Fundamentals Of Baking

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. cookies can be made chewier by increasing the...
Twice as much chocolate as butter
Cutting and baking
The first part of the baking period
Egg content


2. a cake mix made with butter will not hold as much liquid as one made with...
Their crusts will soften
Development of air cells into the batter
Punching
High ratio shortening


3. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Regular shortening
Add flour and yeast and mix to a smooth dough
Smooth texture
The first part of the baking period


4. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Slows yeast action
Flour
Patent
Is kneaded lightly


5. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour
Rye bread
140 degrees


6. only wheat flour will develop enough _______ to make yeast bread
Pastry flour
True
The first part of the baking period
Gluten


7. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Cutting and baking
Pumpkin pie
Crisp


8. 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...
Lean dough products
Increases the staling process
Low speed
Add flour and yeast and mix to a smooth dough


9. cream scones should be frozen berfore...
Cutting and baking
Crisp
170
Their crusts will soften


10. best thickening for cream pie is...
Patent
Flavorings
140 degrees
Cornstarch


11. best starch for pie fillings that are to be froxen is...
Twice as much chocolate as butter
Lean dough products
Modified starch
Smooth texture


12. when eggs are added to a cake batter in the creaming method they should not be added...
Without twisting it
May be stored on a rack
All at once
Increase keeping quality - increase moistness - tenderize the product


13. doughs for rolled cookies and icebox cookies must usually be...
Punching
True
Bran
Chilled before makeup


14. mealy pie dough is for...
No steam vents
Pumpkin pie
Flavorings
Bran


15. an over fermented dough is called...
Pastry flour
An old dough
Patent
Is kneaded lightly


16. pastry cream is thickened with...
Modified starch
High ratio shortening
Eggs and starch
Without twisting it


17. when cutting biscuits you should press down...
Absorb moisture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
140 degrees
Without twisting it


18. primary thickening agent in pecan pie is...
Eggs
Pastry flour
All at once
Eggs and starch


19. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Lean dough products
A fully combined bater
Eggs
Gluten


20. during the pickup period the ingredients are blended on ______ just until combined
140 degrees
Low speed
A fully combined bater
Apple pie


21. salt is used in bread making because it improves flavor - conditions gluten - and...
Absorb moisture
Without twisting it
Slows yeast action
Do not contain eggs


22. during the development period the elasticity of the gluten begins to develop and starts to...
All at once
Twice as much chocolate as butter
375-385
Pull away from the sides of the bowl


23. cake flour is usually weaker than...
Exactly one pound
Regular shortening
Pastry flour
Development of air cells into the batter


24. strong flour is made from wheat with a...
More
Pull away from the sides of the bowl
Increase keeping quality - increase moistness - tenderize the product
High protein content


25. baked custard is done when its internal temp is...
170
Increase keeping qualities - develop crust color - provide food for the yeast
Is kneaded lightly
Slows yeast action


26. to produce a flaky biscuit - the dough...
Is kneaded lightly
Bran
Gluten
Their crusts will soften


27. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Flavorings
140 degrees
Gluten


28. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Flavorings
Smooth texture
Pastry flour


29. hard crusted rolls should not be wrapped or...
Exactly one pound
Same degree of sweetness
Flavorings
Their crusts will soften


30. yeast products should not be stored in the refrigerator because refrigeration...
True
Without twisting it
Increase keeping qualities - develop crust color - provide food for the yeast
Increases the staling process


31. best flour for flaky pie crust is...
May be stored on a rack
True
Foaming (sponge)
Pastry flour


32. ideal starch for _______ is cornstarch
Apple pie
375-385
Pumpkin pie
High protein content


33. the hard outer covering of wheat kernels and other grains is called...
170
Not fermented long enough
High ratio shortening
Bran


34. Clear flour is normally used to make
Increase keeping quality - increase moistness - tenderize the product
Rye bread
Lean dough products
Foaming (sponge)


35. hard crusted breads such as french bread are usually baked with steam in the oven during....
Development of air cells into the batter
15
The first part of the baking period
Lean dough products


36. flour for sponge cakes must be very weak to avoid making the cake...
May be stored on a rack
Same degree of sweetness
Tough
Exactly one pound


37. oiling the surface of a fermenting dough...
Flour
Chilled before makeup
Flavorings
Prevents a crust from forming


38. one pint of water weighs...
Add flour and yeast and mix to a smooth dough
Without twisting it
An old dough
Exactly one pound


39. emulsified shortening is usually softer in texture than...
The first part of the baking period
Regular shortening
Without twisting it
375-385


40. forcing the gases out of a fermented dough is called...
Is kneaded lightly
Twice as much chocolate as butter
Lean dough products
Punching


41. Rolls to be served within eight hours...
Flavorings
May be stored on a rack
Lean dough products
Apple pie


42. a young dough is one that has...
Not fermented long enough
Pastry flour
Pumpkin pie
Flavorings


43. choc glaze is...
Twice as much chocolate as butter
More
Flavorings
Modified starch


44. measuring solid ingredients by weight is ______ accurate than by volume
Absorb moisture
More
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Not fermented long enough


45. functions of sugar in baked goods
Do not contain eggs
Flour
Increase keeping quality - increase moistness - tenderize the product
Increase keeping qualities - develop crust color - provide food for the yeast


46. for a 9 inch bottom crust you will need ____ ounces of dough
15
Foaming (sponge)
Low speed
Prevents a crust from forming


47. three methods of making cookies are the creaming - one-stage - and...
Bran
Eggs and starch
Foaming (sponge)
The first part of the baking period


48. not all sugars have the...
Tough
Same degree of sweetness
No steam vents
Eggs and starch


49. graham cracker crumb crust
Their crusts will soften
Tough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
The first part of the baking period


50. if active dry yeast is used - it is mixed with water before being added to the dough
True
Do not contain eggs
Cornstarch
Add flour and yeast and mix to a smooth dough