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. for a 9 inch bottom crust you will need ____ ounces of dough
An old dough
Twice as much chocolate as butter
Cornstarch
15

2. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Modified starch
170
Pastry flour
Smooth texture

3. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Patent
Pastry flour
Add flour and yeast and mix to a smooth dough

4. primary thickening agent in pecan pie is...
Pastry flour
All at once
Eggs
Egg content

5. only wheat flour will develop enough _______ to make yeast bread
Gluten
Eggs and starch
Their crusts will soften
Not fermented long enough

6. if active dry yeast is used - it is mixed with water before being added to the dough
The first part of the baking period
True
15
Increase keeping quality - increase moistness - tenderize the product

7. yeast is killed at what temp?
140 degrees
Apple pie
Pastry flour
All at once

8. choc glaze is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Twice as much chocolate as butter
Cornstarch
Egg content

9. oiling the surface of a fermenting dough...
Prevents a crust from forming
No steam vents
Eggs and starch
Apple pie

10. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
High ratio shortening
Foaming (sponge)
Regular shortening
Do not contain eggs

11. a young dough is one that has...
Regular shortening
Low speed
Not fermented long enough
Absorb moisture

12. flour for sponge cakes must be very weak to avoid making the cake...
Rye bread
Tough
Lean dough products
Cornstarch

13. baked custard is done when its internal temp is...
Regular shortening
170
Flavorings
Punching

14. forcing the gases out of a fermented dough is called...
Punching
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Is kneaded lightly

15. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Smooth texture
Rye bread
The first part of the baking period

16. when cutting biscuits you should press down...
More
Flavorings
Without twisting it
Bran

17. pastry cream is thickened with...
Development of air cells into the batter
Eggs and starch
High protein content
Prevents a crust from forming

18. best thickening for cream pie is...
Not fermented long enough
Cornstarch
Increases the staling process
Vanilla custard sauce

19. mealy pie dough is for...
Is kneaded lightly
Smooth texture
Pumpkin pie
Without twisting it

20. to produce a flaky biscuit - the dough...
Lean dough products
Development of air cells into the batter
Is kneaded lightly
Exactly one pound

21. proper frying temp for cake doughnuts is...
Chilled before makeup
Prevents a crust from forming
Development of air cells into the batter
375-385

22. french bread - and hard rolls are examples of...
Bran
Add flour and yeast and mix to a smooth dough
Eggs and starch
Lean dough products

23. cream scones should be frozen berfore...
Cutting and baking
Modified starch
Gluten
6 pounds flour - 3 pounds fat - 1 pound liquid

24. measuring solid ingredients by weight is ______ accurate than by volume
170
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
More

25. ideal starch for _______ is cornstarch
Apple pie
Eggs and starch
A fully combined bater
No steam vents

26. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Same degree of sweetness
Flavorings
Development of air cells into the batter

27. Rolls to be served within eight hours...
May be stored on a rack
High ratio shortening
Twice as much chocolate as butter
All at once

28. cookies can be made chewier by increasing the...
170
Twice as much chocolate as butter
Egg content
Punching

29. Clear flour is normally used to make
High protein content
15
Rye bread
Increase keeping qualities - develop crust color - provide food for the yeast

30. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Regular shortening
Foaming (sponge)
Patent
More

31. fat used in volume production of pie dough is...
Regular shortening
Patent
Cornstarch
Flour

32. an over fermented dough is called...
An old dough
170
Chilled before makeup
Without twisting it

33. approximate ratio of ingredients in flaky pie dough is...
Increases the staling process
Twice as much chocolate as butter
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour

34. cake flour is the preferred choice for short dough because of its ability to...
Is kneaded lightly
Flavorings
Absorb moisture
Exactly one pound

35. high fat and sugar content hop make cookies...
Crisp
Same degree of sweetness
Pull away from the sides of the bowl
Do not contain eggs

36. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Exactly one pound
375-385
Prevents a crust from forming

37. best flour for flaky pie crust is...
Pastry flour
Is kneaded lightly
The first part of the baking period
Gluten

38. the hard outer covering of wheat kernels and other grains is called...
Bran
Tough
Twice as much chocolate as butter
An old dough

39. one pint of water weighs...
Egg content
No steam vents
Exactly one pound
Flavorings

40. not all sugars have the...
Same degree of sweetness
Exactly one pound
6 pounds flour - 3 pounds fat - 1 pound liquid
Cornstarch

41. hard crusted breads such as french bread are usually baked with steam in the oven during....
Regular shortening
Absorb moisture
The first part of the baking period
Cutting and baking

42. hard crusted rolls should not be wrapped or...
6 pounds flour - 3 pounds fat - 1 pound liquid
Their crusts will soften
An old dough
Eggs

43. during the pickup period the ingredients are blended on ______ just until combined
Without twisting it
Flour
Low speed
Prevents a crust from forming

44. strong flour is made from wheat with a...
High protein content
Foaming (sponge)
No steam vents
A fully combined bater

45. graham cracker crumb crust
Flavorings
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Slows yeast action
Pastry flour

46. cake flour is usually weaker than...
Regular shortening
Pastry flour
Pastry flour
170

47. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
More
Without twisting it
A fully combined bater
Cutting and baking

48. 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
Low speed
Patent
Vanilla custard sauce

49. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
No steam vents
Add flour and yeast and mix to a smooth dough
Punching

50. best starch for pie fillings that are to be froxen is...
True
Modified starch
Do not contain eggs
An old dough