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. one pint of water weighs...
Rye bread
Egg content
Exactly one pound
Chilled before makeup

2. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Prevents a crust from forming
Bran
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

3. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Gluten
Pastry flour
Eggs

4. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Is kneaded lightly
An old dough
Do not contain eggs
Their crusts will soften

5. french bread - and hard rolls are examples of...
Modified starch
Apple pie
Slows yeast action
Lean dough products

6. ideal starch for _______ is cornstarch
Not fermented long enough
Same degree of sweetness
Apple pie
Crisp

7. cookies can be made chewier by increasing the...
Flavorings
Tough
Egg content
Pastry flour

8. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Pull away from the sides of the bowl
Crisp
A fully combined bater
Modified starch

9. hard crusted rolls should not be wrapped or...
Pull away from the sides of the bowl
Low speed
Their crusts will soften
Increases the staling process

10. best thickening for cream pie is...
Cornstarch
Bran
Flour
Vanilla custard sauce

11. mealy pie dough is for...
Low speed
Lean dough products
Pumpkin pie
A fully combined bater

12. strong flour is made from wheat with a...
Vanilla custard sauce
Is kneaded lightly
Without twisting it
High protein content

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...
Flour
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough
Lean dough products

14. cake flour is the preferred choice for short dough because of its ability to...
Cornstarch
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast
Absorb moisture

15. a young dough is one that has...
High protein content
Flavorings
Not fermented long enough
Gluten

16. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
15
Vanilla custard sauce
May be stored on a rack
Their crusts will soften

17. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Vanilla custard sauce
Development of air cells into the batter
Pull away from the sides of the bowl
Regular shortening

18. baked custard is done when its internal temp is...
170
Slows yeast action
Eggs and starch
Crisp

19. only wheat flour will develop enough _______ to make yeast bread
Pastry flour
Is kneaded lightly
The first part of the baking period
Gluten

20. oiling the surface of a fermenting dough...
Prevents a crust from forming
Cutting and baking
Do not contain eggs
Modified starch

21. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
The first part of the baking period
Lean dough products
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

22. when cutting biscuits you should press down...
Prevents a crust from forming
Slows yeast action
Punching
Without twisting it

23. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Add flour and yeast and mix to a smooth dough
Regular shortening
No steam vents
Absorb moisture

24. hard crusted breads such as french bread are usually baked with steam in the oven during....
Tough
Same degree of sweetness
The first part of the baking period
Increase keeping qualities - develop crust color - provide food for the yeast

25. flour for sponge cakes must be very weak to avoid making the cake...
Low speed
Add flour and yeast and mix to a smooth dough
Egg content
Tough

26. the hard outer covering of wheat kernels and other grains is called...
Bran
Cutting and baking
Absorb moisture
Pull away from the sides of the bowl

27. when eggs are added to a cake batter in the creaming method they should not be added...
May be stored on a rack
All at once
140 degrees
Slows yeast action

28. proper frying temp for cake doughnuts is...
375-385
Prevents a crust from forming
Bran
Apple pie

29. primary thickening agent in pecan pie is...
An old dough
Eggs
Low speed
Do not contain eggs

30. an over fermented dough is called...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increases the staling process
Cornstarch
An old dough

31. if active dry yeast is used - it is mixed with water before being added to the dough
May be stored on a rack
Rye bread
True
An old dough

32. fat used in volume production of pie dough is...
Smooth texture
Regular shortening
Add flour and yeast and mix to a smooth dough
Flour

33. emulsified shortening is usually softer in texture than...
The first part of the baking period
Bran
Regular shortening
Flour

34. measuring solid ingredients by weight is ______ accurate than by volume
More
140 degrees
170
375-385

35. cream scones should be frozen berfore...
Cutting and baking
Absorb moisture
An old dough
Cornstarch

36. Clear flour is normally used to make
Rye bread
Lean dough products
140 degrees
Twice as much chocolate as butter

37. pastry cream is thickened with...
Gluten
Egg content
Eggs and starch
High protein content

38. cake flour is usually weaker than...
Pastry flour
Pull away from the sides of the bowl
Without twisting it
6 pounds flour - 3 pounds fat - 1 pound liquid

39. best flour for flaky pie crust is...
Pastry flour
Prevents a crust from forming
Crisp
Gluten

40. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Exactly one pound
Smooth texture
Chilled before makeup
Patent

41. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
High protein content
Chilled before makeup
Tough

42. best starch for pie fillings that are to be froxen is...
Modified starch
Regular shortening
Regular shortening
15

43. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping quality - increase moistness - tenderize the product
Slows yeast action
Add flour and yeast and mix to a smooth dough

44. choc glaze is...
The first part of the baking period
375-385
Twice as much chocolate as butter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

45. during the pickup period the ingredients are blended on ______ just until combined
375-385
Low speed
Pumpkin pie
Lean dough products

46. yeast is killed at what temp?
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast
Is kneaded lightly
Prevents a crust from forming

47. Rolls to be served within eight hours...
May be stored on a rack
Cutting and baking
Flour
Add flour and yeast and mix to a smooth dough

48. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Smooth texture
Chilled before makeup
Flour
Add flour and yeast and mix to a smooth dough

49. doughs for rolled cookies and icebox cookies must usually be...
Pumpkin pie
Increases the staling process
Chilled before makeup
140 degrees

50. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
No steam vents
Low speed
Without twisting it
Flavorings