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. to produce a flaky biscuit - the dough...
Twice as much chocolate as butter
Is kneaded lightly
Chilled before makeup
Lean dough products

2. if active dry yeast is used - it is mixed with water before being added to the dough
Crisp
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast
True

3. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Pumpkin pie
Cutting and baking
Patent
Twice as much chocolate as butter

4. graham cracker crumb crust
Gluten
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Without twisting it

5. emulsified shortening is usually softer in texture than...
Increase keeping quality - increase moistness - tenderize the product
All at once
Regular shortening
375-385

6. fat used in volume production of pie dough is...
Regular shortening
All at once
Pastry flour
Their crusts will soften

7. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Cutting and baking
Pull away from the sides of the bowl
A fully combined bater
Low speed

8. hard crusted rolls should not be wrapped or...
Their crusts will soften
Foaming (sponge)
Rye bread
May be stored on a rack

9. a young dough is one that has...
Lean dough products
Add flour and yeast and mix to a smooth dough
Is kneaded lightly
Not fermented long enough

10. yeast products should not be stored in the refrigerator because refrigeration...
Lean dough products
Increase keeping quality - increase moistness - tenderize the product
Increases the staling process
Punching

11. weight of the sugar in a high ratio cake is usually greater than the weight of the...
High protein content
Flour
Increases the staling process
No steam vents

12. three methods of making cookies are the creaming - one-stage - and...
Cutting and baking
Rye bread
Foaming (sponge)
Increases the staling process

13. cream scones should be frozen berfore...
High ratio shortening
Punching
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cutting and baking

14. best starch for pie fillings that are to be froxen is...
Without twisting it
Egg content
Modified starch
Pastry flour

15. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Punching
Increases the staling process
Vanilla custard sauce

16. for a 9 inch bottom crust you will need ____ ounces of dough
Pull away from the sides of the bowl
Same degree of sweetness
15
Gluten

17. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Same degree of sweetness
Increases the staling process
The first part of the baking period

18. cake flour is usually weaker than...
Exactly one pound
Pastry flour
All at once
Bran

19. choc glaze is...
Regular shortening
15
True
Twice as much chocolate as butter

20. primary thickening agent in pecan pie is...
Eggs
Cornstarch
Foaming (sponge)
Smooth texture

21. best flour for flaky pie crust is...
140 degrees
More
Flavorings
Pastry flour

22. functions of sugar in baked goods
Punching
Lean dough products
No steam vents
Increase keeping qualities - develop crust color - provide food for the yeast

23. one pint of water weighs...
Exactly one pound
170
Modified starch
May be stored on a rack

24. only wheat flour will develop enough _______ to make yeast bread
Increase keeping qualities - develop crust color - provide food for the yeast
Gluten
Chilled before makeup
Do not contain eggs

25. flour for sponge cakes must be very weak to avoid making the cake...
Chilled before makeup
Tough
No steam vents
Not fermented long enough

26. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Not fermented long enough
Pastry flour
Cornstarch
Smooth texture

27. during the development period the elasticity of the gluten begins to develop and starts to...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pull away from the sides of the bowl
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour

28. baked custard is done when its internal temp is...
No steam vents
Lean dough products
Apple pie
170

29. oiling the surface of a fermenting dough...
Eggs
Cutting and baking
Prevents a crust from forming
375-385

30. mealy pie dough is for...
Pastry flour
A fully combined bater
Pumpkin pie
High protein content

31. an over fermented dough is called...
Punching
An old dough
Apple pie
Absorb moisture

32. approximate ratio of ingredients in flaky pie dough is...
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
6 pounds flour - 3 pounds fat - 1 pound liquid
Cornstarch

33. functions of fat in baked goods
Without twisting it
Increase keeping quality - increase moistness - tenderize the product
Do not contain eggs
Egg content

34. salt is used in bread making because it improves flavor - conditions gluten - and...
Without twisting it
Eggs
Regular shortening
Slows yeast action

35. pastry cream is thickened with...
Absorb moisture
Eggs and starch
Flavorings
Cutting and baking

36. cake flour is the preferred choice for short dough because of its ability to...
May be stored on a rack
Eggs and starch
High protein content
Absorb moisture

37. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
375-385
Do not contain eggs
High ratio shortening
Increases the staling process

38. ideal starch for _______ is cornstarch
Tough
Do not contain eggs
Crisp
Apple pie

39. high fat and sugar content hop make cookies...
Crisp
Regular shortening
Punching
Same degree of sweetness

40. 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...
Pumpkin pie
The first part of the baking period
Add flour and yeast and mix to a smooth dough
170

41. best thickening for cream pie is...
Prevents a crust from forming
Increase keeping qualities - develop crust color - provide food for the yeast
Increase keeping quality - increase moistness - tenderize the product
Cornstarch

42. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Bran
May be stored on a rack
Crisp
Development of air cells into the batter

43. when eggs are added to a cake batter in the creaming method they should not be added...
May be stored on a rack
Low speed
All at once
True

44. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Modified starch
Vanilla custard sauce
Pull away from the sides of the bowl
Lean dough products

45. hard crusted breads such as french bread are usually baked with steam in the oven during....
Cutting and baking
The first part of the baking period
Slows yeast action
Same degree of sweetness

46. Rolls to be served within eight hours...
May be stored on a rack
More
Exactly one pound
Is kneaded lightly

47. proper frying temp for cake doughnuts is...
375-385
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening
A fully combined bater

48. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Smooth texture
Pastry flour
Flavorings
Add flour and yeast and mix to a smooth dough

49. not all sugars have the...
Do not contain eggs
140 degrees
Foaming (sponge)
Same degree of sweetness

50. the hard outer covering of wheat kernels and other grains is called...
Bran
Rye bread
Exactly one pound
Same degree of sweetness