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. during the development period the elasticity of the gluten begins to develop and starts to...
Same degree of sweetness
Increase keeping quality - increase moistness - tenderize the product
Pull away from the sides of the bowl
Low speed

2. primary thickening agent in pecan pie is...
Eggs
Add flour and yeast and mix to a smooth dough
High protein content
No steam vents

3. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Gluten
Foaming (sponge)
Prevents a crust from forming

4. choc glaze is...
Cutting and baking
Twice as much chocolate as butter
Slows yeast action
Vanilla custard sauce

5. one pint of water weighs...
Same degree of sweetness
Exactly one pound
375-385
15

6. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Low speed
Pull away from the sides of the bowl
Increase keeping quality - increase moistness - tenderize the product

7. measuring solid ingredients by weight is ______ accurate than by volume
More
Modified starch
Exactly one pound
Flavorings

8. fat used in volume production of pie dough is...
An old dough
6 pounds flour - 3 pounds fat - 1 pound liquid
Not fermented long enough
Regular shortening

9. salt is used in bread making because it improves flavor - conditions gluten - and...
Development of air cells into the batter
Slows yeast action
15
Cornstarch

10. mealy pie dough is for...
Pastry flour
No steam vents
Pumpkin pie
Twice as much chocolate as butter

11. only wheat flour will develop enough _______ to make yeast bread
Gluten
15
Increases the staling process
Pastry flour

12. three methods of making cookies are the creaming - one-stage - and...
Lean dough products
High ratio shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
Foaming (sponge)

13. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
The first part of the baking period
Foaming (sponge)
Vanilla custard sauce
Smooth texture

14. an over fermented dough is called...
An old dough
Slows yeast action
Pull away from the sides of the bowl
Do not contain eggs

15. graham cracker crumb crust
Development of air cells into the batter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs
Patent

16. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
More
A fully combined bater
Bran

17. baked custard is done when its internal temp is...
Cutting and baking
170
High protein content
The first part of the baking period

18. forcing the gases out of a fermented dough is called...
Cutting and baking
Add flour and yeast and mix to a smooth dough
Punching
Slows yeast action

19. yeast is killed at what temp?
Gluten
Eggs and starch
140 degrees
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

20. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Punching
Is kneaded lightly
The first part of the baking period
Flavorings

21. emulsified shortening is usually softer in texture than...
May be stored on a rack
No steam vents
Chilled before makeup
Regular shortening

22. cream scones should be frozen berfore...
Cutting and baking
Exactly one pound
15
Increase keeping qualities - develop crust color - provide food for the yeast

23. a cake mix made with butter will not hold as much liquid as one made with...
The first part of the baking period
All at once
Without twisting it
High ratio shortening

24. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Low speed
No steam vents
Pastry flour
Flour

25. to produce a flaky biscuit - the dough...
Is kneaded lightly
Smooth texture
No steam vents
Pumpkin pie

26. strong flour is made from wheat with a...
All at once
Apple pie
High protein content
Without twisting it

27. ideal starch for _______ is cornstarch
Development of air cells into the batter
Same degree of sweetness
Regular shortening
Apple pie

28. the hard outer covering of wheat kernels and other grains is called...
Not fermented long enough
Egg content
Flavorings
Bran

29. oiling the surface of a fermenting dough...
6 pounds flour - 3 pounds fat - 1 pound liquid
Prevents a crust from forming
Flour
More

30. functions of sugar in baked goods
Low speed
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening
Pastry flour

31. functions of fat in baked goods
Punching
Exactly one pound
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product

32. when eggs are added to a cake batter in the creaming method they should not be added...
Flavorings
No steam vents
Rye bread
All at once

33. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
The first part of the baking period
Low speed
Their crusts will soften
Do not contain eggs

34. hard crusted rolls should not be wrapped or...
Their crusts will soften
Add flour and yeast and mix to a smooth dough
Foaming (sponge)
Cutting and baking

35. Rolls to be served within eight hours...
Pull away from the sides of the bowl
May be stored on a rack
Same degree of sweetness
All at once

36. Clear flour is normally used to make
Rye bread
Vanilla custard sauce
Bran
Foaming (sponge)

37. high fat and sugar content hop make cookies...
Prevents a crust from forming
Crisp
Smooth texture
A fully combined bater

38. pastry cream is thickened with...
Pastry flour
Rye bread
Eggs and starch
May be stored on a rack

39. hard crusted breads such as french bread are usually baked with steam in the oven during....
Cutting and baking
Crisp
The first part of the baking period
Eggs

40. cake flour is usually weaker than...
375-385
170
Pastry flour
The first part of the baking period

41. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Foaming (sponge)
Apple pie
Tough

42. if active dry yeast is used - it is mixed with water before being added to the dough
An old dough
True
Not fermented long enough
Punching

43. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Eggs
A fully combined bater
No steam vents
Modified starch

44. best starch for pie fillings that are to be froxen is...
Exactly one pound
Cutting and baking
Modified starch
Crisp

45. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Exactly one pound
Tough
High protein content

46. best thickening for cream pie is...
Increase keeping qualities - develop crust color - provide food for the yeast
Bran
Add flour and yeast and mix to a smooth dough
Cornstarch

47. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Punching
Low speed
Pastry flour

48. 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...
Lean dough products
Add flour and yeast and mix to a smooth dough
140 degrees
No steam vents

49. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Pull away from the sides of the bowl
Pastry flour
Modified starch
Development of air cells into the batter

50. cake flour is the preferred choice for short dough because of its ability to...
Smooth texture
Absorb moisture
Punching
Gluten