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. Rolls to be served within eight hours...
May be stored on a rack
Absorb moisture
An old dough
170

2. 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...
A fully combined bater
Cutting and baking
Twice as much chocolate as butter
Add flour and yeast and mix to a smooth dough

3. only wheat flour will develop enough _______ to make yeast bread
Gluten
Slows yeast action
The first part of the baking period
Flour

4. cream scones should be frozen berfore...
Egg content
Pumpkin pie
Cutting and baking
Bran

5. best starch for pie fillings that are to be froxen is...
Rye bread
Chilled before makeup
Modified starch
Not fermented long enough

6. functions of fat in baked goods
Lean dough products
Increase keeping quality - increase moistness - tenderize the product
Absorb moisture
170

7. to produce a flaky biscuit - the dough...
Foaming (sponge)
Flavorings
Is kneaded lightly
Chilled before makeup

8. proper frying temp for cake doughnuts is...
Pull away from the sides of the bowl
A fully combined bater
375-385
Cornstarch

9. french bread - and hard rolls are examples of...
Is kneaded lightly
Lean dough products
Punching
Foaming (sponge)

10. cookies can be made chewier by increasing the...
Egg content
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
15

11. an over fermented dough is called...
An old dough
Increase keeping qualities - develop crust color - provide food for the yeast
Do not contain eggs
High ratio shortening

12. forcing the gases out of a fermented dough is called...
Absorb moisture
Smooth texture
Punching
Eggs and starch

13. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
More
Cutting and baking
Rye bread

14. a cake mix made with butter will not hold as much liquid as one made with...
Tough
High ratio shortening
Exactly one pound
Is kneaded lightly

15. yeast products should not be stored in the refrigerator because refrigeration...
Chilled before makeup
Increases the staling process
Modified starch
Pastry flour

16. high fat and sugar content hop make cookies...
Regular shortening
Crisp
Pastry flour
Vanilla custard sauce

17. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Slows yeast action
Absorb moisture
Do not contain eggs
Low speed

18. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Is kneaded lightly
Foaming (sponge)
Pull away from the sides of the bowl
Patent

19. choc glaze is...
Eggs
Gluten
Twice as much chocolate as butter
Rye bread

20. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flour
Increases the staling process
Flavorings
Punching

21. baked custard is done when its internal temp is...
True
Egg content
170
May be stored on a rack

22. 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
Increases the staling process
6 pounds flour - 3 pounds fat - 1 pound liquid
An old dough

23. oiling the surface of a fermenting dough...
Gluten
Egg content
Prevents a crust from forming
6 pounds flour - 3 pounds fat - 1 pound liquid

24. best thickening for cream pie is...
Prevents a crust from forming
Add flour and yeast and mix to a smooth dough
Without twisting it
Cornstarch

25. mealy pie dough is for...
Modified starch
Pumpkin pie
Is kneaded lightly
Flour

26. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Tough
Prevents a crust from forming
Add flour and yeast and mix to a smooth dough
Flour

27. ideal starch for _______ is cornstarch
Apple pie
Pastry flour
Without twisting it
Same degree of sweetness

28. best flour for flaky pie crust is...
Egg content
Pastry flour
All at once
Modified starch

29. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
An old dough
Punching
Vanilla custard sauce
Tough

30. during the pickup period the ingredients are blended on ______ just until combined
Add flour and yeast and mix to a smooth dough
Apple pie
Low speed
15

31. for a 9 inch bottom crust you will need ____ ounces of dough
More
15
Add flour and yeast and mix to a smooth dough
Foaming (sponge)

32. salt is used in bread making because it improves flavor - conditions gluten - and...
Twice as much chocolate as butter
Increase keeping qualities - develop crust color - provide food for the yeast
True
Slows yeast action

33. fat used in volume production of pie dough is...
Do not contain eggs
Bran
Regular shortening
Is kneaded lightly

34. emulsified shortening is usually softer in texture than...
Smooth texture
Patent
Regular shortening
High protein content

35. the hard outer covering of wheat kernels and other grains is called...
15
May be stored on a rack
All at once
Bran

36. hard crusted breads such as french bread are usually baked with steam in the oven during....
Punching
Flour
The first part of the baking period
May be stored on a rack

37. yeast is killed at what temp?
140 degrees
Add flour and yeast and mix to a smooth dough
Crisp
Tough

38. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Do not contain eggs
Chilled before makeup
A fully combined bater
Eggs and starch

39. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Add flour and yeast and mix to a smooth dough
Bran
Flour

40. flour for sponge cakes must be very weak to avoid making the cake...
Tough
All at once
Eggs
140 degrees

41. a young dough is one that has...
Not fermented long enough
Is kneaded lightly
Punching
Do not contain eggs

42. when cutting biscuits you should press down...
A fully combined bater
Flour
Foaming (sponge)
Without twisting it

43. cake flour is usually weaker than...
Vanilla custard sauce
Punching
Pastry flour
Without twisting it

44. measuring solid ingredients by weight is ______ accurate than by volume
More
140 degrees
Bran
May be stored on a rack

45. Clear flour is normally used to make
Eggs and starch
Punching
The first part of the baking period
Rye bread

46. pastry cream is thickened with...
Pastry flour
Flour
Foaming (sponge)
Eggs and starch

47. during the development period the elasticity of the gluten begins to develop and starts to...
Absorb moisture
Pull away from the sides of the bowl
Patent
170

48. graham cracker crumb crust
Modified starch
Pull away from the sides of the bowl
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Slows yeast action

49. one pint of water weighs...
Smooth texture
Flour
No steam vents
Exactly one pound

50. hard crusted rolls should not be wrapped or...
Regular shortening
Gluten
Their crusts will soften
All at once