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. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Punching
Development of air cells into the batter
Cornstarch
170

2. french bread - and hard rolls are examples of...
Slows yeast action
Lean dough products
Absorb moisture
Cornstarch

3. strong flour is made from wheat with a...
High protein content
Add flour and yeast and mix to a smooth dough
Twice as much chocolate as butter
Gluten

4. best thickening for cream pie is...
Cornstarch
Twice as much chocolate as butter
Tough
Chilled before makeup

5. a young dough is one that has...
375-385
Not fermented long enough
A fully combined bater
Same degree of sweetness

6. approximate ratio of ingredients in flaky pie dough is...
Foaming (sponge)
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Chilled before makeup
6 pounds flour - 3 pounds fat - 1 pound liquid

7. choc glaze is...
15
No steam vents
Patent
Twice as much chocolate as butter

8. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Foaming (sponge)
A fully combined bater
Patent
Prevents a crust from forming

9. Rolls to be served within eight hours...
All at once
Lean dough products
Pull away from the sides of the bowl
May be stored on a rack

10. salt is used in bread making because it improves flavor - conditions gluten - and...
Modified starch
Slows yeast action
No steam vents
Regular shortening

11. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Lean dough products
Vanilla custard sauce
Pumpkin pie

12. Clear flour is normally used to make
375-385
Prevents a crust from forming
Rye bread
High ratio shortening

13. 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...
170
Is kneaded lightly
Add flour and yeast and mix to a smooth dough
Eggs and starch

14. cake flour is usually weaker than...
Pastry flour
Development of air cells into the batter
Exactly one pound
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

15. primary thickening agent in pecan pie is...
Without twisting it
Lean dough products
Eggs
Same degree of sweetness

16. yeast products should not be stored in the refrigerator because refrigeration...
140 degrees
True
The first part of the baking period
Increases the staling process

17. cookies can be made chewier by increasing the...
Egg content
Do not contain eggs
Smooth texture
6 pounds flour - 3 pounds fat - 1 pound liquid

18. measuring solid ingredients by weight is ______ accurate than by volume
More
No steam vents
Absorb moisture
Increases the staling process

19. hard crusted breads such as french bread are usually baked with steam in the oven during....
Without twisting it
Increases the staling process
The first part of the baking period
Modified starch

20. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product
Low speed
Vanilla custard sauce

21. not all sugars have the...
Same degree of sweetness
Patent
Vanilla custard sauce
375-385

22. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Smooth texture
All at once
Patent
Is kneaded lightly

23. emulsified shortening is usually softer in texture than...
Add flour and yeast and mix to a smooth dough
Regular shortening
Apple pie
Eggs and starch

24. during the development period the elasticity of the gluten begins to develop and starts to...
Increase keeping quality - increase moistness - tenderize the product
High ratio shortening
Development of air cells into the batter
Pull away from the sides of the bowl

25. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Pastry flour
Increases the staling process
No steam vents
Flavorings

26. when cutting biscuits you should press down...
Cutting and baking
Without twisting it
Vanilla custard sauce
Same degree of sweetness

27. for a 9 inch bottom crust you will need ____ ounces of dough
Pull away from the sides of the bowl
15
High protein content
Without twisting it

28. when eggs are added to a cake batter in the creaming method they should not be added...
Lean dough products
Egg content
All at once
Low speed

29. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Crisp
True
High protein content

30. high fat and sugar content hop make cookies...
Punching
Do not contain eggs
Crisp
Rye bread

31. hard crusted rolls should not be wrapped or...
Pumpkin pie
Their crusts will soften
Pastry flour
Same degree of sweetness

32. if active dry yeast is used - it is mixed with water before being added to the dough
Flavorings
Same degree of sweetness
Without twisting it
True

33. to produce a flaky biscuit - the dough...
Patent
Is kneaded lightly
Slows yeast action
Regular shortening

34. pastry cream is thickened with...
375-385
Absorb moisture
No steam vents
Eggs and starch

35. best flour for flaky pie crust is...
No steam vents
Pastry flour
Is kneaded lightly
Twice as much chocolate as butter

36. best starch for pie fillings that are to be froxen is...
Modified starch
True
Increases the staling process
375-385

37. fat used in volume production of pie dough is...
Cutting and baking
Twice as much chocolate as butter
Regular shortening
Patent

38. baked custard is done when its internal temp is...
Smooth texture
Is kneaded lightly
Their crusts will soften
170

39. cream scones should be frozen berfore...
Prevents a crust from forming
Cutting and baking
More
Not fermented long enough

40. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Crisp
Development of air cells into the batter
Punching

41. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Absorb moisture
True
Flour

42. one pint of water weighs...
Exactly one pound
Pastry flour
Bran
Low speed

43. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Vanilla custard sauce
True
Apple pie

44. oiling the surface of a fermenting dough...
15
Gluten
Pastry flour
Prevents a crust from forming

45. mealy pie dough is for...
Egg content
Eggs and starch
Pumpkin pie
Apple pie

46. forcing the gases out of a fermented dough is called...
Add flour and yeast and mix to a smooth dough
Pumpkin pie
Punching
More

47. during the pickup period the ingredients are blended on ______ just until combined
Development of air cells into the batter
Punching
Low speed
Flour

48. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Modified starch
Eggs and starch
Crisp

49. only wheat flour will develop enough _______ to make yeast bread
Gluten
140 degrees
Exactly one pound
A fully combined bater

50. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
170
Punching
Flour