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. yeast is killed at what temp?
Same degree of sweetness
140 degrees
Regular shortening
Without twisting it

2. strong flour is made from wheat with a...
Tough
High protein content
Lean dough products
Pastry flour

3. high fat and sugar content hop make cookies...
Punching
140 degrees
The first part of the baking period
Crisp

4. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Regular shortening
Punching
Patent
Crisp

5. 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...
True
Increase keeping qualities - develop crust color - provide food for the yeast
Low speed
Add flour and yeast and mix to a smooth dough

6. cake flour is the preferred choice for short dough because of its ability to...
140 degrees
Cutting and baking
Absorb moisture
Do not contain eggs

7. cake flour is usually weaker than...
170
Flour
Pastry flour
Add flour and yeast and mix to a smooth dough

8. ideal starch for _______ is cornstarch
Absorb moisture
The first part of the baking period
Apple pie
Prevents a crust from forming

9. french bread - and hard rolls are examples of...
Lean dough products
Absorb moisture
Not fermented long enough
Eggs and starch

10. one pint of water weighs...
Smooth texture
Vanilla custard sauce
Exactly one pound
Absorb moisture

11. when cutting biscuits you should press down...
6 pounds flour - 3 pounds fat - 1 pound liquid
Cutting and baking
Without twisting it
Rye bread

12. graham cracker crumb crust
Development of air cells into the batter
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Lean dough products

13. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
140 degrees
Vanilla custard sauce
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Modified starch

14. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Gluten
Development of air cells into the batter
Without twisting it
A fully combined bater

15. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
All at once
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flavorings
High ratio shortening

16. a cake mix made with butter will not hold as much liquid as one made with...
Same degree of sweetness
Modified starch
High ratio shortening
No steam vents

17. emulsified shortening is usually softer in texture than...
A fully combined bater
Egg content
140 degrees
Regular shortening

18. flour for sponge cakes must be very weak to avoid making the cake...
High protein content
Tough
Is kneaded lightly
Increase keeping quality - increase moistness - tenderize the product

19. salt is used in bread making because it improves flavor - conditions gluten - and...
Tough
Without twisting it
Slows yeast action
Prevents a crust from forming

20. an over fermented dough is called...
All at once
Rye bread
Eggs
An old dough

21. during the development period the elasticity of the gluten begins to develop and starts to...
Bran
170
Apple pie
Pull away from the sides of the bowl

22. not all sugars have the...
Rye bread
Same degree of sweetness
Low speed
Foaming (sponge)

23. best flour for flaky pie crust is...
Prevents a crust from forming
Their crusts will soften
Pastry flour
Slows yeast action

24. doughs for rolled cookies and icebox cookies must usually be...
Egg content
Chilled before makeup
Increase keeping quality - increase moistness - tenderize the product
Vanilla custard sauce

25. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Do not contain eggs
Increase keeping quality - increase moistness - tenderize the product
An old dough
Smooth texture

26. Clear flour is normally used to make
Crisp
Pastry flour
Modified starch
Rye bread

27. cream scones should be frozen berfore...
Foaming (sponge)
Egg content
Same degree of sweetness
Cutting and baking

28. proper frying temp for cake doughnuts is...
Smooth texture
375-385
Punching
Patent

29. during the pickup period the ingredients are blended on ______ just until combined
True
Low speed
Do not contain eggs
Their crusts will soften

30. pastry cream is thickened with...
Flavorings
No steam vents
Eggs and starch
The first part of the baking period

31. hard crusted rolls should not be wrapped or...
Same degree of sweetness
Their crusts will soften
15
The first part of the baking period

32. cookies can be made chewier by increasing the...
Increase keeping qualities - develop crust color - provide food for the yeast
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Egg content
Apple pie

33. 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
Punching
Not fermented long enough
Slows yeast action

34. weight of the sugar in a high ratio cake is usually greater than the weight of the...
The first part of the baking period
Without twisting it
Do not contain eggs
Flour

35. forcing the gases out of a fermented dough is called...
Regular shortening
Punching
Apple pie
Not fermented long enough

36. best thickening for cream pie is...
Apple pie
High protein content
Prevents a crust from forming
Cornstarch

37. approximate ratio of ingredients in flaky pie dough is...
Pastry flour
Their crusts will soften
6 pounds flour - 3 pounds fat - 1 pound liquid
Without twisting it

38. oiling the surface of a fermenting dough...
Bran
Chilled before makeup
Prevents a crust from forming
Slows yeast action

39. measuring solid ingredients by weight is ______ accurate than by volume
15
High protein content
High ratio shortening
More

40. best starch for pie fillings that are to be froxen is...
Is kneaded lightly
Absorb moisture
Exactly one pound
Modified starch

41. only wheat flour will develop enough _______ to make yeast bread
Gluten
Smooth texture
Same degree of sweetness
Eggs

42. a young dough is one that has...
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Tough
Not fermented long enough

43. mealy pie dough is for...
Flavorings
Chilled before makeup
Pumpkin pie
Exactly one pound

44. to produce a flaky biscuit - the dough...
Not fermented long enough
Rye bread
Is kneaded lightly
The first part of the baking period

45. baked custard is done when its internal temp is...
170
Development of air cells into the batter
Slows yeast action
All at once

46. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Apple pie
Slows yeast action
Development of air cells into the batter
Pull away from the sides of the bowl

47. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Gluten
Crisp
Egg content

48. choc glaze is...
Do not contain eggs
Twice as much chocolate as butter
Lean dough products
Tough

49. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
True
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening

50. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
High protein content
140 degrees
Patent