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. graham cracker crumb crust
May be stored on a rack
A fully combined bater
Add flour and yeast and mix to a smooth dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

2. measuring solid ingredients by weight is ______ accurate than by volume
More
Absorb moisture
Pastry flour
Same degree of sweetness

3. to produce a flaky biscuit - the dough...
6 pounds flour - 3 pounds fat - 1 pound liquid
Vanilla custard sauce
Not fermented long enough
Is kneaded lightly

4. when cutting biscuits you should press down...
Do not contain eggs
Punching
Without twisting it
Rye bread

5. when eggs are added to a cake batter in the creaming method they should not be added...
Cutting and baking
More
All at once
Flour

6. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Eggs
More
Vanilla custard sauce

7. approximate ratio of ingredients in flaky pie dough is...
Patent
Not fermented long enough
Tough
6 pounds flour - 3 pounds fat - 1 pound liquid

8. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Regular shortening
Vanilla custard sauce
Tough
Patent

9. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Increase keeping qualities - develop crust color - provide food for the yeast
Increases the staling process
Do not contain eggs
Exactly one pound

10. cream scones should be frozen berfore...
Pastry flour
15
Eggs and starch
Cutting and baking

11. flour for sponge cakes must be very weak to avoid making the cake...
Tough
An old dough
Absorb moisture
Regular shortening

12. a young dough is one that has...
Regular shortening
Not fermented long enough
Is kneaded lightly
No steam vents

13. Clear flour is normally used to make
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Punching
Rye bread
Flour

14. cake flour is usually weaker than...
Pastry flour
High ratio shortening
Prevents a crust from forming
Absorb moisture

15. not all sugars have the...
Cornstarch
Same degree of sweetness
Modified starch
Vanilla custard sauce

16. if active dry yeast is used - it is mixed with water before being added to the dough
More
Flavorings
Development of air cells into the batter
True

17. an over fermented dough is called...
Apple pie
An old dough
Foaming (sponge)
Crisp

18. fat used in volume production of pie dough is...
Flour
Regular shortening
Eggs
Lean dough products

19. salt is used in bread making because it improves flavor - conditions gluten - and...
Their crusts will soften
Gluten
Slows yeast action
Vanilla custard sauce

20. pastry cream is thickened with...
Twice as much chocolate as butter
Foaming (sponge)
Eggs and starch
Increase keeping qualities - develop crust color - provide food for the yeast

21. only wheat flour will develop enough _______ to make yeast bread
Gluten
Chilled before makeup
Pumpkin pie
Eggs and starch

22. strong flour is made from wheat with a...
Twice as much chocolate as butter
Pull away from the sides of the bowl
High protein content
Low speed

23. ideal starch for _______ is cornstarch
All at once
Absorb moisture
6 pounds flour - 3 pounds fat - 1 pound liquid
Apple pie

24. best thickening for cream pie is...
Cornstarch
Same degree of sweetness
140 degrees
Pastry flour

25. hard crusted rolls should not be wrapped or...
Rye bread
Gluten
Their crusts will soften
Increases the staling process

26. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
15
Prevents a crust from forming
True
Flavorings

27. choc glaze is...
Absorb moisture
Twice as much chocolate as butter
Cornstarch
Without twisting it

28. french bread - and hard rolls are examples of...
Bran
Lean dough products
Absorb moisture
May be stored on a rack

29. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Pull away from the sides of the bowl
All at once
Smooth texture
Gluten

30. oiling the surface of a fermenting dough...
Development of air cells into the batter
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming
Cutting and baking

31. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Do not contain eggs
Flour
Rye bread
Patent

32. proper frying temp for cake doughnuts is...
True
The first part of the baking period
375-385
Bran

33. during the development period the elasticity of the gluten begins to develop and starts to...
Apple pie
Pull away from the sides of the bowl
May be stored on a rack
Bran

34. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Add flour and yeast and mix to a smooth dough
No steam vents
Rye bread

35. for a 9 inch bottom crust you will need ____ ounces of dough
An old dough
Pastry flour
15
Prevents a crust from forming

36. hard crusted breads such as french bread are usually baked with steam in the oven during....
Is kneaded lightly
Add flour and yeast and mix to a smooth dough
More
The first part of the baking period

37. best flour for flaky pie crust is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour
Low speed
Increases the staling process

38. emulsified shortening is usually softer in texture than...
Regular shortening
Cutting and baking
The first part of the baking period
A fully combined bater

39. one pint of water weighs...
The first part of the baking period
Prevents a crust from forming
Development of air cells into the batter
Exactly one pound

40. cookies can be made chewier by increasing the...
An old dough
Egg content
Chilled before makeup
Is kneaded lightly

41. forcing the gases out of a fermented dough is called...
Increase keeping quality - increase moistness - tenderize the product
Punching
15
Rye bread

42. 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
Pastry flour
No steam vents
Without twisting it

43. yeast products should not be stored in the refrigerator because refrigeration...
Pumpkin pie
An old dough
Pull away from the sides of the bowl
Increases the staling process

44. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
No steam vents
A fully combined bater
Do not contain eggs
Development of air cells into the batter

45. Rolls to be served within eight hours...
May be stored on a rack
Pastry flour
Pull away from the sides of the bowl
A fully combined bater

46. mealy pie dough is for...
Punching
The first part of the baking period
Their crusts will soften
Pumpkin pie

47. best starch for pie fillings that are to be froxen is...
Development of air cells into the batter
Without twisting it
A fully combined bater
Modified starch

48. Which is the stronges flours? Patent - pastry - pumpernickel - cake
All at once
Patent
Flour
A fully combined bater

49. three methods of making cookies are the creaming - one-stage - and...
15
Twice as much chocolate as butter
Foaming (sponge)
Cutting and baking

50. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
High ratio shortening
Pastry flour
Rye bread