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. one pint of water weighs...
Exactly one pound
Pastry flour
Without twisting it
Flour

2. three methods of making cookies are the creaming - one-stage - and...
Pastry flour
Regular shortening
375-385
Foaming (sponge)

3. best starch for pie fillings that are to be froxen is...
Do not contain eggs
Modified starch
Pumpkin pie
Increases the staling process

4. flour for sponge cakes must be very weak to avoid making the cake...
True
Tough
Not fermented long enough
Egg content

5. only wheat flour will develop enough _______ to make yeast bread
Gluten
True
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast

6. cream scones should be frozen berfore...
Cutting and baking
High ratio shortening
Cornstarch
Same degree of sweetness

7. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Rye bread
Flour
Increase keeping quality - increase moistness - tenderize the product
Regular shortening

8. during the pickup period the ingredients are blended on ______ just until combined
Low speed
High protein content
Do not contain eggs
Punching

9. fat used in volume production of pie dough is...
An old dough
170
More
Regular shortening

10. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Crisp
Pastry flour
Vanilla custard sauce
Flour

11. functions of fat in baked goods
Pumpkin pie
Not fermented long enough
Crisp
Increase keeping quality - increase moistness - tenderize the product

12. cake flour is the preferred choice for short dough because of its ability to...
Exactly one pound
Punching
Absorb moisture
Development of air cells into the batter

13. to produce a flaky biscuit - the dough...
Is kneaded lightly
Pull away from the sides of the bowl
High protein content
Absorb moisture

14. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Low speed
Pull away from the sides of the bowl
Do not contain eggs
Regular shortening

15. cookies can be made chewier by increasing the...
Bran
Egg content
Flavorings
Prevents a crust from forming

16. high fat and sugar content hop make cookies...
Prevents a crust from forming
Crisp
Apple pie
Tough

17. oiling the surface of a fermenting dough...
The first part of the baking period
Flour
Slows yeast action
Prevents a crust from forming

18. the hard outer covering of wheat kernels and other grains is called...
Apple pie
Smooth texture
Bran
Increase keeping quality - increase moistness - tenderize the product

19. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Flour
Cutting and baking
Add flour and yeast and mix to a smooth dough

20. pastry cream is thickened with...
Add flour and yeast and mix to a smooth dough
A fully combined bater
Eggs and starch
Increases the staling process

21. proper frying temp for cake doughnuts is...
Slows yeast action
375-385
More
Pastry flour

22. Clear flour is normally used to make
Rye bread
Absorb moisture
High protein content
Twice as much chocolate as butter

23. emulsified shortening is usually softer in texture than...
Regular shortening
Tough
Increase keeping quality - increase moistness - tenderize the product
Regular shortening

24. mealy pie dough is for...
Cutting and baking
Egg content
Twice as much chocolate as butter
Pumpkin pie

25. strong flour is made from wheat with a...
Chilled before makeup
True
High protein content
Smooth texture

26. if active dry yeast is used - it is mixed with water before being added to the dough
True
Do not contain eggs
Not fermented long enough
6 pounds flour - 3 pounds fat - 1 pound liquid

27. an over fermented dough is called...
An old dough
Absorb moisture
Increase keeping quality - increase moistness - tenderize the product
Smooth texture

28. hard crusted rolls should not be wrapped or...
The first part of the baking period
Is kneaded lightly
All at once
Their crusts will soften

29. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Development of air cells into the batter
Eggs and starch
Increases the staling process

30. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Low speed
More
Slows yeast action

31. when cutting biscuits you should press down...
140 degrees
Eggs
Apple pie
Without twisting it

32. best thickening for cream pie is...
Punching
Twice as much chocolate as butter
Cornstarch
Pastry flour

33. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Apple pie
Low speed
Pastry flour

34. baked custard is done when its internal temp is...
170
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Development of air cells into the batter
No steam vents

35. yeast is killed at what temp?
140 degrees
May be stored on a rack
Absorb moisture
Gluten

36. 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
Add flour and yeast and mix to a smooth dough
Cornstarch
Tough

37. not all sugars have the...
Pull away from the sides of the bowl
Same degree of sweetness
Slows yeast action
Their crusts will soften

38. best flour for flaky pie crust is...
Pastry flour
Low speed
Do not contain eggs
Crisp

39. choc glaze is...
Foaming (sponge)
Increase keeping quality - increase moistness - tenderize the product
Twice as much chocolate as butter
Flavorings

40. graham cracker crumb crust
Same degree of sweetness
Twice as much chocolate as butter
Cutting and baking
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

41. measuring solid ingredients by weight is ______ accurate than by volume
15
Gluten
Pull away from the sides of the bowl
More

42. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
375-385
Flavorings
170
Development of air cells into the batter

43. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Bran
Smooth texture
Eggs
Pull away from the sides of the bowl

44. for a 9 inch bottom crust you will need ____ ounces of dough
Rye bread
Is kneaded lightly
15
Do not contain eggs

45. a cake mix made with butter will not hold as much liquid as one made with...
Twice as much chocolate as butter
Absorb moisture
Foaming (sponge)
High ratio shortening

46. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Pull away from the sides of the bowl
Low speed
Increase keeping quality - increase moistness - tenderize the product

47. ideal starch for _______ is cornstarch
Cutting and baking
Eggs
Apple pie
Regular shortening

48. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
True
An old dough
Punching

49. a young dough is one that has...
Not fermented long enough
375-385
Cutting and baking
Do not contain eggs

50. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Not fermented long enough
Pull away from the sides of the bowl
An old dough