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. 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
Eggs
More
The first part of the baking period

2. oiling the surface of a fermenting dough...
Twice as much chocolate as butter
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming
May be stored on a rack

3. salt is used in bread making because it improves flavor - conditions gluten - and...
Pastry flour
Slows yeast action
More
Egg content

4. when cutting biscuits you should press down...
Apple pie
Pumpkin pie
Pull away from the sides of the bowl
Without twisting it

5. doughs for rolled cookies and icebox cookies must usually be...
Cornstarch
Low speed
Chilled before makeup
Twice as much chocolate as butter

6. yeast is killed at what temp?
Not fermented long enough
140 degrees
Cutting and baking
Twice as much chocolate as butter

7. for a 9 inch bottom crust you will need ____ ounces of dough
Eggs and starch
Flour
May be stored on a rack
15

8. Rolls to be served within eight hours...
Regular shortening
Chilled before makeup
375-385
May be stored on a rack

9. mealy pie dough is for...
Not fermented long enough
Pumpkin pie
Flour
Regular shortening

10. best thickening for cream pie is...
All at once
170
Cornstarch
Absorb moisture

11. functions of fat in baked goods
Pull away from the sides of the bowl
Increase keeping quality - increase moistness - tenderize the product
Is kneaded lightly
More

12. yeast products should not be stored in the refrigerator because refrigeration...
Gluten
May be stored on a rack
Increases the staling process
Low speed

13. three methods of making cookies are the creaming - one-stage - and...
Regular shortening
Prevents a crust from forming
Foaming (sponge)
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

14. an over fermented dough is called...
Flour
An old dough
140 degrees
Exactly one pound

15. baked custard is done when its internal temp is...
Gluten
Tough
Lean dough products
170

16. emulsified shortening is usually softer in texture than...
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening
Not fermented long enough
An old dough

17. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Pull away from the sides of the bowl
Regular shortening
High protein content
Flavorings

18. one pint of water weighs...
Eggs
Regular shortening
Egg content
Exactly one pound

19. functions of sugar in baked goods
Exactly one pound
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming
Is kneaded lightly

20. choc glaze is...
170
Eggs
Increase keeping quality - increase moistness - tenderize the product
Twice as much chocolate as butter

21. hard crusted breads such as french bread are usually baked with steam in the oven during....
Cornstarch
Their crusts will soften
15
The first part of the baking period

22. a young dough is one that has...
The first part of the baking period
Regular shortening
Not fermented long enough
High protein content

23. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents
170
Their crusts will soften

24. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Low speed
Smooth texture
Flavorings
Is kneaded lightly

25. forcing the gases out of a fermented dough is called...
Smooth texture
All at once
Punching
6 pounds flour - 3 pounds fat - 1 pound liquid

26. ideal starch for _______ is cornstarch
Apple pie
6 pounds flour - 3 pounds fat - 1 pound liquid
375-385
140 degrees

27. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Lean dough products
15
Pastry flour

28. to produce a flaky biscuit - the dough...
Cornstarch
Pastry flour
Apple pie
Is kneaded lightly

29. cake flour is usually weaker than...
True
Pastry flour
Modified starch
Crisp

30. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Chilled before makeup
Smooth texture
Increases the staling process

31. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
Modified starch
Patent

32. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Modified starch
140 degrees
Lean dough products

33. hard crusted rolls should not be wrapped or...
More
Rye bread
Egg content
Their crusts will soften

34. the hard outer covering of wheat kernels and other grains is called...
Bran
The first part of the baking period
Prevents a crust from forming
Without twisting it

35. proper frying temp for cake doughnuts is...
Add flour and yeast and mix to a smooth dough
Do not contain eggs
375-385
Cutting and baking

36. not all sugars have the...
Same degree of sweetness
Gluten
Add flour and yeast and mix to a smooth dough
Pull away from the sides of the bowl

37. Clear flour is normally used to make
Without twisting it
Rye bread
Increase keeping quality - increase moistness - tenderize the product
6 pounds flour - 3 pounds fat - 1 pound liquid

38. pastry cream is thickened with...
Regular shortening
Lean dough products
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs and starch

39. strong flour is made from wheat with a...
High protein content
Increase keeping qualities - develop crust color - provide food for the yeast
Flavorings
Lean dough products

40. when eggs are added to a cake batter in the creaming method they should not be added...
Same degree of sweetness
Not fermented long enough
Their crusts will soften
All at once

41. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Crisp
Cutting and baking
Increases the staling process
No steam vents

42. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
May be stored on a rack
Vanilla custard sauce
Pull away from the sides of the bowl
High ratio shortening

43. best starch for pie fillings that are to be froxen is...
Flour
Modified starch
Patent
Increases the staling process

44. flour for sponge cakes must be very weak to avoid making the cake...
Crisp
Tough
Apple pie
True

45. only wheat flour will develop enough _______ to make yeast bread
All at once
Same degree of sweetness
Gluten
Do not contain eggs

46. cookies can be made chewier by increasing the...
Low speed
375-385
Egg content
Modified starch

47. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Pumpkin pie
Cutting and baking
Their crusts will soften

48. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Increases the staling process
A fully combined bater
Add flour and yeast and mix to a smooth dough
Not fermented long enough

49. french bread - and hard rolls are examples of...
True
Foaming (sponge)
Their crusts will soften
Lean dough products

50. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Increase keeping qualities - develop crust color - provide food for the yeast
Flour
Smooth texture
May be stored on a rack