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. only wheat flour will develop enough _______ to make yeast bread
Gluten
Egg content
Chilled before makeup
Pumpkin pie

2. functions of fat in baked goods
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping quality - increase moistness - tenderize the product
Cornstarch
Lean dough products

3. cream scones should be frozen berfore...
Cutting and baking
Patent
No steam vents
Eggs

4. mealy pie dough is for...
Apple pie
Twice as much chocolate as butter
Increase keeping qualities - develop crust color - provide food for the yeast
Pumpkin pie

5. best starch for pie fillings that are to be froxen is...
Bran
Slows yeast action
Prevents a crust from forming
Modified starch

6. a young dough is one that has...
Modified starch
The first part of the baking period
Not fermented long enough
Cornstarch

7. yeast products should not be stored in the refrigerator because refrigeration...
Development of air cells into the batter
Twice as much chocolate as butter
Rye bread
Increases the staling process

8. functions of sugar in baked goods
May be stored on a rack
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming
Chilled before makeup

9. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
15
Development of air cells into the batter
Prevents a crust from forming
Same degree of sweetness

10. measuring solid ingredients by weight is ______ accurate than by volume
Chilled before makeup
No steam vents
More
Punching

11. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
High protein content
Twice as much chocolate as butter
Flavorings
Smooth texture

12. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Low speed
An old dough
Not fermented long enough
Patent

13. confectioners sugar is used to give the ____________ to cream cheese and flat icings
May be stored on a rack
170
Smooth texture
15

14. forcing the gases out of a fermented dough is called...
Their crusts will soften
Lean dough products
Punching
Pastry flour

15. emulsified shortening is usually softer in texture than...
Bran
Regular shortening
An old dough
Increases the staling process

16. cake flour is usually weaker than...
The first part of the baking period
Pastry flour
15
375-385

17. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Not fermented long enough
The first part of the baking period
Without twisting it

18. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Egg content
Pastry flour
Chilled before makeup

19. for a 9 inch bottom crust you will need ____ ounces of dough
Pull away from the sides of the bowl
Modified starch
15
Slows yeast action

20. flour for sponge cakes must be very weak to avoid making the cake...
Regular shortening
Tough
Gluten
Egg content

21. Clear flour is normally used to make
Increase keeping qualities - develop crust color - provide food for the yeast
Do not contain eggs
Rye bread
Not fermented long enough

22. when cutting biscuits you should press down...
No steam vents
Cutting and baking
Their crusts will soften
Without twisting it

23. hard crusted rolls should not be wrapped or...
Their crusts will soften
Cutting and baking
Regular shortening
Add flour and yeast and mix to a smooth dough

24. choc glaze is...
Development of air cells into the batter
6 pounds flour - 3 pounds fat - 1 pound liquid
Twice as much chocolate as butter
Exactly one pound

25. baked custard is done when its internal temp is...
170
Pumpkin pie
Crisp
True

26. cake flour is the preferred choice for short dough because of its ability to...
Eggs
True
375-385
Absorb moisture

27. a cake mix made with butter will not hold as much liquid as one made with...
Foaming (sponge)
Development of air cells into the batter
Increase keeping quality - increase moistness - tenderize the product
High ratio shortening

28. one pint of water weighs...
Exactly one pound
Add flour and yeast and mix to a smooth dough
15
Egg content

29. best thickening for cream pie is...
Pastry flour
Increase keeping quality - increase moistness - tenderize the product
Cornstarch
All at once

30. the hard outer covering of wheat kernels and other grains is called...
Bran
Gluten
Smooth texture
All at once

31. ideal starch for _______ is cornstarch
Apple pie
All at once
Eggs
Punching

32. doughs for rolled cookies and icebox cookies must usually be...
True
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Patent
Chilled before makeup

33. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Same degree of sweetness
Pastry flour
15
Do not contain eggs

34. high fat and sugar content hop make cookies...
Crisp
Eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Is kneaded lightly

35. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Pumpkin pie
A fully combined bater
Cutting and baking
Do not contain eggs

36. strong flour is made from wheat with a...
Development of air cells into the batter
High protein content
Flavorings
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

37. pastry cream is thickened with...
Egg content
Bran
Eggs and starch
Crisp

38. an over fermented dough is called...
375-385
Flour
More
An old dough

39. yeast is killed at what temp?
Regular shortening
140 degrees
Increase keeping quality - increase moistness - tenderize the product
High ratio shortening

40. Rolls to be served within eight hours...
Lean dough products
A fully combined bater
May be stored on a rack
Increase keeping qualities - develop crust color - provide food for the yeast

41. hard crusted breads such as french bread are usually baked with steam in the oven during....
Regular shortening
All at once
Rye bread
The first part of the baking period

42. to produce a flaky biscuit - the dough...
Vanilla custard sauce
140 degrees
Is kneaded lightly
Tough

43. during the pickup period the ingredients are blended on ______ just until combined
High ratio shortening
140 degrees
Low speed
Eggs

44. proper frying temp for cake doughnuts is...
Crisp
May be stored on a rack
375-385
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

45. when eggs are added to a cake batter in the creaming method they should not be added...
375-385
The first part of the baking period
Increase keeping quality - increase moistness - tenderize the product
All at once

46. during the development period the elasticity of the gluten begins to develop and starts to...
Patent
Flour
No steam vents
Pull away from the sides of the bowl

47. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Modified starch
Cornstarch
No steam vents
Bran

48. primary thickening agent in pecan pie is...
Bran
Eggs
15
Regular shortening

49. cookies can be made chewier by increasing the...
Vanilla custard sauce
Egg content
Flavorings
Cornstarch

50. graham cracker crumb crust
May be stored on a rack
Modified starch
The first part of the baking period
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal