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...
Increases the staling process
Bran
A fully combined bater
Vanilla custard sauce

2. cream scones should be frozen berfore...
Pull away from the sides of the bowl
Cutting and baking
Rye bread
True

3. one pint of water weighs...
High ratio shortening
Increase keeping qualities - develop crust color - provide food for the yeast
Pumpkin pie
Exactly one pound

4. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Low speed
Regular shortening
Chilled before makeup

5. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Regular shortening
Smooth texture
Pastry flour
Prevents a crust from forming

6. Rolls to be served within eight hours...
May be stored on a rack
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Rye bread
Not fermented long enough

7. oiling the surface of a fermenting dough...
Prevents a crust from forming
Smooth texture
Punching
Absorb moisture

8. weight of the sugar in a high ratio cake is usually greater than the weight of the...
More
Flour
Apple pie
Same degree of sweetness

9. cake flour is the preferred choice for short dough because of its ability to...
Punching
True
Absorb moisture
Their crusts will soften

10. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
An old dough
Eggs and starch
More

11. to produce a flaky biscuit - the dough...
Twice as much chocolate as butter
Is kneaded lightly
Bran
Same degree of sweetness

12. fat used in volume production of pie dough is...
375-385
170
Prevents a crust from forming
Regular shortening

13. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Without twisting it
Same degree of sweetness
Add flour and yeast and mix to a smooth dough

14. proper frying temp for cake doughnuts is...
Eggs and starch
Smooth texture
Increase keeping quality - increase moistness - tenderize the product
375-385

15. hard crusted rolls should not be wrapped or...
Twice as much chocolate as butter
Their crusts will soften
Punching
Not fermented long enough

16. mealy pie dough is for...
Rye bread
Foaming (sponge)
Smooth texture
Pumpkin pie

17. primary thickening agent in pecan pie is...
Lean dough products
Vanilla custard sauce
Rye bread
Eggs

18. an over fermented dough is called...
Flavorings
6 pounds flour - 3 pounds fat - 1 pound liquid
170
An old dough

19. cake flour is usually weaker than...
Not fermented long enough
Prevents a crust from forming
Pastry flour
Low speed

20. cookies can be made chewier by increasing the...
Do not contain eggs
Egg content
Twice as much chocolate as butter
Pull away from the sides of the bowl

21. measuring solid ingredients by weight is ______ accurate than by volume
More
Pastry flour
Tough
Increases the staling process

22. graham cracker crumb crust
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Bran
140 degrees

23. best starch for pie fillings that are to be froxen is...
Modified starch
Exactly one pound
The first part of the baking period
Pumpkin pie

24. when eggs are added to a cake batter in the creaming method they should not be added...
375-385
Regular shortening
All at once
Cutting and baking

25. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Modified starch
Rye bread
Without twisting it
No steam vents

26. approximate ratio of ingredients in flaky pie dough is...
Without twisting it
May be stored on a rack
6 pounds flour - 3 pounds fat - 1 pound liquid
Same degree of sweetness

27. the hard outer covering of wheat kernels and other grains is called...
Bran
Low speed
No steam vents
Chilled before makeup

28. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
An old dough
Regular shortening
Their crusts will soften
A fully combined bater

29. for a 9 inch bottom crust you will need ____ ounces of dough
Foaming (sponge)
Lean dough products
Eggs
15

30. Which is the stronges flours? Patent - pastry - pumpernickel - cake
The first part of the baking period
Patent
Cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid

31. when cutting biscuits you should press down...
Vanilla custard sauce
Without twisting it
Increase keeping quality - increase moistness - tenderize the product
Same degree of sweetness

32. not all sugars have the...
Crisp
Foaming (sponge)
Same degree of sweetness
Development of air cells into the batter

33. only wheat flour will develop enough _______ to make yeast bread
Pastry flour
Pumpkin pie
Gluten
An old dough

34. 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...
Is kneaded lightly
Pull away from the sides of the bowl
Bran
Add flour and yeast and mix to a smooth dough

35. choc glaze is...
Cornstarch
Twice as much chocolate as butter
Is kneaded lightly
Tough

36. best flour for flaky pie crust is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Tough
Pastry flour
Apple pie

37. Clear flour is normally used to make
Exactly one pound
Rye bread
Eggs and starch
High ratio shortening

38. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Eggs and starch
Flavorings
Cutting and baking

39. yeast is killed at what temp?
140 degrees
Chilled before makeup
All at once
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

40. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Is kneaded lightly
Vanilla custard sauce
Rye bread
Add flour and yeast and mix to a smooth dough

41. best thickening for cream pie is...
Increase keeping qualities - develop crust color - provide food for the yeast
Chilled before makeup
Cornstarch
Increases the staling process

42. three methods of making cookies are the creaming - one-stage - and...
Without twisting it
Eggs
Foaming (sponge)
Chilled before makeup

43. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Absorb moisture
Increase keeping qualities - develop crust color - provide food for the yeast
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Development of air cells into the batter

44. emulsified shortening is usually softer in texture than...
Gluten
Do not contain eggs
Regular shortening
Patent

45. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Twice as much chocolate as butter
Increase keeping qualities - develop crust color - provide food for the yeast
Foaming (sponge)

46. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Absorb moisture
Development of air cells into the batter
The first part of the baking period
Flavorings

47. functions of fat in baked goods
Add flour and yeast and mix to a smooth dough
Increase keeping qualities - develop crust color - provide food for the yeast
Increase keeping quality - increase moistness - tenderize the product
All at once

48. baked custard is done when its internal temp is...
Eggs and starch
Is kneaded lightly
170
Development of air cells into the batter

49. strong flour is made from wheat with a...
170
High protein content
The first part of the baking period
Is kneaded lightly

50. functions of sugar in baked goods
Smooth texture
Pumpkin pie
Increase keeping qualities - develop crust color - provide food for the yeast
Increases the staling process