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. mealy pie dough is for...
Modified starch
Chilled before makeup
An old dough
Pumpkin pie

2. ideal starch for _______ is cornstarch
Foaming (sponge)
Egg content
High protein content
Apple pie

3. when cutting biscuits you should press down...
Regular shortening
Smooth texture
Without twisting it
Same degree of sweetness

4. yeast is killed at what temp?
Twice as much chocolate as butter
140 degrees
The first part of the baking period
Low speed

5. cream scones should be frozen berfore...
Increase keeping quality - increase moistness - tenderize the product
Do not contain eggs
Cutting and baking
High ratio shortening

6. only wheat flour will develop enough _______ to make yeast bread
Gluten
Increases the staling process
Pumpkin pie
Not fermented long enough

7. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Do not contain eggs
A fully combined bater
Their crusts will soften

8. 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...
Modified starch
Add flour and yeast and mix to a smooth dough
Without twisting it
Cutting and baking

9. yeast products should not be stored in the refrigerator because refrigeration...
Their crusts will soften
Pastry flour
Lean dough products
Increases the staling process

10. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Smooth texture
Twice as much chocolate as butter
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast

11. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Add flour and yeast and mix to a smooth dough
Without twisting it
Apple pie

12. flour for sponge cakes must be very weak to avoid making the cake...
Crisp
Rye bread
Flavorings
Tough

13. Clear flour is normally used to make
Regular shortening
Egg content
Rye bread
Cutting and baking

14. choc glaze is...
170
Regular shortening
May be stored on a rack
Twice as much chocolate as butter

15. for a 9 inch bottom crust you will need ____ ounces of dough
15
375-385
Flour
Prevents a crust from forming

16. not all sugars have the...
Same degree of sweetness
Eggs
Do not contain eggs
Increases the staling process

17. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Pastry flour
Apple pie
Rye bread

18. oiling the surface of a fermenting dough...
Increase keeping quality - increase moistness - tenderize the product
Tough
Prevents a crust from forming
15

19. pastry cream is thickened with...
Absorb moisture
Increase keeping qualities - develop crust color - provide food for the yeast
Chilled before makeup
Eggs and starch

20. best starch for pie fillings that are to be froxen is...
Twice as much chocolate as butter
Modified starch
Apple pie
The first part of the baking period

21. best thickening for cream pie is...
Pumpkin pie
Low speed
Cornstarch
More

22. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Gluten
A fully combined bater
Eggs and starch
Development of air cells into the batter

23. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Absorb moisture
Vanilla custard sauce
Pumpkin pie
140 degrees

24. french bread - and hard rolls are examples of...
High protein content
140 degrees
Lean dough products
More

25. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Patent
Flavorings
Without twisting it
Development of air cells into the batter

26. to produce a flaky biscuit - the dough...
Crisp
High protein content
Is kneaded lightly
Cornstarch

27. measuring solid ingredients by weight is ______ accurate than by volume
More
Not fermented long enough
Without twisting it
Increase keeping quality - increase moistness - tenderize the product

28. functions of fat in baked goods
True
High protein content
Increase keeping quality - increase moistness - tenderize the product
High ratio shortening

29. hard crusted breads such as french bread are usually baked with steam in the oven during....
Flour
Pumpkin pie
The first part of the baking period
Development of air cells into the batter

30. hard crusted rolls should not be wrapped or...
Without twisting it
Their crusts will soften
Bran
Pumpkin pie

31. graham cracker crumb crust
Pastry flour
Cutting and baking
Increases the staling process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

32. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Do not contain eggs
Pastry flour
Cornstarch
Patent

33. primary thickening agent in pecan pie is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Egg content
Pastry flour
Eggs

34. if active dry yeast is used - it is mixed with water before being added to the dough
May be stored on a rack
Without twisting it
Is kneaded lightly
True

35. fat used in volume production of pie dough is...
Regular shortening
Smooth texture
Low speed
6 pounds flour - 3 pounds fat - 1 pound liquid

36. when eggs are added to a cake batter in the creaming method they should not be added...
An old dough
All at once
Bran
Not fermented long enough

37. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
True
Gluten
Pastry flour

38. an over fermented dough is called...
Pastry flour
Pastry flour
Low speed
An old dough

39. the hard outer covering of wheat kernels and other grains is called...
Pull away from the sides of the bowl
An old dough
375-385
Bran

40. baked custard is done when its internal temp is...
170
Eggs
All at once
Crisp

41. cookies can be made chewier by increasing the...
Chilled before makeup
Twice as much chocolate as butter
Egg content
Modified starch

42. one pint of water weighs...
Exactly one pound
The first part of the baking period
Regular shortening
Cornstarch

43. forcing the gases out of a fermented dough is called...
Eggs and starch
Lean dough products
Punching
Chilled before makeup

44. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Gluten
Modified starch
Do not contain eggs

45. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Flour
Tough
No steam vents
More

46. proper frying temp for cake doughnuts is...
Pumpkin pie
Development of air cells into the batter
All at once
375-385

47. a cake mix made with butter will not hold as much liquid as one made with...
Absorb moisture
High ratio shortening
Same degree of sweetness
Tough

48. cake flour is usually weaker than...
No steam vents
All at once
More
Pastry flour

49. emulsified shortening is usually softer in texture than...
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast
Punching
No steam vents

50. a young dough is one that has...
Pull away from the sides of the bowl
Not fermented long enough
140 degrees
Low speed