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. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Gluten
Is kneaded lightly
Smooth texture
Flavorings

2. baked custard is done when its internal temp is...
Prevents a crust from forming
170
Low speed
Twice as much chocolate as butter

3. for a 9 inch bottom crust you will need ____ ounces of dough
15
Crisp
Apple pie
Gluten

4. Clear flour is normally used to make
High ratio shortening
Modified starch
Rye bread
Their crusts will soften

5. cream scones should be frozen berfore...
Cutting and baking
Punching
Bran
All at once

6. during the pickup period the ingredients are blended on ______ just until combined
All at once
Low speed
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast

7. Rolls to be served within eight hours...
Increases the staling process
Same degree of sweetness
May be stored on a rack
Add flour and yeast and mix to a smooth dough

8. one pint of water weighs...
Bran
Tough
Slows yeast action
Exactly one pound

9. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch
A fully combined bater

10. oiling the surface of a fermenting dough...
Slows yeast action
Prevents a crust from forming
Cornstarch
Pumpkin pie

11. yeast is killed at what temp?
Without twisting it
140 degrees
Regular shortening
Modified starch

12. best thickening for cream pie is...
Slows yeast action
Cornstarch
Chilled before makeup
Low speed

13. salt is used in bread making because it improves flavor - conditions gluten - and...
Exactly one pound
Apple pie
170
Slows yeast action

14. hard crusted rolls should not be wrapped or...
Their crusts will soften
Twice as much chocolate as butter
Egg content
Vanilla custard sauce

15. french bread - and hard rolls are examples of...
Lean dough products
High ratio shortening
140 degrees
Exactly one pound

16. proper frying temp for cake doughnuts is...
Do not contain eggs
375-385
Not fermented long enough
All at once

17. flour for sponge cakes must be very weak to avoid making the cake...
Increase keeping qualities - develop crust color - provide food for the yeast
Tough
Modified starch
Their crusts will soften

18. to produce a flaky biscuit - the dough...
Tough
Not fermented long enough
Lean dough products
Is kneaded lightly

19. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Development of air cells into the batter
Tough
Add flour and yeast and mix to a smooth dough

20. mealy pie dough is for...
170
Eggs
Pumpkin pie
140 degrees

21. hard crusted breads such as french bread are usually baked with steam in the oven during....
15
Absorb moisture
True
The first part of the baking period

22. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Increases the staling process
Absorb moisture
Slows yeast action

23. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
170
Twice as much chocolate as butter
Apple pie

24. pastry cream is thickened with...
Prevents a crust from forming
Eggs and starch
Eggs
Slows yeast action

25. when cutting biscuits you should press down...
Exactly one pound
Lean dough products
High ratio shortening
Without twisting it

26. forcing the gases out of a fermented dough is called...
Pumpkin pie
Development of air cells into the batter
Punching
Cutting and baking

27. not all sugars have the...
Same degree of sweetness
May be stored on a rack
Apple pie
Add flour and yeast and mix to a smooth dough

28. high fat and sugar content hop make cookies...
Development of air cells into the batter
Crisp
Prevents a crust from forming
Pull away from the sides of the bowl

29. only wheat flour will develop enough _______ to make yeast bread
Vanilla custard sauce
Gluten
An old dough
Cornstarch

30. when eggs are added to a cake batter in the creaming method they should not be added...
375-385
Modified starch
All at once
Vanilla custard sauce

31. emulsified shortening is usually softer in texture than...
Cornstarch
Crisp
Regular shortening
Patent

32. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Chilled before makeup
Egg content
More
Do not contain eggs

33. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
A fully combined bater
Slows yeast action
Smooth texture

34. 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...
Smooth texture
Add flour and yeast and mix to a smooth dough
An old dough
Apple pie

35. functions of sugar in baked goods
Bran
Absorb moisture
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming

36. fat used in volume production of pie dough is...
Regular shortening
Patent
Add flour and yeast and mix to a smooth dough
Apple pie

37. functions of fat in baked goods
Not fermented long enough
Foaming (sponge)
Increase keeping quality - increase moistness - tenderize the product
Egg content

38. cake flour is usually weaker than...
True
Eggs
Tough
Pastry flour

39. cake flour is the preferred choice for short dough because of its ability to...
Not fermented long enough
Foaming (sponge)
Absorb moisture
An old dough

40. best flour for flaky pie crust is...
375-385
Pastry flour
Apple pie
Cornstarch

41. choc glaze is...
Increase keeping qualities - develop crust color - provide food for the yeast
Cornstarch
No steam vents
Twice as much chocolate as butter

42. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Low speed
Smooth texture
No steam vents

43. cookies can be made chewier by increasing the...
No steam vents
Pastry flour
Do not contain eggs
Egg content

44. if active dry yeast is used - it is mixed with water before being added to the dough
Eggs
True
Egg content
Absorb moisture

45. yeast products should not be stored in the refrigerator because refrigeration...
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid
Pumpkin pie
Increases the staling process

46. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
An old dough
Flavorings
Rye bread
Patent

47. measuring solid ingredients by weight is ______ accurate than by volume
15
More
No steam vents
Cornstarch

48. strong flour is made from wheat with a...
High protein content
Flavorings
Twice as much chocolate as butter
Exactly one pound

49. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
6 pounds flour - 3 pounds fat - 1 pound liquid
Vanilla custard sauce
A fully combined bater
Cutting and baking

50. the hard outer covering of wheat kernels and other grains is called...
Bran
Gluten
Add flour and yeast and mix to a smooth dough
More