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...






2. functions of fat in baked goods






3. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...






4. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla






5. fat used in volume production of pie dough is...






6. forcing the gases out of a fermented dough is called...






7. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process






8. cornstarch puddings are similar to cream puddings except that cornstarch puddings...






9. the hard outer covering of wheat kernels and other grains is called...






10. functions of sugar in baked goods






11. three methods of making cookies are the creaming - one-stage - and...






12. emulsified shortening is usually softer in texture than...






13. flour for sponge cakes must be very weak to avoid making the cake...






14. cookies can be made chewier by increasing the...






15. pastry cream is thickened with...






16. a cake mix made with butter will not hold as much liquid as one made with...






17. choc glaze is...






18. proper frying temp for cake doughnuts is...






19. measuring solid ingredients by weight is ______ accurate than by volume






20. one pint of water weighs...






21. high fat and sugar content hop make cookies...






22. primary thickening agent in pecan pie is...






23. for a 9 inch bottom crust you will need ____ ounces of dough






24. cake flour is the preferred choice for short dough because of its ability to...






25. oiling the surface of a fermenting dough...






26. doughs for rolled cookies and icebox cookies must usually be...






27. weight of the sugar in a high ratio cake is usually greater than the weight of the...






28. yeast products should not be stored in the refrigerator because refrigeration...






29. when cutting biscuits you should press down...






30. during the development period the elasticity of the gluten begins to develop and starts to...






31. baked custard is done when its internal temp is...






32. mealy pie dough is for...






33. an over fermented dough is called...






34. graham cracker crumb crust






35. during the pickup period the ingredients are blended on ______ just until combined






36. only wheat flour will develop enough _______ to make yeast bread






37. to produce a flaky biscuit - the dough...






38. best flour for flaky pie crust is...






39. salt is used in bread making because it improves flavor - conditions gluten - and...






40. hard crusted breads such as french bread are usually baked with steam in the oven during....






41. 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...






42. french bread - and hard rolls are examples of...






43. cream scones should be frozen berfore...






44. hard crusted rolls should not be wrapped or...






45. Rolls to be served within eight hours...






46. not all sugars have the...






47. confectioners sugar is used to give the ____________ to cream cheese and flat icings






48. for quick breads and cakes it is important to sift the dry ingredients together to ensure...






49. best starch for pie fillings that are to be froxen is...






50. yeast is killed at what temp?