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
Regular shortening
Add flour and yeast and mix to a smooth dough
Smooth texture
Pastry flour

2. strong flour is made from wheat with a...
Pastry flour
Patent
High protein content
375-385

3. not all sugars have the...
Punching
Tough
Eggs and starch
Same degree of sweetness

4. functions of fat in baked goods
More
All at once
140 degrees
Increase keeping quality - increase moistness - tenderize the product

5. a cake mix made with butter will not hold as much liquid as one made with...
375-385
No steam vents
High ratio shortening
More

6. yeast is killed at what temp?
Bran
140 degrees
375-385
15

7. Clear flour is normally used to make
Smooth texture
Rye bread
Add flour and yeast and mix to a smooth dough
Cutting and baking

8. Rolls to be served within eight hours...
May be stored on a rack
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
A fully combined bater
Regular shortening

9. if active dry yeast is used - it is mixed with water before being added to the dough
Development of air cells into the batter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Smooth texture
True

10. oiling the surface of a fermenting dough...
Cutting and baking
Prevents a crust from forming
Flour
Lean dough products

11. hard crusted rolls should not be wrapped or...
375-385
6 pounds flour - 3 pounds fat - 1 pound liquid
Low speed
Their crusts will soften

12. when eggs are added to a cake batter in the creaming method they should not be added...
Do not contain eggs
Not fermented long enough
All at once
Their crusts will soften

13. when cutting biscuits you should press down...
Pull away from the sides of the bowl
Eggs and starch
Without twisting it
Absorb moisture

14. choc glaze is...
Twice as much chocolate as butter
Flour
Crisp
Absorb moisture

15. during the development period the elasticity of the gluten begins to develop and starts to...
Bran
Pull away from the sides of the bowl
Apple pie
Cutting and baking

16. 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...
Add flour and yeast and mix to a smooth dough
Gluten
Eggs and starch
Without twisting it

17. proper frying temp for cake doughnuts is...
Without twisting it
Is kneaded lightly
375-385
Slows yeast action

18. pastry cream is thickened with...
Without twisting it
Flour
Eggs and starch
140 degrees

19. fat used in volume production of pie dough is...
375-385
Pull away from the sides of the bowl
Crisp
Regular shortening

20. doughs for rolled cookies and icebox cookies must usually be...
A fully combined bater
Absorb moisture
Add flour and yeast and mix to a smooth dough
Chilled before makeup

21. to produce a flaky biscuit - the dough...
May be stored on a rack
Is kneaded lightly
The first part of the baking period
Bran

22. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Modified starch
Pumpkin pie
Twice as much chocolate as butter

23. cookies can be made chewier by increasing the...
Low speed
Bran
Egg content
Slows yeast action

24. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Crisp
Vanilla custard sauce
Twice as much chocolate as butter
Increase keeping quality - increase moistness - tenderize the product

25. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Increase keeping qualities - develop crust color - provide food for the yeast
Tough
Prevents a crust from forming

26. the hard outer covering of wheat kernels and other grains is called...
Increase keeping quality - increase moistness - tenderize the product
Bran
Foaming (sponge)
Exactly one pound

27. an over fermented dough is called...
An old dough
Smooth texture
Absorb moisture
Is kneaded lightly

28. french bread - and hard rolls are examples of...
Modified starch
Lean dough products
Pastry flour
Increases the staling process

29. yeast products should not be stored in the refrigerator because refrigeration...
Tough
Eggs and starch
Increases the staling process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

30. a young dough is one that has...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Not fermented long enough
Patent
Smooth texture

31. high fat and sugar content hop make cookies...
Modified starch
Smooth texture
High protein content
Crisp

32. for a 9 inch bottom crust you will need ____ ounces of dough
15
May be stored on a rack
No steam vents
The first part of the baking period

33. three methods of making cookies are the creaming - one-stage - and...
Apple pie
Vanilla custard sauce
Foaming (sponge)
Tough

34. approximate ratio of ingredients in flaky pie dough is...
Prevents a crust from forming
Foaming (sponge)
6 pounds flour - 3 pounds fat - 1 pound liquid
Flavorings

35. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
True
All at once
Low speed

36. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Flour
Chilled before makeup
140 degrees
No steam vents

37. mealy pie dough is for...
Prevents a crust from forming
Pumpkin pie
6 pounds flour - 3 pounds fat - 1 pound liquid
All at once

38. ideal starch for _______ is cornstarch
Increases the staling process
Crisp
Absorb moisture
Apple pie

39. emulsified shortening is usually softer in texture than...
15
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pull away from the sides of the bowl
Regular shortening

40. salt is used in bread making because it improves flavor - conditions gluten - and...
Modified starch
Slows yeast action
High protein content
Bran

41. only wheat flour will develop enough _______ to make yeast bread
May be stored on a rack
Gluten
Flavorings
Tough

42. one pint of water weighs...
Exactly one pound
Rye bread
Do not contain eggs
Their crusts will soften

43. best flour for flaky pie crust is...
Pastry flour
Low speed
Punching
More

44. forcing the gases out of a fermented dough is called...
High protein content
May be stored on a rack
Not fermented long enough
Punching

45. baked custard is done when its internal temp is...
170
A fully combined bater
Same degree of sweetness
Increases the staling process

46. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Increase keeping quality - increase moistness - tenderize the product
Egg content
Not fermented long enough
Flavorings

47. best starch for pie fillings that are to be froxen is...
Eggs and starch
Chilled before makeup
Modified starch
Same degree of sweetness

48. primary thickening agent in pecan pie is...
Their crusts will soften
Eggs
Pastry flour
Prevents a crust from forming

49. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Slows yeast action
Regular shortening
Development of air cells into the batter
More

50. graham cracker crumb crust
High protein content
15
375-385
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal