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






2. mealy pie dough is for...






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






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






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






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






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






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






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






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






11. functions of fat in baked goods






12. fat used in volume production of pie dough is...






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






14. Clear flour is normally used to make






15. functions of sugar in baked goods






16. oiling the surface of a fermenting dough...






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






18. an over fermented dough is called...






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






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






21. pastry cream is thickened with...






22. yeast is killed at what temp?






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






24. graham cracker crumb crust






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






26. choc glaze is...






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






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






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






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






31. a cake mix made with butter will not hold as much liquid as one made with...






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






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






34. during the pickup period the ingredients are blended on ______ just until combined






35. best thickening for cream pie is...






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






37. cream scones should be frozen berfore...






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






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






40. not all sugars have the...






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






42. 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...






43. cake flour is the preferred choice for short dough because of its ability to...






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






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






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






47. cake flour is usually weaker than...






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






49. ideal starch for _______ is cornstarch






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