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. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Pastry flour
Vanilla custard sauce
Regular shortening
Flour

2. measuring solid ingredients by weight is ______ accurate than by volume
Pumpkin pie
More
The first part of the baking period
Eggs

3. cream scones should be frozen berfore...
Apple pie
Punching
Vanilla custard sauce
Cutting and baking

4. if active dry yeast is used - it is mixed with water before being added to the dough
375-385
Without twisting it
Apple pie
True

5. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Pastry flour
Do not contain eggs
140 degrees
A fully combined bater

6. a young dough is one that has...
Eggs
Not fermented long enough
Increase keeping quality - increase moistness - tenderize the product
May be stored on a rack

7. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Add flour and yeast and mix to a smooth dough
Punching
Regular shortening

8. emulsified shortening is usually softer in texture than...
Flavorings
Twice as much chocolate as butter
170
Regular shortening

9. during the pickup period the ingredients are blended on ______ just until combined
A fully combined bater
Low speed
Regular shortening
Cornstarch

10. hard crusted breads such as french bread are usually baked with steam in the oven during....
Apple pie
Smooth texture
The first part of the baking period
170

11. baked custard is done when its internal temp is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Prevents a crust from forming
170
Is kneaded lightly

12. only wheat flour will develop enough _______ to make yeast bread
More
All at once
Increase keeping quality - increase moistness - tenderize the product
Gluten

13. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Eggs and starch
Vanilla custard sauce
Not fermented long enough

14. 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
An old dough
Regular shortening
Without twisting it

15. yeast is killed at what temp?
Twice as much chocolate as butter
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast
Not fermented long enough

16. choc glaze is...
Absorb moisture
Twice as much chocolate as butter
Add flour and yeast and mix to a smooth dough
Pastry flour

17. functions of sugar in baked goods
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften
Tough

18. when eggs are added to a cake batter in the creaming method they should not be added...
High protein content
All at once
Flavorings
Is kneaded lightly

19. fat used in volume production of pie dough is...
Regular shortening
Patent
Absorb moisture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

20. hard crusted rolls should not be wrapped or...
Egg content
Their crusts will soften
Patent
High protein content

21. best thickening for cream pie is...
Increases the staling process
Cornstarch
Regular shortening
Eggs and starch

22. Rolls to be served within eight hours...
Their crusts will soften
Apple pie
170
May be stored on a rack

23. during the development period the elasticity of the gluten begins to develop and starts to...
Eggs
An old dough
Their crusts will soften
Pull away from the sides of the bowl

24. an over fermented dough is called...
Flavorings
Smooth texture
An old dough
Pull away from the sides of the bowl

25. approximate ratio of ingredients in flaky pie dough is...
Same degree of sweetness
No steam vents
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid

26. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Regular shortening
No steam vents
Egg content

27. cake flour is usually weaker than...
High ratio shortening
An old dough
Prevents a crust from forming
Pastry flour

28. 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...
Vanilla custard sauce
Regular shortening
Add flour and yeast and mix to a smooth dough
Modified starch

29. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Increase keeping quality - increase moistness - tenderize the product
Flavorings
Regular shortening
Vanilla custard sauce

30. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Increase keeping quality - increase moistness - tenderize the product
Punching
Rye bread

31. to produce a flaky biscuit - the dough...
Prevents a crust from forming
Do not contain eggs
Low speed
Is kneaded lightly

32. cookies can be made chewier by increasing the...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cornstarch
All at once
Egg content

33. best starch for pie fillings that are to be froxen is...
Lean dough products
Absorb moisture
All at once
Modified starch

34. graham cracker crumb crust
A fully combined bater
The first part of the baking period
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

35. not all sugars have the...
Same degree of sweetness
A fully combined bater
Gluten
Pastry flour

36. oiling the surface of a fermenting dough...
Prevents a crust from forming
Slows yeast action
Twice as much chocolate as butter
Bran

37. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening
Flour
Vanilla custard sauce

38. doughs for rolled cookies and icebox cookies must usually be...
Tough
Low speed
Increases the staling process
Chilled before makeup

39. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Flavorings
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast

40. high fat and sugar content hop make cookies...
Pumpkin pie
Is kneaded lightly
Cutting and baking
Crisp

41. pastry cream is thickened with...
Foaming (sponge)
Cutting and baking
All at once
Eggs and starch

42. Clear flour is normally used to make
Foaming (sponge)
Rye bread
140 degrees
Increase keeping quality - increase moistness - tenderize the product

43. for a 9 inch bottom crust you will need ____ ounces of dough
15
The first part of the baking period
Lean dough products
Without twisting it

44. mealy pie dough is for...
The first part of the baking period
Pumpkin pie
Without twisting it
Flavorings

45. forcing the gases out of a fermented dough is called...
Smooth texture
Punching
High protein content
Patent

46. yeast products should not be stored in the refrigerator because refrigeration...
Pull away from the sides of the bowl
Vanilla custard sauce
Increases the staling process
Slows yeast action

47. a cake mix made with butter will not hold as much liquid as one made with...
No steam vents
Development of air cells into the batter
An old dough
High ratio shortening

48. flour for sponge cakes must be very weak to avoid making the cake...
More
Flavorings
Crisp
Tough

49. the hard outer covering of wheat kernels and other grains is called...
Bran
Patent
Regular shortening
May be stored on a rack

50. primary thickening agent in pecan pie is...
Regular shortening
An old dough
Eggs
Increase keeping quality - increase moistness - tenderize the product