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. yeast products should not be stored in the refrigerator because refrigeration...
Increase keeping qualities - develop crust color - provide food for the yeast
Egg content
Increases the staling process
Flavorings

2. during the pickup period the ingredients are blended on ______ just until combined
Not fermented long enough
Their crusts will soften
15
Low speed

3. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
May be stored on a rack
Apple pie
15

4. cookies can be made chewier by increasing the...
An old dough
Egg content
Bran
Increase keeping qualities - develop crust color - provide food for the yeast

5. three methods of making cookies are the creaming - one-stage - and...
140 degrees
Absorb moisture
Pastry flour
Foaming (sponge)

6. during the development period the elasticity of the gluten begins to develop and starts to...
Their crusts will soften
Do not contain eggs
Pull away from the sides of the bowl
Smooth texture

7. salt is used in bread making because it improves flavor - conditions gluten - and...
Apple pie
Flavorings
Slows yeast action
Smooth texture

8. strong flour is made from wheat with a...
High protein content
Tough
Without twisting it
Patent

9. primary thickening agent in pecan pie is...
Eggs
High protein content
True
An old dough

10. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Tough
Prevents a crust from forming
Apple pie

11. 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
Add flour and yeast and mix to a smooth dough
6 pounds flour - 3 pounds fat - 1 pound liquid
Apple pie

12. fat used in volume production of pie dough is...
Crisp
Eggs and starch
Regular shortening
More

13. pastry cream is thickened with...
Tough
Increase keeping quality - increase moistness - tenderize the product
Eggs and starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

14. ideal starch for _______ is cornstarch
True
Regular shortening
170
Apple pie

15. forcing the gases out of a fermented dough is called...
Not fermented long enough
High protein content
Punching
Twice as much chocolate as butter

16. when cutting biscuits you should press down...
15
Pastry flour
Without twisting it
More

17. best thickening for cream pie is...
May be stored on a rack
Their crusts will soften
Cornstarch
Regular shortening

18. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Modified starch
Increases the staling process
High ratio shortening

19. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Eggs
Add flour and yeast and mix to a smooth dough
Vanilla custard sauce
May be stored on a rack

20. the hard outer covering of wheat kernels and other grains is called...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Bran
An old dough
Increases the staling process

21. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
The first part of the baking period
170
Development of air cells into the batter
Do not contain eggs

22. choc glaze is...
Their crusts will soften
True
Twice as much chocolate as butter
Without twisting it

23. proper frying temp for cake doughnuts is...
Same degree of sweetness
375-385
Foaming (sponge)
An old dough

24. best starch for pie fillings that are to be froxen is...
Regular shortening
Same degree of sweetness
Pumpkin pie
Modified starch

25. Rolls to be served within eight hours...
All at once
Punching
Pastry flour
May be stored on a rack

26. measuring solid ingredients by weight is ______ accurate than by volume
More
Pastry flour
Low speed
Smooth texture

27. one pint of water weighs...
Do not contain eggs
Exactly one pound
375-385
Add flour and yeast and mix to a smooth dough

28. if active dry yeast is used - it is mixed with water before being added to the dough
Pastry flour
Bran
6 pounds flour - 3 pounds fat - 1 pound liquid
True

29. functions of fat in baked goods
140 degrees
The first part of the baking period
Increase keeping quality - increase moistness - tenderize the product
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

30. french bread - and hard rolls are examples of...
Exactly one pound
Twice as much chocolate as butter
Increase keeping quality - increase moistness - tenderize the product
Lean dough products

31. flour for sponge cakes must be very weak to avoid making the cake...
Modified starch
Foaming (sponge)
Without twisting it
Tough

32. yeast is killed at what temp?
140 degrees
Flour
Exactly one pound
Eggs and starch

33. best flour for flaky pie crust is...
170
High ratio shortening
Regular shortening
Pastry flour

34. to produce a flaky biscuit - the dough...
140 degrees
Rye bread
Development of air cells into the batter
Is kneaded lightly

35. mealy pie dough is for...
Slows yeast action
Exactly one pound
Is kneaded lightly
Pumpkin pie

36. hard crusted rolls should not be wrapped or...
Same degree of sweetness
Regular shortening
Their crusts will soften
Without twisting it

37. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Regular shortening
Foaming (sponge)
15

38. emulsified shortening is usually softer in texture than...
Pastry flour
Regular shortening
Prevents a crust from forming
Add flour and yeast and mix to a smooth dough

39. cake flour is usually weaker than...
All at once
Rye bread
Pastry flour
Foaming (sponge)

40. baked custard is done when its internal temp is...
Twice as much chocolate as butter
Pumpkin pie
170
Without twisting it

41. high fat and sugar content hop make cookies...
Pull away from the sides of the bowl
Modified starch
Crisp
Pumpkin pie

42. hard crusted breads such as french bread are usually baked with steam in the oven during....
Tough
Flavorings
The first part of the baking period
Not fermented long enough

43. Clear flour is normally used to make
Slows yeast action
A fully combined bater
Rye bread
Their crusts will soften

44. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Smooth texture
Flavorings
Patent
15

45. graham cracker crumb crust
Smooth texture
May be stored on a rack
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

46. oiling the surface of a fermenting dough...
Development of air cells into the batter
Do not contain eggs
Eggs and starch
Prevents a crust from forming

47. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Chilled before makeup
A fully combined bater
Prevents a crust from forming
Flour

48. for a 9 inch bottom crust you will need ____ ounces of dough
A fully combined bater
15
High protein content
Egg content

49. cream scones should be frozen berfore...
Cutting and baking
Eggs
Cornstarch
Is kneaded lightly

50. approximate ratio of ingredients in flaky pie dough is...
Twice as much chocolate as butter
True
6 pounds flour - 3 pounds fat - 1 pound liquid
140 degrees