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. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Bran
Increases the staling process
Patent
Vanilla custard sauce

2. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Lean dough products
Same degree of sweetness
Regular shortening

3. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Punching
Do not contain eggs
Pastry flour
Patent

4. Clear flour is normally used to make
Rye bread
Eggs
170
Do not contain eggs

5. only wheat flour will develop enough _______ to make yeast bread
An old dough
Pumpkin pie
Gluten
Apple pie

6. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Increase keeping quality - increase moistness - tenderize the product
Increases the staling process
Gluten

7. when cutting biscuits you should press down...
Bran
Do not contain eggs
Smooth texture
Without twisting it

8. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
An old dough
A fully combined bater
Cutting and baking
170

9. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
140 degrees
Crisp
Increase keeping quality - increase moistness - tenderize the product

10. proper frying temp for cake doughnuts is...
Twice as much chocolate as butter
Regular shortening
Flour
375-385

11. measuring solid ingredients by weight is ______ accurate than by volume
Regular shortening
Eggs
More
Low speed

12. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Flour
Regular shortening
Lean dough products

13. 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
Vanilla custard sauce
Pastry flour
All at once

14. ideal starch for _______ is cornstarch
Apple pie
Flour
Egg content
The first part of the baking period

15. when eggs are added to a cake batter in the creaming method they should not be added...
Increase keeping qualities - develop crust color - provide food for the yeast
Add flour and yeast and mix to a smooth dough
Chilled before makeup
All at once

16. during the pickup period the ingredients are blended on ______ just until combined
High protein content
Add flour and yeast and mix to a smooth dough
140 degrees
Low speed

17. doughs for rolled cookies and icebox cookies must usually be...
Without twisting it
Their crusts will soften
Pull away from the sides of the bowl
Chilled before makeup

18. best flour for flaky pie crust is...
Egg content
Absorb moisture
Without twisting it
Pastry flour

19. emulsified shortening is usually softer in texture than...
Exactly one pound
Modified starch
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

20. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Cutting and baking
Vanilla custard sauce
6 pounds flour - 3 pounds fat - 1 pound liquid

21. to produce a flaky biscuit - the dough...
An old dough
Regular shortening
High ratio shortening
Is kneaded lightly

22. baked custard is done when its internal temp is...
170
Same degree of sweetness
Development of air cells into the batter
Apple pie

23. cake flour is usually weaker than...
375-385
Modified starch
Cutting and baking
Pastry flour

24. pastry cream is thickened with...
Prevents a crust from forming
Eggs and starch
The first part of the baking period
Pastry flour

25. strong flour is made from wheat with a...
Chilled before makeup
High protein content
Add flour and yeast and mix to a smooth dough
All at once

26. high fat and sugar content hop make cookies...
Exactly one pound
Crisp
Development of air cells into the batter
The first part of the baking period

27. primary thickening agent in pecan pie is...
Add flour and yeast and mix to a smooth dough
Pastry flour
Eggs
All at once

28. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
All at once
15
Tough

29. forcing the gases out of a fermented dough is called...
Rye bread
Punching
Modified starch
Increase keeping qualities - develop crust color - provide food for the yeast

30. during the development period the elasticity of the gluten begins to develop and starts to...
Flour
Pull away from the sides of the bowl
Regular shortening
Absorb moisture

31. mealy pie dough is for...
Pumpkin pie
All at once
Low speed
Not fermented long enough

32. the hard outer covering of wheat kernels and other grains is called...
Bran
Increase keeping qualities - develop crust color - provide food for the yeast
Pull away from the sides of the bowl
Their crusts will soften

33. french bread - and hard rolls are examples of...
Lean dough products
Pumpkin pie
Chilled before makeup
Regular shortening

34. a young dough is one that has...
Not fermented long enough
Their crusts will soften
Egg content
Cutting and baking

35. yeast products should not be stored in the refrigerator because refrigeration...
Not fermented long enough
Smooth texture
High protein content
Increases the staling process

36. oiling the surface of a fermenting dough...
Without twisting it
Development of air cells into the batter
Prevents a crust from forming
Not fermented long enough

37. cream scones should be frozen berfore...
Lean dough products
Cutting and baking
Not fermented long enough
Slows yeast action

38. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Low speed
No steam vents
Development of air cells into the batter
Not fermented long enough

39. hard crusted rolls should not be wrapped or...
Their crusts will soften
Increase keeping qualities - develop crust color - provide food for the yeast
Twice as much chocolate as butter
Bran

40. yeast is killed at what temp?
170
Increases the staling process
Lean dough products
140 degrees

41. salt is used in bread making because it improves flavor - conditions gluten - and...
Prevents a crust from forming
Slows yeast action
Not fermented long enough
Smooth texture

42. 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
15
Lean dough products
An old dough

43. not all sugars have the...
Same degree of sweetness
Gluten
Their crusts will soften
Lean dough products

44. for a 9 inch bottom crust you will need ____ ounces of dough
True
Gluten
15
Exactly one pound

45. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Twice as much chocolate as butter
Pumpkin pie
A fully combined bater

46. if active dry yeast is used - it is mixed with water before being added to the dough
Twice as much chocolate as butter
True
140 degrees
Prevents a crust from forming

47. choc glaze is...
Twice as much chocolate as butter
Prevents a crust from forming
Patent
Gluten

48. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Patent
Flavorings
Same degree of sweetness
No steam vents

49. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Vanilla custard sauce
Smooth texture
Without twisting it
May be stored on a rack

50. a cake mix made with butter will not hold as much liquid as one made with...
Regular shortening
Add flour and yeast and mix to a smooth dough
Crisp
High ratio shortening