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. cream scones should be frozen berfore...
Cutting and baking
Pull away from the sides of the bowl
Crisp
Lean dough products

2. approximate ratio of ingredients in flaky pie dough is...
Smooth texture
6 pounds flour - 3 pounds fat - 1 pound liquid
All at once
Patent

3. cookies can be made chewier by increasing the...
375-385
Egg content
More
Cutting and baking

4. emulsified shortening is usually softer in texture than...
Regular shortening
Pastry flour
Rye bread
Cornstarch

5. an over fermented dough is called...
Regular shortening
An old dough
Eggs and starch
Low speed

6. when eggs are added to a cake batter in the creaming method they should not be added...
170
Tough
Crisp
All at once

7. one pint of water weighs...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
15
Punching
Exactly one pound

8. choc glaze is...
Lean dough products
Twice as much chocolate as butter
Punching
Prevents a crust from forming

9. ideal starch for _______ is cornstarch
Apple pie
Modified starch
Prevents a crust from forming
Development of air cells into the batter

10. not all sugars have the...
Exactly one pound
The first part of the baking period
Vanilla custard sauce
Same degree of sweetness

11. best flour for flaky pie crust is...
Increase keeping qualities - develop crust color - provide food for the yeast
Cornstarch
Pastry flour
Modified starch

12. if active dry yeast is used - it is mixed with water before being added to the dough
The first part of the baking period
Slows yeast action
True
No steam vents

13. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Gluten
Do not contain eggs
Cutting and baking
Flour

14. functions of fat in baked goods
Pumpkin pie
Increase keeping quality - increase moistness - tenderize the product
6 pounds flour - 3 pounds fat - 1 pound liquid
170

15. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Eggs and starch
The first part of the baking period
Apple pie

16. hard crusted rolls should not be wrapped or...
Gluten
Cutting and baking
Their crusts will soften
More

17. measuring solid ingredients by weight is ______ accurate than by volume
More
A fully combined bater
Exactly one pound
The first part of the baking period

18. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Tough
Foaming (sponge)
140 degrees

19. mealy pie dough is for...
Egg content
Apple pie
Pumpkin pie
Lean dough products

20. oiling the surface of a fermenting dough...
May be stored on a rack
Low speed
Prevents a crust from forming
Increases the staling process

21. fat used in volume production of pie dough is...
Eggs
Flour
Regular shortening
Bran

22. during the pickup period the ingredients are blended on ______ just until combined
Eggs
No steam vents
Low speed
Do not contain eggs

23. flour for sponge cakes must be very weak to avoid making the cake...
Twice as much chocolate as butter
Foaming (sponge)
Flour
Tough

24. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Pastry flour
Smooth texture
Flavorings
Not fermented long enough

25. high fat and sugar content hop make cookies...
Absorb moisture
Foaming (sponge)
Crisp
Cornstarch

26. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
More
Twice as much chocolate as butter
Gluten

27. yeast is killed at what temp?
Is kneaded lightly
140 degrees
Low speed
Add flour and yeast and mix to a smooth dough

28. to produce a flaky biscuit - the dough...
Is kneaded lightly
Modified starch
Regular shortening
Increase keeping quality - increase moistness - tenderize the product

29. pastry cream is thickened with...
Punching
Egg content
True
Eggs and starch

30. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Eggs and starch
Smooth texture
Increases the staling process
No steam vents

31. Clear flour is normally used to make
Development of air cells into the batter
Cutting and baking
Tough
Rye bread

32. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
A fully combined bater
No steam vents
Flour

33. proper frying temp for cake doughnuts is...
375-385
Vanilla custard sauce
Pastry flour
Rye bread

34. the hard outer covering of wheat kernels and other grains is called...
All at once
Pumpkin pie
Bran
Without twisting it

35. 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
Regular shortening
True
Pastry flour

36. functions of sugar in baked goods
Low speed
Increase keeping qualities - develop crust color - provide food for the yeast
High protein content
Egg content

37. 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
Tough

38. cake flour is usually weaker than...
True
Flavorings
Cornstarch
Pastry flour

39. best thickening for cream pie is...
Cornstarch
Gluten
No steam vents
Development of air cells into the batter

40. french bread - and hard rolls are examples of...
May be stored on a rack
Pastry flour
Lean dough products
Do not contain eggs

41. strong flour is made from wheat with a...
Same degree of sweetness
Do not contain eggs
High protein content
Crisp

42. baked custard is done when its internal temp is...
170
Regular shortening
Pastry flour
Crisp

43. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Modified starch
Increase keeping qualities - develop crust color - provide food for the yeast
Flour
Tough

44. for a 9 inch bottom crust you will need ____ ounces of dough
15
Regular shortening
Do not contain eggs
Prevents a crust from forming

45. a cake mix made with butter will not hold as much liquid as one made with...
Not fermented long enough
True
High protein content
High ratio shortening

46. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Do not contain eggs
Vanilla custard sauce
Flour
No steam vents

47. forcing the gases out of a fermented dough is called...
Development of air cells into the batter
Punching
Pastry flour
Increase keeping qualities - develop crust color - provide food for the yeast

48. cake flour is the preferred choice for short dough because of its ability to...
Regular shortening
Same degree of sweetness
Prevents a crust from forming
Absorb moisture

49. only wheat flour will develop enough _______ to make yeast bread
Gluten
Apple pie
170
Is kneaded lightly

50. primary thickening agent in pecan pie is...
Chilled before makeup
Eggs
Flavorings
Do not contain eggs