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. measuring solid ingredients by weight is ______ accurate than by volume
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
More
15
Vanilla custard sauce

2. cookies can be made chewier by increasing the...
Exactly one pound
Egg content
Smooth texture
375-385

3. Rolls to be served within eight hours...
Gluten
Pastry flour
May be stored on a rack
Increase keeping qualities - develop crust color - provide food for the yeast

4. hard crusted rolls should not be wrapped or...
Low speed
Their crusts will soften
Eggs
Modified starch

5. french bread - and hard rolls are examples of...
Pull away from the sides of the bowl
Same degree of sweetness
Lean dough products
Increases the staling process

6. best thickening for cream pie is...
Exactly one pound
The first part of the baking period
Vanilla custard sauce
Cornstarch

7. cake flour is usually weaker than...
Foaming (sponge)
Flavorings
Pastry flour
High ratio shortening

8. during the pickup period the ingredients are blended on ______ just until combined
Modified starch
Prevents a crust from forming
Low speed
Increase keeping qualities - develop crust color - provide food for the yeast

9. salt is used in bread making because it improves flavor - conditions gluten - and...
Chilled before makeup
Slows yeast action
Low speed
Increase keeping quality - increase moistness - tenderize the product

10. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
140 degrees
High ratio shortening
Gluten
A fully combined bater

11. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Low speed
Cutting and baking
Slows yeast action

12. yeast products should not be stored in the refrigerator because refrigeration...
Regular shortening
Increases the staling process
No steam vents
All at once

13. emulsified shortening is usually softer in texture than...
Rye bread
375-385
Regular shortening
Slows yeast action

14. doughs for rolled cookies and icebox cookies must usually be...
Their crusts will soften
Pastry flour
Chilled before makeup
Punching

15. choc glaze is...
Tough
Slows yeast action
Twice as much chocolate as butter
Increase keeping quality - increase moistness - tenderize the product

16. proper frying temp for cake doughnuts is...
375-385
Modified starch
More
Patent

17. graham cracker crumb crust
Eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Chilled before makeup
Bran

18. forcing the gases out of a fermented dough is called...
More
Punching
True
Tough

19. ideal starch for _______ is cornstarch
Exactly one pound
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Their crusts will soften

20. fat used in volume production of pie dough is...
Regular shortening
Pastry flour
Do not contain eggs
Flavorings

21. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Chilled before makeup
Exactly one pound
Vanilla custard sauce

22. oiling the surface of a fermenting dough...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping quality - increase moistness - tenderize the product
Egg content
Prevents a crust from forming

23. one pint of water weighs...
Slows yeast action
The first part of the baking period
Cutting and baking
Exactly one pound

24. cake flour is the preferred choice for short dough because of its ability to...
Flavorings
Exactly one pound
Absorb moisture
Pastry flour

25. for a 9 inch bottom crust you will need ____ ounces of dough
High ratio shortening
15
Absorb moisture
Pastry flour

26. primary thickening agent in pecan pie is...
Foaming (sponge)
No steam vents
Not fermented long enough
Eggs

27. pastry cream is thickened with...
Eggs and starch
Lean dough products
No steam vents
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

28. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
An old dough
Flavorings
Their crusts will soften
Pastry flour

29. three methods of making cookies are the creaming - one-stage - and...
High ratio shortening
140 degrees
Cornstarch
Foaming (sponge)

30. best starch for pie fillings that are to be froxen is...
Flavorings
Their crusts will soften
Modified starch
Same degree of sweetness

31. flour for sponge cakes must be very weak to avoid making the cake...
May be stored on a rack
Tough
Modified starch
Crisp

32. when cutting biscuits you should press down...
Without twisting it
True
Patent
Development of air cells into the batter

33. an over fermented dough is called...
15
Development of air cells into the batter
Prevents a crust from forming
An old dough

34. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Pastry flour
Development of air cells into the batter
Prevents a crust from forming
Increase keeping qualities - develop crust color - provide food for the yeast

35. functions of fat in baked goods
Lean dough products
Increase keeping quality - increase moistness - tenderize the product
Apple pie
Cornstarch

36. best flour for flaky pie crust is...
Twice as much chocolate as butter
Tough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour

37. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
6 pounds flour - 3 pounds fat - 1 pound liquid
High protein content
Same degree of sweetness
No steam vents

38. yeast is killed at what temp?
Development of air cells into the batter
140 degrees
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

39. during the development period the elasticity of the gluten begins to develop and starts to...
170
Pull away from the sides of the bowl
Eggs and starch
Exactly one pound

40. to produce a flaky biscuit - the dough...
170
Twice as much chocolate as butter
Their crusts will soften
Is kneaded lightly

41. strong flour is made from wheat with a...
High protein content
6 pounds flour - 3 pounds fat - 1 pound liquid
Low speed
Increase keeping qualities - develop crust color - provide food for the yeast

42. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Exactly one pound
The first part of the baking period
Do not contain eggs
More

43. baked custard is done when its internal temp is...
Foaming (sponge)
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour
170

44. the hard outer covering of wheat kernels and other grains is called...
Crisp
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture
Bran

45. not all sugars have the...
Same degree of sweetness
170
15
Gluten

46. a young dough is one that has...
170
All at once
Not fermented long enough
A fully combined bater

47. if active dry yeast is used - it is mixed with water before being added to the dough
True
Crisp
Increases the staling process
Cutting and baking

48. approximate ratio of ingredients in flaky pie dough is...
Smooth texture
Slows yeast action
6 pounds flour - 3 pounds fat - 1 pound liquid
Twice as much chocolate as butter

49. cream scones should be frozen berfore...
Regular shortening
Cutting and baking
Foaming (sponge)
Pumpkin pie

50. Clear flour is normally used to make
A fully combined bater
170
Rye bread
No steam vents