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. primary thickening agent in pecan pie is...
May be stored on a rack
Eggs
Vanilla custard sauce
Smooth texture

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

3. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Development of air cells into the batter
No steam vents
Twice as much chocolate as butter
Pumpkin pie

4. strong flour is made from wheat with a...
High protein content
Absorb moisture
Eggs and starch
140 degrees

5. 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...
Exactly one pound
Add flour and yeast and mix to a smooth dough
No steam vents
High protein content

6. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Increase keeping quality - increase moistness - tenderize the product
Chilled before makeup
Crisp
A fully combined bater

7. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
All at once
Do not contain eggs
Smooth texture

8. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Increase keeping quality - increase moistness - tenderize the product
Prevents a crust from forming
Vanilla custard sauce

9. fat used in volume production of pie dough is...
Regular shortening
Punching
Apple pie
Tough

10. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Increases the staling process
High protein content
Flour
Pull away from the sides of the bowl

11. during the development period the elasticity of the gluten begins to develop and starts to...
The first part of the baking period
No steam vents
Slows yeast action
Pull away from the sides of the bowl

12. if active dry yeast is used - it is mixed with water before being added to the dough
Slows yeast action
True
Crisp
Same degree of sweetness

13. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
More
Increase keeping quality - increase moistness - tenderize the product
May be stored on a rack

14. measuring solid ingredients by weight is ______ accurate than by volume
Flavorings
No steam vents
More
Pastry flour

15. yeast is killed at what temp?
May be stored on a rack
All at once
140 degrees
Vanilla custard sauce

16. choc glaze is...
All at once
Twice as much chocolate as butter
Pastry flour
Add flour and yeast and mix to a smooth dough

17. not all sugars have the...
Increase keeping qualities - develop crust color - provide food for the yeast
Same degree of sweetness
Without twisting it
Twice as much chocolate as butter

18. hard crusted breads such as french bread are usually baked with steam in the oven during....
140 degrees
Punching
All at once
The first part of the baking period

19. french bread - and hard rolls are examples of...
High ratio shortening
Lean dough products
Prevents a crust from forming
Twice as much chocolate as butter

20. cake flour is usually weaker than...
Exactly one pound
Crisp
Pastry flour
Lean dough products

21. when cutting biscuits you should press down...
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product
Without twisting it
Foaming (sponge)

22. Which is the stronges flours? Patent - pastry - pumpernickel - cake
A fully combined bater
Tough
Patent
Absorb moisture

23. cream scones should be frozen berfore...
Is kneaded lightly
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product
Pastry flour

24. baked custard is done when its internal temp is...
Eggs
170
True
Pastry flour

25. emulsified shortening is usually softer in texture than...
Regular shortening
Exactly one pound
Crisp
Eggs and starch

26. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
No steam vents
Gluten
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flavorings

27. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Chilled before makeup
An old dough
Smooth texture
May be stored on a rack

28. for a 9 inch bottom crust you will need ____ ounces of dough
Exactly one pound
15
All at once
Increase keeping qualities - develop crust color - provide food for the yeast

29. best flour for flaky pie crust is...
Do not contain eggs
Increase keeping quality - increase moistness - tenderize the product
170
Pastry flour

30. ideal starch for _______ is cornstarch
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast
More
Apple pie

31. during the pickup period the ingredients are blended on ______ just until combined
Lean dough products
Slows yeast action
Low speed
Absorb moisture

32. salt is used in bread making because it improves flavor - conditions gluten - and...
Absorb moisture
Eggs
Slows yeast action
Add flour and yeast and mix to a smooth dough

33. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
More
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product

34. best thickening for cream pie is...
Low speed
Apple pie
Cornstarch
Slows yeast action

35. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Add flour and yeast and mix to a smooth dough
Smooth texture
Foaming (sponge)

36. cookies can be made chewier by increasing the...
Crisp
Tough
Egg content
Without twisting it

37. oiling the surface of a fermenting dough...
15
More
Pastry flour
Prevents a crust from forming

38. three methods of making cookies are the creaming - one-stage - and...
No steam vents
Increases the staling process
Same degree of sweetness
Foaming (sponge)

39. cake flour is the preferred choice for short dough because of its ability to...
375-385
High protein content
Absorb moisture
15

40. best starch for pie fillings that are to be froxen is...
Tough
Modified starch
Bran
True

41. to produce a flaky biscuit - the dough...
Is kneaded lightly
140 degrees
Crisp
Same degree of sweetness

42. pastry cream is thickened with...
Tough
All at once
High protein content
Eggs and starch

43. when eggs are added to a cake batter in the creaming method they should not be added...
Eggs
All at once
True
Egg content

44. Clear flour is normally used to make
The first part of the baking period
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough
Rye bread

45. functions of sugar in baked goods
Exactly one pound
Increase keeping qualities - develop crust color - provide food for the yeast
Increases the staling process
Same degree of sweetness

46. functions of fat in baked goods
Flavorings
Increase keeping quality - increase moistness - tenderize the product
May be stored on a rack
15

47. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Same degree of sweetness
Eggs
375-385

48. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Smooth texture
Prevents a crust from forming
Is kneaded lightly

49. approximate ratio of ingredients in flaky pie dough is...
High protein content
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour

50. mealy pie dough is for...
6 pounds flour - 3 pounds fat - 1 pound liquid
Without twisting it
Pumpkin pie
High ratio shortening