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...
Their crusts will soften
Pumpkin pie
Lean dough products
Without twisting it

2. salt is used in bread making because it improves flavor - conditions gluten - and...
No steam vents
Slows yeast action
Apple pie
An old dough

3. cream scones should be frozen berfore...
All at once
Egg content
Cutting and baking
Is kneaded lightly

4. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Lean dough products
Apple pie
Not fermented long enough
Vanilla custard sauce

5. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Increase keeping qualities - develop crust color - provide food for the yeast
Flavorings
170
Pull away from the sides of the bowl

6. cookies can be made chewier by increasing the...
High ratio shortening
Regular shortening
Egg content
Crisp

7. only wheat flour will develop enough _______ to make yeast bread
Gluten
Increase keeping qualities - develop crust color - provide food for the yeast
Increase keeping quality - increase moistness - tenderize the product
Rye bread

8. cake flour is the preferred choice for short dough because of its ability to...
170
Absorb moisture
Modified starch
Rye bread

9. strong flour is made from wheat with a...
Absorb moisture
15
High protein content
Exactly one pound

10. not all sugars have the...
Increase keeping quality - increase moistness - tenderize the product
Smooth texture
Add flour and yeast and mix to a smooth dough
Same degree of sweetness

11. fat used in volume production of pie dough is...
Regular shortening
Cornstarch
Pumpkin pie
Regular shortening

12. when eggs are added to a cake batter in the creaming method they should not be added...
Absorb moisture
All at once
A fully combined bater
15

13. if active dry yeast is used - it is mixed with water before being added to the dough
Absorb moisture
Twice as much chocolate as butter
True
Pull away from the sides of the bowl

14. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Do not contain eggs
Foaming (sponge)
Slows yeast action
Flour

15. forcing the gases out of a fermented dough is called...
6 pounds flour - 3 pounds fat - 1 pound liquid
Bran
Punching
Prevents a crust from forming

16. Clear flour is normally used to make
Not fermented long enough
Flavorings
170
Rye bread

17. best flour for flaky pie crust is...
Eggs
375-385
Pastry flour
Add flour and yeast and mix to a smooth dough

18. primary thickening agent in pecan pie is...
An old dough
Increases the staling process
Pumpkin pie
Eggs

19. ideal starch for _______ is cornstarch
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High ratio shortening
Vanilla custard sauce

20. flour for sponge cakes must be very weak to avoid making the cake...
170
Increase keeping qualities - develop crust color - provide food for the yeast
Same degree of sweetness
Tough

21. 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...
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough
Regular shortening
Prevents a crust from forming

22. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Pastry flour
Do not contain eggs
Without twisting it
Cornstarch

23. three methods of making cookies are the creaming - one-stage - and...
Crisp
Pastry flour
Lean dough products
Foaming (sponge)

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

25. 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
More
True
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

26. yeast products should not be stored in the refrigerator because refrigeration...
High protein content
Twice as much chocolate as butter
Exactly one pound
Increases the staling process

27. choc glaze is...
Twice as much chocolate as butter
Is kneaded lightly
Do not contain eggs
Vanilla custard sauce

28. hard crusted rolls should not be wrapped or...
Pumpkin pie
High protein content
Modified starch
Their crusts will soften

29. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Development of air cells into the batter
Pull away from the sides of the bowl
Eggs and starch

30. during the development period the elasticity of the gluten begins to develop and starts to...
The first part of the baking period
Cutting and baking
All at once
Pull away from the sides of the bowl

31. hard crusted breads such as french bread are usually baked with steam in the oven during....
Foaming (sponge)
Vanilla custard sauce
May be stored on a rack
The first part of the baking period

32. an over fermented dough is called...
Exactly one pound
An old dough
Same degree of sweetness
Increases the staling process

33. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Chilled before makeup
Development of air cells into the batter
Pull away from the sides of the bowl
Is kneaded lightly

34. a cake mix made with butter will not hold as much liquid as one made with...
Cornstarch
Modified starch
High ratio shortening
Increase keeping quality - increase moistness - tenderize the product

35. one pint of water weighs...
Without twisting it
Exactly one pound
All at once
Egg content

36. emulsified shortening is usually softer in texture than...
Egg content
Eggs
15
Regular shortening

37. best starch for pie fillings that are to be froxen is...
May be stored on a rack
Add flour and yeast and mix to a smooth dough
Lean dough products
Modified starch

38. doughs for rolled cookies and icebox cookies must usually be...
170
Chilled before makeup
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid

39. functions of sugar in baked goods
Modified starch
Increase keeping qualities - develop crust color - provide food for the yeast
Egg content
Pull away from the sides of the bowl

40. Rolls to be served within eight hours...
Patent
Cornstarch
Without twisting it
May be stored on a rack

41. measuring solid ingredients by weight is ______ accurate than by volume
Flour
15
More
Absorb moisture

42. the hard outer covering of wheat kernels and other grains is called...
Twice as much chocolate as butter
Modified starch
Lean dough products
Bran

43. best thickening for cream pie is...
Cornstarch
Pumpkin pie
The first part of the baking period
Pastry flour

44. cake flour is usually weaker than...
Regular shortening
Apple pie
Pastry flour
170

45. for a 9 inch bottom crust you will need ____ ounces of dough
Increases the staling process
15
High protein content
Is kneaded lightly

46. proper frying temp for cake doughnuts is...
375-385
May be stored on a rack
Absorb moisture
Punching

47. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Regular shortening
High protein content
True

48. french bread - and hard rolls are examples of...
No steam vents
The first part of the baking period
Lean dough products
Foaming (sponge)

49. confectioners sugar is used to give the ____________ to cream cheese and flat icings
An old dough
Smooth texture
Eggs
Twice as much chocolate as butter

50. graham cracker crumb crust
Regular shortening
May be stored on a rack
Smooth texture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal