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...
Cutting and baking
Their crusts will soften
Increase keeping qualities - develop crust color - provide food for the yeast
Same degree of sweetness

2. functions of sugar in baked goods
Exactly one pound
Cutting and baking
Foaming (sponge)
Increase keeping qualities - develop crust color - provide food for the yeast

3. to produce a flaky biscuit - the dough...
Cornstarch
Is kneaded lightly
Regular shortening
Cutting and baking

4. doughs for rolled cookies and icebox cookies must usually be...
Absorb moisture
Smooth texture
Increases the staling process
Chilled before makeup

5. the hard outer covering of wheat kernels and other grains is called...
Tough
Patent
Regular shortening
Bran

6. functions of fat in baked goods
Flour
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs
Increase keeping quality - increase moistness - tenderize the product

7. best thickening for cream pie is...
Cornstarch
Increase keeping qualities - develop crust color - provide food for the yeast
170
The first part of the baking period

8. primary thickening agent in pecan pie is...
140 degrees
Eggs
May be stored on a rack
Pumpkin pie

9. Clear flour is normally used to make
Increase keeping quality - increase moistness - tenderize the product
Rye bread
High ratio shortening
Bran

10. measuring solid ingredients by weight is ______ accurate than by volume
Slows yeast action
More
Pumpkin pie
Eggs and starch

11. emulsified shortening is usually softer in texture than...
Crisp
Smooth texture
Regular shortening
Modified starch

12. best starch for pie fillings that are to be froxen is...
Same degree of sweetness
Modified starch
Increases the staling process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

13. during the development period the elasticity of the gluten begins to develop and starts to...
Do not contain eggs
Pull away from the sides of the bowl
375-385
Pastry flour

14. for a 9 inch bottom crust you will need ____ ounces of dough
15
Development of air cells into the batter
Flour
Punching

15. high fat and sugar content hop make cookies...
6 pounds flour - 3 pounds fat - 1 pound liquid
Egg content
Crisp
Chilled before makeup

16. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Gluten
Twice as much chocolate as butter
Increase keeping quality - increase moistness - tenderize the product

17. cake flour is usually weaker than...
Do not contain eggs
140 degrees
Pastry flour
Is kneaded lightly

18. cream scones should be frozen berfore...
Apple pie
Regular shortening
Cutting and baking
Gluten

19. an over fermented dough is called...
Pull away from the sides of the bowl
No steam vents
An old dough
Cornstarch

20. hard crusted rolls should not be wrapped or...
Their crusts will soften
Chilled before makeup
No steam vents
Development of air cells into the batter

21. flour for sponge cakes must be very weak to avoid making the cake...
Same degree of sweetness
May be stored on a rack
Pastry flour
Tough

22. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Chilled before makeup
An old dough
Add flour and yeast and mix to a smooth dough

23. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
15
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

24. graham cracker crumb crust
Increase keeping qualities - develop crust color - provide food for the yeast
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
15

25. a young dough is one that has...
Not fermented long enough
No steam vents
True
Eggs

26. strong flour is made from wheat with a...
Eggs
375-385
Bran
High protein content

27. Rolls to be served within eight hours...
An old dough
Crisp
May be stored on a rack
The first part of the baking period

28. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Crisp
Flour
Bran

29. baked custard is done when its internal temp is...
170
Vanilla custard sauce
Foaming (sponge)
Pastry flour

30. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Flour
Their crusts will soften
Smooth texture

31. salt is used in bread making because it improves flavor - conditions gluten - and...
Patent
Slows yeast action
All at once
True

32. proper frying temp for cake doughnuts is...
Exactly one pound
Crisp
375-385
Regular shortening

33. choc glaze is...
Pastry flour
Twice as much chocolate as butter
Eggs
Development of air cells into the batter

34. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
6 pounds flour - 3 pounds fat - 1 pound liquid
Exactly one pound
Do not contain eggs
Not fermented long enough

35. cookies can be made chewier by increasing the...
Egg content
Pastry flour
Not fermented long enough
Tough

36. yeast products should not be stored in the refrigerator because refrigeration...
Regular shortening
Increases the staling process
Lean dough products
Apple pie

37. forcing the gases out of a fermented dough is called...
No steam vents
Punching
The first part of the baking period
Flour

38. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Regular shortening
Punching
Smooth texture
Flavorings

39. 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...
140 degrees
Without twisting it
Add flour and yeast and mix to a smooth dough
Lean dough products

40. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Add flour and yeast and mix to a smooth dough
Egg content
Vanilla custard sauce
375-385

41. yeast is killed at what temp?
High ratio shortening
140 degrees
Exactly one pound
Pastry flour

42. oiling the surface of a fermenting dough...
Slows yeast action
Rye bread
Not fermented long enough
Prevents a crust from forming

43. when cutting biscuits you should press down...
Cutting and baking
375-385
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

44. ideal starch for _______ is cornstarch
Twice as much chocolate as butter
No steam vents
Absorb moisture
Apple pie

45. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increase keeping qualities - develop crust color - provide food for the yeast
More
The first part of the baking period
Twice as much chocolate as butter

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

47. mealy pie dough is for...
High ratio shortening
Eggs and starch
Lean dough products
Pumpkin pie

48. pastry cream is thickened with...
Gluten
Egg content
Eggs and starch
Low speed

49. a cake mix made with butter will not hold as much liquid as one made with...
Pumpkin pie
High ratio shortening
Crisp
140 degrees

50. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Add flour and yeast and mix to a smooth dough
Slows yeast action
No steam vents
The first part of the baking period