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. best starch for pie fillings that are to be froxen is...
Cornstarch
Egg content
Modified starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

2. high fat and sugar content hop make cookies...
Is kneaded lightly
6 pounds flour - 3 pounds fat - 1 pound liquid
Increases the staling process
Crisp

3. ideal starch for _______ is cornstarch
Increase keeping quality - increase moistness - tenderize the product
Apple pie
Cutting and baking
Increases the staling process

4. salt is used in bread making because it improves flavor - conditions gluten - and...
Increases the staling process
Flavorings
Slows yeast action
More

5. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Chilled before makeup
Without twisting it
Egg content

6. a young dough is one that has...
Not fermented long enough
Smooth texture
Modified starch
Pumpkin pie

7. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Increase keeping quality - increase moistness - tenderize the product
15
Chilled before makeup
A fully combined bater

8. strong flour is made from wheat with a...
More
High protein content
Increases the staling process
Cornstarch

9. the hard outer covering of wheat kernels and other grains is called...
170
Gluten
Bran
The first part of the baking period

10. yeast products should not be stored in the refrigerator because refrigeration...
Development of air cells into the batter
Increases the staling process
A fully combined bater
Foaming (sponge)

11. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Egg content
Increases the staling process
Smooth texture
Vanilla custard sauce

12. cream scones should be frozen berfore...
Modified starch
Development of air cells into the batter
Cutting and baking
15

13. cake flour is usually weaker than...
Flour
Pastry flour
The first part of the baking period
Bran

14. one pint of water weighs...
Exactly one pound
Vanilla custard sauce
Gluten
Pull away from the sides of the bowl

15. graham cracker crumb crust
Bran
Flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
True

16. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Apple pie
Cutting and baking
Regular shortening

17. pastry cream is thickened with...
Tough
Increase keeping quality - increase moistness - tenderize the product
Pumpkin pie
Eggs and starch

18. Rolls to be served within eight hours...
Tough
May be stored on a rack
Exactly one pound
Increase keeping quality - increase moistness - tenderize the product

19. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
An old dough
May be stored on a rack
Regular shortening

20. approximate ratio of ingredients in flaky pie dough is...
More
6 pounds flour - 3 pounds fat - 1 pound liquid
Lean dough products
Eggs

21. choc glaze is...
Without twisting it
Egg content
More
Twice as much chocolate as butter

22. to produce a flaky biscuit - the dough...
Crisp
Flavorings
Is kneaded lightly
Gluten

23. oiling the surface of a fermenting dough...
Prevents a crust from forming
Foaming (sponge)
No steam vents
Increases the staling process

24. hard crusted rolls should not be wrapped or...
Not fermented long enough
High ratio shortening
All at once
Their crusts will soften

25. forcing the gases out of a fermented dough is called...
Punching
The first part of the baking period
Modified starch
May be stored on a rack

26. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
170
Do not contain eggs
Apple pie

27. a cake mix made with butter will not hold as much liquid as one made with...
Lean dough products
Exactly one pound
High ratio shortening
Cornstarch

28. baked custard is done when its internal temp is...
375-385
May be stored on a rack
170
Modified starch

29. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Twice as much chocolate as butter
True
Foaming (sponge)

30. for a 9 inch bottom crust you will need ____ ounces of dough
15
Rye bread
375-385
Modified starch

31. three methods of making cookies are the creaming - one-stage - and...
Same degree of sweetness
Patent
Bran
Foaming (sponge)

32. proper frying temp for cake doughnuts is...
375-385
Increase keeping quality - increase moistness - tenderize the product
Exactly one pound
All at once

33. only wheat flour will develop enough _______ to make yeast bread
More
Gluten
High ratio shortening
Foaming (sponge)

34. mealy pie dough is for...
Increase keeping quality - increase moistness - tenderize the product
Same degree of sweetness
Their crusts will soften
Pumpkin pie

35. 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
Cutting and baking
Rye bread
Cornstarch

36. cookies can be made chewier by increasing the...
The first part of the baking period
Vanilla custard sauce
Egg content
Bran

37. when cutting biscuits you should press down...
Apple pie
Without twisting it
Is kneaded lightly
Gluten

38. functions of fat in baked goods
Pastry flour
Increase keeping quality - increase moistness - tenderize the product
Lean dough products
May be stored on a rack

39. not all sugars have the...
170
Not fermented long enough
A fully combined bater
Same degree of sweetness

40. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
High protein content
Flavorings
Not fermented long enough
May be stored on a rack

41. best thickening for cream pie is...
Pastry flour
Egg content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cornstarch

42. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Low speed
The first part of the baking period
Pumpkin pie

43. flour for sponge cakes must be very weak to avoid making the cake...
An old dough
Flavorings
Tough
High protein content

44. yeast is killed at what temp?
Is kneaded lightly
Apple pie
No steam vents
140 degrees

45. emulsified shortening is usually softer in texture than...
Apple pie
Their crusts will soften
Regular shortening
Without twisting it

46. an over fermented dough is called...
An old dough
Their crusts will soften
Eggs and starch
Cutting and baking

47. french bread - and hard rolls are examples of...
Lean dough products
A fully combined bater
170
The first part of the baking period

48. hard crusted breads such as french bread are usually baked with steam in the oven during....
Lean dough products
The first part of the baking period
Crisp
Do not contain eggs

49. best flour for flaky pie crust is...
Pull away from the sides of the bowl
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour

50. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
6 pounds flour - 3 pounds fat - 1 pound liquid
15
Flour