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. proper frying temp for cake doughnuts is...
Eggs
Tough
Bran
375-385

2. hard crusted breads such as french bread are usually baked with steam in the oven during....
Flour
Do not contain eggs
Bran
The first part of the baking period

3. functions of fat in baked goods
Development of air cells into the batter
Pull away from the sides of the bowl
Increase keeping quality - increase moistness - tenderize the product
Prevents a crust from forming

4. hard crusted rolls should not be wrapped or...
Their crusts will soften
Smooth texture
Flavorings
Increase keeping qualities - develop crust color - provide food for the yeast

5. confectioners sugar is used to give the ____________ to cream cheese and flat icings
All at once
140 degrees
Patent
Smooth texture

6. baked custard is done when its internal temp is...
Their crusts will soften
All at once
170
Absorb moisture

7. high fat and sugar content hop make cookies...
High protein content
Punching
Slows yeast action
Crisp

8. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Not fermented long enough
Increase keeping quality - increase moistness - tenderize the product
Flour
Add flour and yeast and mix to a smooth dough

9. cookies can be made chewier by increasing the...
Egg content
Regular shortening
More
Cutting and baking

10. cake flour is the preferred choice for short dough because of its ability to...
Do not contain eggs
Absorb moisture
The first part of the baking period
Cutting and baking

11. the hard outer covering of wheat kernels and other grains is called...
375-385
Bran
Same degree of sweetness
Chilled before makeup

12. best flour for flaky pie crust is...
Pastry flour
Slows yeast action
Foaming (sponge)
Apple pie

13. one pint of water weighs...
May be stored on a rack
More
Exactly one pound
Eggs and starch

14. when eggs are added to a cake batter in the creaming method they should not be added...
Eggs and starch
Do not contain eggs
Punching
All at once

15. flour for sponge cakes must be very weak to avoid making the cake...
Add flour and yeast and mix to a smooth dough
Patent
Tough
375-385

16. emulsified shortening is usually softer in texture than...
170
Increase keeping quality - increase moistness - tenderize the product
Pull away from the sides of the bowl
Regular shortening

17. yeast products should not be stored in the refrigerator because refrigeration...
Add flour and yeast and mix to a smooth dough
Cutting and baking
Increases the staling process
May be stored on a rack

18. functions of sugar in baked goods
Increases the staling process
Increase keeping qualities - develop crust color - provide food for the yeast
Exactly one pound
Slows yeast action

19. only wheat flour will develop enough _______ to make yeast bread
Gluten
Same degree of sweetness
Foaming (sponge)
Apple pie

20. primary thickening agent in pecan pie is...
Pumpkin pie
Eggs
No steam vents
True

21. Rolls to be served within eight hours...
Chilled before makeup
May be stored on a rack
15
Is kneaded lightly

22. if active dry yeast is used - it is mixed with water before being added to the dough
140 degrees
Pumpkin pie
Eggs
True

23. yeast is killed at what temp?
Cutting and baking
Development of air cells into the batter
140 degrees
Apple pie

24. approximate ratio of ingredients in flaky pie dough is...
Chilled before makeup
No steam vents
Prevents a crust from forming
6 pounds flour - 3 pounds fat - 1 pound liquid

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

26. best thickening for cream pie is...
140 degrees
Cornstarch
Twice as much chocolate as butter
May be stored on a rack

27. pastry cream is thickened with...
All at once
Not fermented long enough
Vanilla custard sauce
Eggs and starch

28. for a 9 inch bottom crust you will need ____ ounces of dough
Foaming (sponge)
Low speed
Same degree of sweetness
15

29. fat used in volume production of pie dough is...
No steam vents
Regular shortening
Chilled before makeup
Cornstarch

30. forcing the gases out of a fermented dough is called...
Punching
Rye bread
Increase keeping quality - increase moistness - tenderize the product
Regular shortening

31. an over fermented dough is called...
15
Regular shortening
Egg content
An old dough

32. during the pickup period the ingredients are blended on ______ just until combined
Low speed
High ratio shortening
Without twisting it
Pastry flour

33. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Is kneaded lightly
Exactly one pound
No steam vents
Pumpkin pie

34. graham cracker crumb crust
Gluten
Flavorings
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Crisp

35. cream scones should be frozen berfore...
170
Cutting and baking
An old dough
Eggs

36. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Patent
Chilled before makeup
15
Vanilla custard sauce

37. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Development of air cells into the batter
Cornstarch
Rye bread

38. oiling the surface of a fermenting dough...
May be stored on a rack
Exactly one pound
Smooth texture
Prevents a crust from forming

39. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
A fully combined bater
Egg content
May be stored on a rack

40. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
True
All at once
Do not contain eggs

41. a young dough is one that has...
Egg content
Not fermented long enough
More
May be stored on a rack

42. choc glaze is...
Modified starch
Crisp
Without twisting it
Twice as much chocolate as butter

43. mealy pie dough is for...
Eggs and starch
Prevents a crust from forming
Pumpkin pie
A fully combined bater

44. when cutting biscuits you should press down...
Without twisting it
Slows yeast action
Increases the staling process
Is kneaded lightly

45. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Gluten
Do not contain eggs
The first part of the baking period
Increases the staling process

46. best starch for pie fillings that are to be froxen is...
Vanilla custard sauce
All at once
Modified starch
Cornstarch

47. not all sugars have the...
Twice as much chocolate as butter
Same degree of sweetness
An old dough
May be stored on a rack

48. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Increases the staling process
Regular shortening
Flavorings
Prevents a crust from forming

49. french bread - and hard rolls are examples of...
Lean dough products
Increases the staling process
Is kneaded lightly
Eggs and starch

50. ideal starch for _______ is cornstarch
May be stored on a rack
Apple pie
Eggs and starch
Increases the staling process