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. Rolls to be served within eight hours...
May be stored on a rack
The first part of the baking period
Prevents a crust from forming
Exactly one pound

2. 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...
Pumpkin pie
Foaming (sponge)
Add flour and yeast and mix to a smooth dough
Absorb moisture

3. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Absorb moisture
Flavorings
Increase keeping quality - increase moistness - tenderize the product
Twice as much chocolate as butter

4. during the development period the elasticity of the gluten begins to develop and starts to...
Pastry flour
Pull away from the sides of the bowl
Increases the staling process
Exactly one pound

5. when eggs are added to a cake batter in the creaming method they should not be added...
Pumpkin pie
Slows yeast action
All at once
An old dough

6. only wheat flour will develop enough _______ to make yeast bread
Egg content
Apple pie
Increase keeping quality - increase moistness - tenderize the product
Gluten

7. an over fermented dough is called...
Eggs
An old dough
Chilled before makeup
Smooth texture

8. measuring solid ingredients by weight is ______ accurate than by volume
Bran
More
An old dough
May be stored on a rack

9. hard crusted rolls should not be wrapped or...
170
Their crusts will soften
Add flour and yeast and mix to a smooth dough
Vanilla custard sauce

10. 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
Foaming (sponge)
Pastry flour
Same degree of sweetness

11. proper frying temp for cake doughnuts is...
375-385
140 degrees
170
All at once

12. primary thickening agent in pecan pie is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs
Chilled before makeup
Egg content

13. forcing the gases out of a fermented dough is called...
More
Twice as much chocolate as butter
Punching
Flavorings

14. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Eggs
Their crusts will soften
Pastry flour

15. emulsified shortening is usually softer in texture than...
An old dough
Is kneaded lightly
Regular shortening
Twice as much chocolate as butter

16. best starch for pie fillings that are to be froxen is...
Smooth texture
Modified starch
Punching
Tough

17. salt is used in bread making because it improves flavor - conditions gluten - and...
Pastry flour
More
No steam vents
Slows yeast action

18. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Flour
170
Crisp

19. Clear flour is normally used to make
Rye bread
Pumpkin pie
Gluten
Development of air cells into the batter

20. french bread - and hard rolls are examples of...
Cutting and baking
170
Lean dough products
Exactly one pound

21. choc glaze is...
Punching
More
Development of air cells into the batter
Twice as much chocolate as butter

22. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Eggs and starch
The first part of the baking period
Modified starch

23. best flour for flaky pie crust is...
Pastry flour
Pumpkin pie
Slows yeast action
Is kneaded lightly

24. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Crisp
Flour
Pastry flour
More

25. cake flour is the preferred choice for short dough because of its ability to...
140 degrees
Eggs
Exactly one pound
Absorb moisture

26. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Bran
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid
Vanilla custard sauce

27. the hard outer covering of wheat kernels and other grains is called...
A fully combined bater
Bran
More
Prevents a crust from forming

28. functions of sugar in baked goods
Increases the staling process
Lean dough products
More
Increase keeping qualities - develop crust color - provide food for the yeast

29. hard crusted breads such as french bread are usually baked with steam in the oven during....
Pastry flour
The first part of the baking period
Crisp
Rye bread

30. cream scones should be frozen berfore...
Rye bread
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product
140 degrees

31. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Regular shortening
Pastry flour
Cornstarch
Development of air cells into the batter

32. cake flour is usually weaker than...
Apple pie
Tough
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour

33. best thickening for cream pie is...
Patent
Lean dough products
Cornstarch
Regular shortening

34. not all sugars have the...
Eggs and starch
Same degree of sweetness
True
Lean dough products

35. three methods of making cookies are the creaming - one-stage - and...
Same degree of sweetness
Low speed
Foaming (sponge)
A fully combined bater

36. a young dough is one that has...
Not fermented long enough
Chilled before makeup
May be stored on a rack
Rye bread

37. oiling the surface of a fermenting dough...
Twice as much chocolate as butter
May be stored on a rack
Regular shortening
Prevents a crust from forming

38. flour for sponge cakes must be very weak to avoid making the cake...
140 degrees
Tough
More
An old dough

39. yeast products should not be stored in the refrigerator because refrigeration...
A fully combined bater
The first part of the baking period
Increases the staling process
Smooth texture

40. one pint of water weighs...
True
Exactly one pound
Not fermented long enough
Regular shortening

41. yeast is killed at what temp?
Pumpkin pie
140 degrees
375-385
The first part of the baking period

42. to produce a flaky biscuit - the dough...
Prevents a crust from forming
Is kneaded lightly
Pastry flour
High ratio shortening

43. mealy pie dough is for...
Chilled before makeup
Crisp
Pumpkin pie
Patent

44. when cutting biscuits you should press down...
Cutting and baking
Modified starch
Without twisting it
All at once

45. strong flour is made from wheat with a...
Is kneaded lightly
Lean dough products
High protein content
Do not contain eggs

46. high fat and sugar content hop make cookies...
Crisp
Low speed
Same degree of sweetness
Cornstarch

47. approximate ratio of ingredients in flaky pie dough is...
Slows yeast action
Cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup

48. if active dry yeast is used - it is mixed with water before being added to the dough
Pastry flour
High ratio shortening
Increase keeping qualities - develop crust color - provide food for the yeast
True

49. pastry cream is thickened with...
A fully combined bater
Pumpkin pie
Eggs and starch
Patent

50. baked custard is done when its internal temp is...
170
Punching
Pastry flour
Cornstarch