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. only wheat flour will develop enough _______ to make yeast bread
May be stored on a rack
Gluten
Tough
Eggs

2. weight of the sugar in a high ratio cake is usually greater than the weight of the...
6 pounds flour - 3 pounds fat - 1 pound liquid
Without twisting it
Eggs
Flour

3. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Prevents a crust from forming
Not fermented long enough
Smooth texture
Without twisting it

4. Clear flour is normally used to make
Pastry flour
Prevents a crust from forming
Rye bread
Cornstarch

5. best flour for flaky pie crust is...
Pastry flour
Add flour and yeast and mix to a smooth dough
Modified starch
Increase keeping quality - increase moistness - tenderize the product

6. flour for sponge cakes must be very weak to avoid making the cake...
Not fermented long enough
A fully combined bater
Egg content
Tough

7. during the development period the elasticity of the gluten begins to develop and starts to...
Cornstarch
Without twisting it
Pull away from the sides of the bowl
All at once

8. Rolls to be served within eight hours...
May be stored on a rack
Same degree of sweetness
Twice as much chocolate as butter
Exactly one pound

9. pastry cream is thickened with...
Eggs and starch
Development of air cells into the batter
Pull away from the sides of the bowl
A fully combined bater

10. strong flour is made from wheat with a...
High protein content
Same degree of sweetness
Add flour and yeast and mix to a smooth dough
Crisp

11. the hard outer covering of wheat kernels and other grains is called...
No steam vents
15
Foaming (sponge)
Bran

12. hard crusted breads such as french bread are usually baked with steam in the oven during....
375-385
The first part of the baking period
Not fermented long enough
Egg content

13. during the pickup period the ingredients are blended on ______ just until combined
Their crusts will soften
Tough
Flavorings
Low speed

14. measuring solid ingredients by weight is ______ accurate than by volume
More
Eggs
Bran
Flour

15. a young dough is one that has...
Their crusts will soften
Twice as much chocolate as butter
Eggs
Not fermented long enough

16. choc glaze is...
Twice as much chocolate as butter
True
High protein content
All at once

17. functions of fat in baked goods
Punching
Low speed
Increase keeping quality - increase moistness - tenderize the product
Tough

18. forcing the gases out of a fermented dough is called...
Punching
Pumpkin pie
Regular shortening
Increase keeping quality - increase moistness - tenderize the product

19. approximate ratio of ingredients in flaky pie dough is...
May be stored on a rack
Regular shortening
Cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid

20. ideal starch for _______ is cornstarch
Flavorings
Increase keeping qualities - develop crust color - provide food for the yeast
Without twisting it
Apple pie

21. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Slows yeast action
Pull away from the sides of the bowl
Do not contain eggs

22. french bread - and hard rolls are examples of...
Regular shortening
Smooth texture
Cornstarch
Lean dough products

23. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Egg content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pumpkin pie
Patent

24. to produce a flaky biscuit - the dough...
Development of air cells into the batter
Increase keeping qualities - develop crust color - provide food for the yeast
Is kneaded lightly
True

25. emulsified shortening is usually softer in texture than...
Low speed
Increases the staling process
Lean dough products
Regular shortening

26. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Without twisting it
Cutting and baking
Vanilla custard sauce
Cornstarch

27. cookies can be made chewier by increasing the...
Egg content
The first part of the baking period
Eggs and starch
Regular shortening

28. 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
Do not contain eggs
Exactly one pound
Punching

29. hard crusted rolls should not be wrapped or...
Vanilla custard sauce
Their crusts will soften
Egg content
Increases the staling process

30. cake flour is usually weaker than...
140 degrees
Eggs
Pastry flour
Increase keeping quality - increase moistness - tenderize the product

31. mealy pie dough is for...
The first part of the baking period
Lean dough products
Pumpkin pie
Vanilla custard sauce

32. functions of sugar in baked goods
Eggs
Vanilla custard sauce
Is kneaded lightly
Increase keeping qualities - develop crust color - provide food for the yeast

33. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Punching
Slows yeast action
Increase keeping quality - increase moistness - tenderize the product

34. graham cracker crumb crust
Not fermented long enough
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
An old dough

35. baked custard is done when its internal temp is...
Flour
6 pounds flour - 3 pounds fat - 1 pound liquid
170
Development of air cells into the batter

36. oiling the surface of a fermenting dough...
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid
Egg content
Prevents a crust from forming

37. an over fermented dough is called...
Pastry flour
May be stored on a rack
An old dough
Increase keeping qualities - develop crust color - provide food for the yeast

38. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Modified starch
No steam vents
140 degrees
Development of air cells into the batter

39. best starch for pie fillings that are to be froxen is...
Absorb moisture
15
Modified starch
Pastry flour

40. not all sugars have the...
Development of air cells into the batter
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid
Same degree of sweetness

41. a cake mix made with butter will not hold as much liquid as one made with...
Their crusts will soften
Flavorings
Pastry flour
High ratio shortening

42. salt is used in bread making because it improves flavor - conditions gluten - and...
Twice as much chocolate as butter
Patent
True
Slows yeast action

43. when cutting biscuits you should press down...
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Development of air cells into the batter
Rye bread

44. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Eggs
Flavorings
Modified starch
6 pounds flour - 3 pounds fat - 1 pound liquid

45. one pint of water weighs...
Rye bread
Exactly one pound
The first part of the baking period
Apple pie

46. proper frying temp for cake doughnuts is...
Eggs
Patent
375-385
Lean dough products

47. primary thickening agent in pecan pie is...
Crisp
Eggs
Punching
Exactly one pound

48. yeast products should not be stored in the refrigerator because refrigeration...
An old dough
High ratio shortening
Twice as much chocolate as butter
Increases the staling process

49. cream scones should be frozen berfore...
High protein content
Apple pie
Patent
Cutting and baking

50. if active dry yeast is used - it is mixed with water before being added to the dough
Add flour and yeast and mix to a smooth dough
Eggs
375-385
True