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. cookies can be made chewier by increasing the...
Egg content
Modified starch
True
Foaming (sponge)

2. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
True
Flavorings
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough

3. an over fermented dough is called...
Modified starch
Punching
An old dough
More

4. hard crusted breads such as french bread are usually baked with steam in the oven during....
A fully combined bater
The first part of the baking period
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Absorb moisture

5. high fat and sugar content hop make cookies...
Crisp
Eggs and starch
Pull away from the sides of the bowl
High protein content

6. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
140 degrees
Same degree of sweetness
No steam vents
Flavorings

7. best flour for flaky pie crust is...
Add flour and yeast and mix to a smooth dough
Eggs
Pastry flour
Modified starch

8. one pint of water weighs...
Increase keeping quality - increase moistness - tenderize the product
Exactly one pound
375-385
Regular shortening

9. primary thickening agent in pecan pie is...
Exactly one pound
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Tough
Eggs

10. proper frying temp for cake doughnuts is...
A fully combined bater
375-385
Apple pie
Eggs and starch

11. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Low speed
High protein content
Do not contain eggs
Smooth texture

12. emulsified shortening is usually softer in texture than...
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture
Vanilla custard sauce
Regular shortening

13. forcing the gases out of a fermented dough is called...
Prevents a crust from forming
Punching
Rye bread
Patent

14. strong flour is made from wheat with a...
High protein content
Increases the staling process
Not fermented long enough
The first part of the baking period

15. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Prevents a crust from forming
170
Smooth texture
Low speed

16. 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...
Exactly one pound
Add flour and yeast and mix to a smooth dough
May be stored on a rack
Eggs and starch

17. during the development period the elasticity of the gluten begins to develop and starts to...
Increase keeping quality - increase moistness - tenderize the product
Pull away from the sides of the bowl
Chilled before makeup
Exactly one pound

18. Rolls to be served within eight hours...
May be stored on a rack
Tough
The first part of the baking period
Cornstarch

19. a young dough is one that has...
True
Not fermented long enough
Modified starch
Their crusts will soften

20. for a 9 inch bottom crust you will need ____ ounces of dough
15
Flavorings
Regular shortening
No steam vents

21. Clear flour is normally used to make
Flour
Rye bread
Slows yeast action
Absorb moisture

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

23. functions of sugar in baked goods
Development of air cells into the batter
Lean dough products
Increase keeping qualities - develop crust color - provide food for the yeast
Do not contain eggs

24. measuring solid ingredients by weight is ______ accurate than by volume
Egg content
Patent
Exactly one pound
More

25. when cutting biscuits you should press down...
The first part of the baking period
Without twisting it
Foaming (sponge)
Eggs

26. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
High protein content
Low speed
The first part of the baking period

27. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Twice as much chocolate as butter
Smooth texture
Flour
170

28. oiling the surface of a fermenting dough...
Patent
Prevents a crust from forming
Pastry flour
Crisp

29. french bread - and hard rolls are examples of...
Increases the staling process
Rye bread
Lean dough products
Eggs and starch

30. pastry cream is thickened with...
Low speed
Punching
Eggs and starch
High ratio shortening

31. best starch for pie fillings that are to be froxen is...
Chilled before makeup
Modified starch
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid

32. to produce a flaky biscuit - the dough...
Exactly one pound
375-385
Is kneaded lightly
Increase keeping quality - increase moistness - tenderize the product

33. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Flour
Add flour and yeast and mix to a smooth dough
Not fermented long enough

34. yeast products should not be stored in the refrigerator because refrigeration...
15
Increases the staling process
All at once
140 degrees

35. baked custard is done when its internal temp is...
170
Pastry flour
Prevents a crust from forming
The first part of the baking period

36. functions of fat in baked goods
Not fermented long enough
Increase keeping quality - increase moistness - tenderize the product
Same degree of sweetness
Vanilla custard sauce

37. ideal starch for _______ is cornstarch
Regular shortening
Do not contain eggs
Apple pie
Flour

38. only wheat flour will develop enough _______ to make yeast bread
Regular shortening
Gluten
May be stored on a rack
6 pounds flour - 3 pounds fat - 1 pound liquid

39. a cake mix made with butter will not hold as much liquid as one made with...
Low speed
High ratio shortening
170
Increase keeping quality - increase moistness - tenderize the product

40. hard crusted rolls should not be wrapped or...
Modified starch
Their crusts will soften
No steam vents
Crisp

41. Which is the stronges flours? Patent - pastry - pumpernickel - cake
High protein content
Vanilla custard sauce
Patent
May be stored on a rack

42. cake flour is usually weaker than...
Pastry flour
Increase keeping quality - increase moistness - tenderize the product
170
More

43. graham cracker crumb crust
15
Cutting and baking
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

44. choc glaze is...
170
Twice as much chocolate as butter
Not fermented long enough
Lean dough products

45. cake flour is the preferred choice for short dough because of its ability to...
Lean dough products
Absorb moisture
Bran
Their crusts will soften

46. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Pumpkin pie
Gluten
Apple pie

47. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Smooth texture
Development of air cells into the batter
Patent
Cornstarch

48. fat used in volume production of pie dough is...
Lean dough products
Regular shortening
170
The first part of the baking period

49. three methods of making cookies are the creaming - one-stage - and...
Crisp
Pastry flour
No steam vents
Foaming (sponge)

50. doughs for rolled cookies and icebox cookies must usually be...
True
Chilled before makeup
Development of air cells into the batter
Pastry flour