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. ideal starch for _______ is cornstarch
High protein content
Patent
Apple pie
Not fermented long enough

2. oiling the surface of a fermenting dough...
Patent
Prevents a crust from forming
Increases the staling process
140 degrees

3. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
A fully combined bater
Do not contain eggs
Is kneaded lightly
Pastry flour

4. during the development period the elasticity of the gluten begins to develop and starts to...
6 pounds flour - 3 pounds fat - 1 pound liquid
Pull away from the sides of the bowl
Flavorings
Regular shortening

5. best thickening for cream pie is...
Cornstarch
Modified starch
Apple pie
Rye bread

6. choc glaze is...
Twice as much chocolate as butter
Regular shortening
An old dough
Low speed

7. a cake mix made with butter will not hold as much liquid as one made with...
Exactly one pound
Bran
Eggs
High ratio shortening

8. when eggs are added to a cake batter in the creaming method they should not be added...
Gluten
All at once
6 pounds flour - 3 pounds fat - 1 pound liquid
Crisp

9. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Development of air cells into the batter
High protein content
Pumpkin pie

10. a young dough is one that has...
Not fermented long enough
Slows yeast action
Twice as much chocolate as butter
All at once

11. flour for sponge cakes must be very weak to avoid making the cake...
Regular shortening
Tough
Not fermented long enough
Exactly one pound

12. primary thickening agent in pecan pie is...
375-385
140 degrees
A fully combined bater
Eggs

13. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
140 degrees
No steam vents
Exactly one pound

14. mealy pie dough is for...
140 degrees
Exactly one pound
Pumpkin pie
15

15. if active dry yeast is used - it is mixed with water before being added to the dough
15
True
Development of air cells into the batter
Prevents a crust from forming

16. graham cracker crumb crust
No steam vents
Not fermented long enough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping quality - increase moistness - tenderize the product

17. to produce a flaky biscuit - the dough...
Is kneaded lightly
Pastry flour
Regular shortening
No steam vents

18. cookies can be made chewier by increasing the...
Add flour and yeast and mix to a smooth dough
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
Egg content

19. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Slows yeast action
The first part of the baking period
A fully combined bater

20. strong flour is made from wheat with a...
High protein content
Regular shortening
Flavorings
Their crusts will soften

21. salt is used in bread making because it improves flavor - conditions gluten - and...
More
Slows yeast action
Not fermented long enough
Chilled before makeup

22. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
May be stored on a rack
Development of air cells into the batter
170
Flavorings

23. when cutting biscuits you should press down...
A fully combined bater
All at once
Prevents a crust from forming
Without twisting it

24. high fat and sugar content hop make cookies...
High protein content
6 pounds flour - 3 pounds fat - 1 pound liquid
True
Crisp

25. not all sugars have the...
Same degree of sweetness
Twice as much chocolate as butter
Development of air cells into the batter
Regular shortening

26. 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...
Add flour and yeast and mix to a smooth dough
6 pounds flour - 3 pounds fat - 1 pound liquid
The first part of the baking period
Modified starch

27. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Tough
Development of air cells into the batter
High protein content
Punching

28. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Absorb moisture
Not fermented long enough
Pull away from the sides of the bowl

29. doughs for rolled cookies and icebox cookies must usually be...
Increase keeping quality - increase moistness - tenderize the product
All at once
Chilled before makeup
15

30. functions of sugar in baked goods
Eggs and starch
Increase keeping qualities - develop crust color - provide food for the yeast
Slows yeast action
Flour

31. proper frying temp for cake doughnuts is...
High protein content
Prevents a crust from forming
Increases the staling process
375-385

32. yeast is killed at what temp?
140 degrees
6 pounds flour - 3 pounds fat - 1 pound liquid
High ratio shortening
Flavorings

33. cake flour is usually weaker than...
Crisp
Eggs
Pastry flour
Punching

34. measuring solid ingredients by weight is ______ accurate than by volume
Lean dough products
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
More
Low speed

35. only wheat flour will develop enough _______ to make yeast bread
Lean dough products
Flavorings
Gluten
Cutting and baking

36. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Same degree of sweetness
Egg content
No steam vents
May be stored on a rack

37. baked custard is done when its internal temp is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Their crusts will soften
170
Chilled before makeup

38. hard crusted breads such as french bread are usually baked with steam in the oven during....
Add flour and yeast and mix to a smooth dough
Do not contain eggs
The first part of the baking period
Prevents a crust from forming

39. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Tough
Flavorings
Add flour and yeast and mix to a smooth dough
Flour

40. one pint of water weighs...
Patent
Chilled before makeup
Apple pie
Exactly one pound

41. pastry cream is thickened with...
Eggs and starch
Apple pie
Cutting and baking
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

42. emulsified shortening is usually softer in texture than...
Increase keeping quality - increase moistness - tenderize the product
Regular shortening
Punching
Lean dough products

43. forcing the gases out of a fermented dough is called...
Punching
Low speed
Is kneaded lightly
140 degrees

44. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Modified starch
375-385
Prevents a crust from forming

45. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Cornstarch
Crisp
Vanilla custard sauce
Smooth texture

46. for a 9 inch bottom crust you will need ____ ounces of dough
15
May be stored on a rack
High ratio shortening
True

47. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Vanilla custard sauce
A fully combined bater
Cornstarch
Absorb moisture

48. best flour for flaky pie crust is...
Low speed
Slows yeast action
Smooth texture
Pastry flour

49. the hard outer covering of wheat kernels and other grains is called...
Bran
Modified starch
Vanilla custard sauce
Increase keeping quality - increase moistness - tenderize the product

50. Rolls to be served within eight hours...
Regular shortening
May be stored on a rack
Not fermented long enough
Vanilla custard sauce