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. flour for sponge cakes must be very weak to avoid making the cake...
Vanilla custard sauce
Tough
Modified starch
Patent

2. functions of fat in baked goods
May be stored on a rack
Same degree of sweetness
Increase keeping quality - increase moistness - tenderize the product
Without twisting it

3. an over fermented dough is called...
Pastry flour
Gluten
Increase keeping quality - increase moistness - tenderize the product
An old dough

4. cake flour is usually weaker than...
Bran
Pastry flour
The first part of the baking period
375-385

5. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Low speed
Their crusts will soften
Development of air cells into the batter
Gluten

6. emulsified shortening is usually softer in texture than...
Punching
No steam vents
Increase keeping quality - increase moistness - tenderize the product
Regular shortening

7. Clear flour is normally used to make
Low speed
Bran
Regular shortening
Rye bread

8. hard crusted rolls should not be wrapped or...
Flavorings
15
Their crusts will soften
Increases the staling process

9. strong flour is made from wheat with a...
Vanilla custard sauce
High protein content
Prevents a crust from forming
Crisp

10. choc glaze is...
Flavorings
Lean dough products
Exactly one pound
Twice as much chocolate as butter

11. to produce a flaky biscuit - the dough...
Is kneaded lightly
Vanilla custard sauce
Their crusts will soften
High protein content

12. proper frying temp for cake doughnuts is...
Without twisting it
375-385
140 degrees
Egg content

13. Rolls to be served within eight hours...
Slows yeast action
May be stored on a rack
170
Increase keeping quality - increase moistness - tenderize the product

14. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Their crusts will soften
Do not contain eggs
Prevents a crust from forming
May be stored on a rack

15. one pint of water weighs...
Not fermented long enough
Exactly one pound
Absorb moisture
Tough

16. a young dough is one that has...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Not fermented long enough
Vanilla custard sauce
Their crusts will soften

17. mealy pie dough is for...
Pumpkin pie
Regular shortening
Is kneaded lightly
Regular shortening

18. forcing the gases out of a fermented dough is called...
An old dough
Punching
Increase keeping qualities - develop crust color - provide food for the yeast
Apple pie

19. weight of the sugar in a high ratio cake is usually greater than the weight of the...
All at once
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flour

20. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Exactly one pound
Flavorings
Punching
Eggs

21. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Eggs
All at once
Vanilla custard sauce

22. hard crusted breads such as french bread are usually baked with steam in the oven during....
Egg content
Without twisting it
6 pounds flour - 3 pounds fat - 1 pound liquid
The first part of the baking period

23. primary thickening agent in pecan pie is...
Eggs
Without twisting it
Punching
Pastry flour

24. three methods of making cookies are the creaming - one-stage - and...
375-385
Lean dough products
More
Foaming (sponge)

25. baked custard is done when its internal temp is...
170
Do not contain eggs
Tough
A fully combined bater

26. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Development of air cells into the batter
Patent
High ratio shortening
Without twisting it

27. the hard outer covering of wheat kernels and other grains is called...
Patent
6 pounds flour - 3 pounds fat - 1 pound liquid
Bran
Smooth texture

28. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Do not contain eggs
Chilled before makeup
Prevents a crust from forming
No steam vents

29. a cake mix made with butter will not hold as much liquid as one made with...
Their crusts will soften
High ratio shortening
True
170

30. high fat and sugar content hop make cookies...
Crisp
Low speed
Is kneaded lightly
Exactly one pound

31. if active dry yeast is used - it is mixed with water before being added to the dough
Gluten
True
The first part of the baking period
Pull away from the sides of the bowl

32. 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
Lean dough products
Rye bread

33. fat used in volume production of pie dough is...
The first part of the baking period
Regular shortening
Development of air cells into the batter
Modified starch

34. during the pickup period the ingredients are blended on ______ just until combined
Gluten
Cornstarch
High ratio shortening
Low speed

35. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Increase keeping qualities - develop crust color - provide food for the yeast
No steam vents
Same degree of sweetness
Vanilla custard sauce

36. best starch for pie fillings that are to be froxen is...
Modified starch
Same degree of sweetness
All at once
Gluten

37. oiling the surface of a fermenting dough...
Do not contain eggs
Regular shortening
Prevents a crust from forming
Pastry flour

38. 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...
Pastry flour
Slows yeast action
Add flour and yeast and mix to a smooth dough
Twice as much chocolate as butter

39. pastry cream is thickened with...
Eggs and starch
True
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening

40. cream scones should be frozen berfore...
All at once
Pastry flour
Cutting and baking
Eggs and starch

41. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour
375-385
Bran

42. measuring solid ingredients by weight is ______ accurate than by volume
More
Regular shortening
Do not contain eggs
Foaming (sponge)

43. graham cracker crumb crust
6 pounds flour - 3 pounds fat - 1 pound liquid
140 degrees
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cutting and baking

44. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Same degree of sweetness
Gluten
The first part of the baking period

45. cake flour is the preferred choice for short dough because of its ability to...
Exactly one pound
Punching
Lean dough products
Absorb moisture

46. when cutting biscuits you should press down...
Rye bread
Regular shortening
Without twisting it
Increase keeping qualities - develop crust color - provide food for the yeast

47. only wheat flour will develop enough _______ to make yeast bread
Foaming (sponge)
Increases the staling process
May be stored on a rack
Gluten

48. not all sugars have the...
170
Same degree of sweetness
Without twisting it
Absorb moisture

49. ideal starch for _______ is cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture
Apple pie
Vanilla custard sauce

50. cookies can be made chewier by increasing the...
Egg content
Same degree of sweetness
Eggs
Vanilla custard sauce