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. Clear flour is normally used to make
A fully combined bater
15
All at once
Rye bread

2. an over fermented dough is called...
Regular shortening
Do not contain eggs
High protein content
An old dough

3. yeast products should not be stored in the refrigerator because refrigeration...
Crisp
Increases the staling process
Not fermented long enough
Pastry flour

4. best starch for pie fillings that are to be froxen is...
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch
Flavorings
15

5. flour for sponge cakes must be very weak to avoid making the cake...
Pastry flour
Exactly one pound
Foaming (sponge)
Tough

6. to produce a flaky biscuit - the dough...
Do not contain eggs
Regular shortening
Is kneaded lightly
Pastry flour

7. during the pickup period the ingredients are blended on ______ just until combined
A fully combined bater
High protein content
Crisp
Low speed

8. choc glaze is...
Punching
Twice as much chocolate as butter
All at once
140 degrees

9. Rolls to be served within eight hours...
May be stored on a rack
15
Development of air cells into the batter
Eggs

10. primary thickening agent in pecan pie is...
Regular shortening
Eggs
Eggs and starch
High protein content

11. best flour for flaky pie crust is...
Cutting and baking
Pastry flour
Rye bread
Prevents a crust from forming

12. proper frying temp for cake doughnuts is...
A fully combined bater
Tough
Flavorings
375-385

13. best thickening for cream pie is...
Tough
140 degrees
Their crusts will soften
Cornstarch

14. baked custard is done when its internal temp is...
170
Their crusts will soften
Tough
Same degree of sweetness

15. only wheat flour will develop enough _______ to make yeast bread
Crisp
Exactly one pound
Increase keeping qualities - develop crust color - provide food for the yeast
Gluten

16. one pint of water weighs...
Pumpkin pie
Rye bread
Exactly one pound
Not fermented long enough

17. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Flour
Increases the staling process
More

18. cake flour is usually weaker than...
Increase keeping quality - increase moistness - tenderize the product
Pastry flour
Punching
Slows yeast action

19. cream scones should be frozen berfore...
Eggs and starch
Exactly one pound
Modified starch
Cutting and baking

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...
170
Bran
Gluten
Add flour and yeast and mix to a smooth dough

21. high fat and sugar content hop make cookies...
Crisp
High ratio shortening
Pull away from the sides of the bowl
All at once

22. if active dry yeast is used - it is mixed with water before being added to the dough
Prevents a crust from forming
The first part of the baking period
Absorb moisture
True

23. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
The first part of the baking period
Vanilla custard sauce
Without twisting it
Same degree of sweetness

24. functions of fat in baked goods
15
Increase keeping quality - increase moistness - tenderize the product
170
Cutting and baking

25. the hard outer covering of wheat kernels and other grains is called...
Regular shortening
Modified starch
Increase keeping quality - increase moistness - tenderize the product
Bran

26. for a 9 inch bottom crust you will need ____ ounces of dough
15
More
140 degrees
Without twisting it

27. hard crusted rolls should not be wrapped or...
Their crusts will soften
A fully combined bater
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Do not contain eggs

28. strong flour is made from wheat with a...
High protein content
Patent
Without twisting it
Exactly one pound

29. cookies can be made chewier by increasing the...
Prevents a crust from forming
Cutting and baking
Do not contain eggs
Egg content

30. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Eggs and starch
Twice as much chocolate as butter
All at once

31. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Pastry flour
Without twisting it
Absorb moisture

32. a young dough is one that has...
An old dough
Development of air cells into the batter
Pastry flour
Not fermented long enough

33. yeast is killed at what temp?
Pastry flour
Increase keeping qualities - develop crust color - provide food for the yeast
140 degrees
Flavorings

34. french bread - and hard rolls are examples of...
Chilled before makeup
170
Lean dough products
Add flour and yeast and mix to a smooth dough

35. a cake mix made with butter will not hold as much liquid as one made with...
Do not contain eggs
High ratio shortening
The first part of the baking period
Smooth texture

36. cake flour is the preferred choice for short dough because of its ability to...
Flavorings
Increases the staling process
Lean dough products
Absorb moisture

37. graham cracker crumb crust
375-385
A fully combined bater
Increase keeping qualities - develop crust color - provide food for the yeast
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

38. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Lean dough products
Vanilla custard sauce
An old dough

39. when eggs are added to a cake batter in the creaming method they should not be added...
Increase keeping quality - increase moistness - tenderize the product
The first part of the baking period
All at once
Eggs and starch

40. approximate ratio of ingredients in flaky pie dough is...
Patent
Exactly one pound
6 pounds flour - 3 pounds fat - 1 pound liquid
Modified starch

41. doughs for rolled cookies and icebox cookies must usually be...
Vanilla custard sauce
Chilled before makeup
Twice as much chocolate as butter
Foaming (sponge)

42. three methods of making cookies are the creaming - one-stage - and...
140 degrees
Same degree of sweetness
Is kneaded lightly
Foaming (sponge)

43. hard crusted breads such as french bread are usually baked with steam in the oven during....
A fully combined bater
Punching
Low speed
The first part of the baking period

44. mealy pie dough is for...
Twice as much chocolate as butter
Cutting and baking
Pumpkin pie
Cornstarch

45. 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
Regular shortening
Apple pie
Flour

46. measuring solid ingredients by weight is ______ accurate than by volume
Cornstarch
Without twisting it
The first part of the baking period
More

47. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Without twisting it
Pastry flour
May be stored on a rack

48. ideal starch for _______ is cornstarch
Rye bread
Apple pie
Foaming (sponge)
Gluten

49. during the development period the elasticity of the gluten begins to develop and starts to...
Bran
Without twisting it
Pull away from the sides of the bowl
Their crusts will soften

50. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Is kneaded lightly
Patent
Low speed
True