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. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Pumpkin pie
Cornstarch
Their crusts will soften

2. doughs for rolled cookies and icebox cookies must usually be...
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent
Prevents a crust from forming
Chilled before makeup

3. three methods of making cookies are the creaming - one-stage - and...
Pastry flour
Same degree of sweetness
High protein content
Foaming (sponge)

4. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Regular shortening
May be stored on a rack
Patent
Eggs

5. french bread - and hard rolls are examples of...
Punching
A fully combined bater
Lean dough products
Rye bread

6. strong flour is made from wheat with a...
Development of air cells into the batter
Apple pie
Eggs
High protein content

7. mealy pie dough is for...
170
Rye bread
Pumpkin pie
Their crusts will soften

8. functions of fat in baked goods
No steam vents
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product
Low speed

9. the hard outer covering of wheat kernels and other grains is called...
Bran
15
Regular shortening
Slows yeast action

10. best starch for pie fillings that are to be froxen is...
15
Development of air cells into the batter
Modified starch
Absorb moisture

11. primary thickening agent in pecan pie is...
Eggs
Egg content
Twice as much chocolate as butter
Crisp

12. ideal starch for _______ is cornstarch
May be stored on a rack
Smooth texture
Apple pie
Foaming (sponge)

13. measuring solid ingredients by weight is ______ accurate than by volume
Flour
15
375-385
More

14. cake flour is usually weaker than...
Pastry flour
Not fermented long enough
Lean dough products
Low speed

15. salt is used in bread making because it improves flavor - conditions gluten - and...
140 degrees
Low speed
Slows yeast action
Absorb moisture

16. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
High protein content
Increases the staling process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

17. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Their crusts will soften
170
All at once
No steam vents

18. Clear flour is normally used to make
Vanilla custard sauce
Modified starch
Rye bread
15

19. yeast is killed at what temp?
Crisp
Exactly one pound
An old dough
140 degrees

20. high fat and sugar content hop make cookies...
Regular shortening
Crisp
Cutting and baking
Pastry flour

21. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Apple pie
Is kneaded lightly
Pull away from the sides of the bowl

22. oiling the surface of a fermenting dough...
High protein content
Prevents a crust from forming
Flavorings
Pull away from the sides of the bowl

23. best flour for flaky pie crust is...
All at once
Regular shortening
Pastry flour
An old dough

24. choc glaze is...
Twice as much chocolate as butter
Increases the staling process
Pumpkin pie
Apple pie

25. cream scones should be frozen berfore...
Prevents a crust from forming
The first part of the baking period
Cutting and baking
Pull away from the sides of the bowl

26. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
An old dough
375-385
Gluten

27. Rolls to be served within eight hours...
May be stored on a rack
Smooth texture
Not fermented long enough
Patent

28. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
170
Flavorings
Modified starch

29. cookies can be made chewier by increasing the...
Flour
Egg content
Regular shortening
Bran

30. a young dough is one that has...
Twice as much chocolate as butter
Not fermented long enough
Regular shortening
Tough

31. flour for sponge cakes must be very weak to avoid making the cake...
May be stored on a rack
Modified starch
Increase keeping qualities - develop crust color - provide food for the yeast
Tough

32. yeast products should not be stored in the refrigerator because refrigeration...
No steam vents
Increases the staling process
Add flour and yeast and mix to a smooth dough
Pastry flour

33. 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...
140 degrees
Modified starch
Add flour and yeast and mix to a smooth dough
15

34. a cake mix made with butter will not hold as much liquid as one made with...
Bran
High ratio shortening
Pastry flour
Pastry flour

35. for a 9 inch bottom crust you will need ____ ounces of dough
Cutting and baking
15
Absorb moisture
Foaming (sponge)

36. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Pastry flour
A fully combined bater
Cutting and baking

37. during the pickup period the ingredients are blended on ______ just until combined
Do not contain eggs
Patent
Low speed
Development of air cells into the batter

38. if active dry yeast is used - it is mixed with water before being added to the dough
True
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften
No steam vents

39. emulsified shortening is usually softer in texture than...
Their crusts will soften
Pumpkin pie
No steam vents
Regular shortening

40. proper frying temp for cake doughnuts is...
Chilled before makeup
Regular shortening
375-385
Development of air cells into the batter

41. pastry cream is thickened with...
Tough
Eggs and starch
Add flour and yeast and mix to a smooth dough
Modified starch

42. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
170
Lean dough products
Foaming (sponge)

43. not all sugars have the...
Same degree of sweetness
Punching
Smooth texture
More

44. fat used in volume production of pie dough is...
Add flour and yeast and mix to a smooth dough
Egg content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening

45. one pint of water weighs...
Twice as much chocolate as butter
Exactly one pound
170
Regular shortening

46. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Pastry flour
375-385
6 pounds flour - 3 pounds fat - 1 pound liquid
Flour

47. graham cracker crumb crust
Tough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening
Chilled before makeup

48. an over fermented dough is called...
All at once
The first part of the baking period
An old dough
Increase keeping quality - increase moistness - tenderize the product

49. approximate ratio of ingredients in flaky pie dough is...
375-385
6 pounds flour - 3 pounds fat - 1 pound liquid
Punching
140 degrees

50. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking
140 degrees
Pastry flour