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. hard crusted rolls should not be wrapped or...






2. pastry cream is thickened with...






3. for quick breads and cakes it is important to sift the dry ingredients together to ensure...






4. hard crusted breads such as french bread are usually baked with steam in the oven during....






5. primary thickening agent in pecan pie is...






6. graham cracker crumb crust






7. best thickening for cream pie is...






8. a cake mix made with butter will not hold as much liquid as one made with...






9. cream scones should be frozen berfore...






10. high fat and sugar content hop make cookies...






11. best starch for pie fillings that are to be froxen is...






12. salt is used in bread making because it improves flavor - conditions gluten - and...






13. best flour for flaky pie crust is...






14. flour for sponge cakes must be very weak to avoid making the cake...






15. cake flour is the preferred choice for short dough because of its ability to...






16. cake flour is usually weaker than...






17. Clear flour is normally used to make






18. ideal starch for _______ is cornstarch






19. cornstarch puddings are similar to cream puddings except that cornstarch puddings...






20. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...






21. yeast products should not be stored in the refrigerator because refrigeration...






22. to produce a flaky biscuit - the dough...






23. mealy pie dough is for...






24. measuring solid ingredients by weight is ______ accurate than by volume






25. doughs for rolled cookies and icebox cookies must usually be...






26. if active dry yeast is used - it is mixed with water before being added to the dough






27. for a 9 inch bottom crust you will need ____ ounces of dough






28. functions of sugar in baked goods






29. functions of fat in baked goods






30. three methods of making cookies are the creaming - one-stage - and...






31. french bread - and hard rolls are examples of...






32. forcing the gases out of a fermented dough is called...






33. approximate ratio of ingredients in flaky pie dough is...






34. an over fermented dough is called...






35. Rolls to be served within eight hours...






36. cookies can be made chewier by increasing the...






37. strong flour is made from wheat with a...






38. oiling the surface of a fermenting dough...






39. only wheat flour will develop enough _______ to make yeast bread






40. when cutting biscuits you should press down...






41. proper frying temp for cake doughnuts is...






42. a young dough is one that has...






43. Which is the stronges flours? Patent - pastry - pumpernickel - cake






44. not all sugars have the...






45. emulsified shortening is usually softer in texture than...






46. confectioners sugar is used to give the ____________ to cream cheese and flat icings






47. yeast is killed at what temp?






48. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla






49. one pint of water weighs...






50. weight of the sugar in a high ratio cake is usually greater than the weight of the...