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. 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...
Low speed
Add flour and yeast and mix to a smooth dough
Chilled before makeup
Twice as much chocolate as butter

2. mealy pie dough is for...
Slows yeast action
Chilled before makeup
Pumpkin pie
Flour

3. proper frying temp for cake doughnuts is...
Lean dough products
Slows yeast action
Chilled before makeup
375-385

4. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Regular shortening
The first part of the baking period
Flour
Exactly one pound

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

6. high fat and sugar content hop make cookies...
Crisp
Bran
Apple pie
Slows yeast action

7. fat used in volume production of pie dough is...
Regular shortening
Absorb moisture
Smooth texture
Regular shortening

8. measuring solid ingredients by weight is ______ accurate than by volume
Foaming (sponge)
15
High protein content
More

9. strong flour is made from wheat with a...
Tough
High protein content
Exactly one pound
Flavorings

10. cookies can be made chewier by increasing the...
Absorb moisture
Add flour and yeast and mix to a smooth dough
Pull away from the sides of the bowl
Egg content

11. when eggs are added to a cake batter in the creaming method they should not be added...
Is kneaded lightly
All at once
Modified starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

12. cake flour is usually weaker than...
Pastry flour
Cutting and baking
Crisp
High ratio shortening

13. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Pull away from the sides of the bowl
Regular shortening
Flavorings

14. salt is used in bread making because it improves flavor - conditions gluten - and...
140 degrees
Slows yeast action
Pastry flour
Modified starch

15. Clear flour is normally used to make
Regular shortening
Rye bread
Punching
Apple pie

16. when cutting biscuits you should press down...
Cornstarch
Egg content
Without twisting it
Lean dough products

17. only wheat flour will develop enough _______ to make yeast bread
Cutting and baking
Gluten
Egg content
Rye bread

18. a young dough is one that has...
Rye bread
The first part of the baking period
Is kneaded lightly
Not fermented long enough

19. emulsified shortening is usually softer in texture than...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening
Increases the staling process
Regular shortening

20. graham cracker crumb crust
Cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Is kneaded lightly
High protein content

21. three methods of making cookies are the creaming - one-stage - and...
Development of air cells into the batter
Pastry flour
Foaming (sponge)
6 pounds flour - 3 pounds fat - 1 pound liquid

22. the hard outer covering of wheat kernels and other grains is called...
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product
True
Bran

23. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
All at once
Foaming (sponge)
Slows yeast action

24. to produce a flaky biscuit - the dough...
Apple pie
High ratio shortening
Patent
Is kneaded lightly

25. best starch for pie fillings that are to be froxen is...
Vanilla custard sauce
Regular shortening
Exactly one pound
Modified starch

26. ideal starch for _______ is cornstarch
Apple pie
140 degrees
Modified starch
375-385

27. during the pickup period the ingredients are blended on ______ just until combined
Twice as much chocolate as butter
Eggs and starch
Low speed
Prevents a crust from forming

28. baked custard is done when its internal temp is...
Not fermented long enough
Same degree of sweetness
170
Flavorings

29. oiling the surface of a fermenting dough...
High ratio shortening
Add flour and yeast and mix to a smooth dough
Prevents a crust from forming
The first part of the baking period

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

31. not all sugars have the...
Same degree of sweetness
High protein content
The first part of the baking period
Low speed

32. best flour for flaky pie crust is...
6 pounds flour - 3 pounds fat - 1 pound liquid
High ratio shortening
Pastry flour
Eggs

33. pastry cream is thickened with...
Flour
Eggs and starch
Foaming (sponge)
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

34. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Same degree of sweetness
Pastry flour
Do not contain eggs
Bran

35. approximate ratio of ingredients in flaky pie dough is...
Tough
Smooth texture
Without twisting it
6 pounds flour - 3 pounds fat - 1 pound liquid

36. yeast is killed at what temp?
Regular shortening
Crisp
140 degrees
375-385

37. hard crusted rolls should not be wrapped or...
Their crusts will soften
High ratio shortening
Lean dough products
Chilled before makeup

38. during the development period the elasticity of the gluten begins to develop and starts to...
Increases the staling process
15
Pull away from the sides of the bowl
Prevents a crust from forming

39. functions of sugar in baked goods
Eggs and starch
Without twisting it
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast

40. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Bran
Vanilla custard sauce
Pastry flour
Cornstarch

41. Rolls to be served within eight hours...
May be stored on a rack
Cutting and baking
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

42. best thickening for cream pie is...
Pumpkin pie
Cornstarch
Twice as much chocolate as butter
More

43. forcing the gases out of a fermented dough is called...
Add flour and yeast and mix to a smooth dough
Punching
Apple pie
Twice as much chocolate as butter

44. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Lean dough products
A fully combined bater
Do not contain eggs
The first part of the baking period

45. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Pastry flour
Lean dough products
Development of air cells into the batter

46. one pint of water weighs...
High ratio shortening
Patent
Crisp
Exactly one pound

47. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking
High ratio shortening

48. 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
15
Flavorings
Development of air cells into the batter

49. cake flour is the preferred choice for short dough because of its ability to...
All at once
Apple pie
Absorb moisture
A fully combined bater

50. primary thickening agent in pecan pie is...
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour
170
Eggs