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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. when eggs are added to a cake batter in the creaming method they should not be added...
Chilled before makeup
Flavorings
All at once
No steam vents

2. mealy pie dough is for...
Flavorings
Pumpkin pie
High protein content
An old dough

3. the hard outer covering of wheat kernels and other grains is called...
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Exactly one pound
Bran

4. high fat and sugar content hop make cookies...
Crisp
Egg content
15
Regular shortening

5. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Rye bread
Not fermented long enough
Punching

6. if active dry yeast is used - it is mixed with water before being added to the dough
Patent
True
Apple pie
Flavorings

7. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Same degree of sweetness
Apple pie
15

8. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Increase keeping qualities - develop crust color - provide food for the yeast
Flour
Modified starch
Bran

9. one pint of water weighs...
Exactly one pound
Apple pie
Flavorings
15

10. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
No steam vents
Development of air cells into the batter
Chilled before makeup

11. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
High protein content
Chilled before makeup
An old dough

12. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Slows yeast action
Increase keeping qualities - develop crust color - provide food for the yeast
A fully combined bater

13. primary thickening agent in pecan pie is...
Chilled before makeup
170
All at once
Eggs

14. best thickening for cream pie is...
Slows yeast action
Pastry flour
Cornstarch
Pull away from the sides of the bowl

15. Rolls to be served within eight hours...
Regular shortening
May be stored on a rack
A fully combined bater
Modified starch

16. during the development period the elasticity of the gluten begins to develop and starts to...
A fully combined bater
Regular shortening
Pull away from the sides of the bowl
Gluten

17. forcing the gases out of a fermented dough is called...
Punching
Their crusts will soften
Foaming (sponge)
Cornstarch

18. french bread - and hard rolls are examples of...
Same degree of sweetness
Absorb moisture
Twice as much chocolate as butter
Lean dough products

19. fat used in volume production of pie dough is...
The first part of the baking period
Eggs
All at once
Regular shortening

20. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Punching
No steam vents
Their crusts will soften

21. cake flour is usually weaker than...
Slows yeast action
Pastry flour
Regular shortening
Eggs

22. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
375-385
Increases the staling process
Development of air cells into the batter
Prevents a crust from forming

23. for a 9 inch bottom crust you will need ____ ounces of dough
15
Eggs and starch
Increase keeping qualities - develop crust color - provide food for the yeast
The first part of the baking period

24. when cutting biscuits you should press down...
Exactly one pound
Without twisting it
Pull away from the sides of the bowl
Modified starch

25. strong flour is made from wheat with a...
Apple pie
Bran
Eggs
High protein content

26. an over fermented dough is called...
Rye bread
Eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
An old dough

27. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Without twisting it
All at once
Twice as much chocolate as butter

28. oiling the surface of a fermenting dough...
Prevents a crust from forming
Their crusts will soften
A fully combined bater
375-385

29. to produce a flaky biscuit - the dough...
Pastry flour
Egg content
Is kneaded lightly
Apple pie

30. flour for sponge cakes must be very weak to avoid making the cake...
Increases the staling process
Tough
Regular shortening
Egg content

31. functions of fat in baked goods
Flavorings
Eggs and starch
Increase keeping quality - increase moistness - tenderize the product
Smooth texture

32. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Cutting and baking
No steam vents
Prevents a crust from forming

33. not all sugars have the...
May be stored on a rack
15
Absorb moisture
Same degree of sweetness

34. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Crisp
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Vanilla custard sauce
Exactly one pound

35. pastry cream is thickened with...
Pull away from the sides of the bowl
A fully combined bater
Eggs and starch
Vanilla custard sauce

36. Clear flour is normally used to make
Increase keeping qualities - develop crust color - provide food for the yeast
Crisp
Rye bread
Cutting and baking

37. choc glaze is...
A fully combined bater
Tough
Twice as much chocolate as butter
Without twisting it

38. yeast is killed at what temp?
Modified starch
140 degrees
Their crusts will soften
Increases the staling process

39. cream scones should be frozen berfore...
Pastry flour
No steam vents
Twice as much chocolate as butter
Cutting and baking

40. baked custard is done when its internal temp is...
170
Regular shortening
Tough
Flavorings

41. best flour for flaky pie crust is...
Bran
Not fermented long enough
Pastry flour
Foaming (sponge)

42. 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...
Is kneaded lightly
Patent
Slows yeast action
Add flour and yeast and mix to a smooth dough

43. hard crusted rolls should not be wrapped or...
Bran
Modified starch
Their crusts will soften
True

44. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour
No steam vents
Exactly one pound

45. salt is used in bread making because it improves flavor - conditions gluten - and...
No steam vents
The first part of the baking period
Slows yeast action
Cornstarch

46. best starch for pie fillings that are to be froxen is...
Add flour and yeast and mix to a smooth dough
Modified starch
Pastry flour
Flour

47. a young dough is one that has...
True
170
Modified starch
Not fermented long enough

48. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Pull away from the sides of the bowl
Smooth texture
High ratio shortening
Flavorings

49. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Exactly one pound
Regular shortening
Lean dough products

50. graham cracker crumb crust
Exactly one pound
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping qualities - develop crust color - provide food for the yeast