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...
Exactly one pound
Add flour and yeast and mix to a smooth dough
An old dough
Apple pie

2. french bread - and hard rolls are examples of...
Without twisting it
Increases the staling process
Vanilla custard sauce
Lean dough products

3. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Low speed
Egg content
Crisp
Smooth texture

4. hard crusted breads such as french bread are usually baked with steam in the oven during....
More
Pastry flour
Increases the staling process
The first part of the baking period

5. best flour for flaky pie crust is...
Punching
Prevents a crust from forming
Egg content
Pastry flour

6. best thickening for cream pie is...
Cornstarch
140 degrees
Same degree of sweetness
May be stored on a rack

7. salt is used in bread making because it improves flavor - conditions gluten - and...
Is kneaded lightly
15
Increases the staling process
Slows yeast action

8. Clear flour is normally used to make
Bran
Lean dough products
Rye bread
Pumpkin pie

9. forcing the gases out of a fermented dough is called...
Without twisting it
Not fermented long enough
Punching
Smooth texture

10. choc glaze is...
Add flour and yeast and mix to a smooth dough
Twice as much chocolate as butter
More
Increase keeping qualities - develop crust color - provide food for the yeast

11. emulsified shortening is usually softer in texture than...
Egg content
The first part of the baking period
Gluten
Regular shortening

12. primary thickening agent in pecan pie is...
Same degree of sweetness
Increase keeping quality - increase moistness - tenderize the product
Eggs
Pastry flour

13. the hard outer covering of wheat kernels and other grains is called...
Regular shortening
Bran
Smooth texture
Pumpkin pie

14. cookies can be made chewier by increasing the...
Lean dough products
Regular shortening
Low speed
Egg content

15. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Twice as much chocolate as butter
Flour
Cutting and baking
Regular shortening

16. proper frying temp for cake doughnuts is...
Not fermented long enough
375-385
Twice as much chocolate as butter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

17. measuring solid ingredients by weight is ______ accurate than by volume
Add flour and yeast and mix to a smooth dough
Punching
More
Smooth texture

18. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Increases the staling process
Pastry flour
Tough

19. graham cracker crumb crust
Eggs
Modified starch
375-385
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

20. one pint of water weighs...
Add flour and yeast and mix to a smooth dough
Flavorings
Exactly one pound
140 degrees

21. to produce a flaky biscuit - the dough...
Modified starch
Gluten
Their crusts will soften
Is kneaded lightly

22. mealy pie dough is for...
Increase keeping qualities - develop crust color - provide food for the yeast
Pumpkin pie
Chilled before makeup
Without twisting it

23. yeast products should not be stored in the refrigerator because refrigeration...
Punching
Increases the staling process
Lean dough products
Regular shortening

24. strong flour is made from wheat with a...
Rye bread
Without twisting it
6 pounds flour - 3 pounds fat - 1 pound liquid
High protein content

25. if active dry yeast is used - it is mixed with water before being added to the dough
An old dough
Prevents a crust from forming
True
Rye bread

26. cream scones should be frozen berfore...
Exactly one pound
Tough
All at once
Cutting and baking

27. an over fermented dough is called...
An old dough
High ratio shortening
High protein content
Pastry flour

28. functions of sugar in baked goods
Their crusts will soften
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
An old dough
Increase keeping qualities - develop crust color - provide food for the yeast

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

30. flour for sponge cakes must be very weak to avoid making the cake...
Modified starch
High ratio shortening
High protein content
Tough

31. pastry cream is thickened with...
Slows yeast action
Eggs and starch
Smooth texture
15

32. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Increases the staling process
Smooth texture
Do not contain eggs
140 degrees

33. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Increases the staling process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flavorings

34. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Low speed
Not fermented long enough
Pumpkin pie

35. best starch for pie fillings that are to be froxen is...
Same degree of sweetness
Modified starch
A fully combined bater
375-385

36. when cutting biscuits you should press down...
170
High ratio shortening
Without twisting it
Pastry flour

37. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
The first part of the baking period
Crisp
Prevents a crust from forming

38. three methods of making cookies are the creaming - one-stage - and...
Pumpkin pie
Eggs
Absorb moisture
Foaming (sponge)

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

40. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Smooth texture
Their crusts will soften
Flavorings
6 pounds flour - 3 pounds fat - 1 pound liquid

41. oiling the surface of a fermenting dough...
High protein content
High ratio shortening
Prevents a crust from forming
More

42. a young dough is one that has...
Modified starch
Vanilla custard sauce
Not fermented long enough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

43. ideal starch for _______ is cornstarch
Tough
Apple pie
More
Low speed

44. hard crusted rolls should not be wrapped or...
Their crusts will soften
True
Add flour and yeast and mix to a smooth dough
May be stored on a rack

45. fat used in volume production of pie dough is...
Regular shortening
Slows yeast action
Gluten
Add flour and yeast and mix to a smooth dough

46. cake flour is the preferred choice for short dough because of its ability to...
Not fermented long enough
Do not contain eggs
Absorb moisture
Lean dough products

47. Rolls to be served within eight hours...
Pull away from the sides of the bowl
6 pounds flour - 3 pounds fat - 1 pound liquid
May be stored on a rack
Without twisting it

48. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Prevents a crust from forming
Vanilla custard sauce
Regular shortening
Slows yeast action

49. yeast is killed at what temp?
True
Same degree of sweetness
140 degrees
Pull away from the sides of the bowl

50. high fat and sugar content hop make cookies...
Modified starch
Crisp
The first part of the baking period
Pastry flour