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. 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
High protein content
Absorb moisture
Regular shortening

2. a cake mix made with butter will not hold as much liquid as one made with...
Do not contain eggs
High ratio shortening
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

3. one pint of water weighs...
Exactly one pound
375-385
Not fermented long enough
Add flour and yeast and mix to a smooth dough

4. french bread - and hard rolls are examples of...
High protein content
Lean dough products
Apple pie
Pastry flour

5. to produce a flaky biscuit - the dough...
Modified starch
Do not contain eggs
Is kneaded lightly
High ratio shortening

6. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Smooth texture
Patent
15
Exactly one pound

7. cookies can be made chewier by increasing the...
Egg content
Regular shortening
More
Chilled before makeup

8. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
The first part of the baking period
May be stored on a rack
Cutting and baking

9. hard crusted rolls should not be wrapped or...
Their crusts will soften
Development of air cells into the batter
High ratio shortening
170

10. only wheat flour will develop enough _______ to make yeast bread
Gluten
Not fermented long enough
Do not contain eggs
Slows yeast action

11. primary thickening agent in pecan pie is...
Apple pie
Exactly one pound
Eggs
Development of air cells into the batter

12. pastry cream is thickened with...
15
The first part of the baking period
Eggs and starch
Pastry flour

13. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Same degree of sweetness
A fully combined bater
Eggs and starch
Absorb moisture

14. during the pickup period the ingredients are blended on ______ just until combined
Is kneaded lightly
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour
Low speed

15. strong flour is made from wheat with a...
High protein content
Their crusts will soften
Add flour and yeast and mix to a smooth dough
Same degree of sweetness

16. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Low speed
Slows yeast action
Same degree of sweetness

17. an over fermented dough is called...
Crisp
Cutting and baking
Punching
An old dough

18. mealy pie dough is for...
All at once
Same degree of sweetness
Pumpkin pie
Low speed

19. emulsified shortening is usually softer in texture than...
Regular shortening
Same degree of sweetness
Punching
Smooth texture

20. hard crusted breads such as french bread are usually baked with steam in the oven during....
Their crusts will soften
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid
Absorb moisture

21. three methods of making cookies are the creaming - one-stage - and...
Development of air cells into the batter
Foaming (sponge)
Do not contain eggs
An old dough

22. 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...
The first part of the baking period
Add flour and yeast and mix to a smooth dough
Tough
Their crusts will soften

23. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid
Rye bread

24. flour for sponge cakes must be very weak to avoid making the cake...
A fully combined bater
Absorb moisture
Eggs
Tough

25. approximate ratio of ingredients in flaky pie dough is...
Punching
Do not contain eggs
Prevents a crust from forming
6 pounds flour - 3 pounds fat - 1 pound liquid

26. yeast is killed at what temp?
Pumpkin pie
Exactly one pound
140 degrees
Twice as much chocolate as butter

27. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Flour
Pull away from the sides of the bowl
Smooth texture

28. for a 9 inch bottom crust you will need ____ ounces of dough
Smooth texture
Foaming (sponge)
An old dough
15

29. if active dry yeast is used - it is mixed with water before being added to the dough
Add flour and yeast and mix to a smooth dough
Apple pie
Not fermented long enough
True

30. Clear flour is normally used to make
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
True
Rye bread
Prevents a crust from forming

31. cake flour is the preferred choice for short dough because of its ability to...
Pastry flour
Pastry flour
Modified starch
Absorb moisture

32. high fat and sugar content hop make cookies...
Pastry flour
375-385
Crisp
Chilled before makeup

33. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Same degree of sweetness
Egg content
All at once

34. salt is used in bread making because it improves flavor - conditions gluten - and...
Egg content
An old dough
Slows yeast action
Chilled before makeup

35. ideal starch for _______ is cornstarch
Absorb moisture
Apple pie
No steam vents
Pastry flour

36. when eggs are added to a cake batter in the creaming method they should not be added...
Eggs and starch
Tough
All at once
An old dough

37. best thickening for cream pie is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Is kneaded lightly
6 pounds flour - 3 pounds fat - 1 pound liquid
Cornstarch

38. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Without twisting it
High protein content
Cornstarch

39. graham cracker crumb crust
A fully combined bater
True
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

40. proper frying temp for cake doughnuts is...
May be stored on a rack
True
Chilled before makeup
375-385

41. baked custard is done when its internal temp is...
May be stored on a rack
Regular shortening
A fully combined bater
170

42. choc glaze is...
Twice as much chocolate as butter
Increase keeping qualities - develop crust color - provide food for the yeast
Same degree of sweetness
15

43. fat used in volume production of pie dough is...
Egg content
Tough
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

44. measuring solid ingredients by weight is ______ accurate than by volume
Pastry flour
Eggs
More
An old dough

45. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Is kneaded lightly
Vanilla custard sauce
Chilled before makeup
Gluten

46. the hard outer covering of wheat kernels and other grains is called...
Is kneaded lightly
Eggs
High protein content
Bran

47. functions of sugar in baked goods
More
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening
Twice as much chocolate as butter

48. not all sugars have the...
Same degree of sweetness
An old dough
Punching
True

49. Rolls to be served within eight hours...
May be stored on a rack
An old dough
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs

50. forcing the gases out of a fermented dough is called...
Punching
Flavorings
Twice as much chocolate as butter
Smooth texture