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. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
An old dough
Increases the staling process
Pumpkin pie

2. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Cornstarch
Vanilla custard sauce
Flavorings
Smooth texture

3. doughs for rolled cookies and icebox cookies must usually be...
Pastry flour
Flavorings
Lean dough products
Chilled before makeup

4. yeast products should not be stored in the refrigerator because refrigeration...
Apple pie
Chilled before makeup
Without twisting it
Increases the staling process

5. one pint of water weighs...
Regular shortening
Low speed
Exactly one pound
May be stored on a rack

6. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
An old dough
High ratio shortening
Absorb moisture
Flavorings

7. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
True
Pastry flour
170

8. baked custard is done when its internal temp is...
140 degrees
An old dough
170
No steam vents

9. ideal starch for _______ is cornstarch
Chilled before makeup
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
An old dough

10. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Eggs and starch
Increase keeping quality - increase moistness - tenderize the product
Do not contain eggs
Rye bread

11. yeast is killed at what temp?
Increase keeping quality - increase moistness - tenderize the product
140 degrees
Regular shortening
Flour

12. for a 9 inch bottom crust you will need ____ ounces of dough
15
Flour
6 pounds flour - 3 pounds fat - 1 pound liquid
Lean dough products

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

14. best starch for pie fillings that are to be froxen is...
140 degrees
May be stored on a rack
Pull away from the sides of the bowl
Modified starch

15. choc glaze is...
Twice as much chocolate as butter
Foaming (sponge)
An old dough
More

16. cake flour is the preferred choice for short dough because of its ability to...
140 degrees
Absorb moisture
375-385
An old dough

17. best flour for flaky pie crust is...
Crisp
Pastry flour
170
Increase keeping qualities - develop crust color - provide food for the yeast

18. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Slows yeast action
Development of air cells into the batter
Patent
Cutting and baking

19. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
An old dough
Do not contain eggs
No steam vents
15

20. proper frying temp for cake doughnuts is...
Crisp
A fully combined bater
375-385
Is kneaded lightly

21. cookies can be made chewier by increasing the...
Smooth texture
15
Egg content
Vanilla custard sauce

22. cake flour is usually weaker than...
Pastry flour
More
Eggs
Eggs and starch

23. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Pastry flour
The first part of the baking period
Increases the staling process

24. cream scones should be frozen berfore...
Bran
Without twisting it
Cutting and baking
No steam vents

25. oiling the surface of a fermenting dough...
Foaming (sponge)
Prevents a crust from forming
All at once
Cornstarch

26. strong flour is made from wheat with a...
High protein content
Without twisting it
Slows yeast action
True

27. salt is used in bread making because it improves flavor - conditions gluten - and...
Pull away from the sides of the bowl
15
Slows yeast action
High ratio shortening

28. an over fermented dough is called...
An old dough
Vanilla custard sauce
More
6 pounds flour - 3 pounds fat - 1 pound liquid

29. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
The first part of the baking period
140 degrees
May be stored on a rack

30. when cutting biscuits you should press down...
Pull away from the sides of the bowl
140 degrees
Without twisting it
Rye bread

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...
High protein content
Increase keeping qualities - develop crust color - provide food for the yeast
6 pounds flour - 3 pounds fat - 1 pound liquid
Add flour and yeast and mix to a smooth dough

32. Clear flour is normally used to make
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Smooth texture
An old dough
Rye bread

33. only wheat flour will develop enough _______ to make yeast bread
May be stored on a rack
Gluten
Regular shortening
Pull away from the sides of the bowl

34. when eggs are added to a cake batter in the creaming method they should not be added...
Pull away from the sides of the bowl
All at once
The first part of the baking period
Their crusts will soften

35. best thickening for cream pie is...
Pumpkin pie
Cornstarch
Egg content
Without twisting it

36. not all sugars have the...
Same degree of sweetness
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Chilled before makeup
Eggs

37. during the development period the elasticity of the gluten begins to develop and starts to...
Pastry flour
Pull away from the sides of the bowl
Add flour and yeast and mix to a smooth dough
Flour

38. Rolls to be served within eight hours...
No steam vents
Smooth texture
May be stored on a rack
A fully combined bater

39. the hard outer covering of wheat kernels and other grains is called...
Bran
Gluten
High ratio shortening
Apple pie

40. measuring solid ingredients by weight is ______ accurate than by volume
Pastry flour
Punching
More
Increase keeping quality - increase moistness - tenderize the product

41. french bread - and hard rolls are examples of...
High ratio shortening
Low speed
All at once
Lean dough products

42. if active dry yeast is used - it is mixed with water before being added to the dough
Pull away from the sides of the bowl
Modified starch
True
All at once

43. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Increase keeping quality - increase moistness - tenderize the product
Smooth texture
All at once

44. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
High ratio shortening
A fully combined bater
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough

45. to produce a flaky biscuit - the dough...
Is kneaded lightly
Regular shortening
Apple pie
Prevents a crust from forming

46. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Do not contain eggs
No steam vents
6 pounds flour - 3 pounds fat - 1 pound liquid

47. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Pastry flour
Development of air cells into the batter
Increases the staling process
All at once

48. hard crusted rolls should not be wrapped or...
Punching
Prevents a crust from forming
Their crusts will soften
Same degree of sweetness

49. fat used in volume production of pie dough is...
Regular shortening
The first part of the baking period
Gluten
Modified starch

50. primary thickening agent in pecan pie is...
Low speed
Eggs
Regular shortening
Tough