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. only wheat flour will develop enough _______ to make yeast bread
Is kneaded lightly
Gluten
Not fermented long enough
Prevents a crust from forming

2. a cake mix made with butter will not hold as much liquid as one made with...
Crisp
High ratio shortening
An old dough
Tough

3. best starch for pie fillings that are to be froxen is...
An old dough
Crisp
Absorb moisture
Modified starch

4. best flour for flaky pie crust is...
True
Eggs and starch
Not fermented long enough
Pastry flour

5. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Development of air cells into the batter
Cutting and baking
Crisp
A fully combined bater

6. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
May be stored on a rack
Flavorings
Modified starch

7. yeast is killed at what temp?
No steam vents
Do not contain eggs
140 degrees
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

8. during the development period the elasticity of the gluten begins to develop and starts to...
Absorb moisture
Smooth texture
Lean dough products
Pull away from the sides of the bowl

9. to produce a flaky biscuit - the dough...
Cutting and baking
Flour
Is kneaded lightly
Increase keeping quality - increase moistness - tenderize the product

10. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Gluten
Pull away from the sides of the bowl
Vanilla custard sauce
Exactly one pound

11. salt is used in bread making because it improves flavor - conditions gluten - and...
All at once
Is kneaded lightly
Slows yeast action
Vanilla custard sauce

12. cookies can be made chewier by increasing the...
Egg content
Low speed
High ratio shortening
170

13. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
The first part of the baking period
Gluten
Cutting and baking

14. three methods of making cookies are the creaming - one-stage - and...
Lean dough products
Increase keeping qualities - develop crust color - provide food for the yeast
Foaming (sponge)
Cutting and baking

15. hard crusted rolls should not be wrapped or...
Pull away from the sides of the bowl
Chilled before makeup
Absorb moisture
Their crusts will soften

16. mealy pie dough is for...
Increases the staling process
Pull away from the sides of the bowl
Pumpkin pie
Their crusts will soften

17. 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
No steam vents
Pumpkin pie
Not fermented long enough

18. ideal starch for _______ is cornstarch
Same degree of sweetness
Apple pie
Eggs
A fully combined bater

19. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Rye bread
Flavorings
High protein content
Development of air cells into the batter

20. one pint of water weighs...
All at once
Is kneaded lightly
Exactly one pound
Cornstarch

21. the hard outer covering of wheat kernels and other grains is called...
170
Bran
Cutting and baking
140 degrees

22. functions of fat in baked goods
Pull away from the sides of the bowl
Increase keeping quality - increase moistness - tenderize the product
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening

23. strong flour is made from wheat with a...
High protein content
Eggs and starch
True
The first part of the baking period

24. an over fermented dough is called...
An old dough
Apple pie
Rye bread
Without twisting it

25. functions of sugar in baked goods
Bran
Increase keeping quality - increase moistness - tenderize the product
Increase keeping qualities - develop crust color - provide food for the yeast
More

26. graham cracker crumb crust
Gluten
More
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Chilled before makeup

27. doughs for rolled cookies and icebox cookies must usually be...
True
Is kneaded lightly
Chilled before makeup
Same degree of sweetness

28. fat used in volume production of pie dough is...
Apple pie
170
Without twisting it
Regular shortening

29. when cutting biscuits you should press down...
Pull away from the sides of the bowl
Bran
Without twisting it
A fully combined bater

30. french bread - and hard rolls are examples of...
Development of air cells into the batter
Rye bread
Lean dough products
Is kneaded lightly

31. yeast products should not be stored in the refrigerator because refrigeration...
Absorb moisture
Foaming (sponge)
Slows yeast action
Increases the staling process

32. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Development of air cells into the batter
High protein content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Patent

33. measuring solid ingredients by weight is ______ accurate than by volume
Lean dough products
Prevents a crust from forming
All at once
More

34. emulsified shortening is usually softer in texture than...
Pull away from the sides of the bowl
Not fermented long enough
Slows yeast action
Regular shortening

35. oiling the surface of a fermenting dough...
Prevents a crust from forming
Foaming (sponge)
Vanilla custard sauce
Apple pie

36. primary thickening agent in pecan pie is...
170
Pull away from the sides of the bowl
Eggs
Low speed

37. for a 9 inch bottom crust you will need ____ ounces of dough
15
Punching
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough

38. choc glaze is...
High protein content
High ratio shortening
Twice as much chocolate as butter
Vanilla custard sauce

39. Rolls to be served within eight hours...
More
May be stored on a rack
Cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

40. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Eggs and starch
Rye bread
Apple pie

41. cream scones should be frozen berfore...
375-385
May be stored on a rack
Cutting and baking
Pull away from the sides of the bowl

42. forcing the gases out of a fermented dough is called...
Increases the staling process
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product
Punching

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...
Add flour and yeast and mix to a smooth dough
Chilled before makeup
Rye bread
Low speed

44. cake flour is the preferred choice for short dough because of its ability to...
Prevents a crust from forming
Cornstarch
Absorb moisture
Eggs and starch

45. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Low speed
High protein content
Their crusts will soften

46. proper frying temp for cake doughnuts is...
Apple pie
True
Bran
375-385

47. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Increase keeping qualities - develop crust color - provide food for the yeast
High ratio shortening
375-385
Development of air cells into the batter

48. weight of the sugar in a high ratio cake is usually greater than the weight of the...
All at once
Regular shortening
Prevents a crust from forming
Flour

49. if active dry yeast is used - it is mixed with water before being added to the dough
An old dough
140 degrees
True
Eggs and starch

50. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Pastry flour
Slows yeast action
Apple pie