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. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Eggs
Do not contain eggs
A fully combined bater
Development of air cells into the batter

2. salt is used in bread making because it improves flavor - conditions gluten - and...
Bran
Chilled before makeup
Same degree of sweetness
Slows yeast action

3. ideal starch for _______ is cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid
All at once
Apple pie
Regular shortening

4. Rolls to be served within eight hours...
Development of air cells into the batter
Increase keeping qualities - develop crust color - provide food for the yeast
May be stored on a rack
Their crusts will soften

5. measuring solid ingredients by weight is ______ accurate than by volume
Foaming (sponge)
More
Flour
Modified starch

6. if active dry yeast is used - it is mixed with water before being added to the dough
True
140 degrees
Apple pie
Low speed

7. pastry cream is thickened with...
Pastry flour
Crisp
Gluten
Eggs and starch

8. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Pastry flour
Same degree of sweetness
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

9. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
High protein content
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

10. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Without twisting it
Development of air cells into the batter
Flour
170

11. not all sugars have the...
Eggs and starch
Prevents a crust from forming
Same degree of sweetness
Bran

12. yeast is killed at what temp?
Exactly one pound
140 degrees
Chilled before makeup
375-385

13. high fat and sugar content hop make cookies...
No steam vents
Cornstarch
Pastry flour
Crisp

14. functions of sugar in baked goods
Exactly one pound
Add flour and yeast and mix to a smooth dough
Low speed
Increase keeping qualities - develop crust color - provide food for the yeast

15. to produce a flaky biscuit - the dough...
Lean dough products
Flour
Chilled before makeup
Is kneaded lightly

16. forcing the gases out of a fermented dough is called...
More
Development of air cells into the batter
No steam vents
Punching

17. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Exactly one pound
Without twisting it
Egg content
A fully combined bater

18. one pint of water weighs...
High protein content
Exactly one pound
A fully combined bater
6 pounds flour - 3 pounds fat - 1 pound liquid

19. best thickening for cream pie is...
Regular shortening
Flavorings
Smooth texture
Cornstarch

20. best flour for flaky pie crust is...
No steam vents
Pastry flour
May be stored on a rack
Twice as much chocolate as butter

21. an over fermented dough is called...
Slows yeast action
High protein content
Gluten
An old dough

22. emulsified shortening is usually softer in texture than...
Without twisting it
Flour
Regular shortening
Pastry flour

23. when cutting biscuits you should press down...
True
Bran
Their crusts will soften
Without twisting it

24. cream scones should be frozen berfore...
Their crusts will soften
Eggs
Twice as much chocolate as butter
Cutting and baking

25. 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...
Slows yeast action
Eggs and starch
Foaming (sponge)
Add flour and yeast and mix to a smooth dough

26. oiling the surface of a fermenting dough...
Punching
Prevents a crust from forming
Increases the staling process
Rye bread

27. fat used in volume production of pie dough is...
Smooth texture
Regular shortening
High protein content
Egg content

28. during the pickup period the ingredients are blended on ______ just until combined
Is kneaded lightly
Low speed
Pastry flour
Egg content

29. proper frying temp for cake doughnuts is...
375-385
Modified starch
Tough
Pumpkin pie

30. baked custard is done when its internal temp is...
Pull away from the sides of the bowl
Flavorings
More
170

31. mealy pie dough is for...
Gluten
Increase keeping quality - increase moistness - tenderize the product
Pumpkin pie
Tough

32. hard crusted rolls should not be wrapped or...
Absorb moisture
6 pounds flour - 3 pounds fat - 1 pound liquid
Their crusts will soften
Increase keeping quality - increase moistness - tenderize the product

33. Clear flour is normally used to make
Pastry flour
Without twisting it
Smooth texture
Rye bread

34. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
High protein content
Egg content
Is kneaded lightly

35. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
True
Rye bread
Vanilla custard sauce

36. for a 9 inch bottom crust you will need ____ ounces of dough
Regular shortening
Flavorings
15
6 pounds flour - 3 pounds fat - 1 pound liquid

37. the hard outer covering of wheat kernels and other grains is called...
Bran
Twice as much chocolate as butter
Egg content
Vanilla custard sauce

38. 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
Apple pie
Regular shortening
Vanilla custard sauce

39. choc glaze is...
Pull away from the sides of the bowl
Rye bread
Without twisting it
Twice as much chocolate as butter

40. approximate ratio of ingredients in flaky pie dough is...
Same degree of sweetness
Regular shortening
More
6 pounds flour - 3 pounds fat - 1 pound liquid

41. cake flour is the preferred choice for short dough because of its ability to...
A fully combined bater
15
6 pounds flour - 3 pounds fat - 1 pound liquid
Absorb moisture

42. primary thickening agent in pecan pie is...
Low speed
Slows yeast action
Twice as much chocolate as butter
Eggs

43. doughs for rolled cookies and icebox cookies must usually be...
Without twisting it
Chilled before makeup
Eggs
Increase keeping quality - increase moistness - tenderize the product

44. a cake mix made with butter will not hold as much liquid as one made with...
Increases the staling process
High ratio shortening
Chilled before makeup
Not fermented long enough

45. only wheat flour will develop enough _______ to make yeast bread
Cornstarch
140 degrees
Crisp
Gluten

46. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Rye bread
Flavorings
Smooth texture
Is kneaded lightly

47. three methods of making cookies are the creaming - one-stage - and...
Smooth texture
Eggs
High protein content
Foaming (sponge)

48. cake flour is usually weaker than...
Pastry flour
Cornstarch
375-385
Development of air cells into the batter

49. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Flavorings
Patent
High ratio shortening
Do not contain eggs

50. a young dough is one that has...
Eggs
Patent
Not fermented long enough
All at once