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. choc glaze is...
Lean dough products
Gluten
Twice as much chocolate as butter
Development of air cells into the batter

2. cake flour is usually weaker than...
The first part of the baking period
Slows yeast action
Same degree of sweetness
Pastry flour

3. Rolls to be served within eight hours...
170
May be stored on a rack
Same degree of sweetness
140 degrees

4. to produce a flaky biscuit - the dough...
Flour
More
Same degree of sweetness
Is kneaded lightly

5. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Lean dough products
Eggs
More

6. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Do not contain eggs
Apple pie
High protein content
Patent

7. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Absorb moisture
Tough
Low speed

8. three methods of making cookies are the creaming - one-stage - and...
Patent
Smooth texture
Foaming (sponge)
Cutting and baking

9. an over fermented dough is called...
Modified starch
Cornstarch
An old dough
May be stored on a rack

10. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
A fully combined bater
Bran
Increases the staling process

11. graham cracker crumb crust
All at once
Development of air cells into the batter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flour

12. hard crusted rolls should not be wrapped or...
Bran
Flavorings
Chilled before makeup
Their crusts will soften

13. emulsified shortening is usually softer in texture than...
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product
Vanilla custard sauce
Regular shortening

14. primary thickening agent in pecan pie is...
High protein content
Eggs
Pumpkin pie
Pastry flour

15. cookies can be made chewier by increasing the...
True
Vanilla custard sauce
Development of air cells into the batter
Egg content

16. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
All at once
Not fermented long enough
Low speed

17. if active dry yeast is used - it is mixed with water before being added to the dough
Exactly one pound
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product
True

18. salt is used in bread making because it improves flavor - conditions gluten - and...
Twice as much chocolate as butter
Pastry flour
Slows yeast action
Patent

19. oiling the surface of a fermenting dough...
Not fermented long enough
Prevents a crust from forming
Regular shortening
High ratio shortening

20. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Exactly one pound
15
Flavorings
Prevents a crust from forming

21. only wheat flour will develop enough _______ to make yeast bread
Increases the staling process
Foaming (sponge)
Gluten
Pastry flour

22. pastry cream is thickened with...
Do not contain eggs
Eggs and starch
Foaming (sponge)
Crisp

23. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Eggs and starch
170
Regular shortening

24. fat used in volume production of pie dough is...
Eggs and starch
All at once
No steam vents
Regular shortening

25. functions of fat in baked goods
Exactly one pound
Pastry flour
Increase keeping quality - increase moistness - tenderize the product
Bran

26. when cutting biscuits you should press down...
Without twisting it
Cutting and baking
No steam vents
Is kneaded lightly

27. for a 9 inch bottom crust you will need ____ ounces of dough
Chilled before makeup
All at once
Apple pie
15

28. flour for sponge cakes must be very weak to avoid making the cake...
Is kneaded lightly
The first part of the baking period
Tough
Cornstarch

29. not all sugars have the...
Same degree of sweetness
May be stored on a rack
Flavorings
Rye bread

30. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Exactly one pound
Pumpkin pie
375-385
Do not contain eggs

31. high fat and sugar content hop make cookies...
Modified starch
Crisp
Tough
No steam vents

32. yeast is killed at what temp?
Pull away from the sides of the bowl
Bran
Increase keeping qualities - develop crust color - provide food for the yeast
140 degrees

33. functions of sugar in baked goods
Do not contain eggs
High ratio shortening
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs and starch

34. a young dough is one that has...
Cutting and baking
Apple pie
Do not contain eggs
Not fermented long enough

35. best thickening for cream pie is...
May be stored on a rack
Add flour and yeast and mix to a smooth dough
Cornstarch
Increase keeping quality - increase moistness - tenderize the product

36. one pint of water weighs...
Prevents a crust from forming
Exactly one pound
Flour
Gluten

37. proper frying temp for cake doughnuts is...
375-385
6 pounds flour - 3 pounds fat - 1 pound liquid
Exactly one pound
Is kneaded lightly

38. cream scones should be frozen berfore...
Modified starch
Cutting and baking
Foaming (sponge)
Development of air cells into the batter

39. approximate ratio of ingredients in flaky pie dough is...
Crisp
Lean dough products
6 pounds flour - 3 pounds fat - 1 pound liquid
Low speed

40. cake flour is the preferred choice for short dough because of its ability to...
May be stored on a rack
True
Absorb moisture
Flour

41. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Same degree of sweetness
Cornstarch
No steam vents
Flour

42. best flour for flaky pie crust is...
Foaming (sponge)
Eggs and starch
Pastry flour
Absorb moisture

43. Clear flour is normally used to make
Foaming (sponge)
Rye bread
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup

44. a cake mix made with butter will not hold as much liquid as one made with...
Foaming (sponge)
Rye bread
Their crusts will soften
High ratio shortening

45. mealy pie dough is for...
140 degrees
All at once
Pumpkin pie
An old dough

46. the hard outer covering of wheat kernels and other grains is called...
Egg content
Regular shortening
Bran
True

47. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Pastry flour
Not fermented long enough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

48. french bread - and hard rolls are examples of...
Eggs
Lean dough products
Gluten
High protein content

49. best starch for pie fillings that are to be froxen is...
Absorb moisture
Modified starch
The first part of the baking period
Eggs and starch

50. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Low speed
Pastry flour
Modified starch