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. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
An old dough
The first part of the baking period
May be stored on a rack
No steam vents

2. pastry cream is thickened with...
Pull away from the sides of the bowl
170
Eggs and starch
Increases the staling process

3. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increase keeping qualities - develop crust color - provide food for the yeast
Egg content
Patent
The first part of the baking period

4. mealy pie dough is for...
Pumpkin pie
No steam vents
Increases the staling process
An old dough

5. approximate ratio of ingredients in flaky pie dough is...
Lean dough products
All at once
6 pounds flour - 3 pounds fat - 1 pound liquid
Low speed

6. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Pumpkin pie
All at once
High protein content

7. for a 9 inch bottom crust you will need ____ ounces of dough
Slows yeast action
High ratio shortening
15
Pastry flour

8. doughs for rolled cookies and icebox cookies must usually be...
Pull away from the sides of the bowl
Regular shortening
Add flour and yeast and mix to a smooth dough
Chilled before makeup

9. Rolls to be served within eight hours...
Twice as much chocolate as butter
Flavorings
375-385
May be stored on a rack

10. high fat and sugar content hop make cookies...
Regular shortening
140 degrees
All at once
Crisp

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

12. emulsified shortening is usually softer in texture than...
Regular shortening
Cutting and baking
Without twisting it
True

13. not all sugars have the...
Development of air cells into the batter
Same degree of sweetness
Increases the staling process
Patent

14. fat used in volume production of pie dough is...
Regular shortening
15
170
Punching

15. a cake mix made with butter will not hold as much liquid as one made with...
Cutting and baking
A fully combined bater
High ratio shortening
Rye bread

16. proper frying temp for cake doughnuts is...
375-385
Chilled before makeup
Patent
Pumpkin pie

17. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Chilled before makeup
May be stored on a rack
A fully combined bater

18. functions of sugar in baked goods
The first part of the baking period
Exactly one pound
Increase keeping qualities - develop crust color - provide food for the yeast
Patent

19. graham cracker crumb crust
True
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Is kneaded lightly

20. a young dough is one that has...
All at once
Absorb moisture
Not fermented long enough
Tough

21. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Slows yeast action
6 pounds flour - 3 pounds fat - 1 pound liquid
Same degree of sweetness

22. best flour for flaky pie crust is...
Pastry flour
15
High protein content
The first part of the baking period

23. hard crusted rolls should not be wrapped or...
140 degrees
Add flour and yeast and mix to a smooth dough
Their crusts will soften
Modified starch

24. cake flour is usually weaker than...
Tough
Crisp
15
Pastry flour

25. an over fermented dough is called...
Pastry flour
Not fermented long enough
An old dough
Cornstarch

26. one pint of water weighs...
Exactly one pound
High ratio shortening
Chilled before makeup
Prevents a crust from forming

27. baked custard is done when its internal temp is...
Eggs
True
Increases the staling process
170

28. yeast products should not be stored in the refrigerator because refrigeration...
Flour
More
Smooth texture
Increases the staling process

29. when cutting biscuits you should press down...
High protein content
All at once
Without twisting it
Twice as much chocolate as butter

30. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Pastry flour
True
Do not contain eggs
Cornstarch

31. best starch for pie fillings that are to be froxen is...
Flavorings
15
High ratio shortening
Modified starch

32. french bread - and hard rolls are examples of...
Foaming (sponge)
Bran
High ratio shortening
Lean dough products

33. functions of fat in baked goods
Absorb moisture
Increase keeping quality - increase moistness - tenderize the product
Foaming (sponge)
Do not contain eggs

34. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
6 pounds flour - 3 pounds fat - 1 pound liquid
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
A fully combined bater
Twice as much chocolate as butter

35. oiling the surface of a fermenting dough...
Prevents a crust from forming
More
Development of air cells into the batter
Patent

36. cream scones should be frozen berfore...
Same degree of sweetness
Patent
Increase keeping quality - increase moistness - tenderize the product
Cutting and baking

37. the hard outer covering of wheat kernels and other grains is called...
Punching
Vanilla custard sauce
Bran
Their crusts will soften

38. cookies can be made chewier by increasing the...
15
Modified starch
Egg content
Patent

39. to produce a flaky biscuit - the dough...
Prevents a crust from forming
High ratio shortening
Is kneaded lightly
15

40. yeast is killed at what temp?
Lean dough products
140 degrees
Crisp
High ratio shortening

41. strong flour is made from wheat with a...
Vanilla custard sauce
Cornstarch
High protein content
Increase keeping quality - increase moistness - tenderize the product

42. choc glaze is...
Modified starch
Twice as much chocolate as butter
Regular shortening
All at once

43. best thickening for cream pie is...
Cornstarch
Same degree of sweetness
More
Punching

44. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Apple pie
Low speed
Flavorings

45. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
True
Prevents a crust from forming
Vanilla custard sauce
15

46. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour
Crisp

47. three methods of making cookies are the creaming - one-stage - and...
May be stored on a rack
Foaming (sponge)
Pastry flour
Exactly one pound

48. Clear flour is normally used to make
Rye bread
Development of air cells into the batter
Tough
A fully combined bater

49. only wheat flour will develop enough _______ to make yeast bread
Cornstarch
Modified starch
Gluten
Egg content

50. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Add flour and yeast and mix to a smooth dough
6 pounds flour - 3 pounds fat - 1 pound liquid
Foaming (sponge)