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. only wheat flour will develop enough _______ to make yeast bread
Gluten
The first part of the baking period
More
6 pounds flour - 3 pounds fat - 1 pound liquid

2. french bread - and hard rolls are examples of...
Lean dough products
15
Gluten
Chilled before makeup

3. functions of fat in baked goods
Rye bread
More
Increase keeping quality - increase moistness - tenderize the product
Vanilla custard sauce

4. baked custard is done when its internal temp is...
375-385
Pumpkin pie
170
Patent

5. best flour for flaky pie crust is...
Patent
Pastry flour
The first part of the baking period
170

6. to produce a flaky biscuit - the dough...
Is kneaded lightly
Cornstarch
Slows yeast action
All at once

7. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Increase keeping qualities - develop crust color - provide food for the yeast
Vanilla custard sauce
Increases the staling process
Patent

8. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Pastry flour
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flour

9. during the pickup period the ingredients are blended on ______ just until combined
Add flour and yeast and mix to a smooth dough
Low speed
375-385
15

10. pastry cream is thickened with...
Eggs and starch
Patent
True
A fully combined bater

11. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
170
Their crusts will soften
Crisp

12. emulsified shortening is usually softer in texture than...
Low speed
Regular shortening
Prevents a crust from forming
Cutting and baking

13. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
170
A fully combined bater
Flour
Chilled before makeup

14. flour for sponge cakes must be very weak to avoid making the cake...
The first part of the baking period
Apple pie
Lean dough products
Tough

15. Clear flour is normally used to make
Foaming (sponge)
Prevents a crust from forming
Rye bread
Their crusts will soften

16. cream scones should be frozen berfore...
Cutting and baking
Pumpkin pie
Their crusts will soften
Low speed

17. cake flour is the preferred choice for short dough because of its ability to...
Tough
Absorb moisture
Pumpkin pie
Pastry flour

18. choc glaze is...
Twice as much chocolate as butter
Cornstarch
Increases the staling process
Same degree of sweetness

19. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Pastry flour
Gluten
Development of air cells into the batter
Without twisting it

20. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
140 degrees
Cornstarch
No steam vents
Foaming (sponge)

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

22. primary thickening agent in pecan pie is...
Eggs
Their crusts will soften
Regular shortening
True

23. doughs for rolled cookies and icebox cookies must usually be...
Tough
Chilled before makeup
Prevents a crust from forming
Gluten

24. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Twice as much chocolate as butter
Do not contain eggs
Eggs and starch
Flavorings

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...
Pumpkin pie
Add flour and yeast and mix to a smooth dough
Regular shortening
Foaming (sponge)

26. measuring solid ingredients by weight is ______ accurate than by volume
Lean dough products
True
More
Low speed

27. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
15
Flour
Vanilla custard sauce
Eggs

28. forcing the gases out of a fermented dough is called...
Increases the staling process
Modified starch
Foaming (sponge)
Punching

29. one pint of water weighs...
Development of air cells into the batter
Lean dough products
Add flour and yeast and mix to a smooth dough
Exactly one pound

30. Rolls to be served within eight hours...
Twice as much chocolate as butter
Is kneaded lightly
Increases the staling process
May be stored on a rack

31. functions of sugar in baked goods
Increases the staling process
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening
Modified starch

32. yeast is killed at what temp?
Development of air cells into the batter
No steam vents
140 degrees
Smooth texture

33. fat used in volume production of pie dough is...
Bran
Regular shortening
Increases the staling process
Pumpkin pie

34. graham cracker crumb crust
Same degree of sweetness
Foaming (sponge)
Eggs and starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

35. cake flour is usually weaker than...
More
Is kneaded lightly
Pastry flour
All at once

36. best starch for pie fillings that are to be froxen is...
Low speed
Modified starch
375-385
Chilled before makeup

37. cookies can be made chewier by increasing the...
Apple pie
Pastry flour
Egg content
Regular shortening

38. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Add flour and yeast and mix to a smooth dough
Flour
Not fermented long enough
Smooth texture

39. strong flour is made from wheat with a...
Do not contain eggs
Their crusts will soften
High protein content
Regular shortening

40. oiling the surface of a fermenting dough...
High ratio shortening
Prevents a crust from forming
Apple pie
Pumpkin pie

41. when eggs are added to a cake batter in the creaming method they should not be added...
No steam vents
15
375-385
All at once

42. if active dry yeast is used - it is mixed with water before being added to the dough
True
Increase keeping qualities - develop crust color - provide food for the yeast
Pumpkin pie
Pastry flour

43. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Tough
Do not contain eggs
Modified starch
Exactly one pound

44. for a 9 inch bottom crust you will need ____ ounces of dough
An old dough
Cornstarch
15
Tough

45. hard crusted rolls should not be wrapped or...
More
Is kneaded lightly
Patent
Their crusts will soften

46. hard crusted breads such as french bread are usually baked with steam in the oven during....
Twice as much chocolate as butter
Increase keeping qualities - develop crust color - provide food for the yeast
The first part of the baking period
375-385

47. when cutting biscuits you should press down...
Regular shortening
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Prevents a crust from forming

48. the hard outer covering of wheat kernels and other grains is called...
Pastry flour
May be stored on a rack
Bran
Tough

49. best thickening for cream pie is...
A fully combined bater
Without twisting it
No steam vents
Cornstarch

50. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping qualities - develop crust color - provide food for the yeast
An old dough
Not fermented long enough