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. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Crisp
Increase keeping quality - increase moistness - tenderize the product
Eggs and starch

2. hard crusted rolls should not be wrapped or...
Increases the staling process
Flour
Their crusts will soften
170

3. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
170
Pastry flour
A fully combined bater
Smooth texture

4. during the development period the elasticity of the gluten begins to develop and starts to...
Egg content
Not fermented long enough
More
Pull away from the sides of the bowl

5. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Regular shortening
Do not contain eggs
Twice as much chocolate as butter

6. mealy pie dough is for...
Pumpkin pie
Increase keeping quality - increase moistness - tenderize the product
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Add flour and yeast and mix to a smooth dough

7. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Crisp
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs

8. fat used in volume production of pie dough is...
Add flour and yeast and mix to a smooth dough
140 degrees
Do not contain eggs
Regular shortening

9. functions of sugar in baked goods
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast
Pull away from the sides of the bowl
Pumpkin pie

10. emulsified shortening is usually softer in texture than...
Eggs and starch
Regular shortening
Eggs
Pull away from the sides of the bowl

11. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Modified starch
Low speed
Foaming (sponge)

12. to produce a flaky biscuit - the dough...
Modified starch
Cutting and baking
Pastry flour
Is kneaded lightly

13. cookies can be made chewier by increasing the...
Add flour and yeast and mix to a smooth dough
Egg content
Rye bread
Their crusts will soften

14. an over fermented dough is called...
170
Exactly one pound
An old dough
Pumpkin pie

15. proper frying temp for cake doughnuts is...
375-385
Exactly one pound
Flour
Increases the staling process

16. best thickening for cream pie is...
Development of air cells into the batter
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid
Cornstarch

17. one pint of water weighs...
Without twisting it
Exactly one pound
An old dough
15

18. 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
All at once
Prevents a crust from forming
15

19. approximate ratio of ingredients in flaky pie dough is...
170
Lean dough products
6 pounds flour - 3 pounds fat - 1 pound liquid
15

20. Clear flour is normally used to make
Patent
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Their crusts will soften

21. choc glaze is...
Flour
Pastry flour
Twice as much chocolate as butter
Add flour and yeast and mix to a smooth dough

22. french bread - and hard rolls are examples of...
170
The first part of the baking period
Lean dough products
No steam vents

23. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Low speed
Absorb moisture
All at once

24. best starch for pie fillings that are to be froxen is...
All at once
Flour
Cutting and baking
Modified starch

25. oiling the surface of a fermenting dough...
High ratio shortening
True
Low speed
Prevents a crust from forming

26. weight of the sugar in a high ratio cake is usually greater than the weight of the...
An old dough
140 degrees
Flour
More

27. salt is used in bread making because it improves flavor - conditions gluten - and...
Egg content
Slows yeast action
Foaming (sponge)
Low speed

28. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Slows yeast action
Pastry flour
Vanilla custard sauce

29. graham cracker crumb crust
Their crusts will soften
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Slows yeast action
Egg content

30. three methods of making cookies are the creaming - one-stage - and...
An old dough
Without twisting it
Foaming (sponge)
Low speed

31. if active dry yeast is used - it is mixed with water before being added to the dough
Apple pie
Modified starch
Cornstarch
True

32. strong flour is made from wheat with a...
Increase keeping qualities - develop crust color - provide food for the yeast
Gluten
High protein content
Do not contain eggs

33. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Gluten
Foaming (sponge)
Bran

34. yeast is killed at what temp?
Regular shortening
Same degree of sweetness
Lean dough products
140 degrees

35. primary thickening agent in pecan pie is...
Eggs
High protein content
Regular shortening
Rye bread

36. only wheat flour will develop enough _______ to make yeast bread
Apple pie
Prevents a crust from forming
Gluten
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

37. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
High ratio shortening
Patent
Pull away from the sides of the bowl
Development of air cells into the batter

38. the hard outer covering of wheat kernels and other grains is called...
Pumpkin pie
Bran
High protein content
Egg content

39. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Apple pie
Foaming (sponge)
Pastry flour

40. functions of fat in baked goods
170
High protein content
15
Increase keeping quality - increase moistness - tenderize the product

41. cake flour is usually weaker than...
Apple pie
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cutting and baking

42. pastry cream is thickened with...
Eggs and starch
Is kneaded lightly
Add flour and yeast and mix to a smooth dough
Egg content

43. a young dough is one that has...
Crisp
Not fermented long enough
Flour
Pastry flour

44. measuring solid ingredients by weight is ______ accurate than by volume
Slows yeast action
More
170
The first part of the baking period

45. 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...
Pumpkin pie
Pastry flour
Add flour and yeast and mix to a smooth dough
Is kneaded lightly

46. best flour for flaky pie crust is...
Cutting and baking
True
170
Pastry flour

47. flour for sponge cakes must be very weak to avoid making the cake...
Do not contain eggs
Flavorings
Without twisting it
Tough

48. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Vanilla custard sauce
High ratio shortening
Their crusts will soften

49. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Slows yeast action
Flavorings
Cornstarch
Cutting and baking

50. not all sugars have the...
Same degree of sweetness
375-385
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal