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 starch for pie fillings that are to be froxen is...
Lean dough products
Bran
Pastry flour
Modified starch

2. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Slows yeast action
Flavorings
No steam vents
Eggs

3. mealy pie dough is for...
375-385
170
Pumpkin pie
Lean dough products

4. primary thickening agent in pecan pie is...
Slows yeast action
Eggs
Flour
Punching

5. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Foaming (sponge)
Pastry flour
A fully combined bater
Egg content

6. 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
Smooth texture
Absorb moisture
15

7. approximate ratio of ingredients in flaky pie dough is...
Eggs
Exactly one pound
Their crusts will soften
6 pounds flour - 3 pounds fat - 1 pound liquid

8. forcing the gases out of a fermented dough is called...
Foaming (sponge)
High protein content
Punching
Increase keeping qualities - develop crust color - provide food for the yeast

9. if active dry yeast is used - it is mixed with water before being added to the dough
Eggs and starch
True
Rye bread
Increase keeping quality - increase moistness - tenderize the product

10. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Flour
Eggs
Smooth texture
Cornstarch

11. during the pickup period the ingredients are blended on ______ just until combined
Without twisting it
Low speed
375-385
140 degrees

12. fat used in volume production of pie dough is...
Chilled before makeup
Regular shortening
Punching
Pastry flour

13. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Rye bread
Low speed
Cutting and baking

14. one pint of water weighs...
Their crusts will soften
Low speed
Exactly one pound
Without twisting it

15. best thickening for cream pie is...
Cornstarch
More
Without twisting it
Eggs and starch

16. for a 9 inch bottom crust you will need ____ ounces of dough
Flour
15
Pumpkin pie
Exactly one pound

17. strong flour is made from wheat with a...
Pumpkin pie
High protein content
Eggs
Increase keeping quality - increase moistness - tenderize the product

18. when cutting biscuits you should press down...
Slows yeast action
Without twisting it
No steam vents
Gluten

19. yeast products should not be stored in the refrigerator because refrigeration...
15
Pull away from the sides of the bowl
Increases the staling process
No steam vents

20. to produce a flaky biscuit - the dough...
Apple pie
Is kneaded lightly
The first part of the baking period
High protein content

21. choc glaze is...
Smooth texture
Twice as much chocolate as butter
Same degree of sweetness
Cutting and baking

22. graham cracker crumb crust
Cornstarch
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

23. ideal starch for _______ is cornstarch
Eggs
Increase keeping quality - increase moistness - tenderize the product
Apple pie
May be stored on a rack

24. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Their crusts will soften
Absorb moisture
Eggs

25. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Cornstarch
375-385
Lean dough products
Do not contain eggs

26. yeast is killed at what temp?
140 degrees
Twice as much chocolate as butter
Same degree of sweetness
Pumpkin pie

27. pastry cream is thickened with...
Prevents a crust from forming
Regular shortening
More
Eggs and starch

28. functions of fat in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Increase keeping quality - increase moistness - tenderize the product
375-385
Absorb moisture

29. cream scones should be frozen berfore...
Apple pie
High ratio shortening
Cutting and baking
Their crusts will soften

30. hard crusted rolls should not be wrapped or...
Their crusts will soften
Regular shortening
Increases the staling process
Lean dough products

31. proper frying temp for cake doughnuts is...
Their crusts will soften
375-385
Absorb moisture
High protein content

32. hard crusted breads such as french bread are usually baked with steam in the oven during....
Pull away from the sides of the bowl
Chilled before makeup
The first part of the baking period
Absorb moisture

33. Clear flour is normally used to make
The first part of the baking period
Exactly one pound
Rye bread
Same degree of sweetness

34. cookies can be made chewier by increasing the...
High protein content
Increases the staling process
Egg content
Their crusts will soften

35. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Crisp
Low speed
High ratio shortening

36. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Same degree of sweetness
Flour
A fully combined bater
No steam vents

37. baked custard is done when its internal temp is...
Regular shortening
Bran
High ratio shortening
170

38. salt is used in bread making because it improves flavor - conditions gluten - and...
Pull away from the sides of the bowl
May be stored on a rack
All at once
Slows yeast action

39. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
170
Regular shortening
Not fermented long enough

40. french bread - and hard rolls are examples of...
High protein content
Lean dough products
Bran
Gluten

41. high fat and sugar content hop make cookies...
Do not contain eggs
Crisp
High protein content
Flour

42. emulsified shortening is usually softer in texture than...
Cornstarch
Vanilla custard sauce
Regular shortening
Do not contain eggs

43. a cake mix made with butter will not hold as much liquid as one made with...
Development of air cells into the batter
Is kneaded lightly
170
High ratio shortening

44. a young dough is one that has...
An old dough
Tough
Increase keeping quality - increase moistness - tenderize the product
Not fermented long enough

45. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
375-385
True
Eggs and starch

46. an over fermented dough is called...
Vanilla custard sauce
Twice as much chocolate as butter
May be stored on a rack
An old dough

47. 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...
375-385
The first part of the baking period
Tough
Add flour and yeast and mix to a smooth dough

48. flour for sponge cakes must be very weak to avoid making the cake...
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
Tough
Cornstarch

49. cake flour is the preferred choice for short dough because of its ability to...
All at once
Tough
Absorb moisture
Vanilla custard sauce

50. best flour for flaky pie crust is...
Bran
Development of air cells into the batter
Pastry flour
Their crusts will soften