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...
Is kneaded lightly
Prevents a crust from forming
Eggs
6 pounds flour - 3 pounds fat - 1 pound liquid

2. cake flour is usually weaker than...
An old dough
Vanilla custard sauce
Pastry flour
Is kneaded lightly

3. measuring solid ingredients by weight is ______ accurate than by volume
Rye bread
Pumpkin pie
More
Gluten

4. oiling the surface of a fermenting dough...
Crisp
Exactly one pound
Prevents a crust from forming
All at once

5. 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...
Slows yeast action
Regular shortening
Add flour and yeast and mix to a smooth dough
Chilled before makeup

6. mealy pie dough is for...
Slows yeast action
Pumpkin pie
Increases the staling process
Apple pie

7. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Eggs
Development of air cells into the batter
Increases the staling process
Flavorings

8. best thickening for cream pie is...
170
Cornstarch
15
Flour

9. fat used in volume production of pie dough is...
Prevents a crust from forming
6 pounds flour - 3 pounds fat - 1 pound liquid
Pumpkin pie
Regular shortening

10. cookies can be made chewier by increasing the...
Increase keeping quality - increase moistness - tenderize the product
Their crusts will soften
Egg content
Cutting and baking

11. ideal starch for _______ is cornstarch
Twice as much chocolate as butter
Bran
375-385
Apple pie

12. Rolls to be served within eight hours...
May be stored on a rack
Smooth texture
Lean dough products
Twice as much chocolate as butter

13. not all sugars have the...
Same degree of sweetness
Vanilla custard sauce
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour

14. flour for sponge cakes must be very weak to avoid making the cake...
Egg content
Tough
Add flour and yeast and mix to a smooth dough
Is kneaded lightly

15. a cake mix made with butter will not hold as much liquid as one made with...
Patent
Pastry flour
High ratio shortening
Do not contain eggs

16. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Pastry flour
Flour
No steam vents
Low speed

17. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
No steam vents
15
Egg content

18. during the pickup period the ingredients are blended on ______ just until combined
140 degrees
All at once
Absorb moisture
Low speed

19. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Modified starch
True
Do not contain eggs

20. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Bran
Increases the staling process
Flour
Flavorings

21. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Regular shortening
Patent
No steam vents
Exactly one pound

22. baked custard is done when its internal temp is...
Regular shortening
170
Twice as much chocolate as butter
Crisp

23. only wheat flour will develop enough _______ to make yeast bread
Gluten
Foaming (sponge)
Rye bread
375-385

24. best starch for pie fillings that are to be froxen is...
Modified starch
Egg content
Do not contain eggs
Slows yeast action

25. doughs for rolled cookies and icebox cookies must usually be...
Add flour and yeast and mix to a smooth dough
15
Chilled before makeup
A fully combined bater

26. best flour for flaky pie crust is...
Tough
Cutting and baking
Add flour and yeast and mix to a smooth dough
Pastry flour

27. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Pumpkin pie
Foaming (sponge)
A fully combined bater
Vanilla custard sauce

28. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
An old dough
140 degrees
High protein content

29. yeast is killed at what temp?
Cornstarch
Exactly one pound
Not fermented long enough
140 degrees

30. choc glaze is...
Twice as much chocolate as butter
Lean dough products
Punching
High ratio shortening

31. Clear flour is normally used to make
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
375-385
Eggs and starch

32. cake flour is the preferred choice for short dough because of its ability to...
Twice as much chocolate as butter
Absorb moisture
Modified starch
Slows yeast action

33. pastry cream is thickened with...
Not fermented long enough
Eggs and starch
Exactly one pound
Twice as much chocolate as butter

34. hard crusted rolls should not be wrapped or...
No steam vents
Their crusts will soften
Patent
Rye bread

35. salt is used in bread making because it improves flavor - conditions gluten - and...
140 degrees
Slows yeast action
Rye bread
Flavorings

36. functions of sugar in baked goods
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast
More
Add flour and yeast and mix to a smooth dough

37. a young dough is one that has...
Slows yeast action
Cornstarch
Low speed
Not fermented long enough

38. one pint of water weighs...
Pastry flour
Exactly one pound
All at once
Absorb moisture

39. for a 9 inch bottom crust you will need ____ ounces of dough
Development of air cells into the batter
15
140 degrees
Pastry flour

40. if active dry yeast is used - it is mixed with water before being added to the dough
The first part of the baking period
True
Slows yeast action
More

41. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Twice as much chocolate as butter
Without twisting it
More
Smooth texture

42. when eggs are added to a cake batter in the creaming method they should not be added...
May be stored on a rack
6 pounds flour - 3 pounds fat - 1 pound liquid
Pumpkin pie
All at once

43. proper frying temp for cake doughnuts is...
High ratio shortening
170
375-385
Pastry flour

44. forcing the gases out of a fermented dough is called...
375-385
Increases the staling process
Punching
High ratio shortening

45. hard crusted breads such as french bread are usually baked with steam in the oven during....
Eggs
Their crusts will soften
Low speed
The first part of the baking period

46. emulsified shortening is usually softer in texture than...
Regular shortening
Pastry flour
Modified starch
Absorb moisture

47. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Low speed
Eggs and starch
Pumpkin pie

48. three methods of making cookies are the creaming - one-stage - and...
High ratio shortening
Foaming (sponge)
Pumpkin pie
The first part of the baking period

49. when cutting biscuits you should press down...
Not fermented long enough
Without twisting it
Twice as much chocolate as butter
Gluten

50. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Is kneaded lightly
Same degree of sweetness
More