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. cream scones should be frozen berfore...
Cutting and baking
Patent
The first part of the baking period
Twice as much chocolate as butter

2. one pint of water weighs...
Exactly one pound
Punching
Slows yeast action
Eggs

3. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Low speed
Flour
Eggs and starch
Their crusts will soften

4. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Gluten
No steam vents
6 pounds flour - 3 pounds fat - 1 pound liquid
375-385

5. flour for sponge cakes must be very weak to avoid making the cake...
Pastry flour
Flavorings
An old dough
Tough

6. french bread - and hard rolls are examples of...
Cutting and baking
True
Lean dough products
Egg content

7. Clear flour is normally used to make
A fully combined bater
Rye bread
Patent
Prevents a crust from forming

8. proper frying temp for cake doughnuts is...
Modified starch
375-385
Bran
Do not contain eggs

9. hard crusted rolls should not be wrapped or...
Apple pie
Punching
Their crusts will soften
Lean dough products

10. when cutting biscuits you should press down...
Modified starch
Lean dough products
The first part of the baking period
Without twisting it

11. best starch for pie fillings that are to be froxen is...
Modified starch
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast
Increases the staling process

12. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Apple pie
Patent
Same degree of sweetness
Smooth texture

13. yeast is killed at what temp?
Eggs and starch
Rye bread
140 degrees
An old dough

14. three methods of making cookies are the creaming - one-stage - and...
All at once
Foaming (sponge)
Pumpkin pie
Gluten

15. cake flour is usually weaker than...
Pastry flour
Do not contain eggs
Flour
Bran

16. best flour for flaky pie crust is...
Chilled before makeup
True
Low speed
Pastry flour

17. oiling the surface of a fermenting dough...
Not fermented long enough
Eggs and starch
Prevents a crust from forming
More

18. graham cracker crumb crust
Twice as much chocolate as butter
Flavorings
All at once
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

19. only wheat flour will develop enough _______ to make yeast bread
Without twisting it
Smooth texture
Flour
Gluten

20. 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...
Pastry flour
Flavorings
Cutting and baking
Add flour and yeast and mix to a smooth dough

21. doughs for rolled cookies and icebox cookies must usually be...
Crisp
Chilled before makeup
More
6 pounds flour - 3 pounds fat - 1 pound liquid

22. Rolls to be served within eight hours...
Increase keeping quality - increase moistness - tenderize the product
Twice as much chocolate as butter
May be stored on a rack
Do not contain eggs

23. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Chilled before makeup
Eggs and starch
A fully combined bater
Prevents a crust from forming

24. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Pumpkin pie
Gluten
Increase keeping qualities - develop crust color - provide food for the yeast
Vanilla custard sauce

25. yeast products should not be stored in the refrigerator because refrigeration...
6 pounds flour - 3 pounds fat - 1 pound liquid
Without twisting it
Increases the staling process
Chilled before makeup

26. a young dough is one that has...
Pull away from the sides of the bowl
15
Not fermented long enough
Do not contain eggs

27. the hard outer covering of wheat kernels and other grains is called...
More
Pumpkin pie
Pull away from the sides of the bowl
Bran

28. an over fermented dough is called...
170
Increases the staling process
An old dough
Flour

29. primary thickening agent in pecan pie is...
Lean dough products
Modified starch
Foaming (sponge)
Eggs

30. strong flour is made from wheat with a...
High protein content
Same degree of sweetness
An old dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

31. if active dry yeast is used - it is mixed with water before being added to the dough
Modified starch
Gluten
True
Exactly one pound

32. cake flour is the preferred choice for short dough because of its ability to...
Twice as much chocolate as butter
Flour
Pastry flour
Absorb moisture

33. best thickening for cream pie is...
All at once
Cornstarch
Pumpkin pie
Not fermented long enough

34. measuring solid ingredients by weight is ______ accurate than by volume
170
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents
More

35. when eggs are added to a cake batter in the creaming method they should not be added...
Chilled before makeup
All at once
15
Pull away from the sides of the bowl

36. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Exactly one pound
Eggs
Pastry flour

37. emulsified shortening is usually softer in texture than...
Regular shortening
High protein content
Increase keeping qualities - develop crust color - provide food for the yeast
170

38. cookies can be made chewier by increasing the...
Their crusts will soften
Increase keeping quality - increase moistness - tenderize the product
Exactly one pound
Egg content

39. pastry cream is thickened with...
Prevents a crust from forming
Eggs and starch
An old dough
140 degrees

40. not all sugars have the...
Bran
140 degrees
Do not contain eggs
Same degree of sweetness

41. mealy pie dough is for...
Absorb moisture
Modified starch
Pumpkin pie
Pastry flour

42. for a 9 inch bottom crust you will need ____ ounces of dough
Punching
Modified starch
15
True

43. during the development period the elasticity of the gluten begins to develop and starts to...
Eggs
All at once
Pull away from the sides of the bowl
An old dough

44. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
170
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast

45. baked custard is done when its internal temp is...
Lean dough products
Exactly one pound
Smooth texture
170

46. salt is used in bread making because it improves flavor - conditions gluten - and...
More
6 pounds flour - 3 pounds fat - 1 pound liquid
Cutting and baking
Slows yeast action

47. ideal starch for _______ is cornstarch
Rye bread
Lean dough products
Bran
Apple pie

48. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Slows yeast action
Patent
Same degree of sweetness

49. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Prevents a crust from forming
Gluten
Smooth texture

50. functions of fat in baked goods
Flour
Increase keeping quality - increase moistness - tenderize the product
Without twisting it
170