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. if active dry yeast is used - it is mixed with water before being added to the dough
Patent
True
Slows yeast action
Tough

2. salt is used in bread making because it improves flavor - conditions gluten - and...
Development of air cells into the batter
Slows yeast action
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour

3. one pint of water weighs...
Exactly one pound
Pumpkin pie
Vanilla custard sauce
Their crusts will soften

4. baked custard is done when its internal temp is...
Tough
Patent
Low speed
170

5. emulsified shortening is usually softer in texture than...
Regular shortening
Apple pie
Pastry flour
Regular shortening

6. a young dough is one that has...
More
Vanilla custard sauce
Not fermented long enough
Apple pie

7. yeast is killed at what temp?
Is kneaded lightly
Tough
140 degrees
The first part of the baking period

8. an over fermented dough is called...
Increase keeping quality - increase moistness - tenderize the product
Not fermented long enough
Same degree of sweetness
An old dough

9. only wheat flour will develop enough _______ to make yeast bread
Without twisting it
Punching
Flour
Gluten

10. hard crusted rolls should not be wrapped or...
Their crusts will soften
No steam vents
Flavorings
Patent

11. ideal starch for _______ is cornstarch
Add flour and yeast and mix to a smooth dough
May be stored on a rack
Punching
Apple pie

12. primary thickening agent in pecan pie is...
High ratio shortening
Eggs
Their crusts will soften
Regular shortening

13. best thickening for cream pie is...
Cornstarch
Cutting and baking
Slows yeast action
Eggs

14. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Vanilla custard sauce
Is kneaded lightly
Low speed

15. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Increase keeping quality - increase moistness - tenderize the product
Prevents a crust from forming
Flavorings
Egg content

16. fat used in volume production of pie dough is...
Crisp
Regular shortening
Apple pie
Prevents a crust from forming

17. three methods of making cookies are the creaming - one-stage - and...
Crisp
Foaming (sponge)
Low speed
Pull away from the sides of the bowl

18. best starch for pie fillings that are to be froxen is...
Pastry flour
Egg content
The first part of the baking period
Modified starch

19. confectioners sugar is used to give the ____________ to cream cheese and flat icings
The first part of the baking period
Smooth texture
Their crusts will soften
Pumpkin pie

20. high fat and sugar content hop make cookies...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Crisp
Pastry flour
Regular shortening

21. cake flour is the preferred choice for short dough because of its ability to...
Development of air cells into the batter
Absorb moisture
375-385
Pumpkin pie

22. when eggs are added to a cake batter in the creaming method they should not be added...
Foaming (sponge)
Eggs and starch
375-385
All at once

23. hard crusted breads such as french bread are usually baked with steam in the oven during....
Flavorings
More
The first part of the baking period
No steam vents

24. during the development period the elasticity of the gluten begins to develop and starts to...
All at once
Pull away from the sides of the bowl
Vanilla custard sauce
Increases the staling process

25. proper frying temp for cake doughnuts is...
Increases the staling process
Bran
Smooth texture
375-385

26. not all sugars have the...
Tough
Same degree of sweetness
Do not contain eggs
170

27. forcing the gases out of a fermented dough is called...
No steam vents
Twice as much chocolate as butter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Punching

28. best flour for flaky pie crust is...
Pastry flour
Crisp
Pull away from the sides of the bowl
Chilled before makeup

29. for a 9 inch bottom crust you will need ____ ounces of dough
Modified starch
15
Do not contain eggs
375-385

30. a cake mix made with butter will not hold as much liquid as one made with...
Low speed
Without twisting it
High ratio shortening
All at once

31. french bread - and hard rolls are examples of...
Twice as much chocolate as butter
More
Lean dough products
Cutting and baking

32. doughs for rolled cookies and icebox cookies must usually be...
Eggs and starch
Chilled before makeup
Tough
May be stored on a rack

33. measuring solid ingredients by weight is ______ accurate than by volume
More
Pull away from the sides of the bowl
Pumpkin pie
True

34. pastry cream is thickened with...
375-385
Prevents a crust from forming
Eggs and starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

35. when cutting biscuits you should press down...
A fully combined bater
6 pounds flour - 3 pounds fat - 1 pound liquid
15
Without twisting it

36. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Egg content
Punching
Bran

37. the hard outer covering of wheat kernels and other grains is called...
Flavorings
Pull away from the sides of the bowl
Tough
Bran

38. flour for sponge cakes must be very weak to avoid making the cake...
Lean dough products
Tough
An old dough
May be stored on a rack

39. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Absorb moisture
Pull away from the sides of the bowl
Cutting and baking

40. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Exactly one pound
Cutting and baking
More

41. cream scones should be frozen berfore...
Regular shortening
Cutting and baking
Egg content
Slows yeast action

42. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping quality - increase moistness - tenderize the product
Development of air cells into the batter
Vanilla custard sauce

43. during the pickup period the ingredients are blended on ______ just until combined
Foaming (sponge)
Patent
Low speed
170

44. 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...
Add flour and yeast and mix to a smooth dough
Increases the staling process
375-385
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

45. functions of sugar in baked goods
Twice as much chocolate as butter
15
Increase keeping qualities - develop crust color - provide food for the yeast
Flavorings

46. oiling the surface of a fermenting dough...
Smooth texture
The first part of the baking period
Bran
Prevents a crust from forming

47. to produce a flaky biscuit - the dough...
Eggs and starch
Is kneaded lightly
Crisp
Increase keeping quality - increase moistness - tenderize the product

48. choc glaze is...
Add flour and yeast and mix to a smooth dough
Egg content
Twice as much chocolate as butter
Pastry flour

49. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
375-385
True
More
No steam vents

50. cake flour is usually weaker than...
140 degrees
Increase keeping quality - increase moistness - tenderize the product
Pastry flour
Regular shortening