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. the hard outer covering of wheat kernels and other grains is called...
Bran
Eggs and starch
Slows yeast action
Same degree of sweetness

2. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Absorb moisture
Prevents a crust from forming
Do not contain eggs

3. Clear flour is normally used to make
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Bran
Eggs and starch
Rye bread

4. only wheat flour will develop enough _______ to make yeast bread
Tough
Gluten
Chilled before makeup
Punching

5. 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
A fully combined bater
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour

6. a cake mix made with butter will not hold as much liquid as one made with...
No steam vents
Pastry flour
High ratio shortening
Regular shortening

7. Rolls to be served within eight hours...
May be stored on a rack
High ratio shortening
Chilled before makeup
Eggs and starch

8. when eggs are added to a cake batter in the creaming method they should not be added...
Crisp
Punching
All at once
No steam vents

9. cookies can be made chewier by increasing the...
Crisp
Twice as much chocolate as butter
All at once
Egg content

10. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
15
May be stored on a rack
Cornstarch

11. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Absorb moisture
More
Pumpkin pie

12. cream scones should be frozen berfore...
Cutting and baking
Increases the staling process
Crisp
6 pounds flour - 3 pounds fat - 1 pound liquid

13. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Twice as much chocolate as butter
Rye bread
Chilled before makeup

14. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Gluten
Pastry flour
Development of air cells into the batter

15. measuring solid ingredients by weight is ______ accurate than by volume
Eggs
Add flour and yeast and mix to a smooth dough
High ratio shortening
More

16. best thickening for cream pie is...
Egg content
Apple pie
Twice as much chocolate as butter
Cornstarch

17. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Smooth texture
170
Development of air cells into the batter

18. french bread - and hard rolls are examples of...
Low speed
Lean dough products
Cutting and baking
375-385

19. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Pastry flour
A fully combined bater
May be stored on a rack

20. high fat and sugar content hop make cookies...
140 degrees
15
Pastry flour
Crisp

21. one pint of water weighs...
Eggs
Smooth texture
Exactly one pound
Lean dough products

22. an over fermented dough is called...
Modified starch
Bran
Gluten
An old dough

23. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Not fermented long enough
Eggs
Increases the staling process
No steam vents

24. if active dry yeast is used - it is mixed with water before being added to the dough
Without twisting it
True
A fully combined bater
Gluten

25. to produce a flaky biscuit - the dough...
Is kneaded lightly
Low speed
Eggs
Without twisting it

26. proper frying temp for cake doughnuts is...
A fully combined bater
May be stored on a rack
Egg content
375-385

27. fat used in volume production of pie dough is...
Foaming (sponge)
High protein content
Tough
Regular shortening

28. functions of sugar in baked goods
Apple pie
Increase keeping qualities - develop crust color - provide food for the yeast
Chilled before makeup
Tough

29. forcing the gases out of a fermented dough is called...
Punching
Regular shortening
Flavorings
Eggs

30. baked custard is done when its internal temp is...
170
Increases the staling process
Punching
Increase keeping quality - increase moistness - tenderize the product

31. for a 9 inch bottom crust you will need ____ ounces of dough
Patent
Do not contain eggs
15
Development of air cells into the batter

32. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Same degree of sweetness
Patent
Add flour and yeast and mix to a smooth dough
More

33. cake flour is the preferred choice for short dough because of its ability to...
An old dough
Modified starch
High ratio shortening
Absorb moisture

34. yeast is killed at what temp?
High protein content
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
140 degrees

35. oiling the surface of a fermenting dough...
Their crusts will soften
Prevents a crust from forming
Cutting and baking
Low speed

36. during the development period the elasticity of the gluten begins to develop and starts to...
High protein content
Low speed
Egg content
Pull away from the sides of the bowl

37. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Development of air cells into the batter
Increase keeping qualities - develop crust color - provide food for the yeast
Same degree of sweetness

38. hard crusted rolls should not be wrapped or...
High protein content
Low speed
6 pounds flour - 3 pounds fat - 1 pound liquid
Their crusts will soften

39. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Smooth texture
Do not contain eggs
Slows yeast action

40. cake flour is usually weaker than...
The first part of the baking period
Prevents a crust from forming
Do not contain eggs
Pastry flour

41. when cutting biscuits you should press down...
Slows yeast action
Absorb moisture
Foaming (sponge)
Without twisting it

42. emulsified shortening is usually softer in texture than...
Bran
High protein content
Regular shortening
A fully combined bater

43. ideal starch for _______ is cornstarch
170
Apple pie
Tough
Foaming (sponge)

44. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Do not contain eggs
Increases the staling process
Smooth texture
Without twisting it

45. primary thickening agent in pecan pie is...
Absorb moisture
Pull away from the sides of the bowl
High ratio shortening
Eggs

46. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
All at once
Do not contain eggs
Gluten
Flour

47. not all sugars have the...
May be stored on a rack
Crisp
Same degree of sweetness
Low speed

48. best starch for pie fillings that are to be froxen is...
Development of air cells into the batter
Twice as much chocolate as butter
Modified starch
High ratio shortening

49. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Gluten
Increase keeping quality - increase moistness - tenderize the product
Apple pie

50. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
All at once
More
Bran
Flavorings