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. when cutting biscuits you should press down...






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






3. yeast is killed at what temp?






4. choc glaze is...






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






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






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






8. for a 9 inch bottom crust you will need ____ ounces of dough






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






10. cake flour is usually weaker than...






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






12. an over fermented dough is called...






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






14. cream scones should be frozen berfore...






15. best thickening for cream pie is...






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






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






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






19. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...






20. functions of sugar in baked goods






21. pastry cream is thickened with...






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






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






24. functions of fat in baked goods






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






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






27. during the development period the elasticity of the gluten begins to develop and starts to...






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






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






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






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






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






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






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






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






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






37. strong flour is made from wheat with a...






38. not all sugars have the...






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






40. proper frying temp for cake doughnuts is...






41. mealy pie dough is for...






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






43. best flour for flaky pie crust is...






44. graham cracker crumb crust






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






46. 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...






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






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






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






50. Clear flour is normally used to make