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. forcing the gases out of a fermented dough is called...
All at once
Prevents a crust from forming
May be stored on a rack
Punching

2. 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...
High ratio shortening
Add flour and yeast and mix to a smooth dough
True
Pastry flour

3. best thickening for cream pie is...
Smooth texture
Pastry flour
Cornstarch
Lean dough products

4. cake flour is usually weaker than...
Flavorings
Cornstarch
Pastry flour
375-385

5. if active dry yeast is used - it is mixed with water before being added to the dough
Modified starch
True
Foaming (sponge)
140 degrees

6. Rolls to be served within eight hours...
Do not contain eggs
May be stored on a rack
Eggs
Bran

7. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Their crusts will soften
Prevents a crust from forming
Without twisting it

8. yeast products should not be stored in the refrigerator because refrigeration...
Pumpkin pie
All at once
Increases the staling process
Same degree of sweetness

9. salt is used in bread making because it improves flavor - conditions gluten - and...
Foaming (sponge)
Slows yeast action
Chilled before makeup
Regular shortening

10. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
An old dough
High ratio shortening
Smooth texture

11. measuring solid ingredients by weight is ______ accurate than by volume
More
Chilled before makeup
Lean dough products
Gluten

12. best flour for flaky pie crust is...
No steam vents
An old dough
Twice as much chocolate as butter
Pastry flour

13. one pint of water weighs...
All at once
Exactly one pound
A fully combined bater
170

14. ideal starch for _______ is cornstarch
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Punching
Rye bread

15. proper frying temp for cake doughnuts is...
Absorb moisture
375-385
Increase keeping quality - increase moistness - tenderize the product
Vanilla custard sauce

16. approximate ratio of ingredients in flaky pie dough is...
Without twisting it
An old dough
6 pounds flour - 3 pounds fat - 1 pound liquid
The first part of the baking period

17. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Pastry flour
Foaming (sponge)
Do not contain eggs
Flavorings

18. high fat and sugar content hop make cookies...
Without twisting it
Cutting and baking
Development of air cells into the batter
Crisp

19. Clear flour is normally used to make
Tough
True
6 pounds flour - 3 pounds fat - 1 pound liquid
Rye bread

20. strong flour is made from wheat with a...
Twice as much chocolate as butter
High protein content
A fully combined bater
Rye bread

21. functions of fat in baked goods
No steam vents
Flavorings
The first part of the baking period
Increase keeping quality - increase moistness - tenderize the product

22. cookies can be made chewier by increasing the...
Apple pie
Not fermented long enough
The first part of the baking period
Egg content

23. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Development of air cells into the batter
Cornstarch
Their crusts will soften
Flour

24. mealy pie dough is for...
Pumpkin pie
Same degree of sweetness
Eggs and starch
Cornstarch

25. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Smooth texture
Flour
Patent
An old dough

26. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Same degree of sweetness
375-385
Increases the staling process

27. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Development of air cells into the batter
No steam vents
Flour
Do not contain eggs

28. primary thickening agent in pecan pie is...
Without twisting it
Increases the staling process
May be stored on a rack
Eggs

29. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Pastry flour
Pumpkin pie
Regular shortening
Vanilla custard sauce

30. when eggs are added to a cake batter in the creaming method they should not be added...
More
Chilled before makeup
All at once
Same degree of sweetness

31. three methods of making cookies are the creaming - one-stage - and...
True
Prevents a crust from forming
Punching
Foaming (sponge)

32. for a 9 inch bottom crust you will need ____ ounces of dough
15
Slows yeast action
An old dough
True

33. baked custard is done when its internal temp is...
170
Flour
Increase keeping quality - increase moistness - tenderize the product
Vanilla custard sauce

34. only wheat flour will develop enough _______ to make yeast bread
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product
True
Gluten

35. flour for sponge cakes must be very weak to avoid making the cake...
Vanilla custard sauce
Without twisting it
Regular shortening
Tough

36. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
6 pounds flour - 3 pounds fat - 1 pound liquid
Flavorings
A fully combined bater
Egg content

37. hard crusted breads such as french bread are usually baked with steam in the oven during....
Exactly one pound
The first part of the baking period
Development of air cells into the batter
Bran

38. functions of sugar in baked goods
Smooth texture
15
Increase keeping qualities - develop crust color - provide food for the yeast
Twice as much chocolate as butter

39. pastry cream is thickened with...
Eggs and starch
Apple pie
All at once
Patent

40. choc glaze is...
An old dough
More
Twice as much chocolate as butter
Development of air cells into the batter

41. fat used in volume production of pie dough is...
Pastry flour
Apple pie
A fully combined bater
Regular shortening

42. french bread - and hard rolls are examples of...
High protein content
Exactly one pound
Lean dough products
Eggs

43. emulsified shortening is usually softer in texture than...
Regular shortening
Development of air cells into the batter
375-385
High ratio shortening

44. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Patent
Punching
Pumpkin pie
Development of air cells into the batter

45. doughs for rolled cookies and icebox cookies must usually be...
High ratio shortening
Chilled before makeup
Flavorings
Prevents a crust from forming

46. oiling the surface of a fermenting dough...
Patent
High protein content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Prevents a crust from forming

47. graham cracker crumb crust
Not fermented long enough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Lean dough products
The first part of the baking period

48. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Modified starch
Eggs and starch
Patent
Smooth texture

49. to produce a flaky biscuit - the dough...
Crisp
Punching
Regular shortening
Is kneaded lightly

50. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Patent
Gluten
Do not contain eggs
Apple pie