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Fundamentals Of Baking

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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 the preferred choice for short dough because of its ability to...
Absorb moisture
Increase keeping quality - increase moistness - tenderize the product
Pastry flour
Not fermented long enough

2. best thickening for cream pie is...
Do not contain eggs
Exactly one pound
Cornstarch
Their crusts will soften

3. an over fermented dough is called...
High ratio shortening
An old dough
Eggs and starch
Lean dough products

4. yeast is killed at what temp?
140 degrees
Eggs and starch
High ratio shortening
Low speed

5. pastry cream is thickened with...
Eggs and starch
375-385
Rye bread
Apple pie

6. primary thickening agent in pecan pie is...
15
No steam vents
Increases the staling process
Eggs

7. confectioners sugar is used to give the ____________ to cream cheese and flat icings
A fully combined bater
Smooth texture
Regular shortening
Apple pie

8. 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
Pull away from the sides of the bowl
Add flour and yeast and mix to a smooth dough
The first part of the baking period

9. baked custard is done when its internal temp is...
Egg content
Flour
170
Smooth texture

10. best flour for flaky pie crust is...
The first part of the baking period
Pastry flour
Crisp
Regular shortening

11. cake flour is usually weaker than...
Apple pie
Do not contain eggs
Pastry flour
Pastry flour

12. a young dough is one that has...
Eggs and starch
Prevents a crust from forming
Their crusts will soften
Not fermented long enough

13. a cake mix made with butter will not hold as much liquid as one made with...
Pastry flour
Regular shortening
Without twisting it
High ratio shortening

14. three methods of making cookies are the creaming - one-stage - and...
No steam vents
Modified starch
Rye bread
Foaming (sponge)

15. Rolls to be served within eight hours...
Do not contain eggs
Chilled before makeup
Add flour and yeast and mix to a smooth dough
May be stored on a rack

16. not all sugars have the...
True
Same degree of sweetness
Cutting and baking
170

17. mealy pie dough is for...
Regular shortening
Same degree of sweetness
Pumpkin pie
Prevents a crust from forming

18. salt is used in bread making because it improves flavor - conditions gluten - and...
Pastry flour
Is kneaded lightly
No steam vents
Slows yeast action

19. hard crusted rolls should not be wrapped or...
An old dough
170
Twice as much chocolate as butter
Their crusts will soften

20. best starch for pie fillings that are to be froxen is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Modified starch
Slows yeast action
Pastry flour

21. high fat and sugar content hop make cookies...
High protein content
Vanilla custard sauce
Crisp
Apple pie

22. french bread - and hard rolls are examples of...
Crisp
Lean dough products
Add flour and yeast and mix to a smooth dough
15

23. cookies can be made chewier by increasing the...
True
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Add flour and yeast and mix to a smooth dough
Egg content

24. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Is kneaded lightly
Absorb moisture
Smooth texture

25. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
More
Increases the staling process
Regular shortening

26. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Slows yeast action
Egg content
Patent
All at once

27. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
An old dough
Pumpkin pie
The first part of the baking period

28. when cutting biscuits you should press down...
Their crusts will soften
Slows yeast action
Without twisting it
Increase keeping quality - increase moistness - tenderize the product

29. graham cracker crumb crust
Not fermented long enough
Development of air cells into the batter
Add flour and yeast and mix to a smooth dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

30. flour for sponge cakes must be very weak to avoid making the cake...
Increase keeping quality - increase moistness - tenderize the product
Patent
Punching
Tough

31. ideal starch for _______ is cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour
Punching
Apple pie

32. fat used in volume production of pie dough is...
Exactly one pound
170
Apple pie
Regular shortening

33. when eggs are added to a cake batter in the creaming method they should not be added...
Do not contain eggs
Twice as much chocolate as butter
All at once
Punching

34. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
High protein content
High ratio shortening
Without twisting it

35. the hard outer covering of wheat kernels and other grains is called...
Bran
Do not contain eggs
Pumpkin pie
6 pounds flour - 3 pounds fat - 1 pound liquid

36. strong flour is made from wheat with a...
Pumpkin pie
Do not contain eggs
High protein content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

37. for a 9 inch bottom crust you will need ____ ounces of dough
Pull away from the sides of the bowl
Bran
No steam vents
15

38. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Chilled before makeup
Development of air cells into the batter
Gluten
No steam vents

39. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
More
Do not contain eggs
170
Increase keeping quality - increase moistness - tenderize the product

40. emulsified shortening is usually softer in texture than...
Rye bread
170
Same degree of sweetness
Regular shortening

41. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
High ratio shortening
Vanilla custard sauce
Do not contain eggs
375-385

42. functions of fat in baked goods
Bran
Pull away from the sides of the bowl
Increase keeping quality - increase moistness - tenderize the product
Modified starch

43. only wheat flour will develop enough _______ to make yeast bread
Eggs
Gluten
Punching
The first part of the baking period

44. measuring solid ingredients by weight is ______ accurate than by volume
Slows yeast action
170
More
Smooth texture

45. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
High protein content
Pull away from the sides of the bowl
Development of air cells into the batter
Pastry flour

46. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Pastry flour
All at once
15

47. proper frying temp for cake doughnuts is...
Patent
Bran
375-385
Crisp

48. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour
Crisp

49. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
A fully combined bater
High ratio shortening
170

50. if active dry yeast is used - it is mixed with water before being added to the dough
Pumpkin pie
More
Lean dough products
True

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Fundamentals Of Baking

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