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. when eggs are added to a cake batter in the creaming method they should not be added...






2. to produce a flaky biscuit - the dough...






3. cake flour is usually weaker than...






4. a cake mix made with butter will not hold as much liquid as one made with...






5. cake flour is the preferred choice for short dough because of its ability to...






6. approximate ratio of ingredients in flaky pie dough is...






7. doughs for rolled cookies and icebox cookies must usually be...






8. for a 9 inch bottom crust you will need ____ ounces of dough






9. baked custard is done when its internal temp is...






10. one pint of water weighs...






11. Rolls to be served within eight hours...






12. flour for sponge cakes must be very weak to avoid making the cake...






13. hard crusted rolls should not be wrapped or...






14. oiling the surface of a fermenting dough...






15. hard crusted breads such as french bread are usually baked with steam in the oven during....






16. yeast is killed at what temp?






17. if active dry yeast is used - it is mixed with water before being added to the dough






18. Which is the stronges flours? Patent - pastry - pumpernickel - cake






19. 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...






20. forcing the gases out of a fermented dough is called...






21. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process






22. the hard outer covering of wheat kernels and other grains is called...






23. functions of fat in baked goods






24. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...






25. yeast products should not be stored in the refrigerator because refrigeration...






26. emulsified shortening is usually softer in texture than...






27. cookies can be made chewier by increasing the...






28. cream scones should be frozen berfore...






29. not all sugars have the...






30. choc glaze is...






31. functions of sugar in baked goods






32. fat used in volume production of pie dough is...






33. a young dough is one that has...






34. proper frying temp for cake doughnuts is...






35. measuring solid ingredients by weight is ______ accurate than by volume






36. when cutting biscuits you should press down...






37. during the pickup period the ingredients are blended on ______ just until combined






38. only wheat flour will develop enough _______ to make yeast bread






39. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla






40. for quick breads and cakes it is important to sift the dry ingredients together to ensure...






41. best flour for flaky pie crust is...






42. pastry cream is thickened with...






43. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...






44. confectioners sugar is used to give the ____________ to cream cheese and flat icings






45. high fat and sugar content hop make cookies...






46. primary thickening agent in pecan pie is...






47. best thickening for cream pie is...






48. salt is used in bread making because it improves flavor - conditions gluten - and...






49. strong flour is made from wheat with a...






50. three methods of making cookies are the creaming - one-stage - and...