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. strong flour is made from wheat with a...
15
Is kneaded lightly
True
High protein content

2. high fat and sugar content hop make cookies...
Without twisting it
All at once
Crisp
Patent

3. if active dry yeast is used - it is mixed with water before being added to the dough
True
Egg content
Absorb moisture
Twice as much chocolate as butter

4. Clear flour is normally used to make
A fully combined bater
Rye bread
Smooth texture
Cornstarch

5. french bread - and hard rolls are examples of...
Development of air cells into the batter
Increases the staling process
Lean dough products
A fully combined bater

6. only wheat flour will develop enough _______ to make yeast bread
Smooth texture
Pull away from the sides of the bowl
Gluten
Foaming (sponge)

7. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Pumpkin pie
An old dough
Flour
Regular shortening

8. cream scones should be frozen berfore...
Eggs and starch
Cutting and baking
Vanilla custard sauce
True

9. flour for sponge cakes must be very weak to avoid making the cake...
Pumpkin pie
Tough
Bran
Patent

10. ideal starch for _______ is cornstarch
The first part of the baking period
More
Apple pie
Regular shortening

11. cake flour is the preferred choice for short dough because of its ability to...
Bran
True
Flour
Absorb moisture

12. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Cutting and baking
Rye bread
Add flour and yeast and mix to a smooth dough

13. a cake mix made with butter will not hold as much liquid as one made with...
Is kneaded lightly
High ratio shortening
Foaming (sponge)
Patent

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

15. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Pastry flour
Lean dough products
Increases the staling process

16. primary thickening agent in pecan pie is...
Gluten
Eggs
Prevents a crust from forming
An old dough

17. when eggs are added to a cake batter in the creaming method they should not be added...
Tough
All at once
Pull away from the sides of the bowl
Gluten

18. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Flavorings
An old dough
Bran
Patent

19. approximate ratio of ingredients in flaky pie dough is...
Gluten
Development of air cells into the batter
140 degrees
6 pounds flour - 3 pounds fat - 1 pound liquid

20. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Tough
15
Lean dough products

21. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Their crusts will soften
High protein content
Without twisting it

22. a young dough is one that has...
Not fermented long enough
Is kneaded lightly
Egg content
True

23. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
More
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping qualities - develop crust color - provide food for the yeast
No steam vents

24. when cutting biscuits you should press down...
More
Cutting and baking
Without twisting it
Crisp

25. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
15
Punching
Not fermented long enough
Development of air cells into the batter

26. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
A fully combined bater
Increase keeping quality - increase moistness - tenderize the product
15

27. fat used in volume production of pie dough is...
Egg content
Regular shortening
Pastry flour
Modified starch

28. the hard outer covering of wheat kernels and other grains is called...
Is kneaded lightly
Bran
High protein content
Punching

29. three methods of making cookies are the creaming - one-stage - and...
Pumpkin pie
Do not contain eggs
True
Foaming (sponge)

30. hard crusted breads such as french bread are usually baked with steam in the oven during....
Not fermented long enough
Crisp
The first part of the baking period
Flavorings

31. 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...
Cornstarch
Increase keeping quality - increase moistness - tenderize the product
A fully combined bater
Add flour and yeast and mix to a smooth dough

32. yeast is killed at what temp?
Increase keeping qualities - develop crust color - provide food for the yeast
140 degrees
Tough
An old dough

33. functions of sugar in baked goods
170
True
Increase keeping qualities - develop crust color - provide food for the yeast
Punching

34. best flour for flaky pie crust is...
Regular shortening
Pastry flour
Their crusts will soften
Lean dough products

35. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Rye bread
High ratio shortening
Punching

36. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
140 degrees
Punching
The first part of the baking period
A fully combined bater

37. Rolls to be served within eight hours...
140 degrees
Cutting and baking
Pastry flour
May be stored on a rack

38. during the pickup period the ingredients are blended on ______ just until combined
The first part of the baking period
Not fermented long enough
Regular shortening
Low speed

39. best thickening for cream pie is...
Cornstarch
Absorb moisture
Pumpkin pie
No steam vents

40. not all sugars have the...
Pastry flour
Same degree of sweetness
Increase keeping qualities - develop crust color - provide food for the yeast
A fully combined bater

41. to produce a flaky biscuit - the dough...
Without twisting it
Is kneaded lightly
Foaming (sponge)
Low speed

42. one pint of water weighs...
Exactly one pound
Twice as much chocolate as butter
Egg content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

43. mealy pie dough is for...
Pumpkin pie
True
Crisp
Regular shortening

44. forcing the gases out of a fermented dough is called...
Pastry flour
Modified starch
High ratio shortening
Punching

45. proper frying temp for cake doughnuts is...
Regular shortening
All at once
375-385
Absorb moisture

46. measuring solid ingredients by weight is ______ accurate than by volume
Cornstarch
More
No steam vents
Gluten

47. hard crusted rolls should not be wrapped or...
140 degrees
Same degree of sweetness
Increases the staling process
Their crusts will soften

48. cake flour is usually weaker than...
Increase keeping qualities - develop crust color - provide food for the yeast
No steam vents
Their crusts will soften
Pastry flour

49. baked custard is done when its internal temp is...
Exactly one pound
High ratio shortening
170
Punching

50. emulsified shortening is usually softer in texture than...
Smooth texture
Regular shortening
Do not contain eggs
Cornstarch