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. not all sugars have the...






2. choc glaze is...






3. mealy pie dough is for...






4. for quick breads and cakes it is important to sift the dry ingredients together to ensure...






5. the hard outer covering of wheat kernels and other grains is called...






6. to produce a flaky biscuit - the dough...






7. approximate ratio of ingredients in flaky pie dough is...






8. during the development period the elasticity of the gluten begins to develop and starts to...






9. emulsified shortening is usually softer in texture than...






10. 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...






11. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process






12. high fat and sugar content hop make cookies...






13. if active dry yeast is used - it is mixed with water before being added to the dough






14. when cutting biscuits you should press down...






15. Rolls to be served within eight hours...






16. functions of fat in baked goods






17. flour for sponge cakes must be very weak to avoid making the cake...






18. hard crusted rolls should not be wrapped or...






19. graham cracker crumb crust






20. primary thickening agent in pecan pie is...






21. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...






22. weight of the sugar in a high ratio cake is usually greater than the weight of the...






23. measuring solid ingredients by weight is ______ accurate than by volume






24. best flour for flaky pie crust is...






25. one pint of water weighs...






26. an over fermented dough is called...






27. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...






28. three methods of making cookies are the creaming - one-stage - and...






29. french bread - and hard rolls are examples of...






30. baked custard is done when its internal temp is...






31. confectioners sugar is used to give the ____________ to cream cheese and flat icings






32. salt is used in bread making because it improves flavor - conditions gluten - and...






33. yeast is killed at what temp?






34. best thickening for cream pie is...






35. doughs for rolled cookies and icebox cookies must usually be...






36. forcing the gases out of a fermented dough is called...






37. yeast products should not be stored in the refrigerator because refrigeration...






38. best starch for pie fillings that are to be froxen is...






39. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla






40. proper frying temp for cake doughnuts is...






41. cake flour is usually weaker than...






42. ideal starch for _______ is cornstarch






43. Clear flour is normally used to make






44. hard crusted breads such as french bread are usually baked with steam in the oven during....






45. for a 9 inch bottom crust you will need ____ ounces of dough






46. a young dough is one that has...






47. cream scones should be frozen berfore...






48. Which is the stronges flours? Patent - pastry - pumpernickel - cake






49. strong flour is made from wheat with a...






50. when eggs are added to a cake batter in the creaming method they should not be added...