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...
Foaming (sponge)
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Low speed
Do not contain eggs

2. when cutting biscuits you should press down...
Slows yeast action
Regular shortening
Without twisting it
An old dough

3. forcing the gases out of a fermented dough is called...
Chilled before makeup
Is kneaded lightly
Without twisting it
Punching

4. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
High ratio shortening
Their crusts will soften
Add flour and yeast and mix to a smooth dough

5. graham cracker crumb crust
Slows yeast action
Eggs and starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Foaming (sponge)

6. hard crusted rolls should not be wrapped or...
Pastry flour
An old dough
Their crusts will soften
170

7. cream scones should be frozen berfore...
An old dough
More
Cutting and baking
Rye bread

8. when eggs are added to a cake batter in the creaming method they should not be added...
Chilled before makeup
Pastry flour
All at once
Pull away from the sides of the bowl

9. doughs for rolled cookies and icebox cookies must usually be...
Is kneaded lightly
May be stored on a rack
Chilled before makeup
Increases the staling process

10. cake flour is the preferred choice for short dough because of its ability to...
Low speed
Absorb moisture
Their crusts will soften
Is kneaded lightly

11. oiling the surface of a fermenting dough...
Eggs
Gluten
Prevents a crust from forming
All at once

12. strong flour is made from wheat with a...
Low speed
Chilled before makeup
High protein content
Pastry flour

13. if active dry yeast is used - it is mixed with water before being added to the dough
Gluten
True
Twice as much chocolate as butter
Is kneaded lightly

14. a cake mix made with butter will not hold as much liquid as one made with...
Chilled before makeup
Exactly one pound
Pumpkin pie
High ratio shortening

15. during the development period the elasticity of the gluten begins to develop and starts to...
Prevents a crust from forming
More
Pull away from the sides of the bowl
Tough

16. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Low speed
Is kneaded lightly
No steam vents

17. an over fermented dough is called...
An old dough
Crisp
6 pounds flour - 3 pounds fat - 1 pound liquid
Modified starch

18. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Eggs
Twice as much chocolate as butter
375-385

19. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Is kneaded lightly
Increase keeping quality - increase moistness - tenderize the product
Punching

20. the hard outer covering of wheat kernels and other grains is called...
15
Increases the staling process
170
Bran

21. 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...
All at once
Crisp
Add flour and yeast and mix to a smooth dough
6 pounds flour - 3 pounds fat - 1 pound liquid

22. best thickening for cream pie is...
Pumpkin pie
Absorb moisture
No steam vents
Cornstarch

23. for a 9 inch bottom crust you will need ____ ounces of dough
More
Regular shortening
15
No steam vents

24. proper frying temp for cake doughnuts is...
May be stored on a rack
375-385
Chilled before makeup
A fully combined bater

25. emulsified shortening is usually softer in texture than...
170
Egg content
Gluten
Regular shortening

26. a young dough is one that has...
Not fermented long enough
Patent
High ratio shortening
Pull away from the sides of the bowl

27. one pint of water weighs...
6 pounds flour - 3 pounds fat - 1 pound liquid
Low speed
Increase keeping quality - increase moistness - tenderize the product
Exactly one pound

28. confectioners sugar is used to give the ____________ to cream cheese and flat icings
May be stored on a rack
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast
Vanilla custard sauce

29. cookies can be made chewier by increasing the...
Egg content
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product
Absorb moisture

30. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften
The first part of the baking period
Flavorings

31. french bread - and hard rolls are examples of...
Slows yeast action
No steam vents
Lean dough products
Vanilla custard sauce

32. Rolls to be served within eight hours...
Pull away from the sides of the bowl
May be stored on a rack
Egg content
Regular shortening

33. approximate ratio of ingredients in flaky pie dough is...
Crisp
6 pounds flour - 3 pounds fat - 1 pound liquid
High protein content
Prevents a crust from forming

34. fat used in volume production of pie dough is...
Regular shortening
Lean dough products
All at once
Twice as much chocolate as butter

35. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Vanilla custard sauce
More
Bran
Patent

36. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
The first part of the baking period
No steam vents
Egg content
Do not contain eggs

37. only wheat flour will develop enough _______ to make yeast bread
Tough
Gluten
Punching
Eggs and starch

38. Clear flour is normally used to make
Rye bread
High protein content
15
Regular shortening

39. pastry cream is thickened with...
Same degree of sweetness
More
An old dough
Eggs and starch

40. salt is used in bread making because it improves flavor - conditions gluten - and...
Crisp
140 degrees
An old dough
Slows yeast action

41. best starch for pie fillings that are to be froxen is...
Same degree of sweetness
15
Twice as much chocolate as butter
Modified starch

42. baked custard is done when its internal temp is...
170
Bran
Lean dough products
140 degrees

43. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Exactly one pound
Pumpkin pie
Modified starch
Do not contain eggs

44. primary thickening agent in pecan pie is...
The first part of the baking period
Absorb moisture
Eggs
Is kneaded lightly

45. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Pumpkin pie
Development of air cells into the batter
No steam vents

46. cake flour is usually weaker than...
Pastry flour
Eggs and starch
Foaming (sponge)
Bran

47. to produce a flaky biscuit - the dough...
Pastry flour
Exactly one pound
Rye bread
Is kneaded lightly

48. during the pickup period the ingredients are blended on ______ just until combined
Flour
15
Low speed
Absorb moisture

49. high fat and sugar content hop make cookies...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
375-385
Gluten
Crisp

50. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Their crusts will soften
Punching
Low speed
Flour