High ratio shortening
Pastry flour

9. graham cracker crumb crust
Cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Exactly one pound
Smooth texture

10. cream scones should be frozen berfore...
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product
An old dough
Cutting and baking

11. strong flour is made from wheat with a...
Rye bread
High protein content
More
Slows yeast action

12. primary thickening agent in pecan pie is...
Their crusts will soften
Pastry flour
Eggs
Rye bread

13. an over fermented dough is called...
Punching
Vanilla custard sauce
An old dough
The first part of the baking period

14. 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
Their crusts will soften
All at once
Chilled before makeup

15. ideal starch for _______ is cornstarch
Apple pie
Pastry flour
Development of air cells into the batter
Lean dough products

16. a young dough is one that has...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Modified starch
Not fermented long enough
Pastry flour

17. baked custard is done when its internal temp is...
Patent
170
Flavorings
Is kneaded lightly

18. flour for sponge cakes must be very weak to avoid making the cake...
Tough
An old dough
170
Exactly one pound

19. the hard outer covering of wheat kernels and other grains is called...
Eggs and starch
Bran
Without twisting it
Eggs

20. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
More
Eggs and starch
375-385
Do not contain eggs

21. doughs for rolled cookies and icebox cookies must usually be...
Their crusts will soften
Same degree of sweetness
Chilled before makeup
15

22. when eggs are added to a cake batter in the creaming method they should not be added...
No steam vents
Modified starch
Chilled before makeup
All at once

23. pastry cream is thickened with...
Pastry flour
Eggs and starch
High ratio shortening
Crisp

24. if active dry yeast is used - it is mixed with water before being added to the dough
True
Cornstarch
Flavorings
Lean dough products

25. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
All at once
Eggs and starch
Cornstarch

26. best starch for pie fillings that are to be froxen is...
Pastry flour
Is kneaded lightly
True
Modified starch

27. cake flour is the preferred choice for short dough because of its ability to...
Flour
Without twisting it
Absorb moisture
True

28. fat used in volume production of pie dough is...
Regular shortening
Eggs
Flavorings
Increases the staling process

29. Clear flour is normally used to make
High ratio shortening
Bran
Low speed
Rye bread

30. only wheat flour will develop enough _______ to make yeast bread
Flavorings
Gluten
Development of air cells into the batter
Regular shortening

31. confectioners sugar is used to give the ____________ to cream cheese and flat icings
An old dough
Regular shortening
Prevents a crust from forming
Smooth texture

32. measuring solid ingredients by weight is ______ accurate than by volume
More
Flour
No steam vents
Is kneaded lightly

33. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Their crusts will soften
Flavorings
Flour
Pastry flour

34. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Egg content
Development of air cells into the batter
Is kneaded lightly

35. during the development period the elasticity of the gluten begins to develop and starts to...
Crisp
True
Absorb moisture
Pull away from the sides of the bowl

36. hard crusted breads such as french bread are usually baked with steam in the oven during....
Gluten
Not fermented long enough
Eggs
The first part of the baking period

37. emulsified shortening is usually softer in texture than...
Crisp
Twice as much chocolate as butter
Vanilla custard sauce
Regular shortening

38. functions of fat in baked goods
All at once
Foaming (sponge)
Without twisting it
Increase keeping quality - increase moistness - tenderize the product

39. when cutting biscuits you should press down...
Rye bread
Without twisting it
Pastry flour
170

40. high fat and sugar content hop make cookies...
Cutting and baking
Pastry flour
Eggs and starch
Crisp

41. cookies can be made chewier by increasing the...
Egg content
Gluten
15
Cornstarch

42. to produce a flaky biscuit - the dough...
Is kneaded lightly
Eggs and starch
Punching
Foaming (sponge)

43. a cake mix made with butter will not hold as much liquid as one made with...
Without twisting it
High ratio shortening
Bran
Cornstarch

44. mealy pie dough is for...
Rye bread
170
Do not contain eggs
Pumpkin pie

45. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Crisp
An old dough
Flavorings
Egg content

46. hard crusted rolls should not be wrapped or...
Chilled before makeup
Not fermented long enough
Flour
Their crusts will soften

47. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
True
Development of air cells into the batter
Twice as much chocolate as butter

48. 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
Tough
Egg content
15

49. for a 9 inch bottom crust you will need ____ ounces of dough
15
Lean dough products
Bran
Vanilla custard sauce

50. Rolls to be served within eight hours...
Smooth texture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs
May be stored on a rack