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. oiling the surface of a fermenting dough...
140 degrees
Chilled before makeup
Add flour and yeast and mix to a smooth dough
Prevents a crust from forming

2. flour for sponge cakes must be very weak to avoid making the cake...
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs and starch
High protein content
Tough

3. emulsified shortening is usually softer in texture than...
Flavorings
Vanilla custard sauce
Regular shortening
Lean dough products

4. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Not fermented long enough
Development of air cells into the batter
Pull away from the sides of the bowl

5. when cutting biscuits you should press down...
Without twisting it
Development of air cells into the batter
Their crusts will soften
Pumpkin pie

6. when eggs are added to a cake batter in the creaming method they should not be added...
Regular shortening
Development of air cells into the batter
Pull away from the sides of the bowl
All at once

7. mealy pie dough is for...
Pumpkin pie
Is kneaded lightly
Low speed
Cornstarch

8. yeast is killed at what temp?
Bran
Increase keeping quality - increase moistness - tenderize the product
140 degrees
Pastry flour

9. functions of sugar in baked goods
May be stored on a rack
Increase keeping qualities - develop crust color - provide food for the yeast
Absorb moisture
Is kneaded lightly

10. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Pastry flour
Increase keeping qualities - develop crust color - provide food for the yeast
May be stored on a rack
Flour

11. approximate ratio of ingredients in flaky pie dough is...
No steam vents
Low speed
Punching
6 pounds flour - 3 pounds fat - 1 pound liquid

12. 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...
Pull away from the sides of the bowl
Egg content
Not fermented long enough
Add flour and yeast and mix to a smooth dough

13. best flour for flaky pie crust is...
Low speed
Pastry flour
Pull away from the sides of the bowl
Pumpkin pie

14. for a 9 inch bottom crust you will need ____ ounces of dough
Egg content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Low speed
15

15. graham cracker crumb crust
Chilled before makeup
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cornstarch
15

16. cake flour is usually weaker than...
Their crusts will soften
Chilled before makeup
Cutting and baking
Pastry flour

17. proper frying temp for cake doughnuts is...
More
Do not contain eggs
Not fermented long enough
375-385

18. functions of fat in baked goods
All at once
Increase keeping quality - increase moistness - tenderize the product
170
Prevents a crust from forming

19. yeast products should not be stored in the refrigerator because refrigeration...
15
170
Eggs
Increases the staling process

20. doughs for rolled cookies and icebox cookies must usually be...
Same degree of sweetness
High ratio shortening
Chilled before makeup
Flavorings

21. salt is used in bread making because it improves flavor - conditions gluten - and...
Crisp
Pastry flour
Slows yeast action
Apple pie

22. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Is kneaded lightly
Vanilla custard sauce
Pastry flour
Flour

23. pastry cream is thickened with...
Eggs and starch
Pull away from the sides of the bowl
Prevents a crust from forming
Is kneaded lightly

24. cookies can be made chewier by increasing the...
Slows yeast action
Patent
Egg content
Is kneaded lightly

25. hard crusted rolls should not be wrapped or...
375-385
Eggs and starch
Their crusts will soften
170

26. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Increases the staling process
High protein content
Tough

27. only wheat flour will develop enough _______ to make yeast bread
Gluten
No steam vents
Absorb moisture
Cornstarch

28. Clear flour is normally used to make
Prevents a crust from forming
More
Rye bread
Cutting and baking

29. during the development period the elasticity of the gluten begins to develop and starts to...
Cutting and baking
Pull away from the sides of the bowl
A fully combined bater
6 pounds flour - 3 pounds fat - 1 pound liquid

30. primary thickening agent in pecan pie is...
Modified starch
Pumpkin pie
Cornstarch
Eggs

31. forcing the gases out of a fermented dough is called...
Cornstarch
The first part of the baking period
Twice as much chocolate as butter
Punching

32. Rolls to be served within eight hours...
May be stored on a rack
Pull away from the sides of the bowl
Tough
Lean dough products

33. baked custard is done when its internal temp is...
170
Slows yeast action
15
Flour

34. strong flour is made from wheat with a...
Gluten
Apple pie
High protein content
Vanilla custard sauce

35. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Regular shortening
Their crusts will soften
Regular shortening
Flavorings

36. fat used in volume production of pie dough is...
Cutting and baking
Regular shortening
An old dough
Crisp

37. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
May be stored on a rack
No steam vents
Gluten
True

38. a cake mix made with butter will not hold as much liquid as one made with...
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping quality - increase moistness - tenderize the product
Modified starch
High ratio shortening

39. choc glaze is...
Increase keeping qualities - develop crust color - provide food for the yeast
Twice as much chocolate as butter
Prevents a crust from forming
True

40. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
High ratio shortening
A fully combined bater
Development of air cells into the batter
Patent

41. an over fermented dough is called...
The first part of the baking period
High ratio shortening
Regular shortening
An old dough

42. the hard outer covering of wheat kernels and other grains is called...
Bran
More
15
Vanilla custard sauce

43. if active dry yeast is used - it is mixed with water before being added to the dough
Do not contain eggs
Modified starch
Low speed
True

44. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Absorb moisture
May be stored on a rack
Punching

45. one pint of water weighs...
Rye bread
Pumpkin pie
Exactly one pound
Cornstarch

46. cake flour is the preferred choice for short dough because of its ability to...
Do not contain eggs
Absorb moisture
Eggs and starch
Pumpkin pie

47. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Apple pie
High ratio shortening
A fully combined bater
Vanilla custard sauce

48. not all sugars have the...
May be stored on a rack
Same degree of sweetness
Bran
The first part of the baking period

49. high fat and sugar content hop make cookies...
Crisp
Regular shortening
Modified starch
Chilled before makeup

50. measuring solid ingredients by weight is ______ accurate than by volume
Development of air cells into the batter
More
Not fermented long enough
Increase keeping qualities - develop crust color - provide food for the yeast