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. cookies can be made chewier by increasing the...
Regular shortening
Crisp
Lean dough products
Egg content

2. cake flour is the preferred choice for short dough because of its ability to...
All at once
Gluten
Absorb moisture
Patent

3. yeast is killed at what temp?
Same degree of sweetness
Regular shortening
Prevents a crust from forming
140 degrees

4. salt is used in bread making because it improves flavor - conditions gluten - and...
Increase keeping quality - increase moistness - tenderize the product
Slows yeast action
True
Pumpkin pie

5. yeast products should not be stored in the refrigerator because refrigeration...
Crisp
Pastry flour
Increases the staling process
Eggs and starch

6. cake flour is usually weaker than...
Pastry flour
Eggs and starch
Lean dough products
Rye bread

7. strong flour is made from wheat with a...
All at once
375-385
High protein content
Foaming (sponge)

8. primary thickening agent in pecan pie is...
Increase keeping quality - increase moistness - tenderize the product
Slows yeast action
Eggs
Their crusts will soften

9. doughs for rolled cookies and icebox cookies must usually be...
Increase keeping quality - increase moistness - tenderize the product
Chilled before makeup
True
An old dough

10. the hard outer covering of wheat kernels and other grains is called...
High protein content
A fully combined bater
Bran
6 pounds flour - 3 pounds fat - 1 pound liquid

11. not all sugars have the...
Same degree of sweetness
Twice as much chocolate as butter
140 degrees
Eggs and starch

12. 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...
Absorb moisture
Regular shortening
Development of air cells into the batter
Add flour and yeast and mix to a smooth dough

13. one pint of water weighs...
Modified starch
Regular shortening
Exactly one pound
Tough

14. high fat and sugar content hop make cookies...
Regular shortening
Crisp
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Their crusts will soften

15. proper frying temp for cake doughnuts is...
375-385
High protein content
140 degrees
Absorb moisture

16. Which is the stronges flours? Patent - pastry - pumpernickel - cake
15
Eggs and starch
Low speed
Patent

17. to produce a flaky biscuit - the dough...
Development of air cells into the batter
Is kneaded lightly
Add flour and yeast and mix to a smooth dough
Slows yeast action

18. when cutting biscuits you should press down...
Same degree of sweetness
Regular shortening
Cutting and baking
Without twisting it

19. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Pastry flour
Cornstarch
Pumpkin pie

20. ideal starch for _______ is cornstarch
Apple pie
Regular shortening
Is kneaded lightly
High ratio shortening

21. fat used in volume production of pie dough is...
An old dough
Regular shortening
All at once
140 degrees

22. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Absorb moisture
Punching
No steam vents
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

23. baked custard is done when its internal temp is...
Tough
170
Prevents a crust from forming
Regular shortening

24. best starch for pie fillings that are to be froxen is...
Prevents a crust from forming
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Punching
Modified starch

25. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Same degree of sweetness
Development of air cells into the batter
Lean dough products

26. pastry cream is thickened with...
15
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs and starch

27. forcing the gases out of a fermented dough is called...
Crisp
Foaming (sponge)
Punching
High ratio shortening

28. an over fermented dough is called...
Exactly one pound
Pastry flour
Punching
An old dough

29. for a 9 inch bottom crust you will need ____ ounces of dough
More
Twice as much chocolate as butter
15
Chilled before makeup

30. measuring solid ingredients by weight is ______ accurate than by volume
Patent
Vanilla custard sauce
Their crusts will soften
More

31. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch
Prevents a crust from forming
Flavorings

32. only wheat flour will develop enough _______ to make yeast bread
Vanilla custard sauce
Gluten
Pastry flour
More

33. during the pickup period the ingredients are blended on ______ just until combined
Pastry flour
Increases the staling process
Punching
Low speed

34. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Twice as much chocolate as butter
An old dough
Their crusts will soften

35. three methods of making cookies are the creaming - one-stage - and...
Regular shortening
True
Foaming (sponge)
Not fermented long enough

36. best flour for flaky pie crust is...
Prevents a crust from forming
Pastry flour
Regular shortening
True

37. emulsified shortening is usually softer in texture than...
Pull away from the sides of the bowl
Increases the staling process
6 pounds flour - 3 pounds fat - 1 pound liquid
Regular shortening

38. Rolls to be served within eight hours...
Bran
Development of air cells into the batter
May be stored on a rack
Lean dough products

39. a young dough is one that has...
Foaming (sponge)
Prevents a crust from forming
Not fermented long enough
375-385

40. mealy pie dough is for...
Rye bread
Pull away from the sides of the bowl
Pumpkin pie
High protein content

41. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Is kneaded lightly
Crisp
Vanilla custard sauce
Low speed

42. when eggs are added to a cake batter in the creaming method they should not be added...
Do not contain eggs
Cornstarch
All at once
Flour

43. french bread - and hard rolls are examples of...
Increase keeping qualities - develop crust color - provide food for the yeast
140 degrees
Lean dough products
Modified starch

44. graham cracker crumb crust
Cutting and baking
Absorb moisture
Increases the staling process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

45. Clear flour is normally used to make
Their crusts will soften
Rye bread
Pastry flour
15

46. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Increases the staling process
Gluten
Absorb moisture

47. if active dry yeast is used - it is mixed with water before being added to the dough
Same degree of sweetness
True
Smooth texture
Rye bread

48. functions of fat in baked goods
Lean dough products
15
Increase keeping quality - increase moistness - tenderize the product
Cornstarch

49. a cake mix made with butter will not hold as much liquid as one made with...
Flour
Eggs and starch
High ratio shortening
All at once

50. cream scones should be frozen berfore...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
A fully combined bater
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking