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. functions of fat in baked goods
Do not contain eggs
More
Increase keeping quality - increase moistness - tenderize the product
Lean dough products

2. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increases the staling process
Rye bread
The first part of the baking period
Add flour and yeast and mix to a smooth dough

3. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
All at once
375-385
Slows yeast action

4. best flour for flaky pie crust is...
Apple pie
Add flour and yeast and mix to a smooth dough
Regular shortening
Pastry flour

5. cream scones should be frozen berfore...
Flavorings
More
Cutting and baking
Vanilla custard sauce

6. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Egg content
170
Absorb moisture
Patent

7. a young dough is one that has...
Gluten
375-385
Their crusts will soften
Not fermented long enough

8. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Egg content
Eggs
Rye bread

9. Rolls to be served within eight hours...
Eggs and starch
Bran
All at once
May be stored on a rack

10. during the pickup period the ingredients are blended on ______ just until combined
Increase keeping quality - increase moistness - tenderize the product
Increase keeping qualities - develop crust color - provide food for the yeast
Low speed
Twice as much chocolate as butter

11. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Prevents a crust from forming
A fully combined bater
Vanilla custard sauce
Cutting and baking

12. oiling the surface of a fermenting dough...
Exactly one pound
Egg content
Prevents a crust from forming
No steam vents

13. baked custard is done when its internal temp is...
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
170
Smooth texture

14. doughs for rolled cookies and icebox cookies must usually be...
Pastry flour
High ratio shortening
Eggs and starch
Chilled before makeup

15. yeast is killed at what temp?
Rye bread
140 degrees
Pastry flour
Slows yeast action

16. to produce a flaky biscuit - the dough...
Regular shortening
Absorb moisture
Exactly one pound
Is kneaded lightly

17. one pint of water weighs...
Exactly one pound
Modified starch
15
Foaming (sponge)

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

19. salt is used in bread making because it improves flavor - conditions gluten - and...
Absorb moisture
Exactly one pound
375-385
Slows yeast action

20. hard crusted rolls should not be wrapped or...
Patent
Their crusts will soften
All at once
6 pounds flour - 3 pounds fat - 1 pound liquid

21. the hard outer covering of wheat kernels and other grains is called...
Regular shortening
A fully combined bater
Bran
Pastry flour

22. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Prevents a crust from forming
Flavorings
No steam vents
Add flour and yeast and mix to a smooth dough

23. best thickening for cream pie is...
15
Flavorings
Slows yeast action
Cornstarch

24. forcing the gases out of a fermented dough is called...
Apple pie
Gluten
Without twisting it
Punching

25. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Their crusts will soften
High ratio shortening
The first part of the baking period
Smooth texture

26. ideal starch for _______ is cornstarch
Add flour and yeast and mix to a smooth dough
Apple pie
Regular shortening
Their crusts will soften

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

28. when eggs are added to a cake batter in the creaming method they should not be added...
Lean dough products
Chilled before makeup
Punching
All at once

29. proper frying temp for cake doughnuts is...
Foaming (sponge)
375-385
Absorb moisture
Gluten

30. mealy pie dough is for...
Flavorings
Increase keeping qualities - develop crust color - provide food for the yeast
Is kneaded lightly
Pumpkin pie

31. choc glaze is...
High ratio shortening
Prevents a crust from forming
Twice as much chocolate as butter
Patent

32. pastry cream is thickened with...
Eggs and starch
Exactly one pound
Patent
An old dough

33. three methods of making cookies are the creaming - one-stage - and...
Bran
6 pounds flour - 3 pounds fat - 1 pound liquid
Foaming (sponge)
Modified starch

34. cookies can be made chewier by increasing the...
Lean dough products
Pull away from the sides of the bowl
Crisp
Egg content

35. Clear flour is normally used to make
True
6 pounds flour - 3 pounds fat - 1 pound liquid
Crisp
Rye bread

36. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
May be stored on a rack
Add flour and yeast and mix to a smooth dough
No steam vents
Development of air cells into the batter

37. a cake mix made with butter will not hold as much liquid as one made with...
True
More
Low speed
High ratio shortening

38. 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...
Same degree of sweetness
375-385
Add flour and yeast and mix to a smooth dough
The first part of the baking period

39. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
May be stored on a rack
Slows yeast action
Do not contain eggs
Their crusts will soften

40. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Low speed
Lean dough products
An old dough

41. functions of sugar in baked goods
An old dough
Modified starch
Increase keeping qualities - develop crust color - provide food for the yeast
Flour

42. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Eggs
Smooth texture
Flour
Prevents a crust from forming

43. fat used in volume production of pie dough is...
Eggs and starch
Regular shortening
Chilled before makeup
More

44. high fat and sugar content hop make cookies...
Crisp
Chilled before makeup
Increase keeping quality - increase moistness - tenderize the product
Egg content

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

46. not all sugars have the...
Do not contain eggs
Pumpkin pie
Same degree of sweetness
Regular shortening

47. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Exactly one pound
Regular shortening
170
A fully combined bater

48. best starch for pie fillings that are to be froxen is...
Is kneaded lightly
Same degree of sweetness
Modified starch
True

49. measuring solid ingredients by weight is ______ accurate than by volume
No steam vents
Eggs and starch
More
Gluten

50. only wheat flour will develop enough _______ to make yeast bread
Apple pie
Gluten
Flour
Tough