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. not all sugars have the...
Smooth texture
Slows yeast action
Increase keeping qualities - develop crust color - provide food for the yeast
Same degree of sweetness

2. baked custard is done when its internal temp is...
Flavorings
140 degrees
Absorb moisture
170

3. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Cutting and baking
Crisp
Chilled before makeup

4. ideal starch for _______ is cornstarch
Foaming (sponge)
Apple pie
Rye bread
May be stored on a rack

5. an over fermented dough is called...
An old dough
Crisp
High ratio shortening
Is kneaded lightly

6. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Increases the staling process
Twice as much chocolate as butter
Eggs and starch

7. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Cornstarch
Increase keeping quality - increase moistness - tenderize the product
Eggs

8. measuring solid ingredients by weight is ______ accurate than by volume
Crisp
Foaming (sponge)
Same degree of sweetness
More

9. Which is the stronges flours? Patent - pastry - pumpernickel - cake
140 degrees
Crisp
Bran
Patent

10. oiling the surface of a fermenting dough...
140 degrees
May be stored on a rack
Prevents a crust from forming
170

11. a cake mix made with butter will not hold as much liquid as one made with...
A fully combined bater
High ratio shortening
170
Regular shortening

12. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Without twisting it
May be stored on a rack
Absorb moisture
No steam vents

13. mealy pie dough is for...
Absorb moisture
Pumpkin pie
Flour
Gluten

14. best starch for pie fillings that are to be froxen is...
Absorb moisture
Pull away from the sides of the bowl
A fully combined bater
Modified starch

15. salt is used in bread making because it improves flavor - conditions gluten - and...
Egg content
Bran
High ratio shortening
Slows yeast action

16. emulsified shortening is usually softer in texture than...
Eggs
Regular shortening
Regular shortening
Low speed

17. cream scones should be frozen berfore...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
140 degrees
Regular shortening
Cutting and baking

18. choc glaze is...
Regular shortening
An old dough
Do not contain eggs
Twice as much chocolate as butter

19. fat used in volume production of pie dough is...
High protein content
Their crusts will soften
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

20. pastry cream is thickened with...
Eggs and starch
Lean dough products
Cutting and baking
Add flour and yeast and mix to a smooth dough

21. cookies can be made chewier by increasing the...
Egg content
Twice as much chocolate as butter
Chilled before makeup
Pastry flour

22. proper frying temp for cake doughnuts is...
Absorb moisture
375-385
No steam vents
Without twisting it

23. cake flour is usually weaker than...
All at once
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
No steam vents

24. approximate ratio of ingredients in flaky pie dough is...
Rye bread
6 pounds flour - 3 pounds fat - 1 pound liquid
170
Eggs and starch

25. yeast is killed at what temp?
Smooth texture
140 degrees
Absorb moisture
375-385

26. confectioners sugar is used to give the ____________ to cream cheese and flat icings
No steam vents
Eggs
Smooth texture
Development of air cells into the batter

27. hard crusted rolls should not be wrapped or...
Not fermented long enough
15
375-385
Their crusts will soften

28. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Foaming (sponge)
Development of air cells into the batter
An old dough
Their crusts will soften

29. best flour for flaky pie crust is...
Pastry flour
Apple pie
Modified starch
Increase keeping quality - increase moistness - tenderize the product

30. when eggs are added to a cake batter in the creaming method they should not be added...
Flour
All at once
A fully combined bater
An old dough

31. one pint of water weighs...
Punching
Development of air cells into the batter
Exactly one pound
Rye bread

32. to produce a flaky biscuit - the dough...
Pumpkin pie
Increases the staling process
Is kneaded lightly
Cornstarch

33. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Lean dough products
Same degree of sweetness
Punching

34. flour for sponge cakes must be very weak to avoid making the cake...
Development of air cells into the batter
Rye bread
Tough
Gluten

35. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Egg content
Do not contain eggs
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast

36. during the development period the elasticity of the gluten begins to develop and starts to...
Pumpkin pie
Pull away from the sides of the bowl
Cutting and baking
Lean dough products

37. strong flour is made from wheat with a...
Gluten
High protein content
Exactly one pound
Without twisting it

38. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increase keeping quality - increase moistness - tenderize the product
The first part of the baking period
Smooth texture
Egg content

39. forcing the gases out of a fermented dough is called...
Development of air cells into the batter
Punching
Low speed
Regular shortening

40. doughs for rolled cookies and icebox cookies must usually be...
Apple pie
Is kneaded lightly
Chilled before makeup
15

41. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Twice as much chocolate as butter
May be stored on a rack
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

42. three methods of making cookies are the creaming - one-stage - and...
Add flour and yeast and mix to a smooth dough
Foaming (sponge)
140 degrees
More

43. yeast products should not be stored in the refrigerator because refrigeration...
140 degrees
Increases the staling process
Low speed
Cutting and baking

44. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Egg content
Vanilla custard sauce
Rye bread
Cutting and baking

45. best thickening for cream pie is...
Cornstarch
Exactly one pound
Modified starch
170

46. primary thickening agent in pecan pie is...
Lean dough products
Eggs
Pastry flour
High protein content

47. Rolls to be served within eight hours...
May be stored on a rack
Prevents a crust from forming
Modified starch
All at once

48. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Twice as much chocolate as butter
Pastry flour
Crisp

49. cake flour is the preferred choice for short dough because of its ability to...
Exactly one pound
Not fermented long enough
Absorb moisture
Eggs and starch

50. a young dough is one that has...
Lean dough products
Not fermented long enough
Increases the staling process
140 degrees