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. Clear flour is normally used to make
Rye bread
Is kneaded lightly
May be stored on a rack
170

2. an over fermented dough is called...
6 pounds flour - 3 pounds fat - 1 pound liquid
An old dough
Punching
375-385

3. cream scones should be frozen berfore...
Is kneaded lightly
Cutting and baking
All at once
Patent

4. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Chilled before makeup
Lean dough products
Do not contain eggs
Cutting and baking

5. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Bran
All at once
Prevents a crust from forming

6. mealy pie dough is for...
Modified starch
Pumpkin pie
No steam vents
Pastry flour

7. three methods of making cookies are the creaming - one-stage - and...
Bran
Add flour and yeast and mix to a smooth dough
Pumpkin pie
Foaming (sponge)

8. for a 9 inch bottom crust you will need ____ ounces of dough
Punching
Modified starch
15
Regular shortening

9. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Eggs and starch
Bran
Flavorings
Pastry flour

10. to produce a flaky biscuit - the dough...
High ratio shortening
Cutting and baking
Gluten
Is kneaded lightly

11. primary thickening agent in pecan pie is...
A fully combined bater
Vanilla custard sauce
May be stored on a rack
Eggs

12. the hard outer covering of wheat kernels and other grains is called...
Bran
A fully combined bater
Patent
Flavorings

13. choc glaze is...
Rye bread
Twice as much chocolate as butter
Tough
Without twisting it

14. french bread - and hard rolls are examples of...
Vanilla custard sauce
Lean dough products
Egg content
Modified starch

15. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
True
Rye bread
More

16. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
15
Regular shortening
Without twisting it

17. functions of sugar in baked goods
Regular shortening
Punching
Increase keeping qualities - develop crust color - provide food for the yeast
15

18. when cutting biscuits you should press down...
Vanilla custard sauce
Their crusts will soften
Without twisting it
375-385

19. a young dough is one that has...
Same degree of sweetness
Not fermented long enough
Regular shortening
Lean dough products

20. best starch for pie fillings that are to be froxen is...
Punching
Bran
Modified starch
Without twisting it

21. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Increase keeping quality - increase moistness - tenderize the product
Development of air cells into the batter
Cutting and baking
Modified starch

22. emulsified shortening is usually softer in texture than...
Lean dough products
Regular shortening
Smooth texture
Increase keeping quality - increase moistness - tenderize the product

23. best thickening for cream pie is...
All at once
Cornstarch
Prevents a crust from forming
Is kneaded lightly

24. measuring solid ingredients by weight is ______ accurate than by volume
Rye bread
Pumpkin pie
Not fermented long enough
More

25. forcing the gases out of a fermented dough is called...
Regular shortening
Chilled before makeup
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Punching

26. cake flour is the preferred choice for short dough because of its ability to...
Apple pie
Crisp
Pumpkin pie
Absorb moisture

27. strong flour is made from wheat with a...
High protein content
Exactly one pound
High ratio shortening
Flavorings

28. only wheat flour will develop enough _______ to make yeast bread
Cornstarch
Absorb moisture
True
Gluten

29. ideal starch for _______ is cornstarch
Absorb moisture
The first part of the baking period
Apple pie
Low speed

30. yeast is killed at what temp?
Flavorings
140 degrees
Exactly one pound
Twice as much chocolate as butter

31. Rolls to be served within eight hours...
Pumpkin pie
Modified starch
May be stored on a rack
Cornstarch

32. baked custard is done when its internal temp is...
170
140 degrees
Eggs and starch
Prevents a crust from forming

33. not all sugars have the...
Eggs
Same degree of sweetness
More
Development of air cells into the batter

34. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Rye bread
Patent
Do not contain eggs
375-385

35. proper frying temp for cake doughnuts is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
375-385
Pastry flour
Development of air cells into the batter

36. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
More
Their crusts will soften
High protein content
Vanilla custard sauce

37. high fat and sugar content hop make cookies...
Crisp
Without twisting it
Low speed
Pumpkin pie

38. oiling the surface of a fermenting dough...
Modified starch
Gluten
Crisp
Prevents a crust from forming

39. hard crusted rolls should not be wrapped or...
Their crusts will soften
Chilled before makeup
Tough
May be stored on a rack

40. a cake mix made with butter will not hold as much liquid as one made with...
Smooth texture
Foaming (sponge)
High ratio shortening
Rye bread

41. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
May be stored on a rack
Eggs and starch
Chilled before makeup

42. pastry cream is thickened with...
Cutting and baking
Eggs and starch
Pastry flour
Crisp

43. during the pickup period the ingredients are blended on ______ just until combined
Without twisting it
Slows yeast action
Low speed
Vanilla custard sauce

44. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Gluten
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

45. cookies can be made chewier by increasing the...
Cornstarch
True
Egg content
Pastry flour

46. one pint of water weighs...
Increases the staling process
Same degree of sweetness
Pastry flour
Exactly one pound

47. flour for sponge cakes must be very weak to avoid making the cake...
Cutting and baking
Tough
Modified starch
Foaming (sponge)

48. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Pastry flour
Same degree of sweetness
Flour
Chilled before makeup

49. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Apple pie
Rye bread
Cutting and baking

50. cake flour is usually weaker than...
Pastry flour
Pastry flour
Without twisting it
High ratio shortening