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. cookies can be made chewier by increasing the...
Egg content
Apple pie
Low speed
Not fermented long enough

2. graham cracker crumb crust
High protein content
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Modified starch

3. baked custard is done when its internal temp is...
High protein content
All at once
Foaming (sponge)
170

4. a cake mix made with butter will not hold as much liquid as one made with...
Foaming (sponge)
Lean dough products
375-385
High ratio shortening

5. mealy pie dough is for...
Pumpkin pie
Regular shortening
Without twisting it
Bran

6. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Slows yeast action
Flour
Bran
Add flour and yeast and mix to a smooth dough

7. forcing the gases out of a fermented dough is called...
Modified starch
Not fermented long enough
Punching
Pastry flour

8. the hard outer covering of wheat kernels and other grains is called...
Patent
Bran
Low speed
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

9. emulsified shortening is usually softer in texture than...
Crisp
The first part of the baking period
Regular shortening
High ratio shortening

10. a young dough is one that has...
Tough
Not fermented long enough
Flour
Lean dough products

11. choc glaze is...
Same degree of sweetness
170
6 pounds flour - 3 pounds fat - 1 pound liquid
Twice as much chocolate as butter

12. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Gluten
High protein content
More

13. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Absorb moisture
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

14. to produce a flaky biscuit - the dough...
6 pounds flour - 3 pounds fat - 1 pound liquid
Pumpkin pie
Is kneaded lightly
High ratio shortening

15. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Flour
Apple pie
Same degree of sweetness
Vanilla custard sauce

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

17. flour for sponge cakes must be very weak to avoid making the cake...
Low speed
Pull away from the sides of the bowl
Tough
170

18. when cutting biscuits you should press down...
Add flour and yeast and mix to a smooth dough
Without twisting it
Eggs
Regular shortening

19. primary thickening agent in pecan pie is...
Eggs
Their crusts will soften
A fully combined bater
Cornstarch

20. cake flour is the preferred choice for short dough because of its ability to...
15
Slows yeast action
Absorb moisture
Rye bread

21. doughs for rolled cookies and icebox cookies must usually be...
Pull away from the sides of the bowl
Chilled before makeup
All at once
Absorb moisture

22. pastry cream is thickened with...
Twice as much chocolate as butter
Without twisting it
Eggs and starch
Lean dough products

23. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Apple pie
Cutting and baking
Flavorings
170

24. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Rye bread
Development of air cells into the batter
Chilled before makeup
Do not contain eggs

25. measuring solid ingredients by weight is ______ accurate than by volume
An old dough
Modified starch
More
375-385

26. approximate ratio of ingredients in flaky pie dough is...
Patent
6 pounds flour - 3 pounds fat - 1 pound liquid
More
Gluten

27. best starch for pie fillings that are to be froxen is...
Pastry flour
Modified starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour

28. not all sugars have the...
Tough
140 degrees
Same degree of sweetness
Crisp

29. french bread - and hard rolls are examples of...
High protein content
Add flour and yeast and mix to a smooth dough
Lean dough products
Punching

30. best thickening for cream pie is...
Bran
Patent
Cornstarch
Pumpkin pie

31. 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...
Pastry flour
Eggs
Add flour and yeast and mix to a smooth dough
375-385

32. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
More
Development of air cells into the batter
Vanilla custard sauce

33. ideal starch for _______ is cornstarch
Absorb moisture
No steam vents
Apple pie
Regular shortening

34. functions of fat in baked goods
Regular shortening
Chilled before makeup
Increase keeping quality - increase moistness - tenderize the product
Pumpkin pie

35. strong flour is made from wheat with a...
Without twisting it
Cutting and baking
Patent
High protein content

36. confectioners sugar is used to give the ____________ to cream cheese and flat icings
375-385
Smooth texture
No steam vents
Flavorings

37. best flour for flaky pie crust is...
Punching
Egg content
Rye bread
Pastry flour

38. cake flour is usually weaker than...
High ratio shortening
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
May be stored on a rack

39. high fat and sugar content hop make cookies...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Crisp
Increase keeping quality - increase moistness - tenderize the product
Exactly one pound

40. only wheat flour will develop enough _______ to make yeast bread
6 pounds flour - 3 pounds fat - 1 pound liquid
Bran
Gluten
An old dough

41. oiling the surface of a fermenting dough...
True
Prevents a crust from forming
Do not contain eggs
15

42. yeast is killed at what temp?
No steam vents
Bran
140 degrees
May be stored on a rack

43. hard crusted breads such as french bread are usually baked with steam in the oven during....
Pastry flour
Same degree of sweetness
A fully combined bater
The first part of the baking period

44. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Low speed
Punching
Lean dough products

45. cream scones should be frozen berfore...
Bran
Cutting and baking
No steam vents
Punching

46. during the pickup period the ingredients are blended on ______ just until combined
Same degree of sweetness
375-385
Low speed
Crisp

47. one pint of water weighs...
Exactly one pound
Their crusts will soften
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast

48. hard crusted rolls should not be wrapped or...
Development of air cells into the batter
Eggs and starch
Do not contain eggs
Their crusts will soften

49. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Lean dough products
Apple pie
Add flour and yeast and mix to a smooth dough

50. proper frying temp for cake doughnuts is...
Vanilla custard sauce
May be stored on a rack
Modified starch
375-385