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...
Prevents a crust from forming
Punching
True
High protein content

2. forcing the gases out of a fermented dough is called...
Punching
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour
High ratio shortening

3. salt is used in bread making because it improves flavor - conditions gluten - and...
Not fermented long enough
170
Lean dough products
Slows yeast action

4. not all sugars have the...
Same degree of sweetness
More
Bran
Pastry flour

5. hard crusted rolls should not be wrapped or...
Cornstarch
375-385
Their crusts will soften
Pull away from the sides of the bowl

6. three methods of making cookies are the creaming - one-stage - and...
Exactly one pound
Apple pie
Foaming (sponge)
Tough

7. yeast is killed at what temp?
Modified starch
15
140 degrees
Eggs

8. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Flavorings
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast

9. doughs for rolled cookies and icebox cookies must usually be...
Rye bread
Gluten
Development of air cells into the batter
Chilled before makeup

10. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking
Eggs and starch
Punching

11. an over fermented dough is called...
Apple pie
Regular shortening
An old dough
Tough

12. during the development period the elasticity of the gluten begins to develop and starts to...
Twice as much chocolate as butter
Same degree of sweetness
Pull away from the sides of the bowl
15

13. measuring solid ingredients by weight is ______ accurate than by volume
Slows yeast action
More
Modified starch
Without twisting it

14. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Do not contain eggs
Same degree of sweetness
No steam vents
Eggs and starch

15. a cake mix made with butter will not hold as much liquid as one made with...
Regular shortening
More
Pull away from the sides of the bowl
High ratio shortening

16. a young dough is one that has...
Lean dough products
140 degrees
Eggs
Not fermented long enough

17. when eggs are added to a cake batter in the creaming method they should not be added...
Prevents a crust from forming
6 pounds flour - 3 pounds fat - 1 pound liquid
Lean dough products
All at once

18. flour for sponge cakes must be very weak to avoid making the cake...
170
Modified starch
Tough
Is kneaded lightly

19. proper frying temp for cake doughnuts is...
Punching
375-385
The first part of the baking period
Increase keeping qualities - develop crust color - provide food for the yeast

20. pastry cream is thickened with...
Modified starch
May be stored on a rack
Punching
Eggs and starch

21. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Bran
6 pounds flour - 3 pounds fat - 1 pound liquid
Cutting and baking

22. baked custard is done when its internal temp is...
A fully combined bater
140 degrees
Without twisting it
170

23. best thickening for cream pie is...
Without twisting it
Regular shortening
Tough
Cornstarch

24. for a 9 inch bottom crust you will need ____ ounces of dough
Development of air cells into the batter
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents
15

25. yeast products should not be stored in the refrigerator because refrigeration...
Tough
Same degree of sweetness
Low speed
Increases the staling process

26. cake flour is usually weaker than...
Same degree of sweetness
True
170
Pastry flour

27. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
15
Exactly one pound
More
Flavorings

28. primary thickening agent in pecan pie is...
Without twisting it
Eggs and starch
Twice as much chocolate as butter
Eggs

29. fat used in volume production of pie dough is...
Patent
Pastry flour
Regular shortening
Development of air cells into the batter

30. high fat and sugar content hop make cookies...
Eggs and starch
Is kneaded lightly
Crisp
Apple pie

31. to produce a flaky biscuit - the dough...
140 degrees
An old dough
Is kneaded lightly
Egg content

32. approximate ratio of ingredients in flaky pie dough is...
Increase keeping quality - increase moistness - tenderize the product
6 pounds flour - 3 pounds fat - 1 pound liquid
Egg content
Add flour and yeast and mix to a smooth dough

33. hard crusted breads such as french bread are usually baked with steam in the oven during....
Regular shortening
More
The first part of the baking period
Prevents a crust from forming

34. Rolls to be served within eight hours...
Increase keeping qualities - develop crust color - provide food for the yeast
May be stored on a rack
Lean dough products
Pumpkin pie

35. functions of fat in baked goods
Modified starch
Pull away from the sides of the bowl
Increase keeping quality - increase moistness - tenderize the product
Smooth texture

36. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Not fermented long enough
Do not contain eggs
Bran

37. best flour for flaky pie crust is...
Prevents a crust from forming
Pastry flour
Patent
Same degree of sweetness

38. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Eggs
May be stored on a rack
Flour
Same degree of sweetness

39. Clear flour is normally used to make
Rye bread
Pull away from the sides of the bowl
Flavorings
A fully combined bater

40. one pint of water weighs...
Patent
High protein content
Exactly one pound
Egg content

41. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
The first part of the baking period
Vanilla custard sauce
Increase keeping qualities - develop crust color - provide food for the yeast
Pull away from the sides of the bowl

42. cookies can be made chewier by increasing the...
Crisp
Egg content
Increases the staling process
Pumpkin pie

43. only wheat flour will develop enough _______ to make yeast bread
Same degree of sweetness
Increase keeping quality - increase moistness - tenderize the product
Gluten
Pull away from the sides of the bowl

44. cake flour is the preferred choice for short dough because of its ability to...
Their crusts will soften
Absorb moisture
The first part of the baking period
High protein content

45. strong flour is made from wheat with a...
Punching
Increase keeping quality - increase moistness - tenderize the product
Eggs and starch
High protein content

46. best starch for pie fillings that are to be froxen is...
140 degrees
Modified starch
Flour
Flavorings

47. emulsified shortening is usually softer in texture than...
Not fermented long enough
Regular shortening
Development of air cells into the batter
Gluten

48. the hard outer covering of wheat kernels and other grains is called...
Bran
Increase keeping quality - increase moistness - tenderize the product
Slows yeast action
Without twisting it

49. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Increase keeping quality - increase moistness - tenderize the product
Development of air cells into the batter
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

50. ideal starch for _______ is cornstarch
Regular shortening
Apple pie
Twice as much chocolate as butter
Chilled before makeup