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. to produce a flaky biscuit - the dough...
Is kneaded lightly
Pull away from the sides of the bowl
Tough
Pastry flour

2. primary thickening agent in pecan pie is...
Eggs
Same degree of sweetness
170
Smooth texture

3. hard crusted rolls should not be wrapped or...
Their crusts will soften
Regular shortening
Without twisting it
Patent

4. a young dough is one that has...
Not fermented long enough
375-385
Add flour and yeast and mix to a smooth dough
Pastry flour

5. doughs for rolled cookies and icebox cookies must usually be...
Cutting and baking
Eggs
Chilled before makeup
No steam vents

6. Rolls to be served within eight hours...
May be stored on a rack
Flour
Punching
The first part of the baking period

7. not all sugars have the...
Flavorings
Smooth texture
140 degrees
Same degree of sweetness

8. cream scones should be frozen berfore...
Flavorings
Cutting and baking
Twice as much chocolate as butter
Not fermented long enough

9. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Exactly one pound
Without twisting it
Absorb moisture
Do not contain eggs

10. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Modified starch
Chilled before makeup
High ratio shortening

11. best thickening for cream pie is...
Cornstarch
Exactly one pound
Tough
Low speed

12. best flour for flaky pie crust is...
Chilled before makeup
Absorb moisture
Pastry flour
Their crusts will soften

13. best starch for pie fillings that are to be froxen is...
15
Vanilla custard sauce
Crisp
Modified starch

14. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Chilled before makeup
170
Not fermented long enough

15. 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
True
170
Increase keeping qualities - develop crust color - provide food for the yeast

16. baked custard is done when its internal temp is...
170
More
True
Bran

17. functions of fat in baked goods
Flour
Tough
Increase keeping quality - increase moistness - tenderize the product
May be stored on a rack

18. an over fermented dough is called...
Punching
High ratio shortening
Increase keeping qualities - develop crust color - provide food for the yeast
An old dough

19. three methods of making cookies are the creaming - one-stage - and...
Development of air cells into the batter
15
An old dough
Foaming (sponge)

20. pastry cream is thickened with...
Cutting and baking
Eggs and starch
Increases the staling process
Not fermented long enough

21. if active dry yeast is used - it is mixed with water before being added to the dough
140 degrees
True
Eggs
Regular shortening

22. ideal starch for _______ is cornstarch
Chilled before makeup
Bran
170
Apple pie

23. measuring solid ingredients by weight is ______ accurate than by volume
More
High ratio shortening
Eggs and starch
Apple pie

24. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Twice as much chocolate as butter
Eggs and starch
No steam vents
May be stored on a rack

25. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Eggs and starch
High ratio shortening
Without twisting it

26. yeast is killed at what temp?
Slows yeast action
May be stored on a rack
140 degrees
Low speed

27. choc glaze is...
Twice as much chocolate as butter
Foaming (sponge)
Slows yeast action
Increase keeping qualities - develop crust color - provide food for the yeast

28. forcing the gases out of a fermented dough is called...
Pastry flour
Punching
170
No steam vents

29. weight of the sugar in a high ratio cake is usually greater than the weight of the...
6 pounds flour - 3 pounds fat - 1 pound liquid
Prevents a crust from forming
Flour
Add flour and yeast and mix to a smooth dough

30. salt is used in bread making because it improves flavor - conditions gluten - and...
Apple pie
Egg content
Slows yeast action
Pull away from the sides of the bowl

31. Clear flour is normally used to make
Twice as much chocolate as butter
Not fermented long enough
Rye bread
Exactly one pound

32. approximate ratio of ingredients in flaky pie dough is...
Vanilla custard sauce
6 pounds flour - 3 pounds fat - 1 pound liquid
Tough
Cutting and baking

33. for a 9 inch bottom crust you will need ____ ounces of dough
Twice as much chocolate as butter
Cornstarch
15
170

34. hard crusted breads such as french bread are usually baked with steam in the oven during....
Tough
Same degree of sweetness
The first part of the baking period
Pull away from the sides of the bowl

35. cake flour is usually weaker than...
Cornstarch
An old dough
Low speed
Pastry flour

36. one pint of water weighs...
Prevents a crust from forming
Absorb moisture
Exactly one pound
Not fermented long enough

37. emulsified shortening is usually softer in texture than...
Regular shortening
Same degree of sweetness
Rye bread
Is kneaded lightly

38. when cutting biscuits you should press down...
High protein content
High ratio shortening
Is kneaded lightly
Without twisting it

39. flour for sponge cakes must be very weak to avoid making the cake...
Egg content
Crisp
Punching
Tough

40. strong flour is made from wheat with a...
Add flour and yeast and mix to a smooth dough
High protein content
Crisp
Same degree of sweetness

41. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Patent
Development of air cells into the batter
Pumpkin pie
High ratio shortening

42. high fat and sugar content hop make cookies...
6 pounds flour - 3 pounds fat - 1 pound liquid
Low speed
Crisp
Eggs

43. during the pickup period the ingredients are blended on ______ just until combined
Eggs and starch
Punching
Low speed
Vanilla custard sauce

44. oiling the surface of a fermenting dough...
Prevents a crust from forming
Foaming (sponge)
Cutting and baking
170

45. confectioners sugar is used to give the ____________ to cream cheese and flat icings
6 pounds flour - 3 pounds fat - 1 pound liquid
Tough
Cornstarch
Smooth texture

46. cookies can be made chewier by increasing the...
Egg content
Add flour and yeast and mix to a smooth dough
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

47. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Is kneaded lightly
Cutting and baking
Tough
A fully combined bater

48. french bread - and hard rolls are examples of...
Egg content
Prevents a crust from forming
Flavorings
Lean dough products

49. fat used in volume production of pie dough is...
Regular shortening
Cornstarch
No steam vents
Same degree of sweetness

50. the hard outer covering of wheat kernels and other grains is called...
Increase keeping quality - increase moistness - tenderize the product
Bran
Eggs and starch
6 pounds flour - 3 pounds fat - 1 pound liquid