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. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Absorb moisture
Do not contain eggs
High protein content
140 degrees

2. hard crusted rolls should not be wrapped or...
Slows yeast action
Eggs
Their crusts will soften
Crisp

3. three methods of making cookies are the creaming - one-stage - and...
Increase keeping quality - increase moistness - tenderize the product
Eggs
Foaming (sponge)
Vanilla custard sauce

4. hard crusted breads such as french bread are usually baked with steam in the oven during....
Pumpkin pie
The first part of the baking period
Eggs and starch
Punching

5. Rolls to be served within eight hours...
Cutting and baking
Crisp
Lean dough products
May be stored on a rack

6. strong flour is made from wheat with a...
Egg content
High protein content
Vanilla custard sauce
Bran

7. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
The first part of the baking period
Their crusts will soften
Slows yeast action

8. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Regular shortening
375-385
Cornstarch
A fully combined bater

9. oiling the surface of a fermenting dough...
Pastry flour
An old dough
Prevents a crust from forming
Patent

10. functions of sugar in baked goods
Not fermented long enough
Smooth texture
375-385
Increase keeping qualities - develop crust color - provide food for the yeast

11. flour for sponge cakes must be very weak to avoid making the cake...
Apple pie
Pull away from the sides of the bowl
Tough
Prevents a crust from forming

12. cream scones should be frozen berfore...
Cutting and baking
Vanilla custard sauce
A fully combined bater
Smooth texture

13. best starch for pie fillings that are to be froxen is...
Flavorings
Increases the staling process
Twice as much chocolate as butter
Modified starch

14. yeast is killed at what temp?
Low speed
15
6 pounds flour - 3 pounds fat - 1 pound liquid
140 degrees

15. only wheat flour will develop enough _______ to make yeast bread
More
Eggs
Without twisting it
Gluten

16. graham cracker crumb crust
Increase keeping quality - increase moistness - tenderize the product
Pull away from the sides of the bowl
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flour

17. forcing the gases out of a fermented dough is called...
Punching
More
Modified starch
A fully combined bater

18. emulsified shortening is usually softer in texture than...
Increase keeping qualities - develop crust color - provide food for the yeast
Pull away from the sides of the bowl
Regular shortening
375-385

19. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Slows yeast action
Flavorings
Patent

20. cake flour is the preferred choice for short dough because of its ability to...
Lean dough products
More
Absorb moisture
Modified starch

21. one pint of water weighs...
Exactly one pound
Increase keeping qualities - develop crust color - provide food for the yeast
Not fermented long enough
170

22. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
The first part of the baking period
Flour
Without twisting it

23. a young dough is one that has...
Not fermented long enough
Regular shortening
140 degrees
6 pounds flour - 3 pounds fat - 1 pound liquid

24. to produce a flaky biscuit - the dough...
Is kneaded lightly
Pull away from the sides of the bowl
Cornstarch
Prevents a crust from forming

25. proper frying temp for cake doughnuts is...
Their crusts will soften
140 degrees
Flavorings
375-385

26. an over fermented dough is called...
Without twisting it
15
An old dough
Exactly one pound

27. fat used in volume production of pie dough is...
Twice as much chocolate as butter
Regular shortening
True
Patent

28. ideal starch for _______ is cornstarch
Gluten
Patent
Apple pie
Flour

29. Clear flour is normally used to make
Increase keeping quality - increase moistness - tenderize the product
High ratio shortening
140 degrees
Rye bread

30. a cake mix made with butter will not hold as much liquid as one made with...
Smooth texture
375-385
170
High ratio shortening

31. approximate ratio of ingredients in flaky pie dough is...
Pumpkin pie
6 pounds flour - 3 pounds fat - 1 pound liquid
Apple pie
True

32. 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...
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough
Tough
Development of air cells into the batter

33. primary thickening agent in pecan pie is...
Gluten
No steam vents
Low speed
Eggs

34. measuring solid ingredients by weight is ______ accurate than by volume
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough
More

35. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Flavorings
Foaming (sponge)
Patent
140 degrees

36. mealy pie dough is for...
Pumpkin pie
May be stored on a rack
Bran
Cutting and baking

37. choc glaze is...
Smooth texture
Not fermented long enough
Twice as much chocolate as butter
Pumpkin pie

38. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
All at once
Modified starch
High protein content
Vanilla custard sauce

39. during the pickup period the ingredients are blended on ______ just until combined
More
Egg content
375-385
Low speed

40. if active dry yeast is used - it is mixed with water before being added to the dough
Apple pie
Vanilla custard sauce
True
Not fermented long enough

41. cake flour is usually weaker than...
Pastry flour
Egg content
Rye bread
Prevents a crust from forming

42. for a 9 inch bottom crust you will need ____ ounces of dough
15
Development of air cells into the batter
Vanilla custard sauce
Bran

43. baked custard is done when its internal temp is...
All at once
170
An old dough
More

44. when cutting biscuits you should press down...
Without twisting it
Increases the staling process
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product

45. best thickening for cream pie is...
Eggs and starch
Tough
Cornstarch
Bran

46. functions of fat in baked goods
Not fermented long enough
140 degrees
Increase keeping quality - increase moistness - tenderize the product
Tough

47. doughs for rolled cookies and icebox cookies must usually be...
Eggs and starch
Slows yeast action
Low speed
Chilled before makeup

48. when eggs are added to a cake batter in the creaming method they should not be added...
True
Patent
Increases the staling process
All at once

49. best flour for flaky pie crust is...
Tough
Chilled before makeup
Pastry flour
Lean dough products

50. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Patent
Same degree of sweetness
Is kneaded lightly