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. only wheat flour will develop enough _______ to make yeast bread
Gluten
Exactly one pound
Cornstarch
Their crusts will soften

2. the hard outer covering of wheat kernels and other grains is called...
Crisp
Pastry flour
Cutting and baking
Bran

3. cake flour is usually weaker than...
An old dough
Without twisting it
Pastry flour
375-385

4. baked custard is done when its internal temp is...
375-385
170
6 pounds flour - 3 pounds fat - 1 pound liquid
Punching

5. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Lean dough products
Patent
No steam vents
375-385

6. if active dry yeast is used - it is mixed with water before being added to the dough
True
Cornstarch
Increase keeping qualities - develop crust color - provide food for the yeast
Rye bread

7. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Vanilla custard sauce
Gluten
Development of air cells into the batter
Flavorings

8. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Increases the staling process
Smooth texture
Twice as much chocolate as butter
Flour

9. best thickening for cream pie is...
Add flour and yeast and mix to a smooth dough
More
Cornstarch
Tough

10. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Regular shortening
Pumpkin pie
Eggs
Vanilla custard sauce

11. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Egg content
More
Patent
Not fermented long enough

12. pastry cream is thickened with...
Eggs and starch
Bran
Absorb moisture
Prevents a crust from forming

13. strong flour is made from wheat with a...
Crisp
High protein content
Tough
Foaming (sponge)

14. hard crusted rolls should not be wrapped or...
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch
Rye bread
Their crusts will soften

15. cookies can be made chewier by increasing the...
Absorb moisture
Egg content
Flavorings
Apple pie

16. mealy pie dough is for...
Pumpkin pie
Exactly one pound
140 degrees
Flour

17. Rolls to be served within eight hours...
Vanilla custard sauce
May be stored on a rack
Add flour and yeast and mix to a smooth dough
Smooth texture

18. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
A fully combined bater
Pull away from the sides of the bowl
Development of air cells into the batter

19. functions of sugar in baked goods
15
All at once
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast

20. forcing the gases out of a fermented dough is called...
Exactly one pound
Cornstarch
Punching
Chilled before makeup

21. one pint of water weighs...
May be stored on a rack
Eggs
Exactly one pound
375-385

22. proper frying temp for cake doughnuts is...
More
Smooth texture
Cutting and baking
375-385

23. emulsified shortening is usually softer in texture than...
Eggs
Gluten
Regular shortening
Prevents a crust from forming

24. yeast is killed at what temp?
140 degrees
Foaming (sponge)
15
Chilled before makeup

25. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Cornstarch
Patent
Flour
170

26. yeast products should not be stored in the refrigerator because refrigeration...
Chilled before makeup
Flavorings
Regular shortening
Increases the staling process

27. for a 9 inch bottom crust you will need ____ ounces of dough
15
High ratio shortening
High protein content
True

28. salt is used in bread making because it improves flavor - conditions gluten - and...
Vanilla custard sauce
Slows yeast action
Not fermented long enough
Twice as much chocolate as butter

29. oiling the surface of a fermenting dough...
Punching
Pull away from the sides of the bowl
Prevents a crust from forming
Cutting and baking

30. hard crusted breads such as french bread are usually baked with steam in the oven during....
A fully combined bater
Low speed
Smooth texture
The first part of the baking period

31. to produce a flaky biscuit - the dough...
Tough
Is kneaded lightly
Not fermented long enough
Twice as much chocolate as butter

32. high fat and sugar content hop make cookies...
Crisp
All at once
Increase keeping quality - increase moistness - tenderize the product
Prevents a crust from forming

33. during the development period the elasticity of the gluten begins to develop and starts to...
Flour
Pull away from the sides of the bowl
Slows yeast action
High protein content

34. fat used in volume production of pie dough is...
Regular shortening
Without twisting it
Increases the staling process
No steam vents

35. a cake mix made with butter will not hold as much liquid as one made with...
Chilled before makeup
6 pounds flour - 3 pounds fat - 1 pound liquid
15
High ratio shortening

36. primary thickening agent in pecan pie is...
Flavorings
Eggs
Is kneaded lightly
Not fermented long enough

37. when cutting biscuits you should press down...
Patent
Without twisting it
Regular shortening
Prevents a crust from forming

38. Clear flour is normally used to make
Bran
A fully combined bater
Egg content
Rye bread

39. french bread - and hard rolls are examples of...
Lean dough products
Rye bread
Chilled before makeup
May be stored on a rack

40. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast
Add flour and yeast and mix to a smooth dough

41. three methods of making cookies are the creaming - one-stage - and...
170
Egg content
Foaming (sponge)
Flour

42. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
15
Eggs and starch
Tough

43. a young dough is one that has...
Not fermented long enough
A fully combined bater
140 degrees
No steam vents

44. ideal starch for _______ is cornstarch
Apple pie
Lean dough products
Pumpkin pie
Pastry flour

45. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Patent
Foaming (sponge)
Bran

46. graham cracker crumb crust
Increase keeping quality - increase moistness - tenderize the product
Their crusts will soften
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Same degree of sweetness

47. not all sugars have the...
Increases the staling process
Modified starch
Same degree of sweetness
Lean dough products

48. an over fermented dough is called...
375-385
An old dough
The first part of the baking period
140 degrees

49. flour for sponge cakes must be very weak to avoid making the cake...
140 degrees
Eggs and starch
Tough
Their crusts will soften

50. cream scones should be frozen berfore...
Cutting and baking
Pastry flour
15
Exactly one pound