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. when cutting biscuits you should press down...
Modified starch
Without twisting it
True
375-385

2. hard crusted rolls should not be wrapped or...
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften
All at once
May be stored on a rack

3. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Modified starch
Flour
Absorb moisture

4. one pint of water weighs...
Bran
Exactly one pound
An old dough
Crisp

5. best flour for flaky pie crust is...
An old dough
All at once
More
Pastry flour

6. emulsified shortening is usually softer in texture than...
Eggs
Twice as much chocolate as butter
Regular shortening
Exactly one pound

7. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Modified starch
Apple pie
Lean dough products

8. an over fermented dough is called...
Pastry flour
Add flour and yeast and mix to a smooth dough
An old dough
Apple pie

9. measuring solid ingredients by weight is ______ accurate than by volume
375-385
Cornstarch
More
An old dough

10. a young dough is one that has...
Pull away from the sides of the bowl
Not fermented long enough
Increases the staling process
Pastry flour

11. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Cutting and baking
Flavorings
Exactly one pound
Egg content

12. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Pumpkin pie
Not fermented long enough
Rye bread
Smooth texture

13. choc glaze is...
Eggs and starch
Twice as much chocolate as butter
375-385
Smooth texture

14. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
The first part of the baking period
Without twisting it
Twice as much chocolate as butter

15. three methods of making cookies are the creaming - one-stage - and...
Pastry flour
Cutting and baking
Add flour and yeast and mix to a smooth dough
Foaming (sponge)

16. strong flour is made from wheat with a...
6 pounds flour - 3 pounds fat - 1 pound liquid
High protein content
Twice as much chocolate as butter
Increases the staling process

17. for a 9 inch bottom crust you will need ____ ounces of dough
Pumpkin pie
15
May be stored on a rack
140 degrees

18. yeast products should not be stored in the refrigerator because refrigeration...
Pull away from the sides of the bowl
More
Smooth texture
Increases the staling process

19. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Twice as much chocolate as butter
Regular shortening
Rye bread

20. 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...
Increases the staling process
Foaming (sponge)
Add flour and yeast and mix to a smooth dough
15

21. if active dry yeast is used - it is mixed with water before being added to the dough
Not fermented long enough
Their crusts will soften
True
Exactly one pound

22. functions of sugar in baked goods
Cornstarch
Lean dough products
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping qualities - develop crust color - provide food for the yeast

23. graham cracker crumb crust
Cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Absorb moisture
High protein content

24. the hard outer covering of wheat kernels and other grains is called...
May be stored on a rack
Bran
Cornstarch
Eggs

25. yeast is killed at what temp?
Cutting and baking
Punching
140 degrees
True

26. functions of fat in baked goods
140 degrees
High protein content
Bran
Increase keeping quality - increase moistness - tenderize the product

27. best thickening for cream pie is...
Development of air cells into the batter
Cornstarch
Lean dough products
Add flour and yeast and mix to a smooth dough

28. baked custard is done when its internal temp is...
15
Twice as much chocolate as butter
Low speed
170

29. salt is used in bread making because it improves flavor - conditions gluten - and...
Is kneaded lightly
Regular shortening
Without twisting it
Slows yeast action

30. french bread - and hard rolls are examples of...
Lean dough products
Regular shortening
Punching
High ratio shortening

31. to produce a flaky biscuit - the dough...
A fully combined bater
Increases the staling process
Is kneaded lightly
Vanilla custard sauce

32. mealy pie dough is for...
Their crusts will soften
Crisp
Pumpkin pie
Bran

33. a cake mix made with butter will not hold as much liquid as one made with...
Flavorings
No steam vents
Bran
High ratio shortening

34. during the pickup period the ingredients are blended on ______ just until combined
Eggs
Development of air cells into the batter
Cornstarch
Low speed

35. cream scones should be frozen berfore...
Foaming (sponge)
Bran
No steam vents
Cutting and baking

36. high fat and sugar content hop make cookies...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Apple pie
Punching
Crisp

37. forcing the gases out of a fermented dough is called...
Punching
Exactly one pound
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour

38. when eggs are added to a cake batter in the creaming method they should not be added...
Eggs and starch
170
Patent
All at once

39. pastry cream is thickened with...
Bran
Increase keeping quality - increase moistness - tenderize the product
Slows yeast action
Eggs and starch

40. ideal starch for _______ is cornstarch
Their crusts will soften
Apple pie
Crisp
Punching

41. cookies can be made chewier by increasing the...
Modified starch
Low speed
Tough
Egg content

42. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Without twisting it
Egg content
May be stored on a rack

43. fat used in volume production of pie dough is...
Flavorings
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour

44. during the development period the elasticity of the gluten begins to develop and starts to...
Eggs
The first part of the baking period
Pull away from the sides of the bowl
Is kneaded lightly

45. primary thickening agent in pecan pie is...
Eggs
Modified starch
Flour
No steam vents

46. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Patent
375-385
Crisp
Vanilla custard sauce

47. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Their crusts will soften
Do not contain eggs
Cutting and baking
Pastry flour

48. cake flour is the preferred choice for short dough because of its ability to...
Cornstarch
May be stored on a rack
The first part of the baking period
Absorb moisture

49. doughs for rolled cookies and icebox cookies must usually be...
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour
Is kneaded lightly
Chilled before makeup

50. proper frying temp for cake doughnuts is...
375-385
Development of air cells into the batter
An old dough
Chilled before makeup