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. an over fermented dough is called...
Modified starch
6 pounds flour - 3 pounds fat - 1 pound liquid
An old dough
Prevents a crust from forming

2. measuring solid ingredients by weight is ______ accurate than by volume
Add flour and yeast and mix to a smooth dough
Cutting and baking
Pumpkin pie
More

3. pastry cream is thickened with...
More
Eggs and starch
15
All at once

4. not all sugars have the...
Tough
Same degree of sweetness
Modified starch
Pumpkin pie

5. yeast products should not be stored in the refrigerator because refrigeration...
Regular shortening
Crisp
Increases the staling process
Not fermented long enough

6. graham cracker crumb crust
170
Flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping qualities - develop crust color - provide food for the yeast

7. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Foaming (sponge)
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast

8. emulsified shortening is usually softer in texture than...
Pastry flour
Regular shortening
Is kneaded lightly
Increases the staling process

9. cream scones should be frozen berfore...
Eggs
Cutting and baking
Increases the staling process
Same degree of sweetness

10. yeast is killed at what temp?
May be stored on a rack
140 degrees
Lean dough products
Same degree of sweetness

11. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
True
140 degrees
Increases the staling process

12. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Low speed
Patent
Regular shortening
Vanilla custard sauce

13. forcing the gases out of a fermented dough is called...
Tough
Not fermented long enough
Pastry flour
Punching

14. hard crusted rolls should not be wrapped or...
375-385
Their crusts will soften
Crisp
140 degrees

15. oiling the surface of a fermenting dough...
No steam vents
Prevents a crust from forming
Not fermented long enough
Cutting and baking

16. ideal starch for _______ is cornstarch
Apple pie
Regular shortening
Do not contain eggs
Gluten

17. salt is used in bread making because it improves flavor - conditions gluten - and...
Prevents a crust from forming
15
All at once
Slows yeast action

18. approximate ratio of ingredients in flaky pie dough is...
Prevents a crust from forming
Rye bread
Chilled before makeup
6 pounds flour - 3 pounds fat - 1 pound liquid

19. best starch for pie fillings that are to be froxen is...
Is kneaded lightly
Pastry flour
Foaming (sponge)
Modified starch

20. one pint of water weighs...
Not fermented long enough
Exactly one pound
Punching
Chilled before makeup

21. functions of fat in baked goods
Flavorings
Eggs
No steam vents
Increase keeping quality - increase moistness - tenderize the product

22. proper frying temp for cake doughnuts is...
Slows yeast action
375-385
Twice as much chocolate as butter
True

23. cake flour is usually weaker than...
Development of air cells into the batter
140 degrees
Pastry flour
Prevents a crust from forming

24. french bread - and hard rolls are examples of...
Lean dough products
Without twisting it
Pastry flour
No steam vents

25. baked custard is done when its internal temp is...
Twice as much chocolate as butter
High ratio shortening
170
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

26. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
True
Vanilla custard sauce
Do not contain eggs
Slows yeast action

27. for a 9 inch bottom crust you will need ____ ounces of dough
Smooth texture
Their crusts will soften
15
Pumpkin pie

28. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Not fermented long enough
170
Same degree of sweetness

29. high fat and sugar content hop make cookies...
Crisp
Pull away from the sides of the bowl
Tough
Cornstarch

30. best flour for flaky pie crust is...
Flavorings
Pastry flour
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid

31. flour for sponge cakes must be very weak to avoid making the cake...
6 pounds flour - 3 pounds fat - 1 pound liquid
Cornstarch
Tough
375-385

32. doughs for rolled cookies and icebox cookies must usually be...
Add flour and yeast and mix to a smooth dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Chilled before makeup
Tough

33. choc glaze is...
High ratio shortening
Lean dough products
Patent
Twice as much chocolate as butter

34. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Low speed
Pull away from the sides of the bowl
170
Development of air cells into the batter

35. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Apple pie
Regular shortening
Bran

36. Clear flour is normally used to make
More
Lean dough products
Rye bread
Vanilla custard sauce

37. only wheat flour will develop enough _______ to make yeast bread
Do not contain eggs
Gluten
Add flour and yeast and mix to a smooth dough
High ratio shortening

38. a cake mix made with butter will not hold as much liquid as one made with...
Do not contain eggs
The first part of the baking period
Increase keeping quality - increase moistness - tenderize the product
High ratio shortening

39. strong flour is made from wheat with a...
High protein content
Add flour and yeast and mix to a smooth dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High ratio shortening

40. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Gluten
Flavorings
6 pounds flour - 3 pounds fat - 1 pound liquid
Do not contain eggs

41. if active dry yeast is used - it is mixed with water before being added to the dough
Regular shortening
Increases the staling process
True
Without twisting it

42. 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
Pastry flour
Without twisting it
Slows yeast action

43. fat used in volume production of pie dough is...
Egg content
Eggs
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

44. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Pull away from the sides of the bowl
Eggs
True

45. cake flour is the preferred choice for short dough because of its ability to...
Flour
Their crusts will soften
Regular shortening
Absorb moisture

46. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Not fermented long enough
Vanilla custard sauce
Their crusts will soften

47. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Is kneaded lightly
Flour
Regular shortening
Lean dough products

48. mealy pie dough is for...
Flavorings
High protein content
Pumpkin pie
All at once

49. confectioners sugar is used to give the ____________ to cream cheese and flat icings
15
Is kneaded lightly
More
Smooth texture

50. the hard outer covering of wheat kernels and other grains is called...
6 pounds flour - 3 pounds fat - 1 pound liquid
Bran
Crisp
Pastry flour