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Fundamentals Of Baking

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. a cake mix made with butter will not hold as much liquid as one made with...
140 degrees
A fully combined bater
No steam vents
High ratio shortening

2. during the pickup period the ingredients are blended on ______ just until combined
Foaming (sponge)
Increase keeping qualities - develop crust color - provide food for the yeast
Low speed
Bran

3. one pint of water weighs...
Same degree of sweetness
Add flour and yeast and mix to a smooth dough
Exactly one pound
Lean dough products

4. emulsified shortening is usually softer in texture than...
Twice as much chocolate as butter
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening

5. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
A fully combined bater
Eggs and starch
Regular shortening

6. 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...
Pumpkin pie
Rye bread
Add flour and yeast and mix to a smooth dough
Absorb moisture

7. primary thickening agent in pecan pie is...
True
More
Pastry flour
Eggs

8. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
No steam vents
Pastry flour

9. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
The first part of the baking period
170
Twice as much chocolate as butter

10. during the development period the elasticity of the gluten begins to develop and starts to...
The first part of the baking period
Cutting and baking
Smooth texture
Pull away from the sides of the bowl

11. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
375-385
Slows yeast action
Vanilla custard sauce
Absorb moisture

12. cream scones should be frozen berfore...
Cutting and baking
Pull away from the sides of the bowl
6 pounds flour - 3 pounds fat - 1 pound liquid
Vanilla custard sauce

13. strong flour is made from wheat with a...
Do not contain eggs
Development of air cells into the batter
Pastry flour
High protein content

14. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Absorb moisture
Twice as much chocolate as butter
A fully combined bater
An old dough

15. for a 9 inch bottom crust you will need ____ ounces of dough
Without twisting it
Lean dough products
15
6 pounds flour - 3 pounds fat - 1 pound liquid

16. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Cornstarch
Cutting and baking
Gluten

17. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
High ratio shortening
Twice as much chocolate as butter
Do not contain eggs
Cornstarch

18. when eggs are added to a cake batter in the creaming method they should not be added...
Regular shortening
Not fermented long enough
Exactly one pound
All at once

19. high fat and sugar content hop make cookies...
No steam vents
Crisp
170
Patent

20. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
High ratio shortening
Smooth texture
Flavorings
Prevents a crust from forming

21. approximate ratio of ingredients in flaky pie dough is...
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid
May be stored on a rack
Not fermented long enough

22. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
True
Pumpkin pie
Not fermented long enough

23. hard crusted breads such as french bread are usually baked with steam in the oven during....
Cornstarch
The first part of the baking period
Exactly one pound
Flour

24. salt is used in bread making because it improves flavor - conditions gluten - and...
More
An old dough
Pumpkin pie
Slows yeast action

25. oiling the surface of a fermenting dough...
Prevents a crust from forming
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening
High ratio shortening

26. ideal starch for _______ is cornstarch
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
Development of air cells into the batter
Apple pie

27. hard crusted rolls should not be wrapped or...
Their crusts will soften
Without twisting it
Slows yeast action
Twice as much chocolate as butter

28. Which is the stronges flours? Patent - pastry - pumpernickel - cake
An old dough
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Absorb moisture

29. not all sugars have the...
Egg content
Same degree of sweetness
Lean dough products
Gluten

30. flour for sponge cakes must be very weak to avoid making the cake...
Tough
No steam vents
140 degrees
Vanilla custard sauce

31. yeast products should not be stored in the refrigerator because refrigeration...
Low speed
15
Increases the staling process
Punching

32. when cutting biscuits you should press down...
Add flour and yeast and mix to a smooth dough
May be stored on a rack
Without twisting it
Punching

33. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Chilled before makeup
Cornstarch
Development of air cells into the batter
Do not contain eggs

34. best starch for pie fillings that are to be froxen is...
Pastry flour
Modified starch
Prevents a crust from forming
170

35. pastry cream is thickened with...
Eggs and starch
Is kneaded lightly
May be stored on a rack
An old dough

36. Rolls to be served within eight hours...
Cutting and baking
More
May be stored on a rack
Add flour and yeast and mix to a smooth dough

37. cookies can be made chewier by increasing the...
Increase keeping qualities - develop crust color - provide food for the yeast
Egg content
Apple pie
Development of air cells into the batter

38. an over fermented dough is called...
Egg content
An old dough
Pumpkin pie
Add flour and yeast and mix to a smooth dough

39. best flour for flaky pie crust is...
Not fermented long enough
Add flour and yeast and mix to a smooth dough
Smooth texture
Pastry flour

40. yeast is killed at what temp?
Pastry flour
Patent
140 degrees
Cutting and baking

41. proper frying temp for cake doughnuts is...
Patent
375-385
6 pounds flour - 3 pounds fat - 1 pound liquid
Pull away from the sides of the bowl

42. mealy pie dough is for...
Development of air cells into the batter
More
Pumpkin pie
Vanilla custard sauce

43. baked custard is done when its internal temp is...
Low speed
Same degree of sweetness
170
Flavorings

44. doughs for rolled cookies and icebox cookies must usually be...
Same degree of sweetness
Without twisting it
Chilled before makeup
More

45. measuring solid ingredients by weight is ______ accurate than by volume
More
Pumpkin pie
Eggs and starch
Same degree of sweetness

46. fat used in volume production of pie dough is...
Without twisting it
Is kneaded lightly
Regular shortening
No steam vents

47. forcing the gases out of a fermented dough is called...
Same degree of sweetness
170
375-385
Punching

48. best thickening for cream pie is...
Eggs
Cornstarch
Chilled before makeup
Apple pie

49. only wheat flour will develop enough _______ to make yeast bread
Chilled before makeup
170
Gluten
Smooth texture

50. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Increases the staling process
Slows yeast action
Lean dough products
Smooth texture

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Fundamentals Of Baking

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