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. oiling the surface of a fermenting dough...
Cutting and baking
Prevents a crust from forming
Punching
Eggs

2. french bread - and hard rolls are examples of...
Is kneaded lightly
Flavorings
Lean dough products
Tough

3. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
15
Tough
170

4. only wheat flour will develop enough _______ to make yeast bread
Add flour and yeast and mix to a smooth dough
Increase keeping qualities - develop crust color - provide food for the yeast
Gluten
Without twisting it

5. functions of sugar in baked goods
Foaming (sponge)
140 degrees
Without twisting it
Increase keeping qualities - develop crust color - provide food for the yeast

6. Clear flour is normally used to make
Rye bread
140 degrees
Patent
Bran

7. yeast is killed at what temp?
Do not contain eggs
Bran
140 degrees
Same degree of sweetness

8. cake flour is usually weaker than...
Pastry flour
No steam vents
Cutting and baking
Flour

9. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Add flour and yeast and mix to a smooth dough
No steam vents
Flavorings
An old dough

10. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Crisp
Bran
Do not contain eggs

11. cake flour is the preferred choice for short dough because of its ability to...
More
May be stored on a rack
Absorb moisture
High ratio shortening

12. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
375-385
Increase keeping quality - increase moistness - tenderize the product
Their crusts will soften

13. a young dough is one that has...
Not fermented long enough
Without twisting it
Chilled before makeup
Slows yeast action

14. best thickening for cream pie is...
Cornstarch
Smooth texture
Pastry flour
Is kneaded lightly

15. proper frying temp for cake doughnuts is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
375-385
Chilled before makeup
Prevents a crust from forming

16. not all sugars have the...
Tough
Eggs and starch
Same degree of sweetness
Increase keeping qualities - develop crust color - provide food for the yeast

17. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
High protein content
The first part of the baking period
Same degree of sweetness
Development of air cells into the batter

18. forcing the gases out of a fermented dough is called...
Cutting and baking
Punching
An old dough
High protein content

19. ideal starch for _______ is cornstarch
Eggs
Apple pie
15
Regular shortening

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

21. one pint of water weighs...
Pastry flour
Vanilla custard sauce
Patent
Exactly one pound

22. cookies can be made chewier by increasing the...
High ratio shortening
Add flour and yeast and mix to a smooth dough
Egg content
Cornstarch

23. cream scones should be frozen berfore...
Vanilla custard sauce
Tough
Punching
Cutting and baking

24. choc glaze is...
Punching
Increases the staling process
Regular shortening
Twice as much chocolate as butter

25. when eggs are added to a cake batter in the creaming method they should not be added...
375-385
Rye bread
Absorb moisture
All at once

26. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Do not contain eggs
Cornstarch
A fully combined bater

27. 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...
Modified starch
Twice as much chocolate as butter
Add flour and yeast and mix to a smooth dough
High protein content

28. during the pickup period the ingredients are blended on ______ just until combined
Foaming (sponge)
6 pounds flour - 3 pounds fat - 1 pound liquid
Low speed
Flavorings

29. three methods of making cookies are the creaming - one-stage - and...
More
Absorb moisture
Bran
Foaming (sponge)

30. measuring solid ingredients by weight is ______ accurate than by volume
Prevents a crust from forming
Chilled before makeup
Apple pie
More

31. high fat and sugar content hop make cookies...
Eggs and starch
Pastry flour
Crisp
15

32. fat used in volume production of pie dough is...
Chilled before makeup
Increase keeping quality - increase moistness - tenderize the product
Egg content
Regular shortening

33. baked custard is done when its internal temp is...
Is kneaded lightly
Rye bread
170
Their crusts will soften

34. to produce a flaky biscuit - the dough...
Is kneaded lightly
An old dough
True
Regular shortening

35. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Absorb moisture
15
140 degrees

36. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Chilled before makeup
Their crusts will soften
6 pounds flour - 3 pounds fat - 1 pound liquid

37. mealy pie dough is for...
Cornstarch
Pumpkin pie
Increase keeping quality - increase moistness - tenderize the product
Regular shortening

38. for a 9 inch bottom crust you will need ____ ounces of dough
Slows yeast action
Egg content
170
15

39. the hard outer covering of wheat kernels and other grains is called...
Bran
Regular shortening
Add flour and yeast and mix to a smooth dough
Slows yeast action

40. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Their crusts will soften
High protein content
A fully combined bater
Apple pie

41. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Regular shortening
Flavorings
Development of air cells into the batter
Patent

42. primary thickening agent in pecan pie is...
Egg content
Eggs and starch
Pastry flour
Eggs

43. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid
Do not contain eggs
Same degree of sweetness

44. hard crusted rolls should not be wrapped or...
Flavorings
Modified starch
Their crusts will soften
Eggs and starch

45. best starch for pie fillings that are to be froxen is...
Cornstarch
Modified starch
High protein content
Their crusts will soften

46. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Their crusts will soften
6 pounds flour - 3 pounds fat - 1 pound liquid
May be stored on a rack

47. emulsified shortening is usually softer in texture than...
Without twisting it
Regular shortening
Bran
Punching

48. confectioners sugar is used to give the ____________ to cream cheese and flat icings
More
Add flour and yeast and mix to a smooth dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Smooth texture

49. flour for sponge cakes must be very weak to avoid making the cake...
High ratio shortening
True
Prevents a crust from forming
Tough

50. when cutting biscuits you should press down...
Without twisting it
Flour
Vanilla custard sauce
Development of air cells into the batter