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. cake flour is usually weaker than...
Pastry flour
Low speed
High protein content
375-385

2. forcing the gases out of a fermented dough is called...
Modified starch
Punching
Their crusts will soften
An old dough

3. emulsified shortening is usually softer in texture than...
Cutting and baking
An old dough
Regular shortening
Patent

4. salt is used in bread making because it improves flavor - conditions gluten - and...
May be stored on a rack
Pull away from the sides of the bowl
Exactly one pound
Slows yeast action

5. cookies can be made chewier by increasing the...
The first part of the baking period
Prevents a crust from forming
Apple pie
Egg content

6. french bread - and hard rolls are examples of...
An old dough
Slows yeast action
15
Lean dough products

7. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
May be stored on a rack
Egg content
Twice as much chocolate as butter

8. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Gluten
170
Bran

9. baked custard is done when its internal temp is...
High protein content
Development of air cells into the batter
Prevents a crust from forming
170

10. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Exactly one pound
No steam vents
Flavorings
Tough

11. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Patent
High protein content
A fully combined bater
Exactly one pound

12. strong flour is made from wheat with a...
Without twisting it
Pumpkin pie
High protein content
140 degrees

13. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Flavorings
Prevents a crust from forming
Twice as much chocolate as butter

14. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Add flour and yeast and mix to a smooth dough
Rye bread
Twice as much chocolate as butter
Do not contain eggs

15. to produce a flaky biscuit - the dough...
Eggs and starch
Pastry flour
Is kneaded lightly
True

16. a cake mix made with butter will not hold as much liquid as one made with...
Twice as much chocolate as butter
Absorb moisture
Increases the staling process
High ratio shortening

17. high fat and sugar content hop make cookies...
Crisp
Pumpkin pie
Gluten
Cornstarch

18. if active dry yeast is used - it is mixed with water before being added to the dough
Exactly one pound
Lean dough products
True
An old dough

19. Clear flour is normally used to make
Pumpkin pie
375-385
Tough
Rye bread

20. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
375-385
Add flour and yeast and mix to a smooth dough
Vanilla custard sauce
The first part of the baking period

21. hard crusted rolls should not be wrapped or...
Development of air cells into the batter
High ratio shortening
Their crusts will soften
The first part of the baking period

22. the hard outer covering of wheat kernels and other grains is called...
Bran
Without twisting it
Patent
No steam vents

23. during the pickup period the ingredients are blended on ______ just until combined
Exactly one pound
Low speed
140 degrees
Do not contain eggs

24. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Apple pie
Increases the staling process
Exactly one pound

25. 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...
Slows yeast action
Twice as much chocolate as butter
An old dough
Add flour and yeast and mix to a smooth dough

26. hard crusted breads such as french bread are usually baked with steam in the oven during....
Eggs and starch
Chilled before makeup
The first part of the baking period
Pull away from the sides of the bowl

27. not all sugars have the...
Chilled before makeup
Same degree of sweetness
Not fermented long enough
Patent

28. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pull away from the sides of the bowl
Development of air cells into the batter
Is kneaded lightly

29. when cutting biscuits you should press down...
Foaming (sponge)
All at once
Without twisting it
The first part of the baking period

30. best flour for flaky pie crust is...
Without twisting it
15
Add flour and yeast and mix to a smooth dough
Pastry flour

31. Rolls to be served within eight hours...
May be stored on a rack
No steam vents
An old dough
Increases the staling process

32. for a 9 inch bottom crust you will need ____ ounces of dough
15
Pumpkin pie
Prevents a crust from forming
Rye bread

33. functions of fat in baked goods
Eggs and starch
Is kneaded lightly
Increase keeping quality - increase moistness - tenderize the product
15

34. proper frying temp for cake doughnuts is...
Pumpkin pie
375-385
Without twisting it
Prevents a crust from forming

35. choc glaze is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Tough
Twice as much chocolate as butter
High ratio shortening

36. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Punching
Exactly one pound
Crisp
Smooth texture

37. a young dough is one that has...
15
High protein content
Not fermented long enough
Same degree of sweetness

38. approximate ratio of ingredients in flaky pie dough is...
High protein content
6 pounds flour - 3 pounds fat - 1 pound liquid
A fully combined bater
Increases the staling process

39. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Do not contain eggs
Development of air cells into the batter
Foaming (sponge)
May be stored on a rack

40. mealy pie dough is for...
Increase keeping quality - increase moistness - tenderize the product
Tough
Pumpkin pie
No steam vents

41. fat used in volume production of pie dough is...
Development of air cells into the batter
Exactly one pound
Regular shortening
Cutting and baking

42. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Gluten
No steam vents
140 degrees
Crisp

43. yeast is killed at what temp?
The first part of the baking period
140 degrees
True
Development of air cells into the batter

44. primary thickening agent in pecan pie is...
Increase keeping quality - increase moistness - tenderize the product
Eggs
Crisp
Add flour and yeast and mix to a smooth dough

45. doughs for rolled cookies and icebox cookies must usually be...
Not fermented long enough
Chilled before makeup
Eggs and starch
Twice as much chocolate as butter

46. oiling the surface of a fermenting dough...
May be stored on a rack
Flour
Prevents a crust from forming
Vanilla custard sauce

47. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
170
Tough
Bran

48. cream scones should be frozen berfore...
15
Pumpkin pie
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking

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

50. only wheat flour will develop enough _______ to make yeast bread
Pull away from the sides of the bowl
Gluten
Patent
Regular shortening