Test your basic knowledge |

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. cookies can be made chewier by increasing the...
Same degree of sweetness
Prevents a crust from forming
Regular shortening
Egg content

2. best starch for pie fillings that are to be froxen is...
The first part of the baking period
May be stored on a rack
Modified starch
Lean dough products

3. cake flour is the preferred choice for short dough because of its ability to...
Smooth texture
Increase keeping quality - increase moistness - tenderize the product
170
Absorb moisture

4. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Absorb moisture
Cornstarch
Low speed
Flour

5. fat used in volume production of pie dough is...
Regular shortening
Vanilla custard sauce
Increases the staling process
Do not contain eggs

6. strong flour is made from wheat with a...
High protein content
Regular shortening
May be stored on a rack
High ratio shortening

7. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Exactly one pound
Absorb moisture
Prevents a crust from forming

8. emulsified shortening is usually softer in texture than...
Pull away from the sides of the bowl
Not fermented long enough
Foaming (sponge)
Regular shortening

9. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
375-385
A fully combined bater
Not fermented long enough
No steam vents

10. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product
Flavorings

11. graham cracker crumb crust
Patent
375-385
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

12. during the pickup period the ingredients are blended on ______ just until combined
Pull away from the sides of the bowl
Eggs
Punching
Low speed

13. Clear flour is normally used to make
Rye bread
An old dough
Cutting and baking
Pumpkin pie

14. during the development period the elasticity of the gluten begins to develop and starts to...
Lean dough products
Pastry flour
Pull away from the sides of the bowl
A fully combined bater

15. functions of fat in baked goods
Twice as much chocolate as butter
True
Increase keeping quality - increase moistness - tenderize the product
Flavorings

16. Which is the stronges flours? Patent - pastry - pumpernickel - cake
All at once
Lean dough products
Foaming (sponge)
Patent

17. flour for sponge cakes must be very weak to avoid making the cake...
A fully combined bater
Tough
Chilled before makeup
Increases the staling process

18. cake flour is usually weaker than...
Development of air cells into the batter
Low speed
Pastry flour
Increases the staling process

19. Rolls to be served within eight hours...
May be stored on a rack
An old dough
Pastry flour
Pastry flour

20. for a 9 inch bottom crust you will need ____ ounces of dough
Do not contain eggs
15
High ratio shortening
Cutting and baking

21. hard crusted breads such as french bread are usually baked with steam in the oven during....
Patent
All at once
Increases the staling process
The first part of the baking period

22. hard crusted rolls should not be wrapped or...
More
Same degree of sweetness
Their crusts will soften
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

23. an over fermented dough is called...
An old dough
Punching
Pull away from the sides of the bowl
Vanilla custard sauce

24. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Eggs
Vanilla custard sauce
Their crusts will soften
Without twisting it

25. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Low speed
A fully combined bater
No steam vents
6 pounds flour - 3 pounds fat - 1 pound liquid

26. a cake mix made with butter will not hold as much liquid as one made with...
Flavorings
Add flour and yeast and mix to a smooth dough
High ratio shortening
Regular shortening

27. best flour for flaky pie crust is...
Twice as much chocolate as butter
All at once
Pastry flour
Foaming (sponge)

28. oiling the surface of a fermenting dough...
Prevents a crust from forming
True
Their crusts will soften
Rye bread

29. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Cutting and baking
Punching
Foaming (sponge)

30. pastry cream is thickened with...
Gluten
An old dough
Eggs and starch
Pumpkin pie

31. french bread - and hard rolls are examples of...
Prevents a crust from forming
Regular shortening
Lean dough products
Flavorings

32. yeast is killed at what temp?
140 degrees
Flour
True
No steam vents

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

34. forcing the gases out of a fermented dough is called...
High ratio shortening
Regular shortening
Punching
Flavorings

35. one pint of water weighs...
Absorb moisture
More
Exactly one pound
Increase keeping quality - increase moistness - tenderize the product

36. doughs for rolled cookies and icebox cookies must usually be...
Eggs
Without twisting it
Chilled before makeup
Smooth texture

37. proper frying temp for cake doughnuts is...
Egg content
140 degrees
Pumpkin pie
375-385

38. primary thickening agent in pecan pie is...
Eggs
Crisp
High ratio shortening
True

39. choc glaze is...
Their crusts will soften
Eggs and starch
375-385
Twice as much chocolate as butter

40. three methods of making cookies are the creaming - one-stage - and...
High protein content
Foaming (sponge)
Increases the staling process
Regular shortening

41. functions of sugar in baked goods
Add flour and yeast and mix to a smooth dough
High protein content
Increase keeping qualities - develop crust color - provide food for the yeast
May be stored on a rack

42. measuring solid ingredients by weight is ______ accurate than by volume
More
15
Patent
Modified starch

43. mealy pie dough is for...
140 degrees
High protein content
Regular shortening
Pumpkin pie

44. to produce a flaky biscuit - the dough...
Increases the staling process
Is kneaded lightly
Exactly one pound
Cornstarch

45. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
High protein content
Vanilla custard sauce
Egg content

46. ideal starch for _______ is cornstarch
Is kneaded lightly
Apple pie
Pastry flour
Rye bread

47. only wheat flour will develop enough _______ to make yeast bread
Cornstarch
Slows yeast action
Foaming (sponge)
Gluten

48. a young dough is one that has...
Not fermented long enough
Smooth texture
Absorb moisture
True

49. baked custard is done when its internal temp is...
Lean dough products
Tough
170
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

50. best thickening for cream pie is...
Cutting and baking
Cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid
Gluten

Can you answer 50 questions in 15 minutes?

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Fundamentals Of Baking

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