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Fundamentals Of Baking

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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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. baked custard is done when its internal temp is...
Cornstarch
170
Chilled before makeup
All at once

2. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Eggs and starch
Cornstarch
The first part of the baking period

3. french bread - and hard rolls are examples of...
Lean dough products
Egg content
Tough
Without twisting it

4. for a 9 inch bottom crust you will need ____ ounces of dough
High ratio shortening
15
Modified starch
Pastry flour

5. cake flour is the preferred choice for short dough because of its ability to...
High ratio shortening
Absorb moisture
Flour
Cutting and baking

6. proper frying temp for cake doughnuts is...
Twice as much chocolate as butter
375-385
High protein content
Pastry flour

7. ideal starch for _______ is cornstarch
Without twisting it
Apple pie
Increase keeping quality - increase moistness - tenderize the product
375-385

8. three methods of making cookies are the creaming - one-stage - and...
The first part of the baking period
Development of air cells into the batter
Foaming (sponge)
Regular shortening

9. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Vanilla custard sauce
Development of air cells into the batter
May be stored on a rack
375-385

10. 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
Gluten
Flavorings
Is kneaded lightly

11. functions of fat in baked goods
Flavorings
Increase keeping quality - increase moistness - tenderize the product
Regular shortening
Eggs and starch

12. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Bran
More
Vanilla custard sauce

13. cake flour is usually weaker than...
All at once
Rye bread
Pastry flour
Cutting and baking

14. cream scones should be frozen berfore...
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking
High protein content

15. yeast products should not be stored in the refrigerator because refrigeration...
Is kneaded lightly
Regular shortening
Increases the staling process
Their crusts will soften

16. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Their crusts will soften
Increases the staling process
A fully combined bater
Eggs

17. forcing the gases out of a fermented dough is called...
Twice as much chocolate as butter
Punching
Gluten
Flour

18. best thickening for cream pie is...
Cornstarch
Bran
Rye bread
Flavorings

19. functions of sugar in baked goods
Cornstarch
Gluten
Increase keeping qualities - develop crust color - provide food for the yeast
Increase keeping quality - increase moistness - tenderize the product

20. one pint of water weighs...
Without twisting it
The first part of the baking period
Exactly one pound
Pull away from the sides of the bowl

21. measuring solid ingredients by weight is ______ accurate than by volume
Punching
140 degrees
All at once
More

22. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
The first part of the baking period
No steam vents
All at once
Lean dough products

23. salt is used in bread making because it improves flavor - conditions gluten - and...
Modified starch
Tough
6 pounds flour - 3 pounds fat - 1 pound liquid
Slows yeast action

24. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Cornstarch
Increase keeping quality - increase moistness - tenderize the product
Prevents a crust from forming
Flavorings

25. the hard outer covering of wheat kernels and other grains is called...
Bran
Slows yeast action
170
Pastry flour

26. Rolls to be served within eight hours...
Increase keeping qualities - develop crust color - provide food for the yeast
375-385
Regular shortening
May be stored on a rack

27. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Crisp
Increases the staling process
All at once

28. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup
May be stored on a rack

29. during the development period the elasticity of the gluten begins to develop and starts to...
Do not contain eggs
Crisp
Chilled before makeup
Pull away from the sides of the bowl

30. only wheat flour will develop enough _______ to make yeast bread
Gluten
Flour
True
Their crusts will soften

31. strong flour is made from wheat with a...
Gluten
High protein content
Eggs
Patent

32. hard crusted rolls should not be wrapped or...
170
Pumpkin pie
Eggs
Their crusts will soften

33. best flour for flaky pie crust is...
Absorb moisture
Exactly one pound
Pastry flour
Patent

34. yeast is killed at what temp?
Bran
Cutting and baking
140 degrees
Increase keeping quality - increase moistness - tenderize the product

35. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increases the staling process
The first part of the baking period
Chilled before makeup
All at once

36. Clear flour is normally used to make
Rye bread
Twice as much chocolate as butter
Regular shortening
375-385

37. primary thickening agent in pecan pie is...
140 degrees
Gluten
Add flour and yeast and mix to a smooth dough
Eggs

38. to produce a flaky biscuit - the dough...
Pull away from the sides of the bowl
Is kneaded lightly
Exactly one pound
Chilled before makeup

39. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Gluten
Flour
Absorb moisture
All at once

40. if active dry yeast is used - it is mixed with water before being added to the dough
True
Pumpkin pie
Apple pie
Slows yeast action

41. a young dough is one that has...
6 pounds flour - 3 pounds fat - 1 pound liquid
Regular shortening
More
Not fermented long enough

42. an over fermented dough is called...
More
High ratio shortening
An old dough
Rye bread

43. pastry cream is thickened with...
Not fermented long enough
Eggs and starch
Without twisting it
Slows yeast action

44. emulsified shortening is usually softer in texture than...
No steam vents
Regular shortening
Exactly one pound
Pull away from the sides of the bowl

45. not all sugars have the...
Cornstarch
Pumpkin pie
Same degree of sweetness
Cutting and baking

46. flour for sponge cakes must be very weak to avoid making the cake...
High ratio shortening
375-385
Tough
Foaming (sponge)

47. mealy pie dough is for...
Cornstarch
Egg content
Pumpkin pie
375-385

48. high fat and sugar content hop make cookies...
Bran
Crisp
Gluten
More

49. oiling the surface of a fermenting dough...
Low speed
Their crusts will soften
Increases the staling process
Prevents a crust from forming

50. best starch for pie fillings that are to be froxen is...
Add flour and yeast and mix to a smooth dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Modified starch
140 degrees

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