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. when eggs are added to a cake batter in the creaming method they should not be added...
15
All at once
Chilled before makeup
More

2. to produce a flaky biscuit - the dough...
Low speed
Modified starch
Regular shortening
Is kneaded lightly

3. cake flour is usually weaker than...
An old dough
170
Regular shortening
Pastry flour

4. a cake mix made with butter will not hold as much liquid as one made with...
Rye bread
High ratio shortening
Egg content
Bran

5. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Regular shortening
True
Bran

6. approximate ratio of ingredients in flaky pie dough is...
Smooth texture
170
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents

7. doughs for rolled cookies and icebox cookies must usually be...
Exactly one pound
Egg content
Patent
Chilled before makeup

8. for a 9 inch bottom crust you will need ____ ounces of dough
Increase keeping quality - increase moistness - tenderize the product
Regular shortening
Do not contain eggs
15

9. baked custard is done when its internal temp is...
Pastry flour
Patent
170
Eggs and starch

10. one pint of water weighs...
Increase keeping qualities - develop crust color - provide food for the yeast
Exactly one pound
Pastry flour
The first part of the baking period

11. Rolls to be served within eight hours...
Absorb moisture
May be stored on a rack
375-385
Egg content

12. flour for sponge cakes must be very weak to avoid making the cake...
Punching
15
Exactly one pound
Tough

13. hard crusted rolls should not be wrapped or...
More
Their crusts will soften
140 degrees
170

14. oiling the surface of a fermenting dough...
Prevents a crust from forming
Flour
Increase keeping qualities - develop crust color - provide food for the yeast
High ratio shortening

15. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
No steam vents
Regular shortening
Smooth texture

16. yeast is killed at what temp?
140 degrees
375-385
Tough
Cornstarch

17. if active dry yeast is used - it is mixed with water before being added to the dough
Pull away from the sides of the bowl
Apple pie
True
Eggs

18. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
May be stored on a rack
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast

19. 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
Bran
Exactly one pound
Patent

20. forcing the gases out of a fermented dough is called...
No steam vents
Without twisting it
15
Punching

21. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Egg content
375-385
Development of air cells into the batter
Apple pie

22. the hard outer covering of wheat kernels and other grains is called...
Absorb moisture
An old dough
375-385
Bran

23. functions of fat in baked goods
Flour
Regular shortening
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product

24. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Crisp
No steam vents
Development of air cells into the batter
More

25. yeast products should not be stored in the refrigerator because refrigeration...
Crisp
Increase keeping qualities - develop crust color - provide food for the yeast
Increases the staling process
Eggs and starch

26. emulsified shortening is usually softer in texture than...
May be stored on a rack
Eggs
Slows yeast action
Regular shortening

27. cookies can be made chewier by increasing the...
Egg content
Eggs
Do not contain eggs
Add flour and yeast and mix to a smooth dough

28. cream scones should be frozen berfore...
Bran
Gluten
High protein content
Cutting and baking

29. not all sugars have the...
Gluten
Eggs and starch
No steam vents
Same degree of sweetness

30. choc glaze is...
140 degrees
Their crusts will soften
Twice as much chocolate as butter
True

31. functions of sugar in baked goods
No steam vents
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs

32. fat used in volume production of pie dough is...
Regular shortening
High protein content
Slows yeast action
140 degrees

33. a young dough is one that has...
Not fermented long enough
Increase keeping qualities - develop crust color - provide food for the yeast
May be stored on a rack
High ratio shortening

34. proper frying temp for cake doughnuts is...
Development of air cells into the batter
375-385
Prevents a crust from forming
Egg content

35. measuring solid ingredients by weight is ______ accurate than by volume
True
Vanilla custard sauce
Apple pie
More

36. when cutting biscuits you should press down...
Without twisting it
Development of air cells into the batter
140 degrees
Same degree of sweetness

37. during the pickup period the ingredients are blended on ______ just until combined
Is kneaded lightly
Smooth texture
Low speed
Slows yeast action

38. only wheat flour will develop enough _______ to make yeast bread
375-385
May be stored on a rack
More
Gluten

39. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Not fermented long enough
Pull away from the sides of the bowl
Punching

40. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Pumpkin pie
Their crusts will soften
May be stored on a rack
A fully combined bater

41. best flour for flaky pie crust is...
Development of air cells into the batter
Gluten
Pastry flour
Foaming (sponge)

42. pastry cream is thickened with...
Eggs and starch
All at once
Same degree of sweetness
Is kneaded lightly

43. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Same degree of sweetness
No steam vents
Flavorings
Without twisting it

44. confectioners sugar is used to give the ____________ to cream cheese and flat icings
True
15
Smooth texture
140 degrees

45. high fat and sugar content hop make cookies...
Crisp
Exactly one pound
Absorb moisture
Eggs and starch

46. primary thickening agent in pecan pie is...
The first part of the baking period
Modified starch
Foaming (sponge)
Eggs

47. best thickening for cream pie is...
Twice as much chocolate as butter
Their crusts will soften
Increase keeping quality - increase moistness - tenderize the product
Cornstarch

48. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
All at once
May be stored on a rack
Pastry flour

49. strong flour is made from wheat with a...
A fully combined bater
Vanilla custard sauce
Increase keeping quality - increase moistness - tenderize the product
High protein content

50. three methods of making cookies are the creaming - one-stage - and...
Development of air cells into the batter
Foaming (sponge)
Increase keeping qualities - develop crust color - provide food for the yeast
High ratio shortening