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...
Modified starch
Eggs
Twice as much chocolate as butter
Vanilla custard sauce

2. mealy pie dough is for...
Rye bread
Add flour and yeast and mix to a smooth dough
Pumpkin pie
All at once

3. ideal starch for _______ is cornstarch
Apple pie
Modified starch
More
140 degrees

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

5. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Pastry flour
Their crusts will soften
Egg content

6. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Eggs and starch
Foaming (sponge)
Flour
Modified starch

7. cake flour is the preferred choice for short dough because of its ability to...
Bran
Same degree of sweetness
Absorb moisture
True

8. Clear flour is normally used to make
Patent
Rye bread
140 degrees
Foaming (sponge)

9. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Foaming (sponge)
Pastry flour
A fully combined bater
Tough

10. to produce a flaky biscuit - the dough...
Is kneaded lightly
Pastry flour
Flavorings
Patent

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

12. only wheat flour will develop enough _______ to make yeast bread
Punching
Gluten
All at once
Cutting and baking

13. functions of fat in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Add flour and yeast and mix to a smooth dough
Increase keeping quality - increase moistness - tenderize the product
Low speed

14. oiling the surface of a fermenting dough...
Apple pie
Cornstarch
Prevents a crust from forming
15

15. best starch for pie fillings that are to be froxen is...
140 degrees
Gluten
Foaming (sponge)
Modified starch

16. high fat and sugar content hop make cookies...
Crisp
Eggs and starch
Eggs
Apple pie

17. fat used in volume production of pie dough is...
More
Regular shortening
Modified starch
Cornstarch

18. best thickening for cream pie is...
Bran
Eggs and starch
Cornstarch
Increase keeping quality - increase moistness - tenderize the product

19. proper frying temp for cake doughnuts is...
375-385
Increase keeping qualities - develop crust color - provide food for the yeast
Absorb moisture
Pull away from the sides of the bowl

20. cream scones should be frozen berfore...
Pumpkin pie
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cutting and baking

21. when cutting biscuits you should press down...
Without twisting it
140 degrees
Eggs
All at once

22. Rolls to be served within eight hours...
May be stored on a rack
Foaming (sponge)
Pull away from the sides of the bowl
Flour

23. hard crusted rolls should not be wrapped or...
Their crusts will soften
High protein content
Eggs
Not fermented long enough

24. measuring solid ingredients by weight is ______ accurate than by volume
More
Eggs and starch
All at once
Increase keeping qualities - develop crust color - provide food for the yeast

25. three methods of making cookies are the creaming - one-stage - and...
Add flour and yeast and mix to a smooth dough
Exactly one pound
High protein content
Foaming (sponge)

26. the hard outer covering of wheat kernels and other grains is called...
Bran
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast
True

27. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product
No steam vents
Do not contain eggs

28. one pint of water weighs...
Bran
Exactly one pound
Eggs and starch
Egg content

29. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Regular shortening
No steam vents
Their crusts will soften
Chilled before makeup

30. choc glaze is...
Modified starch
Twice as much chocolate as butter
A fully combined bater
Prevents a crust from forming

31. Which is the stronges flours? Patent - pastry - pumpernickel - cake
170
Exactly one pound
Pastry flour
Patent

32. an over fermented dough is called...
Bran
An old dough
Regular shortening
High ratio shortening

33. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Not fermented long enough
Modified starch
Lean dough products

34. 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
Cornstarch
Modified starch
Regular shortening

35. yeast is killed at what temp?
Eggs
140 degrees
Prevents a crust from forming
Increase keeping qualities - develop crust color - provide food for the yeast

36. french bread - and hard rolls are examples of...
Bran
Crisp
A fully combined bater
Lean dough products

37. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
170
Without twisting it
High ratio shortening
Development of air cells into the batter

38. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Smooth texture
An old dough
Without twisting it

39. if active dry yeast is used - it is mixed with water before being added to the dough
Patent
Exactly one pound
Development of air cells into the batter
True

40. when eggs are added to a cake batter in the creaming method they should not be added...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
An old dough
All at once
Not fermented long enough

41. best flour for flaky pie crust is...
Vanilla custard sauce
Pastry flour
140 degrees
Flavorings

42. during the pickup period the ingredients are blended on ______ just until combined
Smooth texture
Low speed
Patent
Crisp

43. flour for sponge cakes must be very weak to avoid making the cake...
Add flour and yeast and mix to a smooth dough
Pull away from the sides of the bowl
Tough
No steam vents

44. forcing the gases out of a fermented dough is called...
An old dough
Cutting and baking
Punching
Apple pie

45. during the development period the elasticity of the gluten begins to develop and starts to...
Modified starch
Pull away from the sides of the bowl
High ratio shortening
Slows yeast action

46. graham cracker crumb crust
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
140 degrees

47. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Slows yeast action
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming

48. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Eggs and starch
Vanilla custard sauce
Foaming (sponge)
Tough

49. strong flour is made from wheat with a...
Smooth texture
Add flour and yeast and mix to a smooth dough
High protein content
Do not contain eggs

50. yeast products should not be stored in the refrigerator because refrigeration...
Flour
Without twisting it
Increases the staling process
Cornstarch