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. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Pull away from the sides of the bowl
Flavorings
Absorb moisture

2. approximate ratio of ingredients in flaky pie dough is...
No steam vents
Eggs
6 pounds flour - 3 pounds fat - 1 pound liquid
Regular shortening

3. confectioners sugar is used to give the ____________ to cream cheese and flat icings
High protein content
Slows yeast action
Smooth texture
Twice as much chocolate as butter

4. salt is used in bread making because it improves flavor - conditions gluten - and...
High ratio shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
Slows yeast action
An old dough

5. 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...
Vanilla custard sauce
High protein content
Add flour and yeast and mix to a smooth dough
An old dough

6. primary thickening agent in pecan pie is...
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast
Do not contain eggs
170

7. pastry cream is thickened with...
Lean dough products
140 degrees
Eggs and starch
More

8. oiling the surface of a fermenting dough...
True
Without twisting it
Prevents a crust from forming
170

9. not all sugars have the...
High ratio shortening
Their crusts will soften
Same degree of sweetness
Bran

10. hard crusted breads such as french bread are usually baked with steam in the oven during....
An old dough
Increase keeping qualities - develop crust color - provide food for the yeast
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid

11. ideal starch for _______ is cornstarch
Apple pie
Pastry flour
Add flour and yeast and mix to a smooth dough
Vanilla custard sauce

12. yeast products should not be stored in the refrigerator because refrigeration...
Cutting and baking
May be stored on a rack
Flavorings
Increases the staling process

13. three methods of making cookies are the creaming - one-stage - and...
Low speed
A fully combined bater
Foaming (sponge)
Smooth texture

14. functions of sugar in baked goods
Pastry flour
Crisp
Increase keeping qualities - develop crust color - provide food for the yeast
375-385

15. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Chilled before makeup
Foaming (sponge)
Regular shortening

16. when eggs are added to a cake batter in the creaming method they should not be added...
An old dough
Not fermented long enough
Cutting and baking
All at once

17. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
375-385
Pastry flour
Without twisting it

18. baked custard is done when its internal temp is...
170
Exactly one pound
Low speed
Increase keeping qualities - develop crust color - provide food for the yeast

19. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Low speed
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flavorings

20. strong flour is made from wheat with a...
Increase keeping qualities - develop crust color - provide food for the yeast
High protein content
170
Low speed

21. choc glaze is...
Eggs
Twice as much chocolate as butter
Not fermented long enough
Crisp

22. best thickening for cream pie is...
Cornstarch
Bran
6 pounds flour - 3 pounds fat - 1 pound liquid
Low speed

23. french bread - and hard rolls are examples of...
Pastry flour
No steam vents
Tough
Lean dough products

24. emulsified shortening is usually softer in texture than...
Regular shortening
Add flour and yeast and mix to a smooth dough
An old dough
Pastry flour

25. proper frying temp for cake doughnuts is...
Prevents a crust from forming
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Chilled before makeup
375-385

26. hard crusted rolls should not be wrapped or...
Their crusts will soften
Lean dough products
140 degrees
A fully combined bater

27. cookies can be made chewier by increasing the...
Egg content
Pumpkin pie
Same degree of sweetness
Low speed

28. mealy pie dough is for...
Do not contain eggs
Pumpkin pie
15
Chilled before makeup

29. when cutting biscuits you should press down...
May be stored on a rack
Lean dough products
Without twisting it
Tough

30. measuring solid ingredients by weight is ______ accurate than by volume
More
Punching
Apple pie
Low speed

31. best flour for flaky pie crust is...
Pastry flour
No steam vents
Without twisting it
15

32. high fat and sugar content hop make cookies...
Is kneaded lightly
Crisp
Low speed
Pumpkin pie

33. an over fermented dough is called...
Egg content
Prevents a crust from forming
An old dough
Pumpkin pie

34. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Egg content
Pastry flour
Pumpkin pie
Development of air cells into the batter

35. for a 9 inch bottom crust you will need ____ ounces of dough
375-385
Development of air cells into the batter
No steam vents
15

36. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Increase keeping quality - increase moistness - tenderize the product
No steam vents
Exactly one pound
Lean dough products

37. forcing the gases out of a fermented dough is called...
Apple pie
High protein content
Punching
Exactly one pound

38. Rolls to be served within eight hours...
Without twisting it
No steam vents
May be stored on a rack
More

39. flour for sponge cakes must be very weak to avoid making the cake...
Do not contain eggs
Low speed
Eggs
Tough

40. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
May be stored on a rack
Prevents a crust from forming
Rye bread
Do not contain eggs

41. only wheat flour will develop enough _______ to make yeast bread
Foaming (sponge)
Gluten
Do not contain eggs
Increases the staling process

42. a young dough is one that has...
Regular shortening
375-385
Cutting and baking
Not fermented long enough

43. the hard outer covering of wheat kernels and other grains is called...
Bran
Pastry flour
Slows yeast action
Chilled before makeup

44. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
15
Pumpkin pie
Vanilla custard sauce
6 pounds flour - 3 pounds fat - 1 pound liquid

45. cake flour is the preferred choice for short dough because of its ability to...
Add flour and yeast and mix to a smooth dough
140 degrees
Absorb moisture
Increase keeping quality - increase moistness - tenderize the product

46. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Without twisting it
More
True

47. if active dry yeast is used - it is mixed with water before being added to the dough
Cutting and baking
A fully combined bater
True
Absorb moisture

48. yeast is killed at what temp?
140 degrees
15
Increases the staling process
Punching

49. fat used in volume production of pie dough is...
Increase keeping qualities - develop crust color - provide food for the yeast
Rye bread
Regular shortening
Lean dough products

50. cream scones should be frozen berfore...
Cutting and baking
May be stored on a rack
Foaming (sponge)
Regular shortening