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. best thickening for cream pie is...
Pumpkin pie
Cornstarch
Rye bread
Twice as much chocolate as butter

2. not all sugars have the...
Same degree of sweetness
Regular shortening
Flour
Pastry flour

3. salt is used in bread making because it improves flavor - conditions gluten - and...
Cornstarch
Slows yeast action
True
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

4. Rolls to be served within eight hours...
Pastry flour
170
Bran
May be stored on a rack

5. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Patent
Apple pie
Smooth texture

6. mealy pie dough is for...
Absorb moisture
Flavorings
Exactly one pound
Pumpkin pie

7. if active dry yeast is used - it is mixed with water before being added to the dough
True
Patent
Development of air cells into the batter
Bran

8. approximate ratio of ingredients in flaky pie dough is...
Bran
Vanilla custard sauce
6 pounds flour - 3 pounds fat - 1 pound liquid
Lean dough products

9. cream scones should be frozen berfore...
Same degree of sweetness
Cutting and baking
Rye bread
No steam vents

10. flour for sponge cakes must be very weak to avoid making the cake...
Bran
Cutting and baking
High protein content
Tough

11. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Cornstarch
Do not contain eggs
An old dough
High ratio shortening

12. yeast products should not be stored in the refrigerator because refrigeration...
Absorb moisture
Increases the staling process
15
Eggs and starch

13. pastry cream is thickened with...
Their crusts will soften
More
Eggs and starch
375-385

14. best starch for pie fillings that are to be froxen is...
Pull away from the sides of the bowl
All at once
Modified starch
Prevents a crust from forming

15. cake flour is the preferred choice for short dough because of its ability to...
Lean dough products
Is kneaded lightly
Exactly one pound
Absorb moisture

16. best flour for flaky pie crust is...
Flour
No steam vents
Low speed
Pastry flour

17. yeast is killed at what temp?
140 degrees
The first part of the baking period
Vanilla custard sauce
Prevents a crust from forming

18. Clear flour is normally used to make
Regular shortening
Eggs
Add flour and yeast and mix to a smooth dough
Rye bread

19. a cake mix made with butter will not hold as much liquid as one made with...
Without twisting it
High ratio shortening
No steam vents
Modified starch

20. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Is kneaded lightly
Patent
Regular shortening
Not fermented long enough

21. high fat and sugar content hop make cookies...
Cornstarch
15
Crisp
Flavorings

22. choc glaze is...
Flour
Twice as much chocolate as butter
Crisp
Pull away from the sides of the bowl

23. 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...
Pull away from the sides of the bowl
Add flour and yeast and mix to a smooth dough
Lean dough products
Foaming (sponge)

24. when cutting biscuits you should press down...
Without twisting it
True
170
Punching

25. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
140 degrees
A fully combined bater
Pastry flour
Increases the staling process

26. fat used in volume production of pie dough is...
Tough
Prevents a crust from forming
Regular shortening
Exactly one pound

27. strong flour is made from wheat with a...
High protein content
6 pounds flour - 3 pounds fat - 1 pound liquid
Do not contain eggs
Without twisting it

28. measuring solid ingredients by weight is ______ accurate than by volume
A fully combined bater
Chilled before makeup
More
Eggs and starch

29. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Gluten
Eggs
Patent

30. cake flour is usually weaker than...
Pastry flour
Patent
375-385
Flavorings

31. ideal starch for _______ is cornstarch
Do not contain eggs
Apple pie
Pull away from the sides of the bowl
Patent

32. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
15
May be stored on a rack
Absorb moisture
Development of air cells into the batter

33. hard crusted rolls should not be wrapped or...
Apple pie
Pastry flour
Regular shortening
Their crusts will soften

34. three methods of making cookies are the creaming - one-stage - and...
Slows yeast action
Bran
Foaming (sponge)
Exactly one pound

35. baked custard is done when its internal temp is...
Tough
170
Absorb moisture
Same degree of sweetness

36. functions of fat in baked goods
Do not contain eggs
Increase keeping quality - increase moistness - tenderize the product
High ratio shortening
Punching

37. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Punching
True
Patent
Vanilla custard sauce

38. doughs for rolled cookies and icebox cookies must usually be...
True
Chilled before makeup
Regular shortening
No steam vents

39. oiling the surface of a fermenting dough...
The first part of the baking period
Prevents a crust from forming
Tough
Vanilla custard sauce

40. one pint of water weighs...
Do not contain eggs
Increases the staling process
Development of air cells into the batter
Exactly one pound

41. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Increase keeping qualities - develop crust color - provide food for the yeast
Add flour and yeast and mix to a smooth dough
Smooth texture
Development of air cells into the batter

42. a young dough is one that has...
Regular shortening
Do not contain eggs
Not fermented long enough
Regular shortening

43. forcing the gases out of a fermented dough is called...
Slows yeast action
Punching
Pastry flour
All at once

44. cookies can be made chewier by increasing the...
Egg content
375-385
No steam vents
May be stored on a rack

45. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
More
Is kneaded lightly
Add flour and yeast and mix to a smooth dough

46. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Vanilla custard sauce
Their crusts will soften
No steam vents
Low speed

47. emulsified shortening is usually softer in texture than...
Increase keeping quality - increase moistness - tenderize the product
Regular shortening
Exactly one pound
Eggs and starch

48. an over fermented dough is called...
Not fermented long enough
Flavorings
An old dough
Eggs and starch

49. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Smooth texture
Without twisting it
High ratio shortening

50. the hard outer covering of wheat kernels and other grains is called...
6 pounds flour - 3 pounds fat - 1 pound liquid
Bran
Modified starch
Pastry flour