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. for a 9 inch bottom crust you will need ____ ounces of dough
15
Without twisting it
More
Modified starch

2. forcing the gases out of a fermented dough is called...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
No steam vents
Punching
Pumpkin pie

3. fat used in volume production of pie dough is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening
Egg content
Absorb moisture

4. cake flour is the preferred choice for short dough because of its ability to...
High protein content
Absorb moisture
15
Cutting and baking

5. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Exactly one pound
Development of air cells into the batter
Add flour and yeast and mix to a smooth dough

6. the hard outer covering of wheat kernels and other grains is called...
An old dough
Bran
Pumpkin pie
Increase keeping quality - increase moistness - tenderize the product

7. measuring solid ingredients by weight is ______ accurate than by volume
Is kneaded lightly
More
Not fermented long enough
Eggs and starch

8. strong flour is made from wheat with a...
High protein content
Cutting and baking
140 degrees
Prevents a crust from forming

9. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Chilled before makeup
Their crusts will soften
Flour
6 pounds flour - 3 pounds fat - 1 pound liquid

10. only wheat flour will develop enough _______ to make yeast bread
Increase keeping quality - increase moistness - tenderize the product
Gluten
6 pounds flour - 3 pounds fat - 1 pound liquid
Flour

11. Rolls to be served within eight hours...
170
Foaming (sponge)
An old dough
May be stored on a rack

12. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs and starch
15
Twice as much chocolate as butter

13. to produce a flaky biscuit - the dough...
No steam vents
Bran
Twice as much chocolate as butter
Is kneaded lightly

14. french bread - and hard rolls are examples of...
Lean dough products
All at once
Rye bread
Pastry flour

15. functions of sugar in baked goods
Their crusts will soften
Pull away from the sides of the bowl
Increase keeping qualities - develop crust color - provide food for the yeast
375-385

16. cake flour is usually weaker than...
170
Not fermented long enough
Pastry flour
Eggs and starch

17. yeast is killed at what temp?
Is kneaded lightly
140 degrees
Foaming (sponge)
Apple pie

18. best flour for flaky pie crust is...
Eggs
Pastry flour
Regular shortening
Eggs and starch

19. flour for sponge cakes must be very weak to avoid making the cake...
Pumpkin pie
Modified starch
Crisp
Tough

20. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
An old dough
Prevents a crust from forming
A fully combined bater
Regular shortening

21. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Their crusts will soften
Modified starch
No steam vents

22. during the development period the elasticity of the gluten begins to develop and starts to...
Add flour and yeast and mix to a smooth dough
Prevents a crust from forming
Slows yeast action
Pull away from the sides of the bowl

23. cookies can be made chewier by increasing the...
Egg content
Their crusts will soften
Modified starch
High ratio shortening

24. pastry cream is thickened with...
Apple pie
Eggs and starch
Gluten
170

25. emulsified shortening is usually softer in texture than...
Vanilla custard sauce
Development of air cells into the batter
Regular shortening
Add flour and yeast and mix to a smooth dough

26. hard crusted breads such as french bread are usually baked with steam in the oven during....
15
Foaming (sponge)
The first part of the baking period
Gluten

27. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Increases the staling process
Pull away from the sides of the bowl
More

28. cream scones should be frozen berfore...
Their crusts will soften
Cutting and baking
Tough
Cornstarch

29. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Eggs
Punching
Exactly one pound

30. during the pickup period the ingredients are blended on ______ just until combined
Egg content
Punching
Low speed
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

31. proper frying temp for cake doughnuts is...
Regular shortening
Exactly one pound
375-385
Foaming (sponge)

32. one pint of water weighs...
Development of air cells into the batter
Exactly one pound
Low speed
Same degree of sweetness

33. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Cutting and baking
No steam vents
Regular shortening
Crisp

34. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Tough
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough
A fully combined bater

35. best thickening for cream pie is...
Lean dough products
Cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid
Bran

36. best starch for pie fillings that are to be froxen is...
Lean dough products
Modified starch
375-385
Pull away from the sides of the bowl

37. when eggs are added to a cake batter in the creaming method they should not be added...
Egg content
Cornstarch
High protein content
All at once

38. functions of fat in baked goods
Pull away from the sides of the bowl
Tough
Without twisting it
Increase keeping quality - increase moistness - tenderize the product

39. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Crisp
True
Bran
Patent

40. hard crusted rolls should not be wrapped or...
An old dough
Their crusts will soften
Without twisting it
Pumpkin pie

41. ideal starch for _______ is cornstarch
140 degrees
375-385
Apple pie
Vanilla custard sauce

42. oiling the surface of a fermenting dough...
140 degrees
More
170
Prevents a crust from forming

43. 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...
Prevents a crust from forming
Tough
Pastry flour
Add flour and yeast and mix to a smooth dough

44. high fat and sugar content hop make cookies...
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pumpkin pie
Crisp

45. a young dough is one that has...
Not fermented long enough
Patent
All at once
High protein content

46. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Eggs and starch
All at once
15

47. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Do not contain eggs
Patent
Development of air cells into the batter

48. not all sugars have the...
Is kneaded lightly
Eggs and starch
Same degree of sweetness
May be stored on a rack

49. primary thickening agent in pecan pie is...
Cornstarch
Patent
Eggs
More

50. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Twice as much chocolate as butter
Eggs
Cornstarch
Flavorings