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. during the pickup period the ingredients are blended on ______ just until combined
Pull away from the sides of the bowl
Low speed
Twice as much chocolate as butter
More

2. only wheat flour will develop enough _______ to make yeast bread
6 pounds flour - 3 pounds fat - 1 pound liquid
Is kneaded lightly
Gluten
Apple pie

3. high fat and sugar content hop make cookies...
Eggs and starch
Regular shortening
Crisp
Low speed

4. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Pastry flour
Rye bread
May be stored on a rack

5. graham cracker crumb crust
Same degree of sweetness
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Rye bread
Exactly one pound

6. pastry cream is thickened with...
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs and starch
Chilled before makeup
Tough

7. forcing the gases out of a fermented dough is called...
Punching
Foaming (sponge)
Regular shortening
Pull away from the sides of the bowl

8. weight of the sugar in a high ratio cake is usually greater than the weight of the...
170
Lean dough products
Twice as much chocolate as butter
Flour

9. french bread - and hard rolls are examples of...
Increases the staling process
A fully combined bater
Lean dough products
170

10. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Same degree of sweetness
Is kneaded lightly
Eggs and starch
Smooth texture

11. approximate ratio of ingredients in flaky pie dough is...
Cutting and baking
Pumpkin pie
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture

12. during the development period the elasticity of the gluten begins to develop and starts to...
Crisp
Flavorings
Flour
Pull away from the sides of the bowl

13. cake flour is usually weaker than...
True
Pastry flour
Regular shortening
Slows yeast action

14. best starch for pie fillings that are to be froxen is...
Rye bread
A fully combined bater
Eggs
Modified starch

15. cake flour is the preferred choice for short dough because of its ability to...
Cornstarch
Crisp
Exactly one pound
Absorb moisture

16. Clear flour is normally used to make
Cornstarch
Absorb moisture
375-385
Rye bread

17. if active dry yeast is used - it is mixed with water before being added to the dough
True
Regular shortening
Flavorings
Tough

18. baked custard is done when its internal temp is...
Pumpkin pie
The first part of the baking period
Without twisting it
170

19. to produce a flaky biscuit - the dough...
More
Low speed
Is kneaded lightly
Increase keeping qualities - develop crust color - provide food for the yeast

20. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
375-385
Eggs
Not fermented long enough

21. when eggs are added to a cake batter in the creaming method they should not be added...
Crisp
Regular shortening
Tough
All at once

22. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Flour
Increase keeping qualities - develop crust color - provide food for the yeast
Increases the staling process

23. not all sugars have the...
Exactly one pound
Same degree of sweetness
140 degrees
Crisp

24. proper frying temp for cake doughnuts is...
375-385
Development of air cells into the batter
High ratio shortening
May be stored on a rack

25. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Without twisting it
Eggs
Add flour and yeast and mix to a smooth dough
No steam vents

26. a young dough is one that has...
Foaming (sponge)
Do not contain eggs
Not fermented long enough
Slows yeast action

27. ideal starch for _______ is cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid
Apple pie
Do not contain eggs
Is kneaded lightly

28. three methods of making cookies are the creaming - one-stage - and...
Tough
Pull away from the sides of the bowl
Foaming (sponge)
Prevents a crust from forming

29. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Cutting and baking
Modified starch
Twice as much chocolate as butter
Vanilla custard sauce

30. mealy pie dough is for...
Pumpkin pie
6 pounds flour - 3 pounds fat - 1 pound liquid
Pull away from the sides of the bowl
Same degree of sweetness

31. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
6 pounds flour - 3 pounds fat - 1 pound liquid
Punching
Eggs and starch
Development of air cells into the batter

32. yeast products should not be stored in the refrigerator because refrigeration...
Add flour and yeast and mix to a smooth dough
Cornstarch
Increases the staling process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

33. fat used in volume production of pie dough is...
Same degree of sweetness
Regular shortening
Foaming (sponge)
Not fermented long enough

34. when cutting biscuits you should press down...
Without twisting it
Is kneaded lightly
More
Vanilla custard sauce

35. a cake mix made with butter will not hold as much liquid as one made with...
Pull away from the sides of the bowl
Increase keeping quality - increase moistness - tenderize the product
High ratio shortening
Apple pie

36. salt is used in bread making because it improves flavor - conditions gluten - and...
Rye bread
Slows yeast action
6 pounds flour - 3 pounds fat - 1 pound liquid
Regular shortening

37. best thickening for cream pie is...
High protein content
An old dough
Cornstarch
Eggs

38. flour for sponge cakes must be very weak to avoid making the cake...
Gluten
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flavorings
Tough

39. doughs for rolled cookies and icebox cookies must usually be...
Pastry flour
Chilled before makeup
Same degree of sweetness
Flavorings

40. oiling the surface of a fermenting dough...
The first part of the baking period
Punching
Prevents a crust from forming
Chilled before makeup

41. the hard outer covering of wheat kernels and other grains is called...
Not fermented long enough
Bran
Same degree of sweetness
Patent

42. one pint of water weighs...
Eggs and starch
Cutting and baking
Exactly one pound
140 degrees

43. cream scones should be frozen berfore...
Twice as much chocolate as butter
Cutting and baking
140 degrees
170

44. strong flour is made from wheat with a...
Crisp
High protein content
Development of air cells into the batter
Rye bread

45. measuring solid ingredients by weight is ______ accurate than by volume
Eggs
15
More
Patent

46. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
The first part of the baking period
Twice as much chocolate as butter
Do not contain eggs
Pastry flour

47. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
The first part of the baking period
Do not contain eggs
Not fermented long enough

48. Rolls to be served within eight hours...
May be stored on a rack
Rye bread
Pull away from the sides of the bowl
Is kneaded lightly

49. hard crusted rolls should not be wrapped or...
Tough
Absorb moisture
Their crusts will soften
Patent

50. for a 9 inch bottom crust you will need ____ ounces of dough
15
Foaming (sponge)
True
Smooth texture