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. approximate ratio of ingredients in flaky pie dough is...
A fully combined bater
Punching
Absorb moisture
6 pounds flour - 3 pounds fat - 1 pound liquid

2. pastry cream is thickened with...
15
Eggs and starch
170
375-385

3. Clear flour is normally used to make
Pastry flour
All at once
Prevents a crust from forming
Rye bread

4. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Punching
All at once
Not fermented long enough

5. a cake mix made with butter will not hold as much liquid as one made with...
Add flour and yeast and mix to a smooth dough
High ratio shortening
May be stored on a rack
Eggs

6. best thickening for cream pie is...
Regular shortening
Chilled before makeup
Cornstarch
Vanilla custard sauce

7. Rolls to be served within eight hours...
Their crusts will soften
170
Increase keeping qualities - develop crust color - provide food for the yeast
May be stored on a rack

8. best flour for flaky pie crust is...
All at once
Foaming (sponge)
Pastry flour
Chilled before makeup

9. high fat and sugar content hop make cookies...
Same degree of sweetness
Their crusts will soften
Crisp
High ratio shortening

10. cookies can be made chewier by increasing the...
Egg content
Chilled before makeup
Smooth texture
Absorb moisture

11. Which is the stronges flours? Patent - pastry - pumpernickel - cake
More
15
High protein content
Patent

12. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Increase keeping qualities - develop crust color - provide food for the yeast
375-385
Exactly one pound

13. weight of the sugar in a high ratio cake is usually greater than the weight of the...
More
Prevents a crust from forming
Bran
Flour

14. french bread - and hard rolls are examples of...
Lean dough products
Same degree of sweetness
Flour
An old dough

15. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Rye bread
Same degree of sweetness
True

16. hard crusted breads such as french bread are usually baked with steam in the oven during....
Egg content
The first part of the baking period
Foaming (sponge)
Pull away from the sides of the bowl

17. one pint of water weighs...
Increases the staling process
Without twisting it
Rye bread
Exactly one pound

18. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Slows yeast action
Regular shortening
Prevents a crust from forming

19. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Slows yeast action
375-385
6 pounds flour - 3 pounds fat - 1 pound liquid

20. during the pickup period the ingredients are blended on ______ just until combined
Punching
Low speed
Slows yeast action
375-385

21. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Twice as much chocolate as butter
Do not contain eggs
Same degree of sweetness
More

22. mealy pie dough is for...
Pumpkin pie
Development of air cells into the batter
True
Cornstarch

23. measuring solid ingredients by weight is ______ accurate than by volume
More
Apple pie
A fully combined bater
Modified starch

24. 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...
Cornstarch
Add flour and yeast and mix to a smooth dough
Is kneaded lightly
Increase keeping quality - increase moistness - tenderize the product

25. hard crusted rolls should not be wrapped or...
High ratio shortening
Their crusts will soften
The first part of the baking period
An old dough

26. when cutting biscuits you should press down...
Slows yeast action
Without twisting it
Patent
Cutting and baking

27. if active dry yeast is used - it is mixed with water before being added to the dough
All at once
Pastry flour
Twice as much chocolate as butter
True

28. to produce a flaky biscuit - the dough...
Same degree of sweetness
Do not contain eggs
High protein content
Is kneaded lightly

29. a young dough is one that has...
Not fermented long enough
Slows yeast action
Twice as much chocolate as butter
High ratio shortening

30. yeast is killed at what temp?
The first part of the baking period
Increase keeping quality - increase moistness - tenderize the product
Not fermented long enough
140 degrees

31. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Rye bread
More
Is kneaded lightly

32. proper frying temp for cake doughnuts is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
375-385
Flour
Punching

33. best starch for pie fillings that are to be froxen is...
Pastry flour
Patent
Modified starch
High protein content

34. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Bran
Not fermented long enough
140 degrees

35. choc glaze is...
Pumpkin pie
An old dough
Gluten
Twice as much chocolate as butter

36. cake flour is usually weaker than...
Gluten
Punching
Pastry flour
High protein content

37. the hard outer covering of wheat kernels and other grains is called...
Bran
Absorb moisture
Eggs
Cutting and baking

38. oiling the surface of a fermenting dough...
Prevents a crust from forming
Gluten
15
Add flour and yeast and mix to a smooth dough

39. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Flour
Their crusts will soften
Pastry flour
No steam vents

40. primary thickening agent in pecan pie is...
Development of air cells into the batter
Regular shortening
Egg content
Eggs

41. 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
Increases the staling process
170
Pull away from the sides of the bowl

42. graham cracker crumb crust
Tough
Smooth texture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Without twisting it

43. strong flour is made from wheat with a...
Exactly one pound
High protein content
All at once
Not fermented long enough

44. baked custard is done when its internal temp is...
170
140 degrees
Gluten
A fully combined bater

45. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Absorb moisture
Vanilla custard sauce
Do not contain eggs
Tough

46. ideal starch for _______ is cornstarch
Apple pie
375-385
True
Their crusts will soften

47. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
375-385
Cornstarch

48. emulsified shortening is usually softer in texture than...
Regular shortening
Crisp
Not fermented long enough
Egg content

49. cream scones should be frozen berfore...
Punching
Not fermented long enough
170
Cutting and baking

50. functions of fat in baked goods
Twice as much chocolate as butter
Lean dough products
Increase keeping quality - increase moistness - tenderize the product
Eggs and starch