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. pastry cream is thickened with...
Twice as much chocolate as butter
375-385
Rye bread
Eggs and starch

2. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Pastry flour
Their crusts will soften
No steam vents
Regular shortening

3. a young dough is one that has...
Increase keeping quality - increase moistness - tenderize the product
Smooth texture
Not fermented long enough
Is kneaded lightly

4. functions of sugar in baked goods
Slows yeast action
Gluten
Increase keeping qualities - develop crust color - provide food for the yeast
375-385

5. flour for sponge cakes must be very weak to avoid making the cake...
375-385
Tough
An old dough
Prevents a crust from forming

6. Which is the stronges flours? Patent - pastry - pumpernickel - cake
High protein content
Not fermented long enough
Pastry flour
Patent

7. Rolls to be served within eight hours...
May be stored on a rack
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
375-385
Smooth texture

8. for a 9 inch bottom crust you will need ____ ounces of dough
15
Lean dough products
Increase keeping quality - increase moistness - tenderize the product
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

9. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Crisp
Flour
Is kneaded lightly
Gluten

10. graham cracker crumb crust
High protein content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Development of air cells into the batter
Increase keeping qualities - develop crust color - provide food for the yeast

11. cream scones should be frozen berfore...
Pastry flour
Vanilla custard sauce
Cutting and baking
Low speed

12. mealy pie dough is for...
Low speed
6 pounds flour - 3 pounds fat - 1 pound liquid
Pumpkin pie
True

13. fat used in volume production of pie dough is...
Is kneaded lightly
Pastry flour
The first part of the baking period
Regular shortening

14. best thickening for cream pie is...
170
Cornstarch
Regular shortening
Egg content

15. doughs for rolled cookies and icebox cookies must usually be...
Flavorings
True
Chilled before makeup
Eggs and starch

16. three methods of making cookies are the creaming - one-stage - and...
Flour
Twice as much chocolate as butter
Development of air cells into the batter
Foaming (sponge)

17. during the pickup period the ingredients are blended on ______ just until combined
Same degree of sweetness
A fully combined bater
Low speed
Without twisting it

18. if active dry yeast is used - it is mixed with water before being added to the dough
Eggs
Flavorings
15
True

19. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Is kneaded lightly
Eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Vanilla custard sauce

20. when cutting biscuits you should press down...
Pastry flour
Vanilla custard sauce
Without twisting it
15

21. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Modified starch
Low speed
Flavorings
A fully combined bater

22. yeast is killed at what temp?
Gluten
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
A fully combined bater
140 degrees

23. yeast products should not be stored in the refrigerator because refrigeration...
Pull away from the sides of the bowl
Regular shortening
Increases the staling process
Cutting and baking

24. functions of fat in baked goods
Chilled before makeup
Low speed
Increase keeping quality - increase moistness - tenderize the product
Same degree of sweetness

25. hard crusted rolls should not be wrapped or...
Their crusts will soften
Flavorings
6 pounds flour - 3 pounds fat - 1 pound liquid
Same degree of sweetness

26. not all sugars have the...
Twice as much chocolate as butter
Flour
Same degree of sweetness
Eggs

27. when eggs are added to a cake batter in the creaming method they should not be added...
170
Their crusts will soften
Lean dough products
All at once

28. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
True
Prevents a crust from forming
375-385

29. the hard outer covering of wheat kernels and other grains is called...
Chilled before makeup
Pull away from the sides of the bowl
Foaming (sponge)
Bran

30. high fat and sugar content hop make cookies...
Cornstarch
Smooth texture
Vanilla custard sauce
Crisp

31. a cake mix made with butter will not hold as much liquid as one made with...
No steam vents
Regular shortening
High ratio shortening
Rye bread

32. to produce a flaky biscuit - the dough...
Without twisting it
Eggs
Development of air cells into the batter
Is kneaded lightly

33. measuring solid ingredients by weight is ______ accurate than by volume
More
Eggs and starch
High ratio shortening
Pastry flour

34. only wheat flour will develop enough _______ to make yeast bread
Gluten
Development of air cells into the batter
Regular shortening
An old dough

35. best starch for pie fillings that are to be froxen is...
Modified starch
Eggs
Smooth texture
Flavorings

36. an over fermented dough is called...
Pumpkin pie
An old dough
Slows yeast action
Eggs and starch

37. primary thickening agent in pecan pie is...
Chilled before makeup
Their crusts will soften
Eggs
Pull away from the sides of the bowl

38. choc glaze is...
15
Absorb moisture
True
Twice as much chocolate as butter

39. Clear flour is normally used to make
Flavorings
Pumpkin pie
Rye bread
Vanilla custard sauce

40. strong flour is made from wheat with a...
High protein content
Slows yeast action
Increases the staling process
Cornstarch

41. forcing the gases out of a fermented dough is called...
Punching
375-385
High ratio shortening
Increase keeping quality - increase moistness - tenderize the product

42. salt is used in bread making because it improves flavor - conditions gluten - and...
An old dough
Increases the staling process
Slows yeast action
Vanilla custard sauce

43. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
All at once
A fully combined bater
Pastry flour
Do not contain eggs

44. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Slows yeast action
Add flour and yeast and mix to a smooth dough
Increase keeping quality - increase moistness - tenderize the product
Smooth texture

45. cake flour is usually weaker than...
An old dough
Pastry flour
All at once
The first part of the baking period

46. french bread - and hard rolls are examples of...
Increase keeping qualities - develop crust color - provide food for the yeast
Lean dough products
Punching
Eggs and starch

47. ideal starch for _______ is cornstarch
Cutting and baking
Punching
High ratio shortening
Apple pie

48. cookies can be made chewier by increasing the...
Rye bread
Is kneaded lightly
Egg content
Tough

49. approximate ratio of ingredients in flaky pie dough is...
Apple pie
6 pounds flour - 3 pounds fat - 1 pound liquid
Not fermented long enough
No steam vents

50. oiling the surface of a fermenting dough...
Rye bread
Bran
Punching
Prevents a crust from forming