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. 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...
More
Regular shortening
Add flour and yeast and mix to a smooth dough
Without twisting it

2. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
May be stored on a rack
Rye bread
Increases the staling process
Vanilla custard sauce

3. functions of sugar in baked goods
Pull away from the sides of the bowl
Increase keeping quality - increase moistness - tenderize the product
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs and starch

4. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
High ratio shortening
Do not contain eggs
Increases the staling process
Slows yeast action

5. when cutting biscuits you should press down...
Pull away from the sides of the bowl
Smooth texture
Cornstarch
Without twisting it

6. for a 9 inch bottom crust you will need ____ ounces of dough
6 pounds flour - 3 pounds fat - 1 pound liquid
True
Bran
15

7. hard crusted breads such as french bread are usually baked with steam in the oven during....
Lean dough products
The first part of the baking period
Regular shortening
Foaming (sponge)

8. french bread - and hard rolls are examples of...
Their crusts will soften
Lean dough products
Foaming (sponge)
Increase keeping qualities - develop crust color - provide food for the yeast

9. yeast is killed at what temp?
Foaming (sponge)
Eggs and starch
Smooth texture
140 degrees

10. best flour for flaky pie crust is...
Pastry flour
Flour
Increases the staling process
Pastry flour

11. cake flour is the preferred choice for short dough because of its ability to...
6 pounds flour - 3 pounds fat - 1 pound liquid
Absorb moisture
375-385
Add flour and yeast and mix to a smooth dough

12. oiling the surface of a fermenting dough...
Patent
Is kneaded lightly
Prevents a crust from forming
Foaming (sponge)

13. high fat and sugar content hop make cookies...
Eggs
Crisp
Absorb moisture
Exactly one pound

14. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Eggs and starch
170
An old dough

15. functions of fat in baked goods
The first part of the baking period
Increase keeping quality - increase moistness - tenderize the product
High ratio shortening
Cutting and baking

16. cream scones should be frozen berfore...
375-385
Cutting and baking
Bran
True

17. emulsified shortening is usually softer in texture than...
Add flour and yeast and mix to a smooth dough
Pull away from the sides of the bowl
Exactly one pound
Regular shortening

18. salt is used in bread making because it improves flavor - conditions gluten - and...
Modified starch
Do not contain eggs
Increases the staling process
Slows yeast action

19. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour
Smooth texture
Low speed

20. hard crusted rolls should not be wrapped or...
Add flour and yeast and mix to a smooth dough
Exactly one pound
Their crusts will soften
Pastry flour

21. ideal starch for _______ is cornstarch
No steam vents
Apple pie
Eggs and starch
Rye bread

22. three methods of making cookies are the creaming - one-stage - and...
Patent
Foaming (sponge)
Increase keeping qualities - develop crust color - provide food for the yeast
Chilled before makeup

23. a cake mix made with butter will not hold as much liquid as one made with...
Modified starch
High ratio shortening
Increases the staling process
Egg content

24. best thickening for cream pie is...
Regular shortening
Cornstarch
The first part of the baking period
Not fermented long enough

25. forcing the gases out of a fermented dough is called...
Cutting and baking
High protein content
Not fermented long enough
Punching

26. the hard outer covering of wheat kernels and other grains is called...
170
Add flour and yeast and mix to a smooth dough
Development of air cells into the batter
Bran

27. Clear flour is normally used to make
True
375-385
Eggs and starch
Rye bread

28. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Patent
Without twisting it
Flavorings
Lean dough products

29. only wheat flour will develop enough _______ to make yeast bread
Gluten
Modified starch
Cutting and baking
Punching

30. mealy pie dough is for...
Cornstarch
Pumpkin pie
Increases the staling process
The first part of the baking period

31. not all sugars have the...
Patent
Pull away from the sides of the bowl
Crisp
Same degree of sweetness

32. 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
Development of air cells into the batter
Rye bread
Regular shortening

33. strong flour is made from wheat with a...
Cornstarch
Tough
High protein content
Crisp

34. an over fermented dough is called...
May be stored on a rack
The first part of the baking period
An old dough
Modified starch

35. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Lean dough products
Patent
Increase keeping quality - increase moistness - tenderize the product
Cornstarch

36. best starch for pie fillings that are to be froxen is...
Rye bread
Egg content
Pastry flour
Modified starch

37. cookies can be made chewier by increasing the...
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast
Egg content
Exactly one pound

38. yeast products should not be stored in the refrigerator because refrigeration...
Cutting and baking
Patent
Increases the staling process
140 degrees

39. choc glaze is...
All at once
Twice as much chocolate as butter
Their crusts will soften
High ratio shortening

40. during the pickup period the ingredients are blended on ______ just until combined
Eggs
Not fermented long enough
Pastry flour
Low speed

41. cake flour is usually weaker than...
An old dough
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening
Pastry flour

42. measuring solid ingredients by weight is ______ accurate than by volume
High protein content
An old dough
15
More

43. proper frying temp for cake doughnuts is...
Twice as much chocolate as butter
Gluten
Lean dough products
375-385

44. to produce a flaky biscuit - the dough...
Rye bread
A fully combined bater
Is kneaded lightly
High protein content

45. if active dry yeast is used - it is mixed with water before being added to the dough
Their crusts will soften
Twice as much chocolate as butter
True
Add flour and yeast and mix to a smooth dough

46. during the development period the elasticity of the gluten begins to develop and starts to...
Slows yeast action
Increase keeping quality - increase moistness - tenderize the product
Not fermented long enough
Pull away from the sides of the bowl

47. pastry cream is thickened with...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Rye bread
375-385
Eggs and starch

48. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Twice as much chocolate as butter
Bran
Development of air cells into the batter

49. primary thickening agent in pecan pie is...
Eggs
High ratio shortening
Apple pie
True

50. baked custard is done when its internal temp is...
170
Same degree of sweetness
May be stored on a rack
Tough