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. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Regular shortening
Flour
High protein content
Flavorings

2. an over fermented dough is called...
Eggs
Cutting and baking
Exactly one pound
An old dough

3. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Flour
140 degrees
May be stored on a rack

4. during the pickup period the ingredients are blended on ______ just until combined
All at once
More
Low speed
High ratio shortening

5. 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...
Add flour and yeast and mix to a smooth dough
375-385
Regular shortening
May be stored on a rack

6. cake flour is usually weaker than...
Pastry flour
Do not contain eggs
Bran
Regular shortening

7. three methods of making cookies are the creaming - one-stage - and...
140 degrees
Pull away from the sides of the bowl
Foaming (sponge)
Increases the staling process

8. when cutting biscuits you should press down...
Egg content
6 pounds flour - 3 pounds fat - 1 pound liquid
Without twisting it
140 degrees

9. flour for sponge cakes must be very weak to avoid making the cake...
Do not contain eggs
Their crusts will soften
Apple pie
Tough

10. Which is the stronges flours? Patent - pastry - pumpernickel - cake
170
High ratio shortening
Patent
Eggs and starch

11. if active dry yeast is used - it is mixed with water before being added to the dough
An old dough
May be stored on a rack
Absorb moisture
True

12. hard crusted rolls should not be wrapped or...
Pumpkin pie
Twice as much chocolate as butter
Their crusts will soften
Not fermented long enough

13. yeast is killed at what temp?
Add flour and yeast and mix to a smooth dough
The first part of the baking period
140 degrees
True

14. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Rye bread
Smooth texture
Development of air cells into the batter
Do not contain eggs

15. Rolls to be served within eight hours...
6 pounds flour - 3 pounds fat - 1 pound liquid
Without twisting it
Punching
May be stored on a rack

16. a young dough is one that has...
More
High ratio shortening
The first part of the baking period
Not fermented long enough

17. primary thickening agent in pecan pie is...
Cutting and baking
Increases the staling process
Eggs
Absorb moisture

18. mealy pie dough is for...
Bran
All at once
Pumpkin pie
375-385

19. approximate ratio of ingredients in flaky pie dough is...
Eggs
Absorb moisture
Gluten
6 pounds flour - 3 pounds fat - 1 pound liquid

20. baked custard is done when its internal temp is...
Pastry flour
170
Egg content
True

21. oiling the surface of a fermenting dough...
Prevents a crust from forming
High ratio shortening
Twice as much chocolate as butter
Is kneaded lightly

22. the hard outer covering of wheat kernels and other grains is called...
Bran
Increase keeping qualities - develop crust color - provide food for the yeast
140 degrees
An old dough

23. ideal starch for _______ is cornstarch
Rye bread
Apple pie
Cornstarch
May be stored on a rack

24. pastry cream is thickened with...
Regular shortening
Eggs and starch
Is kneaded lightly
Chilled before makeup

25. yeast products should not be stored in the refrigerator because refrigeration...
Modified starch
More
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product

26. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Cornstarch
Punching
Their crusts will soften

27. not all sugars have the...
140 degrees
Egg content
Same degree of sweetness
Do not contain eggs

28. choc glaze is...
Vanilla custard sauce
375-385
170
Twice as much chocolate as butter

29. only wheat flour will develop enough _______ to make yeast bread
Pull away from the sides of the bowl
Gluten
Rye bread
Regular shortening

30. proper frying temp for cake doughnuts is...
Low speed
375-385
Eggs
Patent

31. fat used in volume production of pie dough is...
Same degree of sweetness
Foaming (sponge)
Regular shortening
True

32. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Punching
No steam vents
Regular shortening
Gluten

33. best thickening for cream pie is...
Prevents a crust from forming
Their crusts will soften
Cornstarch
15

34. cream scones should be frozen berfore...
Cutting and baking
Modified starch
Eggs and starch
Add flour and yeast and mix to a smooth dough

35. forcing the gases out of a fermented dough is called...
Increase keeping qualities - develop crust color - provide food for the yeast
Add flour and yeast and mix to a smooth dough
Punching
May be stored on a rack

36. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Foaming (sponge)
Pastry flour
Absorb moisture
Development of air cells into the batter

37. Clear flour is normally used to make
May be stored on a rack
15
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Rye bread

38. measuring solid ingredients by weight is ______ accurate than by volume
High protein content
No steam vents
Exactly one pound
More

39. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
No steam vents
Vanilla custard sauce
Not fermented long enough
A fully combined bater

40. cake flour is the preferred choice for short dough because of its ability to...
Pastry flour
Absorb moisture
Punching
Flour

41. when eggs are added to a cake batter in the creaming method they should not be added...
Slows yeast action
Regular shortening
All at once
Is kneaded lightly

42. one pint of water weighs...
The first part of the baking period
High protein content
Pastry flour
Exactly one pound

43. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
6 pounds flour - 3 pounds fat - 1 pound liquid
More
Cornstarch

44. best flour for flaky pie crust is...
Pastry flour
Chilled before makeup
Bran
15

45. high fat and sugar content hop make cookies...
Same degree of sweetness
Punching
Pumpkin pie
Crisp

46. functions of sugar in baked goods
Increases the staling process
Eggs and starch
Increase keeping qualities - develop crust color - provide food for the yeast
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

47. graham cracker crumb crust
Slows yeast action
6 pounds flour - 3 pounds fat - 1 pound liquid
Lean dough products
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

48. best starch for pie fillings that are to be froxen is...
The first part of the baking period
Modified starch
High protein content
Increases the staling process

49. emulsified shortening is usually softer in texture than...
More
Development of air cells into the batter
Regular shortening
Low speed

50. a cake mix made with butter will not hold as much liquid as one made with...
Smooth texture
High ratio shortening
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast