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. the hard outer covering of wheat kernels and other grains is called...
Bran
Add flour and yeast and mix to a smooth dough
Do not contain eggs
Rye bread

2. salt is used in bread making because it improves flavor - conditions gluten - and...
Pastry flour
Low speed
Slows yeast action
Their crusts will soften

3. cookies can be made chewier by increasing the...
Egg content
Eggs and starch
The first part of the baking period
Development of air cells into the batter

4. ideal starch for _______ is cornstarch
Absorb moisture
Apple pie
Increases the staling process
Do not contain eggs

5. when cutting biscuits you should press down...
Without twisting it
Increase keeping qualities - develop crust color - provide food for the yeast
15
Regular shortening

6. french bread - and hard rolls are examples of...
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Lean dough products
Flavorings

7. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Low speed
No steam vents
A fully combined bater
All at once

8. when eggs are added to a cake batter in the creaming method they should not be added...
An old dough
Flavorings
140 degrees
All at once

9. proper frying temp for cake doughnuts is...
Low speed
Modified starch
All at once
375-385

10. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Pastry flour
Regular shortening
Crisp

11. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
A fully combined bater
Pastry flour
Slows yeast action
Development of air cells into the batter

12. best flour for flaky pie crust is...
Pastry flour
Rye bread
More
Twice as much chocolate as butter

13. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
15
Regular shortening
Apple pie
Do not contain eggs

14. for a 9 inch bottom crust you will need ____ ounces of dough
Regular shortening
Development of air cells into the batter
15
Chilled before makeup

15. a cake mix made with butter will not hold as much liquid as one made with...
Apple pie
375-385
High ratio shortening
No steam vents

16. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
375-385
Pastry flour
An old dough
Vanilla custard sauce

17. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Pastry flour
Development of air cells into the batter
Prevents a crust from forming
Patent

18. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Bran
Eggs
Smooth texture
Increases the staling process

19. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Flavorings
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pull away from the sides of the bowl

20. fat used in volume production of pie dough is...
Regular shortening
Low speed
Add flour and yeast and mix to a smooth dough
Cutting and baking

21. approximate ratio of ingredients in flaky pie dough is...
Smooth texture
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking

22. choc glaze is...
Is kneaded lightly
15
Pastry flour
Twice as much chocolate as butter

23. Rolls to be served within eight hours...
Vanilla custard sauce
May be stored on a rack
Is kneaded lightly
Lean dough products

24. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Exactly one pound
Cornstarch
The first part of the baking period

25. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast
No steam vents
Regular shortening

26. best thickening for cream pie is...
Twice as much chocolate as butter
Vanilla custard sauce
Regular shortening
Cornstarch

27. best starch for pie fillings that are to be froxen is...
Patent
Low speed
High ratio shortening
Modified starch

28. a young dough is one that has...
Increases the staling process
No steam vents
Vanilla custard sauce
Not fermented long enough

29. three methods of making cookies are the creaming - one-stage - and...
Vanilla custard sauce
Increase keeping qualities - develop crust color - provide food for the yeast
Foaming (sponge)
375-385

30. one pint of water weighs...
Exactly one pound
An old dough
Pastry flour
Crisp

31. Clear flour is normally used to make
Smooth texture
Regular shortening
Modified starch
Rye bread

32. an over fermented dough is called...
An old dough
Rye bread
Modified starch
Twice as much chocolate as butter

33. primary thickening agent in pecan pie is...
Eggs
Patent
Egg content
Modified starch

34. to produce a flaky biscuit - the dough...
Rye bread
Without twisting it
Flour
Is kneaded lightly

35. if active dry yeast is used - it is mixed with water before being added to the dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
All at once
True
An old dough

36. 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...
Exactly one pound
Add flour and yeast and mix to a smooth dough
Pull away from the sides of the bowl
Increase keeping quality - increase moistness - tenderize the product

37. during the pickup period the ingredients are blended on ______ just until combined
Regular shortening
True
Bran
Low speed

38. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Foaming (sponge)
Chilled before makeup
May be stored on a rack

39. graham cracker crumb crust
Flour
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
An old dough

40. oiling the surface of a fermenting dough...
Gluten
High protein content
High ratio shortening
Prevents a crust from forming

41. strong flour is made from wheat with a...
Vanilla custard sauce
High protein content
Modified starch
Chilled before makeup

42. hard crusted rolls should not be wrapped or...
Their crusts will soften
No steam vents
Increase keeping quality - increase moistness - tenderize the product
Apple pie

43. emulsified shortening is usually softer in texture than...
140 degrees
Increase keeping quality - increase moistness - tenderize the product
Regular shortening
Is kneaded lightly

44. forcing the gases out of a fermented dough is called...
May be stored on a rack
140 degrees
Punching
375-385

45. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Crisp
Lean dough products

46. not all sugars have the...
All at once
Increase keeping quality - increase moistness - tenderize the product
An old dough
Same degree of sweetness

47. high fat and sugar content hop make cookies...
Same degree of sweetness
Pastry flour
Vanilla custard sauce
Crisp

48. doughs for rolled cookies and icebox cookies must usually be...
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup
Same degree of sweetness
Exactly one pound

49. hard crusted breads such as french bread are usually baked with steam in the oven during....
Regular shortening
Increases the staling process
Pumpkin pie
The first part of the baking period

50. only wheat flour will develop enough _______ to make yeast bread
Foaming (sponge)
Gluten
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flour