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. proper frying temp for cake doughnuts is...
The first part of the baking period
Apple pie
Exactly one pound
375-385

2. cream scones should be frozen berfore...
170
Foaming (sponge)
Cutting and baking
All at once

3. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Pumpkin pie
An old dough
Twice as much chocolate as butter

4. hard crusted breads such as french bread are usually baked with steam in the oven during....
Do not contain eggs
Punching
The first part of the baking period
All at once

5. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Low speed
Flour
A fully combined bater
The first part of the baking period

6. functions of sugar in baked goods
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast
Lean dough products
6 pounds flour - 3 pounds fat - 1 pound liquid

7. only wheat flour will develop enough _______ to make yeast bread
Tough
Gluten
Cutting and baking
Development of air cells into the batter

8. ideal starch for _______ is cornstarch
Cornstarch
Tough
Rye bread
Apple pie

9. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Pastry flour
No steam vents
The first part of the baking period
Lean dough products

10. cake flour is usually weaker than...
Pastry flour
Without twisting it
The first part of the baking period
Cornstarch

11. yeast is killed at what temp?
Do not contain eggs
Is kneaded lightly
Pumpkin pie
140 degrees

12. graham cracker crumb crust
No steam vents
Cutting and baking
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cornstarch

13. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Patent
May be stored on a rack
Development of air cells into the batter
Lean dough products

14. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
15
Eggs and starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

15. when cutting biscuits you should press down...
Without twisting it
True
Foaming (sponge)
Vanilla custard sauce

16. during the pickup period the ingredients are blended on ______ just until combined
Twice as much chocolate as butter
Exactly one pound
Low speed
Their crusts will soften

17. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Not fermented long enough
Pastry flour
Bran

18. best thickening for cream pie is...
Tough
Vanilla custard sauce
Absorb moisture
Cornstarch

19. the hard outer covering of wheat kernels and other grains is called...
Without twisting it
Bran
Lean dough products
Crisp

20. primary thickening agent in pecan pie is...
Increases the staling process
Punching
Rye bread
Eggs

21. not all sugars have the...
Pull away from the sides of the bowl
Same degree of sweetness
Their crusts will soften
Pastry flour

22. emulsified shortening is usually softer in texture than...
Regular shortening
Pull away from the sides of the bowl
Egg content
Tough

23. functions of fat in baked goods
Gluten
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough
Bran

24. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Pastry flour
Chilled before makeup
Vanilla custard sauce
Cutting and baking

25. hard crusted rolls should not be wrapped or...
Is kneaded lightly
Their crusts will soften
Flour
Increase keeping quality - increase moistness - tenderize the product

26. when eggs are added to a cake batter in the creaming method they should not be added...
Flour
Low speed
All at once
Slows yeast action

27. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
High ratio shortening
Increase keeping quality - increase moistness - tenderize the product
Egg content

28. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Apple pie
Not fermented long enough
No steam vents
Patent

29. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Punching
Flour
Apple pie

30. strong flour is made from wheat with a...
Exactly one pound
Pull away from the sides of the bowl
High protein content
Flavorings

31. mealy pie dough is for...
Is kneaded lightly
Eggs and starch
Development of air cells into the batter
Pumpkin pie

32. approximate ratio of ingredients in flaky pie dough is...
Absorb moisture
6 pounds flour - 3 pounds fat - 1 pound liquid
Development of air cells into the batter
True

33. to produce a flaky biscuit - the dough...
Chilled before makeup
Is kneaded lightly
Slows yeast action
Lean dough products

34. baked custard is done when its internal temp is...
Lean dough products
Vanilla custard sauce
Prevents a crust from forming
170

35. for a 9 inch bottom crust you will need ____ ounces of dough
All at once
Do not contain eggs
15
Bran

36. best starch for pie fillings that are to be froxen is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Not fermented long enough
Modified starch
Egg content

37. a young dough is one that has...
Not fermented long enough
Vanilla custard sauce
Twice as much chocolate as butter
Eggs

38. pastry cream is thickened with...
The first part of the baking period
Absorb moisture
Eggs and starch
Patent

39. if active dry yeast is used - it is mixed with water before being added to the dough
No steam vents
Slows yeast action
375-385
True

40. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Same degree of sweetness
Do not contain eggs
Increase keeping quality - increase moistness - tenderize the product
6 pounds flour - 3 pounds fat - 1 pound liquid

41. 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
Pumpkin pie
True
All at once

42. flour for sponge cakes must be very weak to avoid making the cake...
Smooth texture
Exactly one pound
Tough
Egg content

43. forcing the gases out of a fermented dough is called...
Foaming (sponge)
Punching
Chilled before makeup
Bran

44. doughs for rolled cookies and icebox cookies must usually be...
No steam vents
Chilled before makeup
Modified starch
Exactly one pound

45. high fat and sugar content hop make cookies...
Modified starch
More
Vanilla custard sauce
Crisp

46. choc glaze is...
Vanilla custard sauce
Twice as much chocolate as butter
Patent
No steam vents

47. an over fermented dough is called...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
An old dough
Without twisting it
Pastry flour

48. fat used in volume production of pie dough is...
Foaming (sponge)
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Without twisting it
Regular shortening

49. oiling the surface of a fermenting dough...
More
Prevents a crust from forming
Slows yeast action
All at once

50. Rolls to be served within eight hours...
Modified starch
Twice as much chocolate as butter
High protein content
May be stored on a rack