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. primary thickening agent in pecan pie is...
Eggs and starch
Eggs
15
Crisp

2. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Crisp
Slows yeast action
High protein content
Patent

3. choc glaze is...
Smooth texture
Twice as much chocolate as butter
Rye bread
High protein content

4. hard crusted breads such as french bread are usually baked with steam in the oven during....
375-385
The first part of the baking period
Patent
Is kneaded lightly

5. flour for sponge cakes must be very weak to avoid making the cake...
Increases the staling process
Slows yeast action
Tough
Gluten

6. forcing the gases out of a fermented dough is called...
Punching
High ratio shortening
Vanilla custard sauce
Same degree of sweetness

7. to produce a flaky biscuit - the dough...
Rye bread
Modified starch
Add flour and yeast and mix to a smooth dough
Is kneaded lightly

8. best starch for pie fillings that are to be froxen is...
Modified starch
Add flour and yeast and mix to a smooth dough
The first part of the baking period
Not fermented long enough

9. salt is used in bread making because it improves flavor - conditions gluten - and...
Pumpkin pie
Slows yeast action
Chilled before makeup
The first part of the baking period

10. one pint of water weighs...
Exactly one pound
Cornstarch
A fully combined bater
Pastry flour

11. only wheat flour will develop enough _______ to make yeast bread
Gluten
A fully combined bater
More
Tough

12. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Apple pie
Gluten
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

13. 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...
Absorb moisture
May be stored on a rack
Not fermented long enough
Add flour and yeast and mix to a smooth dough

14. hard crusted rolls should not be wrapped or...
Cutting and baking
True
Their crusts will soften
May be stored on a rack

15. a young dough is one that has...
Tough
Increase keeping qualities - develop crust color - provide food for the yeast
Not fermented long enough
Twice as much chocolate as butter

16. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Apple pie
Increases the staling process
Do not contain eggs
Eggs and starch

17. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
An old dough

18. cream scones should be frozen berfore...
Pastry flour
Cutting and baking
6 pounds flour - 3 pounds fat - 1 pound liquid
An old dough

19. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Tough
More
Prevents a crust from forming

20. yeast products should not be stored in the refrigerator because refrigeration...
Exactly one pound
Increases the staling process
High protein content
6 pounds flour - 3 pounds fat - 1 pound liquid

21. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Do not contain eggs
375-385
Apple pie
Flour

22. when cutting biscuits you should press down...
Without twisting it
Eggs
Slows yeast action
Bran

23. for a 9 inch bottom crust you will need ____ ounces of dough
140 degrees
15
Increase keeping qualities - develop crust color - provide food for the yeast
Increase keeping quality - increase moistness - tenderize the product

24. french bread - and hard rolls are examples of...
A fully combined bater
More
Not fermented long enough
Lean dough products

25. if active dry yeast is used - it is mixed with water before being added to the dough
Twice as much chocolate as butter
Pumpkin pie
True
Prevents a crust from forming

26. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
True
Not fermented long enough
Add flour and yeast and mix to a smooth dough

27. high fat and sugar content hop make cookies...
Tough
Add flour and yeast and mix to a smooth dough
Chilled before makeup
Crisp

28. the hard outer covering of wheat kernels and other grains is called...
Bran
Rye bread
Chilled before makeup
Increases the staling process

29. strong flour is made from wheat with a...
Increase keeping quality - increase moistness - tenderize the product
High protein content
Tough
140 degrees

30. baked custard is done when its internal temp is...
A fully combined bater
True
170
375-385

31. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Development of air cells into the batter
Same degree of sweetness
Egg content

32. when eggs are added to a cake batter in the creaming method they should not be added...
Egg content
All at once
Regular shortening
Cornstarch

33. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Development of air cells into the batter
Not fermented long enough
Low speed

34. not all sugars have the...
Add flour and yeast and mix to a smooth dough
Same degree of sweetness
Is kneaded lightly
More

35. pastry cream is thickened with...
Exactly one pound
375-385
Pumpkin pie
Eggs and starch

36. measuring solid ingredients by weight is ______ accurate than by volume
High protein content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs and starch
More

37. proper frying temp for cake doughnuts is...
An old dough
Development of air cells into the batter
375-385
Pastry flour

38. three methods of making cookies are the creaming - one-stage - and...
Prevents a crust from forming
Foaming (sponge)
Development of air cells into the batter
Absorb moisture

39. functions of fat in baked goods
Pumpkin pie
Slows yeast action
15
Increase keeping quality - increase moistness - tenderize the product

40. mealy pie dough is for...
Without twisting it
Pumpkin pie
15
Same degree of sweetness

41. Rolls to be served within eight hours...
Apple pie
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking
May be stored on a rack

42. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Egg content
Pastry flour
Patent
No steam vents

43. oiling the surface of a fermenting dough...
Smooth texture
Prevents a crust from forming
6 pounds flour - 3 pounds fat - 1 pound liquid
Flavorings

44. a cake mix made with butter will not hold as much liquid as one made with...
Regular shortening
Cutting and baking
A fully combined bater
High ratio shortening

45. graham cracker crumb crust
Chilled before makeup
Increase keeping qualities - develop crust color - provide food for the yeast
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pumpkin pie

46. during the development period the elasticity of the gluten begins to develop and starts to...
Regular shortening
Their crusts will soften
Egg content
Pull away from the sides of the bowl

47. best flour for flaky pie crust is...
Twice as much chocolate as butter
Pastry flour
Smooth texture
Patent

48. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Rye bread
High ratio shortening
A fully combined bater
Development of air cells into the batter

49. best thickening for cream pie is...
Tough
Gluten
Cornstarch
Eggs

50. emulsified shortening is usually softer in texture than...
Regular shortening
Bran
Flavorings
Prevents a crust from forming