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. cake flour is the preferred choice for short dough because of its ability to...
High ratio shortening
Lean dough products
Pastry flour
Absorb moisture

2. three methods of making cookies are the creaming - one-stage - and...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cornstarch
Foaming (sponge)
Cutting and baking

3. high fat and sugar content hop make cookies...
Pumpkin pie
Patent
Prevents a crust from forming
Crisp

4. cream scones should be frozen berfore...
Crisp
Flour
Their crusts will soften
Cutting and baking

5. functions of sugar in baked goods
High protein content
Increase keeping quality - increase moistness - tenderize the product
Rye bread
Increase keeping qualities - develop crust color - provide food for the yeast

6. best thickening for cream pie is...
Absorb moisture
Same degree of sweetness
Cornstarch
Pastry flour

7. not all sugars have the...
Increases the staling process
Same degree of sweetness
Absorb moisture
15

8. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Gluten
High protein content
Add flour and yeast and mix to a smooth dough

9. if active dry yeast is used - it is mixed with water before being added to the dough
May be stored on a rack
Without twisting it
True
Increase keeping qualities - develop crust color - provide food for the yeast

10. during the development period the elasticity of the gluten begins to develop and starts to...
Low speed
Cutting and baking
Pull away from the sides of the bowl
Punching

11. when cutting biscuits you should press down...
Development of air cells into the batter
Without twisting it
Flavorings
Twice as much chocolate as butter

12. oiling the surface of a fermenting dough...
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product
Cornstarch
Crisp

13. measuring solid ingredients by weight is ______ accurate than by volume
High protein content
More
Increase keeping qualities - develop crust color - provide food for the yeast
Is kneaded lightly

14. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
A fully combined bater
15
Do not contain eggs

15. emulsified shortening is usually softer in texture than...
Lean dough products
Exactly one pound
Regular shortening
High protein content

16. only wheat flour will develop enough _______ to make yeast bread
Without twisting it
Add flour and yeast and mix to a smooth dough
Crisp
Gluten

17. strong flour is made from wheat with a...
15
Pumpkin pie
Gluten
High protein content

18. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Not fermented long enough
Bran
Development of air cells into the batter

19. during the pickup period the ingredients are blended on ______ just until combined
Regular shortening
Is kneaded lightly
Increase keeping qualities - develop crust color - provide food for the yeast
Low speed

20. pastry cream is thickened with...
Absorb moisture
Eggs and starch
Do not contain eggs
Is kneaded lightly

21. best flour for flaky pie crust is...
Pastry flour
Gluten
Absorb moisture
Smooth texture

22. hard crusted rolls should not be wrapped or...
Not fermented long enough
140 degrees
Their crusts will soften
Regular shortening

23. mealy pie dough is for...
Pumpkin pie
An old dough
Tough
Flour

24. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Vanilla custard sauce
An old dough
Absorb moisture

25. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Slows yeast action
Foaming (sponge)
Pastry flour

26. baked custard is done when its internal temp is...
170
Foaming (sponge)
Modified starch
Do not contain eggs

27. an over fermented dough is called...
High protein content
An old dough
Vanilla custard sauce
More

28. best starch for pie fillings that are to be froxen is...
Flavorings
Modified starch
15
Egg content

29. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
140 degrees
Rye bread
Flour
A fully combined bater

30. proper frying temp for cake doughnuts is...
375-385
Increase keeping qualities - develop crust color - provide food for the yeast
Do not contain eggs
Bran

31. ideal starch for _______ is cornstarch
Apple pie
Twice as much chocolate as butter
Not fermented long enough
Pastry flour

32. cookies can be made chewier by increasing the...
Egg content
Regular shortening
15
140 degrees

33. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Gluten
Flavorings
Vanilla custard sauce
Pull away from the sides of the bowl

34. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Rye bread
High ratio shortening
Gluten

35. for a 9 inch bottom crust you will need ____ ounces of dough
Prevents a crust from forming
No steam vents
15
375-385

36. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Cornstarch
Smooth texture
170
No steam vents

37. doughs for rolled cookies and icebox cookies must usually be...
Eggs and starch
Add flour and yeast and mix to a smooth dough
Chilled before makeup
Foaming (sponge)

38. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Crisp
Increases the staling process
Patent
Do not contain eggs

39. flour for sponge cakes must be very weak to avoid making the cake...
Vanilla custard sauce
Tough
Crisp
Bran

40. functions of fat in baked goods
Punching
Low speed
Increase keeping quality - increase moistness - tenderize the product
Lean dough products

41. forcing the gases out of a fermented dough is called...
Punching
Their crusts will soften
Pumpkin pie
Crisp

42. yeast products should not be stored in the refrigerator because refrigeration...
Add flour and yeast and mix to a smooth dough
Increases the staling process
Low speed
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

43. choc glaze is...
All at once
Prevents a crust from forming
Cutting and baking
Twice as much chocolate as butter

44. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Pull away from the sides of the bowl
6 pounds flour - 3 pounds fat - 1 pound liquid
Development of air cells into the batter
Apple pie

45. cake flour is usually weaker than...
Pastry flour
Foaming (sponge)
A fully combined bater
Pumpkin pie

46. french bread - and hard rolls are examples of...
Slows yeast action
Lean dough products
The first part of the baking period
Pumpkin pie

47. one pint of water weighs...
Exactly one pound
Gluten
May be stored on a rack
Flour

48. the hard outer covering of wheat kernels and other grains is called...
Same degree of sweetness
Development of air cells into the batter
Bran
Foaming (sponge)

49. Clear flour is normally used to make
Their crusts will soften
Increase keeping quality - increase moistness - tenderize the product
Rye bread
Modified starch

50. primary thickening agent in pecan pie is...
Flour
Eggs
Prevents a crust from forming
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal