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. the hard outer covering of wheat kernels and other grains is called...
Development of air cells into the batter
Increase keeping qualities - develop crust color - provide food for the yeast
Bran
Not fermented long enough

2. french bread - and hard rolls are examples of...
Lean dough products
Pastry flour
Same degree of sweetness
Tough

3. when cutting biscuits you should press down...
Foaming (sponge)
Prevents a crust from forming
Pastry flour
Without twisting it

4. best flour for flaky pie crust is...
Pastry flour
Pastry flour
Absorb moisture
15

5. Rolls to be served within eight hours...
Regular shortening
Cornstarch
May be stored on a rack
Pastry flour

6. a cake mix made with butter will not hold as much liquid as one made with...
Bran
Twice as much chocolate as butter
Foaming (sponge)
High ratio shortening

7. for a 9 inch bottom crust you will need ____ ounces of dough
Pumpkin pie
More
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
15

8. not all sugars have the...
All at once
Same degree of sweetness
True
Their crusts will soften

9. baked custard is done when its internal temp is...
Increases the staling process
High ratio shortening
A fully combined bater
170

10. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Add flour and yeast and mix to a smooth dough
Flavorings
Vanilla custard sauce
A fully combined bater

11. fat used in volume production of pie dough is...
Flour
Punching
Regular shortening
Add flour and yeast and mix to a smooth dough

12. salt is used in bread making because it improves flavor - conditions gluten - and...
6 pounds flour - 3 pounds fat - 1 pound liquid
Slows yeast action
Bran
A fully combined bater

13. functions of fat in baked goods
All at once
Foaming (sponge)
Increase keeping quality - increase moistness - tenderize the product
Eggs and starch

14. cake flour is usually weaker than...
Flavorings
170
Gluten
Pastry flour

15. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
High protein content
Vanilla custard sauce
Do not contain eggs
High ratio shortening

16. best thickening for cream pie is...
The first part of the baking period
Cornstarch
140 degrees
Increases the staling process

17. pastry cream is thickened with...
Do not contain eggs
No steam vents
Pastry flour
Eggs and starch

18. cream scones should be frozen berfore...
Gluten
Flour
6 pounds flour - 3 pounds fat - 1 pound liquid
Cutting and baking

19. best starch for pie fillings that are to be froxen is...
Flavorings
Chilled before makeup
Flour
Modified starch

20. weight of the sugar in a high ratio cake is usually greater than the weight of the...
High protein content
Flour
Crisp
An old dough

21. strong flour is made from wheat with a...
High protein content
Cornstarch
Pull away from the sides of the bowl
Modified starch

22. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Increase keeping quality - increase moistness - tenderize the product
High protein content
High ratio shortening

23. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Not fermented long enough
Without twisting it
Pastry flour

24. ideal starch for _______ is cornstarch
Add flour and yeast and mix to a smooth dough
Patent
Tough
Apple pie

25. yeast is killed at what temp?
Prevents a crust from forming
Punching
140 degrees
Egg content

26. oiling the surface of a fermenting dough...
Prevents a crust from forming
Crisp
Flavorings
Low speed

27. forcing the gases out of a fermented dough is called...
140 degrees
Absorb moisture
Punching
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

28. if active dry yeast is used - it is mixed with water before being added to the dough
Punching
Regular shortening
375-385
True

29. flour for sponge cakes must be very weak to avoid making the cake...
Pull away from the sides of the bowl
High protein content
Bran
Tough

30. graham cracker crumb crust
Cutting and baking
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Rye bread
Lean dough products

31. high fat and sugar content hop make cookies...
170
140 degrees
Crisp
Same degree of sweetness

32. primary thickening agent in pecan pie is...
Lean dough products
Eggs
Prevents a crust from forming
Pumpkin pie

33. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Vanilla custard sauce
Pastry flour
Flavorings
Development of air cells into the batter

34. an over fermented dough is called...
Pastry flour
High protein content
170
An old dough

35. confectioners sugar is used to give the ____________ to cream cheese and flat icings
No steam vents
Gluten
Smooth texture
Flavorings

36. choc glaze is...
No steam vents
6 pounds flour - 3 pounds fat - 1 pound liquid
Twice as much chocolate as butter
Eggs and starch

37. to produce a flaky biscuit - the dough...
Is kneaded lightly
Vanilla custard sauce
The first part of the baking period
High protein content

38. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Low speed
Slows yeast action
15

39. measuring solid ingredients by weight is ______ accurate than by volume
Regular shortening
Bran
Pull away from the sides of the bowl
More

40. cookies can be made chewier by increasing the...
Flour
Pull away from the sides of the bowl
Punching
Egg content

41. when eggs are added to a cake batter in the creaming method they should not be added...
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch
All at once
Prevents a crust from forming

42. a young dough is one that has...
15
Not fermented long enough
Punching
Increase keeping quality - increase moistness - tenderize the product

43. doughs for rolled cookies and icebox cookies must usually be...
Punching
Pastry flour
Patent
Chilled before makeup

44. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Punching
Prevents a crust from forming
Modified starch

45. approximate ratio of ingredients in flaky pie dough is...
Same degree of sweetness
Apple pie
6 pounds flour - 3 pounds fat - 1 pound liquid
170

46. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Apple pie
Crisp
An old dough

47. mealy pie dough is for...
Regular shortening
True
Increases the staling process
Pumpkin pie

48. one pint of water weighs...
Exactly one pound
Modified starch
May be stored on a rack
Pumpkin pie

49. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Increases the staling process
Foaming (sponge)
High protein content
Development of air cells into the batter

50. proper frying temp for cake doughnuts is...
140 degrees
An old dough
Their crusts will soften
375-385