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. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Eggs and starch
Regular shortening
Pumpkin pie

2. choc glaze is...
Twice as much chocolate as butter
Without twisting it
High ratio shortening
A fully combined bater

3. doughs for rolled cookies and icebox cookies must usually be...
Their crusts will soften
Exactly one pound
Chilled before makeup
No steam vents

4. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Twice as much chocolate as butter
Regular shortening
Patent
Rye bread

5. best flour for flaky pie crust is...
170
Eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour

6. to produce a flaky biscuit - the dough...
140 degrees
170
Bran
Is kneaded lightly

7. high fat and sugar content hop make cookies...
Crisp
Without twisting it
Slows yeast action
Their crusts will soften

8. cream scones should be frozen berfore...
Cutting and baking
Increase keeping qualities - develop crust color - provide food for the yeast
Absorb moisture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

9. cake flour is usually weaker than...
Vanilla custard sauce
Exactly one pound
Pastry flour
High ratio shortening

10. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Not fermented long enough
Flour
Pumpkin pie
Do not contain eggs

11. french bread - and hard rolls are examples of...
More
Slows yeast action
Foaming (sponge)
Lean dough products

12. functions of fat in baked goods
Development of air cells into the batter
Pull away from the sides of the bowl
Flavorings
Increase keeping quality - increase moistness - tenderize the product

13. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Pull away from the sides of the bowl
Is kneaded lightly
Flavorings

14. cookies can be made chewier by increasing the...
Regular shortening
High protein content
Bran
Egg content

15. fat used in volume production of pie dough is...
Regular shortening
More
High protein content
375-385

16. hard crusted rolls should not be wrapped or...
Their crusts will soften
Flour
Is kneaded lightly
6 pounds flour - 3 pounds fat - 1 pound liquid

17. oiling the surface of a fermenting dough...
Pumpkin pie
Prevents a crust from forming
Lean dough products
High ratio shortening

18. forcing the gases out of a fermented dough is called...
Same degree of sweetness
Prevents a crust from forming
Punching
Patent

19. primary thickening agent in pecan pie is...
Bran
Eggs
Chilled before makeup
All at once

20. cake flour is the preferred choice for short dough because of its ability to...
All at once
Absorb moisture
Flavorings
Pastry flour

21. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Increases the staling process
Flour
Chilled before makeup

22. yeast is killed at what temp?
Add flour and yeast and mix to a smooth dough
Twice as much chocolate as butter
140 degrees
Regular shortening

23. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Vanilla custard sauce
Tough
No steam vents
Increase keeping qualities - develop crust color - provide food for the yeast

24. pastry cream is thickened with...
Eggs and starch
Add flour and yeast and mix to a smooth dough
Foaming (sponge)
A fully combined bater

25. if active dry yeast is used - it is mixed with water before being added to the dough
Do not contain eggs
Vanilla custard sauce
True
Modified starch

26. a young dough is one that has...
Not fermented long enough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cornstarch
Add flour and yeast and mix to a smooth dough

27. Rolls to be served within eight hours...
Pastry flour
Tough
Regular shortening
May be stored on a rack

28. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Crisp
All at once
More

29. proper frying temp for cake doughnuts is...
Increase keeping quality - increase moistness - tenderize the product
375-385
170
No steam vents

30. weight of the sugar in a high ratio cake is usually greater than the weight of the...
6 pounds flour - 3 pounds fat - 1 pound liquid
Pull away from the sides of the bowl
Flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

31. 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...
Egg content
Slows yeast action
Add flour and yeast and mix to a smooth dough
Increase keeping quality - increase moistness - tenderize the product

32. strong flour is made from wheat with a...
170
Increases the staling process
Cutting and baking
High protein content

33. yeast products should not be stored in the refrigerator because refrigeration...
Increase keeping quality - increase moistness - tenderize the product
Increases the staling process
140 degrees
Lean dough products

34. best starch for pie fillings that are to be froxen is...
Without twisting it
Eggs
Modified starch
Increase keeping qualities - develop crust color - provide food for the yeast

35. one pint of water weighs...
Exactly one pound
Flavorings
375-385
Modified starch

36. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Eggs
Smooth texture
170
Add flour and yeast and mix to a smooth dough

37. emulsified shortening is usually softer in texture than...
No steam vents
Tough
Regular shortening
170

38. not all sugars have the...
Same degree of sweetness
Regular shortening
High ratio shortening
Bran

39. measuring solid ingredients by weight is ______ accurate than by volume
More
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent
Egg content

40. when cutting biscuits you should press down...
Without twisting it
Tough
Gluten
Their crusts will soften

41. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Without twisting it
Do not contain eggs
A fully combined bater
Smooth texture

42. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
An old dough
Crisp
6 pounds flour - 3 pounds fat - 1 pound liquid
Vanilla custard sauce

43. functions of sugar in baked goods
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast
Low speed
Absorb moisture

44. an over fermented dough is called...
Prevents a crust from forming
Slows yeast action
An old dough
Is kneaded lightly

45. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Modified starch
Tough
170

46. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Foaming (sponge)
Development of air cells into the batter
Cornstarch
Smooth texture

47. baked custard is done when its internal temp is...
Add flour and yeast and mix to a smooth dough
An old dough
Their crusts will soften
170

48. ideal starch for _______ is cornstarch
Apple pie
Bran
High ratio shortening
Add flour and yeast and mix to a smooth dough

49. the hard outer covering of wheat kernels and other grains is called...
Bran
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast
140 degrees

50. mealy pie dough is for...
Vanilla custard sauce
No steam vents
Pumpkin pie
Without twisting it