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. baked custard is done when its internal temp is...






2. when eggs are added to a cake batter in the creaming method they should not be added...






3. french bread - and hard rolls are examples of...






4. for a 9 inch bottom crust you will need ____ ounces of dough






5. cake flour is the preferred choice for short dough because of its ability to...






6. proper frying temp for cake doughnuts is...






7. ideal starch for _______ is cornstarch






8. three methods of making cookies are the creaming - one-stage - and...






9. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process






10. 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...






11. functions of fat in baked goods






12. doughs for rolled cookies and icebox cookies must usually be...






13. cake flour is usually weaker than...






14. cream scones should be frozen berfore...






15. yeast products should not be stored in the refrigerator because refrigeration...






16. for quick breads and cakes it is important to sift the dry ingredients together to ensure...






17. forcing the gases out of a fermented dough is called...






18. best thickening for cream pie is...






19. functions of sugar in baked goods






20. one pint of water weighs...






21. measuring solid ingredients by weight is ______ accurate than by volume






22. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...






23. salt is used in bread making because it improves flavor - conditions gluten - and...






24. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...






25. the hard outer covering of wheat kernels and other grains is called...






26. Rolls to be served within eight hours...






27. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla






28. graham cracker crumb crust






29. during the development period the elasticity of the gluten begins to develop and starts to...






30. only wheat flour will develop enough _______ to make yeast bread






31. strong flour is made from wheat with a...






32. hard crusted rolls should not be wrapped or...






33. best flour for flaky pie crust is...






34. yeast is killed at what temp?






35. hard crusted breads such as french bread are usually baked with steam in the oven during....






36. Clear flour is normally used to make






37. primary thickening agent in pecan pie is...






38. to produce a flaky biscuit - the dough...






39. weight of the sugar in a high ratio cake is usually greater than the weight of the...






40. if active dry yeast is used - it is mixed with water before being added to the dough






41. a young dough is one that has...






42. an over fermented dough is called...






43. pastry cream is thickened with...






44. emulsified shortening is usually softer in texture than...






45. not all sugars have the...






46. flour for sponge cakes must be very weak to avoid making the cake...






47. mealy pie dough is for...






48. high fat and sugar content hop make cookies...






49. oiling the surface of a fermenting dough...






50. best starch for pie fillings that are to be froxen is...