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. 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...
Pumpkin pie
High ratio shortening
Add flour and yeast and mix to a smooth dough
Not fermented long enough

2. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Eggs and starch
Add flour and yeast and mix to a smooth dough
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents

3. when eggs are added to a cake batter in the creaming method they should not be added...
Flavorings
6 pounds flour - 3 pounds fat - 1 pound liquid
All at once
Pastry flour

4. graham cracker crumb crust
Add flour and yeast and mix to a smooth dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
6 pounds flour - 3 pounds fat - 1 pound liquid
Twice as much chocolate as butter

5. approximate ratio of ingredients in flaky pie dough is...
More
Exactly one pound
May be stored on a rack
6 pounds flour - 3 pounds fat - 1 pound liquid

6. strong flour is made from wheat with a...
High protein content
Increases the staling process
Absorb moisture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

7. best thickening for cream pie is...
Slows yeast action
All at once
Cornstarch
No steam vents

8. best flour for flaky pie crust is...
Pumpkin pie
Tough
Flour
Pastry flour

9. not all sugars have the...
Low speed
Their crusts will soften
Same degree of sweetness
Exactly one pound

10. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Same degree of sweetness
Egg content
Without twisting it

11. when cutting biscuits you should press down...
Is kneaded lightly
An old dough
Regular shortening
Without twisting it

12. Rolls to be served within eight hours...
170
Pumpkin pie
May be stored on a rack
Vanilla custard sauce

13. for a 9 inch bottom crust you will need ____ ounces of dough
Pumpkin pie
15
More
A fully combined bater

14. ideal starch for _______ is cornstarch
Cutting and baking
Absorb moisture
Apple pie
Prevents a crust from forming

15. choc glaze is...
Bran
Add flour and yeast and mix to a smooth dough
Twice as much chocolate as butter
A fully combined bater

16. fat used in volume production of pie dough is...
Cutting and baking
Twice as much chocolate as butter
Regular shortening
Slows yeast action

17. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Without twisting it
An old dough
True

18. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
High ratio shortening
Pumpkin pie
More

19. hard crusted breads such as french bread are usually baked with steam in the oven during....
Pastry flour
Punching
Patent
The first part of the baking period

20. an over fermented dough is called...
Cutting and baking
An old dough
True
Regular shortening

21. high fat and sugar content hop make cookies...
Absorb moisture
Bran
Rye bread
Crisp

22. pastry cream is thickened with...
Eggs and starch
Pastry flour
A fully combined bater
Not fermented long enough

23. the hard outer covering of wheat kernels and other grains is called...
Not fermented long enough
No steam vents
Bran
Lean dough products

24. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Pumpkin pie
15
A fully combined bater
True

25. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Egg content
6 pounds flour - 3 pounds fat - 1 pound liquid
Punching
Do not contain eggs

26. salt is used in bread making because it improves flavor - conditions gluten - and...
6 pounds flour - 3 pounds fat - 1 pound liquid
170
Pastry flour
Slows yeast action

27. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Cornstarch
Development of air cells into the batter
Add flour and yeast and mix to a smooth dough

28. hard crusted rolls should not be wrapped or...
The first part of the baking period
140 degrees
Cornstarch
Their crusts will soften

29. to produce a flaky biscuit - the dough...
15
Is kneaded lightly
Absorb moisture
The first part of the baking period

30. a young dough is one that has...
Flavorings
A fully combined bater
Not fermented long enough
Punching

31. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Pastry flour
High ratio shortening
Gluten

32. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Flavorings
Gluten
Pull away from the sides of the bowl
Patent

33. only wheat flour will develop enough _______ to make yeast bread
Gluten
Absorb moisture
Not fermented long enough
Lean dough products

34. cream scones should be frozen berfore...
Low speed
Cutting and baking
Punching
Rye bread

35. proper frying temp for cake doughnuts is...
375-385
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent
Not fermented long enough

36. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Low speed
An old dough
Crisp

37. primary thickening agent in pecan pie is...
170
True
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs

38. cake flour is the preferred choice for short dough because of its ability to...
All at once
Exactly one pound
Absorb moisture
Rye bread

39. Clear flour is normally used to make
Not fermented long enough
Rye bread
Vanilla custard sauce
An old dough

40. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
All at once
Is kneaded lightly
Same degree of sweetness

41. if active dry yeast is used - it is mixed with water before being added to the dough
True
Pull away from the sides of the bowl
Crisp
Not fermented long enough

42. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
True
Regular shortening
More

43. forcing the gases out of a fermented dough is called...
Do not contain eggs
140 degrees
Punching
Gluten

44. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Increase keeping quality - increase moistness - tenderize the product
Punching
Pastry flour

45. yeast is killed at what temp?
High ratio shortening
140 degrees
Rye bread
170

46. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Is kneaded lightly
Gluten
Eggs
Flavorings

47. best starch for pie fillings that are to be froxen is...
Pumpkin pie
High protein content
Low speed
Modified starch

48. emulsified shortening is usually softer in texture than...
Pull away from the sides of the bowl
Regular shortening
Egg content
An old dough

49. doughs for rolled cookies and icebox cookies must usually be...
Exactly one pound
Do not contain eggs
Chilled before makeup
Low speed

50. cake flour is usually weaker than...
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour
Low speed
True