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. forcing the gases out of a fermented dough is called...
Chilled before makeup
15
Punching
Eggs and starch

2. measuring solid ingredients by weight is ______ accurate than by volume
Flavorings
Eggs
More
Increases the staling process

3. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Development of air cells into the batter
Punching
May be stored on a rack
Flavorings

4. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Development of air cells into the batter
Lean dough products
Regular shortening

5. best flour for flaky pie crust is...
Chilled before makeup
The first part of the baking period
Flour
Pastry flour

6. when cutting biscuits you should press down...
Lean dough products
Apple pie
Increase keeping qualities - develop crust color - provide food for the yeast
Without twisting it

7. approximate ratio of ingredients in flaky pie dough is...
True
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture

8. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Eggs
Flour
Punching
Smooth texture

9. hard crusted rolls should not be wrapped or...
15
May be stored on a rack
Slows yeast action
Their crusts will soften

10. the hard outer covering of wheat kernels and other grains is called...
Not fermented long enough
Same degree of sweetness
Bran
Is kneaded lightly

11. Rolls to be served within eight hours...
Egg content
Modified starch
An old dough
May be stored on a rack

12. graham cracker crumb crust
6 pounds flour - 3 pounds fat - 1 pound liquid
Gluten
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Exactly one pound

13. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Their crusts will soften
375-385
No steam vents

14. for a 9 inch bottom crust you will need ____ ounces of dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Egg content
Flour
15

15. if active dry yeast is used - it is mixed with water before being added to the dough
Is kneaded lightly
May be stored on a rack
Prevents a crust from forming
True

16. one pint of water weighs...
Add flour and yeast and mix to a smooth dough
Exactly one pound
Apple pie
375-385

17. oiling the surface of a fermenting dough...
Do not contain eggs
Prevents a crust from forming
Regular shortening
Increases the staling process

18. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Twice as much chocolate as butter
More
Low speed

19. a cake mix made with butter will not hold as much liquid as one made with...
Foaming (sponge)
High ratio shortening
140 degrees
Same degree of sweetness

20. mealy pie dough is for...
Twice as much chocolate as butter
170
Pumpkin pie
Absorb moisture

21. best thickening for cream pie is...
Cornstarch
All at once
May be stored on a rack
Modified starch

22. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
True
Absorb moisture
A fully combined bater
Regular shortening

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

24. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
170
Punching
Cutting and baking

25. proper frying temp for cake doughnuts is...
375-385
All at once
High ratio shortening
Flavorings

26. cream scones should be frozen berfore...
May be stored on a rack
Modified starch
Regular shortening
Cutting and baking

27. high fat and sugar content hop make cookies...
Add flour and yeast and mix to a smooth dough
Crisp
Increase keeping quality - increase moistness - tenderize the product
170

28. best starch for pie fillings that are to be froxen is...
140 degrees
Modified starch
Without twisting it
Do not contain eggs

29. cookies can be made chewier by increasing the...
Absorb moisture
Slows yeast action
True
Egg content

30. flour for sponge cakes must be very weak to avoid making the cake...
Punching
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Tough

31. to produce a flaky biscuit - the dough...
Flavorings
Low speed
Is kneaded lightly
Pumpkin pie

32. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Punching
Bran
Patent
Lean dough products

33. Clear flour is normally used to make
Rye bread
Same degree of sweetness
Apple pie
Gluten

34. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Pastry flour
Smooth texture
15
Vanilla custard sauce

35. not all sugars have the...
Pull away from the sides of the bowl
Pumpkin pie
Lean dough products
Same degree of sweetness

36. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour
Flavorings
Rye bread

37. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Not fermented long enough
Is kneaded lightly
A fully combined bater

38. cake flour is usually weaker than...
Increases the staling process
All at once
375-385
Pastry flour

39. choc glaze is...
True
Absorb moisture
Twice as much chocolate as butter
The first part of the baking period

40. when eggs are added to a cake batter in the creaming method they should not be added...
Do not contain eggs
All at once
Regular shortening
Flour

41. ideal starch for _______ is cornstarch
Smooth texture
Apple pie
Bran
Do not contain eggs

42. baked custard is done when its internal temp is...
Foaming (sponge)
Eggs
170
No steam vents

43. 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...
High ratio shortening
Their crusts will soften
Without twisting it
Add flour and yeast and mix to a smooth dough

44. salt is used in bread making because it improves flavor - conditions gluten - and...
Pull away from the sides of the bowl
Slows yeast action
Exactly one pound
Eggs and starch

45. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Pastry flour
Development of air cells into the batter
Absorb moisture

46. an over fermented dough is called...
An old dough
Chilled before makeup
Eggs
Eggs and starch

47. fat used in volume production of pie dough is...
Chilled before makeup
High ratio shortening
Regular shortening
Eggs and starch

48. french bread - and hard rolls are examples of...
Regular shortening
Bran
Punching
Lean dough products

49. during the pickup period the ingredients are blended on ______ just until combined
Rye bread
Apple pie
Eggs and starch
Low speed

50. strong flour is made from wheat with a...
High protein content
Increase keeping qualities - develop crust color - provide food for the yeast
May be stored on a rack
Increases the staling process