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. yeast products should not be stored in the refrigerator because refrigeration...
Development of air cells into the batter
Increases the staling process
Gluten
Patent

2. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
No steam vents
Increases the staling process
Prevents a crust from forming
Flavorings

3. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
May be stored on a rack

4. measuring solid ingredients by weight is ______ accurate than by volume
More
Low speed
Eggs and starch
Punching

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...
Flavorings
Add flour and yeast and mix to a smooth dough
A fully combined bater
Smooth texture

6. best thickening for cream pie is...
Vanilla custard sauce
Apple pie
Cornstarch
Is kneaded lightly

7. when cutting biscuits you should press down...
Without twisting it
Pastry flour
Apple pie
Regular shortening

8. three methods of making cookies are the creaming - one-stage - and...
Twice as much chocolate as butter
Foaming (sponge)
The first part of the baking period
Cutting and baking

9. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Gluten
Is kneaded lightly
Foaming (sponge)
No steam vents

10. strong flour is made from wheat with a...
Eggs
More
Bran
High protein content

11. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Gluten
Do not contain eggs
Tough
Pastry flour

12. cake flour is usually weaker than...
Eggs and starch
An old dough
Pastry flour
Tough

13. primary thickening agent in pecan pie is...
Eggs
An old dough
Low speed
Smooth texture

14. high fat and sugar content hop make cookies...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping quality - increase moistness - tenderize the product
Pumpkin pie
Crisp

15. salt is used in bread making because it improves flavor - conditions gluten - and...
Add flour and yeast and mix to a smooth dough
Increases the staling process
Pull away from the sides of the bowl
Slows yeast action

16. cake flour is the preferred choice for short dough because of its ability to...
Rye bread
Low speed
Absorb moisture
Chilled before makeup

17. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Vanilla custard sauce
Pastry flour
Development of air cells into the batter
Modified starch

18. Rolls to be served within eight hours...
Gluten
Chilled before makeup
More
May be stored on a rack

19. during the development period the elasticity of the gluten begins to develop and starts to...
Prevents a crust from forming
Pull away from the sides of the bowl
Increases the staling process
Patent

20. baked custard is done when its internal temp is...
170
140 degrees
Rye bread
Exactly one pound

21. emulsified shortening is usually softer in texture than...
Flavorings
Smooth texture
Slows yeast action
Regular shortening

22. doughs for rolled cookies and icebox cookies must usually be...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flavorings
High ratio shortening
Chilled before makeup

23. not all sugars have the...
Lean dough products
Same degree of sweetness
An old dough
No steam vents

24. hard crusted rolls should not be wrapped or...
Smooth texture
Their crusts will soften
Eggs
Tough

25. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
True
High protein content

26. pastry cream is thickened with...
Add flour and yeast and mix to a smooth dough
True
Vanilla custard sauce
Eggs and starch

27. functions of fat in baked goods
Pumpkin pie
Increase keeping quality - increase moistness - tenderize the product
Flavorings
Lean dough products

28. mealy pie dough is for...
140 degrees
Patent
170
Pumpkin pie

29. ideal starch for _______ is cornstarch
An old dough
Absorb moisture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Apple pie

30. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Pumpkin pie
Regular shortening
Flour
Apple pie

31. only wheat flour will develop enough _______ to make yeast bread
Pull away from the sides of the bowl
Flavorings
Gluten
6 pounds flour - 3 pounds fat - 1 pound liquid

32. the hard outer covering of wheat kernels and other grains is called...
A fully combined bater
Bran
Vanilla custard sauce
375-385

33. to produce a flaky biscuit - the dough...
Development of air cells into the batter
Is kneaded lightly
Chilled before makeup
140 degrees

34. a young dough is one that has...
Not fermented long enough
Do not contain eggs
High protein content
Development of air cells into the batter

35. best flour for flaky pie crust is...
Regular shortening
Pastry flour
Their crusts will soften
Development of air cells into the batter

36. cookies can be made chewier by increasing the...
Eggs
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid
Egg content

37. french bread - and hard rolls are examples of...
Without twisting it
Regular shortening
Lean dough products
Pastry flour

38. choc glaze is...
Chilled before makeup
Twice as much chocolate as butter
15
Bran

39. yeast is killed at what temp?
Regular shortening
No steam vents
140 degrees
All at once

40. proper frying temp for cake doughnuts is...
375-385
Increase keeping qualities - develop crust color - provide food for the yeast
Bran
Flour

41. for a 9 inch bottom crust you will need ____ ounces of dough
15
Rye bread
Prevents a crust from forming
Low speed

42. flour for sponge cakes must be very weak to avoid making the cake...
Development of air cells into the batter
Tough
Increase keeping qualities - develop crust color - provide food for the yeast
Egg content

43. oiling the surface of a fermenting dough...
Lean dough products
Prevents a crust from forming
15
Pumpkin pie

44. Clear flour is normally used to make
Chilled before makeup
Pumpkin pie
Rye bread
Punching

45. forcing the gases out of a fermented dough is called...
Without twisting it
Punching
Pastry flour
Twice as much chocolate as butter

46. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Foaming (sponge)
True
15
A fully combined bater

47. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Exactly one pound
Pumpkin pie

48. hard crusted breads such as french bread are usually baked with steam in the oven during....
May be stored on a rack
Not fermented long enough
No steam vents
The first part of the baking period

49. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flavorings
More
Increase keeping quality - increase moistness - tenderize the product

50. best starch for pie fillings that are to be froxen is...
Tough
Increases the staling process
Modified starch
Absorb moisture