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. when eggs are added to a cake batter in the creaming method they should not be added...
Flour
Development of air cells into the batter
May be stored on a rack
All at once

2. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Gluten
High protein content
Not fermented long enough

3. 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...
375-385
Add flour and yeast and mix to a smooth dough
May be stored on a rack
170

4. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Cornstarch
Increase keeping quality - increase moistness - tenderize the product
Vanilla custard sauce
Chilled before makeup

5. measuring solid ingredients by weight is ______ accurate than by volume
6 pounds flour - 3 pounds fat - 1 pound liquid
Crisp
140 degrees
More

6. yeast is killed at what temp?
Increases the staling process
Same degree of sweetness
140 degrees
6 pounds flour - 3 pounds fat - 1 pound liquid

7. to produce a flaky biscuit - the dough...
Gluten
Patent
Bran
Is kneaded lightly

8. french bread - and hard rolls are examples of...
Add flour and yeast and mix to a smooth dough
Pull away from the sides of the bowl
Lean dough products
Twice as much chocolate as butter

9. one pint of water weighs...
Exactly one pound
Chilled before makeup
Same degree of sweetness
Increase keeping qualities - develop crust color - provide food for the yeast

10. if active dry yeast is used - it is mixed with water before being added to the dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Prevents a crust from forming
True
Eggs

11. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Lean dough products
A fully combined bater
Flavorings
Increase keeping qualities - develop crust color - provide food for the yeast

12. Clear flour is normally used to make
Patent
Rye bread
Not fermented long enough
Crisp

13. salt is used in bread making because it improves flavor - conditions gluten - and...
Same degree of sweetness
15
Increases the staling process
Slows yeast action

14. doughs for rolled cookies and icebox cookies must usually be...
An old dough
Chilled before makeup
Increase keeping qualities - develop crust color - provide food for the yeast
Without twisting it

15. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Eggs and starch
Do not contain eggs
Cutting and baking
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

16. baked custard is done when its internal temp is...
6 pounds flour - 3 pounds fat - 1 pound liquid
170
May be stored on a rack
Pastry flour

17. mealy pie dough is for...
No steam vents
Pumpkin pie
Regular shortening
Increase keeping quality - increase moistness - tenderize the product

18. for a 9 inch bottom crust you will need ____ ounces of dough
15
Bran
Pastry flour
Flavorings

19. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Rye bread
Increases the staling process
Modified starch

20. high fat and sugar content hop make cookies...
Crisp
Pastry flour
All at once
140 degrees

21. three methods of making cookies are the creaming - one-stage - and...
Punching
Foaming (sponge)
Flour
Slows yeast action

22. oiling the surface of a fermenting dough...
Prevents a crust from forming
Exactly one pound
True
375-385

23. an over fermented dough is called...
Their crusts will soften
Slows yeast action
An old dough
Rye bread

24. primary thickening agent in pecan pie is...
Eggs and starch
6 pounds flour - 3 pounds fat - 1 pound liquid
Is kneaded lightly
Eggs

25. functions of fat in baked goods
More
Patent
Egg content
Increase keeping quality - increase moistness - tenderize the product

26. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
The first part of the baking period
Modified starch
Flavorings

27. during the pickup period the ingredients are blended on ______ just until combined
Crisp
Low speed
More
Smooth texture

28. best starch for pie fillings that are to be froxen is...
Cornstarch
Modified starch
The first part of the baking period
An old dough

29. flour for sponge cakes must be very weak to avoid making the cake...
More
Development of air cells into the batter
Lean dough products
Tough

30. yeast products should not be stored in the refrigerator because refrigeration...
Regular shortening
Foaming (sponge)
True
Increases the staling process

31. fat used in volume production of pie dough is...
Regular shortening
No steam vents
Egg content
Add flour and yeast and mix to a smooth dough

32. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Twice as much chocolate as butter
Prevents a crust from forming
Tough

33. pastry cream is thickened with...
Add flour and yeast and mix to a smooth dough
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs and starch
Do not contain eggs

34. functions of sugar in baked goods
Regular shortening
Bran
Increase keeping qualities - develop crust color - provide food for the yeast
An old dough

35. when cutting biscuits you should press down...
The first part of the baking period
High protein content
Foaming (sponge)
Without twisting it

36. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
No steam vents
Increases the staling process
Add flour and yeast and mix to a smooth dough

37. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Do not contain eggs
Vanilla custard sauce
Patent
Slows yeast action

38. strong flour is made from wheat with a...
Crisp
High protein content
Prevents a crust from forming
Pastry flour

39. forcing the gases out of a fermented dough is called...
Punching
Pull away from the sides of the bowl
Chilled before makeup
Eggs

40. only wheat flour will develop enough _______ to make yeast bread
Crisp
High ratio shortening
Development of air cells into the batter
Gluten

41. cream scones should be frozen berfore...
Cornstarch
Punching
Cutting and baking
Lean dough products

42. ideal starch for _______ is cornstarch
Add flour and yeast and mix to a smooth dough
Apple pie
Regular shortening
The first part of the baking period

43. hard crusted rolls should not be wrapped or...
Increase keeping quality - increase moistness - tenderize the product
Their crusts will soften
Tough
Egg content

44. cookies can be made chewier by increasing the...
Gluten
Lean dough products
Egg content
Foaming (sponge)

45. the hard outer covering of wheat kernels and other grains is called...
Regular shortening
Do not contain eggs
Bran
Eggs

46. during the development period the elasticity of the gluten begins to develop and starts to...
Absorb moisture
Exactly one pound
Pull away from the sides of the bowl
Regular shortening

47. not all sugars have the...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increases the staling process
Same degree of sweetness
Do not contain eggs

48. 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
Increases the staling process
More
Same degree of sweetness

49. proper frying temp for cake doughnuts is...
Development of air cells into the batter
Absorb moisture
375-385
Crisp

50. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Tough
Lean dough products
Twice as much chocolate as butter