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. a young dough is one that has...
6 pounds flour - 3 pounds fat - 1 pound liquid
15
Not fermented long enough
Bran

2. salt is used in bread making because it improves flavor - conditions gluten - and...
Increase keeping qualities - develop crust color - provide food for the yeast
Increases the staling process
Modified starch
Slows yeast action

3. 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...
375-385
Smooth texture
Cornstarch
Add flour and yeast and mix to a smooth dough

4. yeast is killed at what temp?
Crisp
140 degrees
An old dough
Smooth texture

5. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Regular shortening
Egg content
Is kneaded lightly
No steam vents

6. Which is the stronges flours? Patent - pastry - pumpernickel - cake
All at once
Without twisting it
Patent
Egg content

7. oiling the surface of a fermenting dough...
Prevents a crust from forming
Cutting and baking
Cornstarch
Is kneaded lightly

8. mealy pie dough is for...
Lean dough products
Cutting and baking
Pumpkin pie
Slows yeast action

9. yeast products should not be stored in the refrigerator because refrigeration...
Add flour and yeast and mix to a smooth dough
15
Increases the staling process
All at once

10. best thickening for cream pie is...
Prevents a crust from forming
Cornstarch
Punching
Eggs and starch

11. choc glaze is...
True
Lean dough products
Regular shortening
Twice as much chocolate as butter

12. an over fermented dough is called...
Modified starch
Eggs and starch
Rye bread
An old dough

13. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Tough
Their crusts will soften
Gluten

14. not all sugars have the...
Same degree of sweetness
Do not contain eggs
True
375-385

15. pastry cream is thickened with...
Increase keeping quality - increase moistness - tenderize the product
Eggs and starch
Tough
May be stored on a rack

16. functions of sugar in baked goods
Modified starch
No steam vents
May be stored on a rack
Increase keeping qualities - develop crust color - provide food for the yeast

17. best flour for flaky pie crust is...
Flour
Apple pie
Do not contain eggs
Pastry flour

18. primary thickening agent in pecan pie is...
Gluten
More
Eggs
Increases the staling process

19. one pint of water weighs...
A fully combined bater
Foaming (sponge)
Exactly one pound
Egg content

20. the hard outer covering of wheat kernels and other grains is called...
Eggs
Pastry flour
Bran
Same degree of sweetness

21. for a 9 inch bottom crust you will need ____ ounces of dough
Do not contain eggs
Chilled before makeup
Exactly one pound
15

22. baked custard is done when its internal temp is...
170
Low speed
Rye bread
Pumpkin pie

23. fat used in volume production of pie dough is...
170
An old dough
Twice as much chocolate as butter
Regular shortening

24. doughs for rolled cookies and icebox cookies must usually be...
Low speed
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast
Chilled before makeup

25. Rolls to be served within eight hours...
Cornstarch
Not fermented long enough
Lean dough products
May be stored on a rack

26. cake flour is usually weaker than...
Pastry flour
Without twisting it
Pumpkin pie
Low speed

27. cake flour is the preferred choice for short dough because of its ability to...
All at once
High ratio shortening
Crisp
Absorb moisture

28. when cutting biscuits you should press down...
Is kneaded lightly
Without twisting it
Increases the staling process
Same degree of sweetness

29. high fat and sugar content hop make cookies...
Apple pie
Vanilla custard sauce
Crisp
Foaming (sponge)

30. measuring solid ingredients by weight is ______ accurate than by volume
More
Do not contain eggs
Eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

31. a cake mix made with butter will not hold as much liquid as one made with...
Prevents a crust from forming
A fully combined bater
High ratio shortening
Pastry flour

32. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Same degree of sweetness
Vanilla custard sauce
170
Tough

33. french bread - and hard rolls are examples of...
Pumpkin pie
6 pounds flour - 3 pounds fat - 1 pound liquid
Bran
Lean dough products

34. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Gluten
Regular shortening
Flavorings
6 pounds flour - 3 pounds fat - 1 pound liquid

35. only wheat flour will develop enough _______ to make yeast bread
Gluten
Pastry flour
Apple pie
Rye bread

36. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Pastry flour
170
Increase keeping quality - increase moistness - tenderize the product
Flour

37. emulsified shortening is usually softer in texture than...
True
Regular shortening
170
Slows yeast action

38. strong flour is made from wheat with a...
Foaming (sponge)
Crisp
Pull away from the sides of the bowl
High protein content

39. hard crusted rolls should not be wrapped or...
Their crusts will soften
No steam vents
Do not contain eggs
Rye bread

40. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Cutting and baking
Cornstarch
Smooth texture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

41. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Not fermented long enough
Do not contain eggs
Foaming (sponge)
Their crusts will soften

42. functions of fat in baked goods
Pumpkin pie
Pastry flour
Increase keeping quality - increase moistness - tenderize the product
Rye bread

43. proper frying temp for cake doughnuts is...
375-385
Pull away from the sides of the bowl
Without twisting it
Slows yeast action

44. during the development period the elasticity of the gluten begins to develop and starts to...
Not fermented long enough
Pull away from the sides of the bowl
Pastry flour
Cornstarch

45. Clear flour is normally used to make
Rye bread
Modified starch
A fully combined bater
375-385

46. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Add flour and yeast and mix to a smooth dough
6 pounds flour - 3 pounds fat - 1 pound liquid
Same degree of sweetness

47. cookies can be made chewier by increasing the...
Chilled before makeup
140 degrees
Egg content
375-385

48. flour for sponge cakes must be very weak to avoid making the cake...
Eggs
Same degree of sweetness
Absorb moisture
Tough

49. during the pickup period the ingredients are blended on ______ just until combined
Vanilla custard sauce
Low speed
Cornstarch
Regular shortening

50. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Patent
Not fermented long enough
Absorb moisture