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. best starch for pie fillings that are to be froxen is...
No steam vents
Flavorings
Modified starch
Foaming (sponge)

2. Which is the stronges flours? Patent - pastry - pumpernickel - cake
True
Patent
Foaming (sponge)
Modified starch

3. primary thickening agent in pecan pie is...
Prevents a crust from forming
Eggs
Pastry flour
More

4. emulsified shortening is usually softer in texture than...
Rye bread
More
Regular shortening
Pumpkin pie

5. doughs for rolled cookies and icebox cookies must usually be...
Cutting and baking
Chilled before makeup
Pastry flour
Lean dough products

6. graham cracker crumb crust
Is kneaded lightly
Smooth texture
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

7. when cutting biscuits you should press down...
The first part of the baking period
Crisp
Without twisting it
Exactly one pound

8. the hard outer covering of wheat kernels and other grains is called...
Bran
The first part of the baking period
True
Prevents a crust from forming

9. fat used in volume production of pie dough is...
Eggs
Increases the staling process
140 degrees
Regular shortening

10. cake flour is the preferred choice for short dough because of its ability to...
The first part of the baking period
Absorb moisture
Lean dough products
Chilled before makeup

11. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Their crusts will soften
Regular shortening
No steam vents
Bran

12. cookies can be made chewier by increasing the...
Egg content
True
Increase keeping quality - increase moistness - tenderize the product
All at once

13. when eggs are added to a cake batter in the creaming method they should not be added...
Pull away from the sides of the bowl
All at once
True
Apple pie

14. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Smooth texture
Lean dough products
Not fermented long enough

15. during the pickup period the ingredients are blended on ______ just until combined
Patent
Low speed
Twice as much chocolate as butter
Exactly one pound

16. if active dry yeast is used - it is mixed with water before being added to the dough
The first part of the baking period
Cutting and baking
True
Prevents a crust from forming

17. salt is used in bread making because it improves flavor - conditions gluten - and...
Cornstarch
Slows yeast action
Punching
Regular shortening

18. an over fermented dough is called...
An old dough
Pastry flour
May be stored on a rack
Exactly one pound

19. one pint of water weighs...
Exactly one pound
Vanilla custard sauce
15
Prevents a crust from forming

20. baked custard is done when its internal temp is...
Egg content
170
Foaming (sponge)
Low speed

21. weight of the sugar in a high ratio cake is usually greater than the weight of the...
375-385
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Exactly one pound
Flour

22. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Eggs and starch
Chilled before makeup
True
Development of air cells into the batter

23. ideal starch for _______ is cornstarch
High ratio shortening
True
Apple pie
15

24. approximate ratio of ingredients in flaky pie dough is...
Foaming (sponge)
Pumpkin pie
Smooth texture
6 pounds flour - 3 pounds fat - 1 pound liquid

25. Clear flour is normally used to make
Slows yeast action
Rye bread
Same degree of sweetness
Increase keeping quality - increase moistness - tenderize the product

26. strong flour is made from wheat with a...
Punching
High protein content
375-385
Cornstarch

27. pastry cream is thickened with...
Without twisting it
Eggs and starch
Gluten
Flavorings

28. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Tough
Modified starch
A fully combined bater
Do not contain eggs

29. during the development period the elasticity of the gluten begins to develop and starts to...
Is kneaded lightly
Patent
Pull away from the sides of the bowl
Prevents a crust from forming

30. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Eggs
More
Do not contain eggs

31. mealy pie dough is for...
Pumpkin pie
High ratio shortening
Punching
Chilled before makeup

32. hard crusted rolls should not be wrapped or...
Foaming (sponge)
Their crusts will soften
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

33. yeast is killed at what temp?
Exactly one pound
Punching
140 degrees
Regular shortening

34. choc glaze is...
Twice as much chocolate as butter
Rye bread
Egg content
More

35. not all sugars have the...
Same degree of sweetness
No steam vents
Bran
Flavorings

36. forcing the gases out of a fermented dough is called...
Chilled before makeup
Smooth texture
Punching
170

37. cake flour is usually weaker than...
The first part of the baking period
Eggs
Pastry flour
Flavorings

38. best thickening for cream pie is...
Regular shortening
Regular shortening
Cornstarch
Prevents a crust from forming

39. best flour for flaky pie crust is...
The first part of the baking period
Twice as much chocolate as butter
Absorb moisture
Pastry flour

40. high fat and sugar content hop make cookies...
Without twisting it
The first part of the baking period
Cutting and baking
Crisp

41. flour for sponge cakes must be very weak to avoid making the cake...
Regular shortening
Tough
Absorb moisture
Increase keeping qualities - develop crust color - provide food for the yeast

42. a cake mix made with butter will not hold as much liquid as one made with...
High protein content
Vanilla custard sauce
High ratio shortening
Gluten

43. french bread - and hard rolls are examples of...
All at once
Patent
Increase keeping qualities - develop crust color - provide food for the yeast
Lean dough products

44. Rolls to be served within eight hours...
140 degrees
Is kneaded lightly
More
May be stored on a rack

45. 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...
High protein content
Add flour and yeast and mix to a smooth dough
Twice as much chocolate as butter
Increases the staling process

46. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Smooth texture
170
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast

47. a young dough is one that has...
Not fermented long enough
Increases the staling process
Is kneaded lightly
All at once

48. only wheat flour will develop enough _______ to make yeast bread
170
True
Gluten
Not fermented long enough

49. for a 9 inch bottom crust you will need ____ ounces of dough
Smooth texture
Modified starch
Egg content
15

50. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough
Smooth texture
Pumpkin pie