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. measuring solid ingredients by weight is ______ accurate than by volume
More
True
Regular shortening
Pastry flour

2. to produce a flaky biscuit - the dough...
Is kneaded lightly
Modified starch
Flavorings
Patent

3. if active dry yeast is used - it is mixed with water before being added to the dough
140 degrees
Increase keeping quality - increase moistness - tenderize the product
High protein content
True

4. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Regular shortening
Smooth texture
Rye bread
Tough

5. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Modified starch
Foaming (sponge)
Flavorings
More

6. not all sugars have the...
Same degree of sweetness
Modified starch
Gluten
Crisp

7. Clear flour is normally used to make
Pumpkin pie
Increase keeping qualities - develop crust color - provide food for the yeast
Rye bread
Patent

8. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Exactly one pound
Do not contain eggs
Modified starch
Chilled before makeup

9. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Foaming (sponge)
Rye bread
More

10. pastry cream is thickened with...
Bran
Egg content
Eggs and starch
Gluten

11. forcing the gases out of a fermented dough is called...
High protein content
Development of air cells into the batter
Rye bread
Punching

12. cake flour is the preferred choice for short dough because of its ability to...
An old dough
Exactly one pound
375-385
Absorb moisture

13. yeast is killed at what temp?
140 degrees
High ratio shortening
Modified starch
Pumpkin pie

14. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Bran
An old dough
All at once

15. oiling the surface of a fermenting dough...
Absorb moisture
Vanilla custard sauce
Prevents a crust from forming
Not fermented long enough

16. mealy pie dough is for...
Slows yeast action
May be stored on a rack
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

17. when cutting biscuits you should press down...
170
Is kneaded lightly
The first part of the baking period
Without twisting it

18. an over fermented dough is called...
Do not contain eggs
An old dough
140 degrees
15

19. flour for sponge cakes must be very weak to avoid making the cake...
Punching
Tough
140 degrees
Regular shortening

20. primary thickening agent in pecan pie is...
Do not contain eggs
Eggs
6 pounds flour - 3 pounds fat - 1 pound liquid
Punching

21. baked custard is done when its internal temp is...
Exactly one pound
170
Lean dough products
375-385

22. french bread - and hard rolls are examples of...
Apple pie
Lean dough products
Pumpkin pie
Cutting and baking

23. during the development period the elasticity of the gluten begins to develop and starts to...
Punching
Pull away from the sides of the bowl
Development of air cells into the batter
An old dough

24. strong flour is made from wheat with a...
Increase keeping quality - increase moistness - tenderize the product
High protein content
375-385
Development of air cells into the batter

25. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Increase keeping quality - increase moistness - tenderize the product
Slows yeast action
No steam vents
Pastry flour

26. during the pickup period the ingredients are blended on ______ just until combined
More
Gluten
Apple pie
Low speed

27. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Add flour and yeast and mix to a smooth dough
Flour
Chilled before makeup
Egg content

28. emulsified shortening is usually softer in texture than...
Regular shortening
Vanilla custard sauce
An old dough
Cornstarch

29. graham cracker crumb crust
Patent
Absorb moisture
Increase keeping qualities - develop crust color - provide food for the yeast
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

30. one pint of water weighs...
Eggs and starch
Patent
Tough
Exactly one pound

31. a cake mix made with butter will not hold as much liquid as one made with...
Patent
Increase keeping quality - increase moistness - tenderize the product
Twice as much chocolate as butter
High ratio shortening

32. approximate ratio of ingredients in flaky pie dough is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High protein content
Development of air cells into the batter
6 pounds flour - 3 pounds fat - 1 pound liquid

33. cake flour is usually weaker than...
Flour
Pastry flour
Do not contain eggs
Pastry flour

34. a young dough is one that has...
Crisp
Without twisting it
Not fermented long enough
Bran

35. best starch for pie fillings that are to be froxen is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Modified starch
15
Slows yeast action

36. proper frying temp for cake doughnuts is...
Twice as much chocolate as butter
More
375-385
Gluten

37. high fat and sugar content hop make cookies...
Vanilla custard sauce
Regular shortening
15
Crisp

38. ideal starch for _______ is cornstarch
Egg content
15
Not fermented long enough
Apple pie

39. only wheat flour will develop enough _______ to make yeast bread
Apple pie
Chilled before makeup
Gluten
Absorb moisture

40. the hard outer covering of wheat kernels and other grains is called...
Absorb moisture
Patent
Without twisting it
Bran

41. Rolls to be served within eight hours...
Punching
May be stored on a rack
Foaming (sponge)
Bran

42. three methods of making cookies are the creaming - one-stage - and...
Not fermented long enough
Tough
Regular shortening
Foaming (sponge)

43. 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...
Add flour and yeast and mix to a smooth dough
Cutting and baking
6 pounds flour - 3 pounds fat - 1 pound liquid
A fully combined bater

44. cookies can be made chewier by increasing the...
Egg content
Eggs and starch
A fully combined bater
Pull away from the sides of the bowl

45. hard crusted rolls should not be wrapped or...
Same degree of sweetness
Slows yeast action
Their crusts will soften
True

46. best flour for flaky pie crust is...
Pastry flour
140 degrees
Eggs
All at once

47. fat used in volume production of pie dough is...
Regular shortening
Bran
Vanilla custard sauce
Apple pie

48. functions of fat in baked goods
Flour
15
Increase keeping quality - increase moistness - tenderize the product
Bran

49. choc glaze is...
Their crusts will soften
Twice as much chocolate as butter
All at once
Increase keeping quality - increase moistness - tenderize the product

50. salt is used in bread making because it improves flavor - conditions gluten - and...
Regular shortening
Slows yeast action
Prevents a crust from forming
Eggs and starch