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. not all sugars have the...
15
Regular shortening
Smooth texture
Same degree of sweetness

2. choc glaze is...
375-385
Increases the staling process
Cutting and baking
Twice as much chocolate as butter

3. mealy pie dough is for...
Regular shortening
Pumpkin pie
An old dough
High ratio shortening

4. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Same degree of sweetness
Not fermented long enough
Gluten

5. the hard outer covering of wheat kernels and other grains is called...
Bran
Pull away from the sides of the bowl
Eggs
Pastry flour

6. to produce a flaky biscuit - the dough...
May be stored on a rack
High ratio shortening
Is kneaded lightly
Increase keeping qualities - develop crust color - provide food for the yeast

7. approximate ratio of ingredients in flaky pie dough is...
Increase keeping quality - increase moistness - tenderize the product
Eggs and starch
170
6 pounds flour - 3 pounds fat - 1 pound liquid

8. during the development period the elasticity of the gluten begins to develop and starts to...
Increases the staling process
An old dough
Pull away from the sides of the bowl
Their crusts will soften

9. emulsified shortening is usually softer in texture than...
No steam vents
Crisp
Pull away from the sides of the bowl
Regular shortening

10. 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
True
Is kneaded lightly
Same degree of sweetness

11. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
No steam vents
Pastry flour
Development of air cells into the batter
Flavorings

12. high fat and sugar content hop make cookies...
Add flour and yeast and mix to a smooth dough
Pastry flour
Crisp
May be stored on a rack

13. if active dry yeast is used - it is mixed with water before being added to the dough
Cornstarch
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour
True

14. when cutting biscuits you should press down...
Without twisting it
Pastry flour
Foaming (sponge)
Rye bread

15. Rolls to be served within eight hours...
May be stored on a rack
Chilled before makeup
An old dough
Vanilla custard sauce

16. functions of fat in baked goods
Exactly one pound
6 pounds flour - 3 pounds fat - 1 pound liquid
170
Increase keeping quality - increase moistness - tenderize the product

17. flour for sponge cakes must be very weak to avoid making the cake...
True
Regular shortening
Cutting and baking
Tough

18. hard crusted rolls should not be wrapped or...
Their crusts will soften
True
Pull away from the sides of the bowl
Eggs and starch

19. graham cracker crumb crust
Is kneaded lightly
Lean dough products
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

20. primary thickening agent in pecan pie is...
Modified starch
Development of air cells into the batter
Eggs
The first part of the baking period

21. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Not fermented long enough
Lean dough products
Pastry flour
No steam vents

22. weight of the sugar in a high ratio cake is usually greater than the weight of the...
6 pounds flour - 3 pounds fat - 1 pound liquid
Rye bread
True
Flour

23. measuring solid ingredients by weight is ______ accurate than by volume
More
Punching
Eggs
May be stored on a rack

24. best flour for flaky pie crust is...
Exactly one pound
Vanilla custard sauce
Pastry flour
Do not contain eggs

25. one pint of water weighs...
The first part of the baking period
Tough
140 degrees
Exactly one pound

26. an over fermented dough is called...
An old dough
Modified starch
Their crusts will soften
Lean dough products

27. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
No steam vents
Flavorings
Cornstarch
Foaming (sponge)

28. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Rye bread
Bran
More

29. french bread - and hard rolls are examples of...
Add flour and yeast and mix to a smooth dough
Lean dough products
Rye bread
Eggs

30. baked custard is done when its internal temp is...
170
Flour
High ratio shortening
More

31. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Pumpkin pie
375-385
High ratio shortening
Smooth texture

32. salt is used in bread making because it improves flavor - conditions gluten - and...
Pull away from the sides of the bowl
Slows yeast action
Absorb moisture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

33. yeast is killed at what temp?
True
140 degrees
375-385
Add flour and yeast and mix to a smooth dough

34. best thickening for cream pie is...
Cornstarch
The first part of the baking period
More
Punching

35. doughs for rolled cookies and icebox cookies must usually be...
Prevents a crust from forming
Chilled before makeup
High protein content
Twice as much chocolate as butter

36. forcing the gases out of a fermented dough is called...
140 degrees
Punching
170
Egg content

37. yeast products should not be stored in the refrigerator because refrigeration...
True
Bran
Cornstarch
Increases the staling process

38. best starch for pie fillings that are to be froxen is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
170
Smooth texture
Modified starch

39. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
More
Rye bread
Egg content
Vanilla custard sauce

40. proper frying temp for cake doughnuts is...
170
Exactly one pound
Pumpkin pie
375-385

41. cake flour is usually weaker than...
True
High protein content
Increases the staling process
Pastry flour

42. ideal starch for _______ is cornstarch
No steam vents
Cornstarch
Increases the staling process
Apple pie

43. Clear flour is normally used to make
Smooth texture
Without twisting it
Eggs
Rye bread

44. hard crusted breads such as french bread are usually baked with steam in the oven during....
Development of air cells into the batter
The first part of the baking period
Tough
Regular shortening

45. for a 9 inch bottom crust you will need ____ ounces of dough
Increase keeping qualities - develop crust color - provide food for the yeast
15
Cornstarch
Modified starch

46. a young dough is one that has...
Development of air cells into the batter
Not fermented long enough
High ratio shortening
Exactly one pound

47. cream scones should be frozen berfore...
Development of air cells into the batter
Foaming (sponge)
Cutting and baking
May be stored on a rack

48. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Without twisting it
Chilled before makeup
Egg content
Patent

49. strong flour is made from wheat with a...
Pastry flour
High protein content
Regular shortening
Do not contain eggs

50. when eggs are added to a cake batter in the creaming method they should not be added...
Regular shortening
Not fermented long enough
More
All at once