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. the hard outer covering of wheat kernels and other grains is called...
Bran
Foaming (sponge)
Not fermented long enough
140 degrees

2. for a 9 inch bottom crust you will need ____ ounces of dough
Pastry flour
Cornstarch
15
Egg content

3. hard crusted rolls should not be wrapped or...
Low speed
Their crusts will soften
The first part of the baking period
High protein content

4. forcing the gases out of a fermented dough is called...
Punching
The first part of the baking period
Do not contain eggs
Twice as much chocolate as butter

5. cookies can be made chewier by increasing the...
Prevents a crust from forming
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
No steam vents
Egg content

6. not all sugars have the...
15
Same degree of sweetness
Egg content
Low speed

7. mealy pie dough is for...
Regular shortening
Slows yeast action
Pumpkin pie
Cutting and baking

8. fat used in volume production of pie dough is...
Eggs and starch
True
Regular shortening
Pull away from the sides of the bowl

9. pastry cream is thickened with...
Pumpkin pie
Chilled before makeup
Eggs
Eggs and starch

10. during the development period the elasticity of the gluten begins to develop and starts to...
Not fermented long enough
375-385
Increase keeping quality - increase moistness - tenderize the product
Pull away from the sides of the bowl

11. approximate ratio of ingredients in flaky pie dough is...
Is kneaded lightly
Increase keeping quality - increase moistness - tenderize the product
Pumpkin pie
6 pounds flour - 3 pounds fat - 1 pound liquid

12. only wheat flour will develop enough _______ to make yeast bread
No steam vents
Their crusts will soften
Absorb moisture
Gluten

13. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Flavorings
An old dough
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough

14. when eggs are added to a cake batter in the creaming method they should not be added...
High ratio shortening
Without twisting it
All at once
Egg content

15. oiling the surface of a fermenting dough...
Absorb moisture
Prevents a crust from forming
375-385
May be stored on a rack

16. choc glaze is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Apple pie
Twice as much chocolate as butter
Do not contain eggs

17. cake flour is usually weaker than...
Absorb moisture
More
Regular shortening
Pastry flour

18. functions of sugar in baked goods
Twice as much chocolate as butter
Increase keeping qualities - develop crust color - provide food for the yeast
140 degrees
No steam vents

19. cake flour is the preferred choice for short dough because of its ability to...
Development of air cells into the batter
Absorb moisture
Add flour and yeast and mix to a smooth dough
Smooth texture

20. best flour for flaky pie crust is...
Foaming (sponge)
Absorb moisture
15
Pastry flour

21. when cutting biscuits you should press down...
Patent
High ratio shortening
Without twisting it
Smooth texture

22. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Tough
Pull away from the sides of the bowl
No steam vents
Pastry flour

23. one pint of water weighs...
Twice as much chocolate as butter
Increase keeping quality - increase moistness - tenderize the product
170
Exactly one pound

24. ideal starch for _______ is cornstarch
Chilled before makeup
Tough
Apple pie
Crisp

25. functions of fat in baked goods
Bran
Increase keeping quality - increase moistness - tenderize the product
All at once
Development of air cells into the batter

26. doughs for rolled cookies and icebox cookies must usually be...
May be stored on a rack
All at once
Chilled before makeup
Patent

27. if active dry yeast is used - it is mixed with water before being added to the dough
No steam vents
Pumpkin pie
Absorb moisture
True

28. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Without twisting it
Egg content
A fully combined bater
Absorb moisture

29. during the pickup period the ingredients are blended on ______ just until combined
Eggs
More
An old dough
Low speed

30. an over fermented dough is called...
Pastry flour
Flour
No steam vents
An old dough

31. a young dough is one that has...
140 degrees
Not fermented long enough
Development of air cells into the batter
Twice as much chocolate as butter

32. Which is the stronges flours? Patent - pastry - pumpernickel - cake
High protein content
Development of air cells into the batter
High ratio shortening
Patent

33. strong flour is made from wheat with a...
High protein content
6 pounds flour - 3 pounds fat - 1 pound liquid
Add flour and yeast and mix to a smooth dough
Pastry flour

34. a cake mix made with butter will not hold as much liquid as one made with...
Eggs and starch
Regular shortening
High ratio shortening
375-385

35. yeast products should not be stored in the refrigerator because refrigeration...
An old dough
Cornstarch
Increases the staling process
Prevents a crust from forming

36. Clear flour is normally used to make
High ratio shortening
Lean dough products
Rye bread
Add flour and yeast and mix to a smooth dough

37. proper frying temp for cake doughnuts is...
Lean dough products
375-385
High ratio shortening
Absorb moisture

38. Rolls to be served within eight hours...
May be stored on a rack
True
Regular shortening
Gluten

39. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
140 degrees
Absorb moisture
15

40. cream scones should be frozen berfore...
170
Slows yeast action
Smooth texture
Cutting and baking

41. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Crisp
Apple pie
Smooth texture
Flavorings

42. emulsified shortening is usually softer in texture than...
High protein content
Egg content
Regular shortening
Add flour and yeast and mix to a smooth dough

43. yeast is killed at what temp?
140 degrees
Development of air cells into the batter
Do not contain eggs
Prevents a crust from forming

44. best thickening for cream pie is...
140 degrees
True
Cornstarch
Absorb moisture

45. to produce a flaky biscuit - the dough...
Patent
Add flour and yeast and mix to a smooth dough
Without twisting it
Is kneaded lightly

46. primary thickening agent in pecan pie is...
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast
The first part of the baking period
More

47. best starch for pie fillings that are to be froxen is...
140 degrees
Foaming (sponge)
Modified starch
Cutting and baking

48. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Bran
Flour
Eggs

49. baked custard is done when its internal temp is...
Exactly one pound
170
Without twisting it
Foaming (sponge)

50. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Cutting and baking
170
Prevents a crust from forming