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. one pint of water weighs...
Lean dough products
Rye bread
Regular shortening
Exactly one pound

2. high fat and sugar content hop make cookies...
All at once
More
Flavorings
Crisp

3. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Pull away from the sides of the bowl
6 pounds flour - 3 pounds fat - 1 pound liquid
Vanilla custard sauce
More

4. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Smooth texture
Eggs
15

5. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
15
No steam vents
375-385
Cutting and baking

6. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Slows yeast action
Development of air cells into the batter
Lean dough products
More

7. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Gluten
More
Chilled before makeup

8. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Cornstarch
Prevents a crust from forming
Do not contain eggs
Low speed

9. pastry cream is thickened with...
Pumpkin pie
Eggs and starch
Tough
Flour

10. Clear flour is normally used to make
More
Rye bread
Increases the staling process
Flavorings

11. flour for sponge cakes must be very weak to avoid making the cake...
Pull away from the sides of the bowl
Tough
Eggs
Absorb moisture

12. to produce a flaky biscuit - the dough...
Eggs and starch
Is kneaded lightly
A fully combined bater
Pastry flour

13. during the pickup period the ingredients are blended on ______ just until combined
6 pounds flour - 3 pounds fat - 1 pound liquid
Exactly one pound
15
Low speed

14. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Do not contain eggs
High protein content
Smooth texture
Pull away from the sides of the bowl

15. best thickening for cream pie is...
Exactly one pound
Cornstarch
A fully combined bater
6 pounds flour - 3 pounds fat - 1 pound liquid

16. cream scones should be frozen berfore...
Modified starch
Cutting and baking
15
Exactly one pound

17. emulsified shortening is usually softer in texture than...
All at once
Regular shortening
Same degree of sweetness
Exactly one pound

18. choc glaze is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture
Eggs and starch
Twice as much chocolate as butter

19. best starch for pie fillings that are to be froxen is...
Modified starch
Pastry flour
Prevents a crust from forming
Add flour and yeast and mix to a smooth dough

20. oiling the surface of a fermenting dough...
Increase keeping quality - increase moistness - tenderize the product
Prevents a crust from forming
Pull away from the sides of the bowl
Pumpkin pie

21. french bread - and hard rolls are examples of...
Lean dough products
High ratio shortening
Development of air cells into the batter
Do not contain eggs

22. baked custard is done when its internal temp is...
170
The first part of the baking period
Low speed
No steam vents

23. functions of sugar in baked goods
An old dough
Increase keeping qualities - develop crust color - provide food for the yeast
Do not contain eggs
Cornstarch

24. primary thickening agent in pecan pie is...
Bran
Vanilla custard sauce
Eggs
High ratio shortening

25. hard crusted rolls should not be wrapped or...
Is kneaded lightly
Chilled before makeup
Cornstarch
Their crusts will soften

26. a young dough is one that has...
Increases the staling process
140 degrees
Eggs and starch
Not fermented long enough

27. strong flour is made from wheat with a...
High protein content
Cutting and baking
170
Add flour and yeast and mix to a smooth dough

28. measuring solid ingredients by weight is ______ accurate than by volume
140 degrees
More
Vanilla custard sauce
Development of air cells into the batter

29. when eggs are added to a cake batter in the creaming method they should not be added...
Flavorings
Pumpkin pie
Increase keeping quality - increase moistness - tenderize the product
All at once

30. an over fermented dough is called...
375-385
Foaming (sponge)
An old dough
Same degree of sweetness

31. cookies can be made chewier by increasing the...
Slows yeast action
Gluten
15
Egg content

32. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Patent
Flour
140 degrees
Punching

33. yeast products should not be stored in the refrigerator because refrigeration...
Regular shortening
Increases the staling process
Their crusts will soften
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

34. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Pastry flour
Cutting and baking
Pumpkin pie

35. only wheat flour will develop enough _______ to make yeast bread
Crisp
Patent
Gluten
A fully combined bater

36. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
No steam vents
Eggs and starch
Pastry flour

37. fat used in volume production of pie dough is...
No steam vents
Regular shortening
Regular shortening
Foaming (sponge)

38. cake flour is the preferred choice for short dough because of its ability to...
Twice as much chocolate as butter
Absorb moisture
Gluten
Low speed

39. during the development period the elasticity of the gluten begins to develop and starts to...
No steam vents
170
375-385
Pull away from the sides of the bowl

40. forcing the gases out of a fermented dough is called...
Punching
375-385
Pastry flour
Increase keeping quality - increase moistness - tenderize the product

41. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Foaming (sponge)
High protein content
Lean dough products
A fully combined bater

42. best flour for flaky pie crust is...
Pastry flour
A fully combined bater
170
6 pounds flour - 3 pounds fat - 1 pound liquid

43. for a 9 inch bottom crust you will need ____ ounces of dough
15
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increases the staling process
All at once

44. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Absorb moisture
Cutting and baking
Punching

45. when cutting biscuits you should press down...
Eggs
15
Without twisting it
375-385

46. not all sugars have the...
A fully combined bater
375-385
Increases the staling process
Same degree of sweetness

47. yeast is killed at what temp?
More
A fully combined bater
140 degrees
Prevents a crust from forming

48. proper frying temp for cake doughnuts is...
Crisp
375-385
Prevents a crust from forming
All at once

49. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Gluten
Exactly one pound
High protein content

50. ideal starch for _______ is cornstarch
Same degree of sweetness
Exactly one pound
Apple pie
140 degrees