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. fat used in volume production of pie dough is...






2. ideal starch for _______ is cornstarch






3. pastry cream is thickened with...






4. a young dough is one that has...






5. only wheat flour will develop enough _______ to make yeast bread






6. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla






7. a cake mix made with butter will not hold as much liquid as one made with...






8. emulsified shortening is usually softer in texture than...






9. if active dry yeast is used - it is mixed with water before being added to the dough






10. salt is used in bread making because it improves flavor - conditions gluten - and...






11. an over fermented dough is called...






12. confectioners sugar is used to give the ____________ to cream cheese and flat icings






13. weight of the sugar in a high ratio cake is usually greater than the weight of the...






14. one pint of water weighs...






15. primary thickening agent in pecan pie is...






16. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...






17. 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...






18. cake flour is usually weaker than...






19. yeast products should not be stored in the refrigerator because refrigeration...






20. functions of fat in baked goods






21. best starch for pie fillings that are to be froxen is...






22. measuring solid ingredients by weight is ______ accurate than by volume






23. hard crusted breads such as french bread are usually baked with steam in the oven during....






24. to produce a flaky biscuit - the dough...






25. best thickening for cream pie is...






26. forcing the gases out of a fermented dough is called...






27. three methods of making cookies are the creaming - one-stage - and...






28. during the pickup period the ingredients are blended on ______ just until combined






29. not all sugars have the...






30. cream scones should be frozen berfore...






31. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process






32. cornstarch puddings are similar to cream puddings except that cornstarch puddings...






33. Which is the stronges flours? Patent - pastry - pumpernickel - cake






34. french bread - and hard rolls are examples of...






35. Clear flour is normally used to make






36. choc glaze is...






37. when eggs are added to a cake batter in the creaming method they should not be added...






38. functions of sugar in baked goods






39. baked custard is done when its internal temp is...






40. cookies can be made chewier by increasing the...






41. oiling the surface of a fermenting dough...






42. hard crusted rolls should not be wrapped or...






43. flour for sponge cakes must be very weak to avoid making the cake...






44. Rolls to be served within eight hours...






45. approximate ratio of ingredients in flaky pie dough is...






46. doughs for rolled cookies and icebox cookies must usually be...






47. cake flour is the preferred choice for short dough because of its ability to...






48. yeast is killed at what temp?






49. the hard outer covering of wheat kernels and other grains is called...






50. high fat and sugar content hop make cookies...