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. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
375-385
140 degrees
Flavorings

2. measuring solid ingredients by weight is ______ accurate than by volume
No steam vents
More
Pastry flour
Slows yeast action

3. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Cutting and baking
A fully combined bater
Gluten
Flavorings

4. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Same degree of sweetness
Foaming (sponge)
Increases the staling process

5. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Punching
Rye bread
Prevents a crust from forming

6. salt is used in bread making because it improves flavor - conditions gluten - and...
The first part of the baking period
Slows yeast action
Absorb moisture
May be stored on a rack

7. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Pumpkin pie
Modified starch
Egg content

8. when cutting biscuits you should press down...
140 degrees
Exactly one pound
Without twisting it
Do not contain eggs

9. only wheat flour will develop enough _______ to make yeast bread
Pumpkin pie
Gluten
Regular shortening
Punching

10. approximate ratio of ingredients in flaky pie dough is...
No steam vents
6 pounds flour - 3 pounds fat - 1 pound liquid
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Not fermented long enough

11. cookies can be made chewier by increasing the...
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Egg content
Without twisting it

12. cream scones should be frozen berfore...
True
Smooth texture
Regular shortening
Cutting and baking

13. proper frying temp for cake doughnuts is...
High ratio shortening
375-385
Regular shortening
Patent

14. to produce a flaky biscuit - the dough...
Exactly one pound
15
Is kneaded lightly
No steam vents

15. hard crusted breads such as french bread are usually baked with steam in the oven during....
375-385
Slows yeast action
Is kneaded lightly
The first part of the baking period

16. fat used in volume production of pie dough is...
Cornstarch
High ratio shortening
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

17. Clear flour is normally used to make
Development of air cells into the batter
Vanilla custard sauce
Flour
Rye bread

18. not all sugars have the...
Same degree of sweetness
Chilled before makeup
Egg content
Lean dough products

19. yeast is killed at what temp?
140 degrees
May be stored on a rack
High ratio shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

20. ideal starch for _______ is cornstarch
Apple pie
Regular shortening
May be stored on a rack
Cutting and baking

21. pastry cream is thickened with...
Eggs and starch
140 degrees
Same degree of sweetness
All at once

22. best flour for flaky pie crust is...
Add flour and yeast and mix to a smooth dough
Pastry flour
Bran
Development of air cells into the batter

23. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Add flour and yeast and mix to a smooth dough
Regular shortening
Pastry flour

24. best thickening for cream pie is...
Pastry flour
Cornstarch
Increase keeping quality - increase moistness - tenderize the product
Exactly one pound

25. one pint of water weighs...
Eggs and starch
Exactly one pound
170
Their crusts will soften

26. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Crisp
Do not contain eggs
Gluten
Smooth texture

27. flour for sponge cakes must be very weak to avoid making the cake...
Egg content
Tough
Pastry flour
Development of air cells into the batter

28. primary thickening agent in pecan pie is...
Low speed
Eggs
Cornstarch
High ratio shortening

29. best starch for pie fillings that are to be froxen is...
Twice as much chocolate as butter
Modified starch
True
The first part of the baking period

30. Rolls to be served within eight hours...
May be stored on a rack
Twice as much chocolate as butter
Increases the staling process
Smooth texture

31. forcing the gases out of a fermented dough is called...
Twice as much chocolate as butter
The first part of the baking period
Low speed
Punching

32. when eggs are added to a cake batter in the creaming method they should not be added...
Crisp
All at once
170
Regular shortening

33. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
May be stored on a rack
Lean dough products
Pastry flour

34. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Add flour and yeast and mix to a smooth dough
Is kneaded lightly
Development of air cells into the batter
Gluten

35. 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...
Pull away from the sides of the bowl
170
Add flour and yeast and mix to a smooth dough
May be stored on a rack

36. mealy pie dough is for...
Without twisting it
Apple pie
Pumpkin pie
Patent

37. cake flour is usually weaker than...
More
Pastry flour
Vanilla custard sauce
Patent

38. for a 9 inch bottom crust you will need ____ ounces of dough
15
Chilled before makeup
Pumpkin pie
Gluten

39. oiling the surface of a fermenting dough...
Prevents a crust from forming
Increase keeping qualities - develop crust color - provide food for the yeast
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
May be stored on a rack

40. during the pickup period the ingredients are blended on ______ just until combined
Without twisting it
Their crusts will soften
Add flour and yeast and mix to a smooth dough
Low speed

41. hard crusted rolls should not be wrapped or...
Their crusts will soften
140 degrees
No steam vents
Flour

42. a young dough is one that has...
Not fermented long enough
Tough
True
Cutting and baking

43. high fat and sugar content hop make cookies...
Crisp
170
Apple pie
Add flour and yeast and mix to a smooth dough

44. the hard outer covering of wheat kernels and other grains is called...
Bran
An old dough
Apple pie
Increases the staling process

45. emulsified shortening is usually softer in texture than...
Regular shortening
Eggs
Twice as much chocolate as butter
High protein content

46. choc glaze is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Twice as much chocolate as butter
True
Exactly one pound

47. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Development of air cells into the batter
Increase keeping qualities - develop crust color - provide food for the yeast
Slows yeast action
Do not contain eggs

48. three methods of making cookies are the creaming - one-stage - and...
140 degrees
Foaming (sponge)
A fully combined bater
Crisp

49. an over fermented dough is called...
Egg content
High protein content
An old dough
A fully combined bater

50. cake flour is the preferred choice for short dough because of its ability to...
Flavorings
Apple pie
Pull away from the sides of the bowl
Absorb moisture