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. three methods of making cookies are the creaming - one-stage - and...
Crisp
Foaming (sponge)
Absorb moisture
Eggs and starch

2. flour for sponge cakes must be very weak to avoid making the cake...
An old dough
Regular shortening
Tough
Development of air cells into the batter

3. an over fermented dough is called...
170
Foaming (sponge)
High protein content
An old dough

4. strong flour is made from wheat with a...
High protein content
Increase keeping quality - increase moistness - tenderize the product
Apple pie
Pumpkin pie

5. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Development of air cells into the batter
A fully combined bater
Pull away from the sides of the bowl

6. if active dry yeast is used - it is mixed with water before being added to the dough
Slows yeast action
Cutting and baking
Regular shortening
True

7. Rolls to be served within eight hours...
Pull away from the sides of the bowl
Not fermented long enough
Cornstarch
May be stored on a rack

8. Clear flour is normally used to make
Pastry flour
Increases the staling process
Rye bread
Patent

9. the hard outer covering of wheat kernels and other grains is called...
Same degree of sweetness
Crisp
Bran
Development of air cells into the batter

10. fat used in volume production of pie dough is...
Tough
Regular shortening
Flour
True

11. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Not fermented long enough
Absorb moisture
Vanilla custard sauce
Do not contain eggs

12. best flour for flaky pie crust is...
Pastry flour
May be stored on a rack
Egg content
High ratio shortening

13. pastry cream is thickened with...
Not fermented long enough
Flavorings
Without twisting it
Eggs and starch

14. one pint of water weighs...
Their crusts will soften
Exactly one pound
Pastry flour
An old dough

15. a cake mix made with butter will not hold as much liquid as one made with...
140 degrees
High ratio shortening
Chilled before makeup
Apple pie

16. confectioners sugar is used to give the ____________ to cream cheese and flat icings
High protein content
Smooth texture
Modified starch
Increases the staling process

17. ideal starch for _______ is cornstarch
Egg content
Apple pie
Smooth texture
375-385

18. a young dough is one that has...
Smooth texture
No steam vents
Crisp
Not fermented long enough

19. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Smooth texture
Cornstarch
Regular shortening

20. to produce a flaky biscuit - the dough...
Crisp
Is kneaded lightly
All at once
Cutting and baking

21. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Egg content
Foaming (sponge)
Cornstarch

22. cake flour is the preferred choice for short dough because of its ability to...
170
All at once
Without twisting it
Absorb moisture

23. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Low speed
Add flour and yeast and mix to a smooth dough
Vanilla custard sauce

24. baked custard is done when its internal temp is...
170
Pastry flour
All at once
Cornstarch

25. 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
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough

26. emulsified shortening is usually softer in texture than...
Twice as much chocolate as butter
Regular shortening
Is kneaded lightly
Vanilla custard sauce

27. functions of sugar in baked goods
170
Increase keeping qualities - develop crust color - provide food for the yeast
Rye bread
Chilled before makeup

28. approximate ratio of ingredients in flaky pie dough is...
Bran
Cutting and baking
Their crusts will soften
6 pounds flour - 3 pounds fat - 1 pound liquid

29. french bread - and hard rolls are examples of...
Pumpkin pie
Lean dough products
A fully combined bater
High ratio shortening

30. yeast is killed at what temp?
Cornstarch
Smooth texture
140 degrees
Chilled before makeup

31. high fat and sugar content hop make cookies...
More
170
Crisp
An old dough

32. best starch for pie fillings that are to be froxen is...
Vanilla custard sauce
All at once
Modified starch
No steam vents

33. cookies can be made chewier by increasing the...
Apple pie
Egg content
High protein content
Patent

34. not all sugars have the...
Without twisting it
True
Same degree of sweetness
15

35. hard crusted rolls should not be wrapped or...
High protein content
Their crusts will soften
Punching
A fully combined bater

36. mealy pie dough is for...
Pumpkin pie
Cornstarch
Modified starch
True

37. during the development period the elasticity of the gluten begins to develop and starts to...
Twice as much chocolate as butter
High ratio shortening
Vanilla custard sauce
Pull away from the sides of the bowl

38. proper frying temp for cake doughnuts is...
15
No steam vents
Bran
375-385

39. graham cracker crumb crust
A fully combined bater
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Bran
6 pounds flour - 3 pounds fat - 1 pound liquid

40. measuring solid ingredients by weight is ______ accurate than by volume
Eggs and starch
No steam vents
More
Flavorings

41. only wheat flour will develop enough _______ to make yeast bread
375-385
Pull away from the sides of the bowl
Regular shortening
Gluten

42. choc glaze is...
Is kneaded lightly
Twice as much chocolate as butter
Pastry flour
170

43. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
True
Increase keeping qualities - develop crust color - provide food for the yeast
A fully combined bater
Crisp

44. best thickening for cream pie is...
Pumpkin pie
A fully combined bater
Cornstarch
Do not contain eggs

45. for a 9 inch bottom crust you will need ____ ounces of dough
15
Apple pie
Pull away from the sides of the bowl
Development of air cells into the batter

46. oiling the surface of a fermenting dough...
Tough
15
An old dough
Prevents a crust from forming

47. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Regular shortening
Eggs
Pumpkin pie
Patent

48. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
All at once
Do not contain eggs
Egg content
Vanilla custard sauce

49. primary thickening agent in pecan pie is...
High ratio shortening
Rye bread
Eggs
Punching

50. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increases the staling process
Pastry flour
All at once
The first part of the baking period