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
140 degrees
Flavorings
Absorb moisture

2. hard crusted rolls should not be wrapped or...
Their crusts will soften
Pastry flour
Cutting and baking
Exactly one pound

3. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
High protein content
Gluten
Bran
Flavorings

4. pastry cream is thickened with...
A fully combined bater
Eggs and starch
The first part of the baking period
Pastry flour

5. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Increases the staling process
Egg content
Without twisting it
Do not contain eggs

6. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Cutting and baking
Punching
Prevents a crust from forming
Smooth texture

7. oiling the surface of a fermenting dough...
Foaming (sponge)
Prevents a crust from forming
Crisp
Regular shortening

8. choc glaze is...
Flavorings
An old dough
Not fermented long enough
Twice as much chocolate as butter

9. mealy pie dough is for...
Absorb moisture
Slows yeast action
Modified starch
Pumpkin pie

10. measuring solid ingredients by weight is ______ accurate than by volume
Eggs and starch
Without twisting it
More
Vanilla custard sauce

11. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Patent
May be stored on a rack
Absorb moisture

12. cookies can be made chewier by increasing the...
Punching
Flour
Foaming (sponge)
Egg content

13. functions of sugar in baked goods
Pull away from the sides of the bowl
Increase keeping qualities - develop crust color - provide food for the yeast
Increase keeping quality - increase moistness - tenderize the product
Low speed

14. Clear flour is normally used to make
Rye bread
Eggs and starch
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

15. best flour for flaky pie crust is...
Not fermented long enough
Same degree of sweetness
Pull away from the sides of the bowl
Pastry flour

16. if active dry yeast is used - it is mixed with water before being added to the dough
Smooth texture
Pastry flour
True
Flavorings

17. three methods of making cookies are the creaming - one-stage - and...
Bran
Foaming (sponge)
Apple pie
Lean dough products

18. primary thickening agent in pecan pie is...
More
Pastry flour
Eggs
No steam vents

19. when cutting biscuits you should press down...
Without twisting it
Pastry flour
Patent
Not fermented long enough

20. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Apple pie
Prevents a crust from forming
Exactly one pound
Vanilla custard sauce

21. a cake mix made with butter will not hold as much liquid as one made with...
140 degrees
Punching
Without twisting it
High ratio shortening

22. strong flour is made from wheat with a...
High protein content
Is kneaded lightly
Their crusts will soften
Without twisting it

23. high fat and sugar content hop make cookies...
375-385
Crisp
Apple pie
Twice as much chocolate as butter

24. french bread - and hard rolls are examples of...
Patent
Lean dough products
Pumpkin pie
A fully combined bater

25. the hard outer covering of wheat kernels and other grains is called...
More
All at once
Low speed
Bran

26. 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...
Punching
Low speed
Add flour and yeast and mix to a smooth dough
Do not contain eggs

27. Rolls to be served within eight hours...
Egg content
Without twisting it
May be stored on a rack
Eggs

28. fat used in volume production of pie dough is...
140 degrees
Pumpkin pie
Without twisting it
Regular shortening

29. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Vanilla custard sauce
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour

30. best thickening for cream pie is...
Pumpkin pie
Lean dough products
Cornstarch
Prevents a crust from forming

31. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Modified starch
15
Gluten

32. only wheat flour will develop enough _______ to make yeast bread
Gluten
Do not contain eggs
170
Without twisting it

33. not all sugars have the...
6 pounds flour - 3 pounds fat - 1 pound liquid
Increases the staling process
Same degree of sweetness
Rye bread

34. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Exactly one pound
Add flour and yeast and mix to a smooth dough
Rye bread

35. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
May be stored on a rack
A fully combined bater
All at once
Low speed

36. to produce a flaky biscuit - the dough...
6 pounds flour - 3 pounds fat - 1 pound liquid
Is kneaded lightly
140 degrees
15

37. emulsified shortening is usually softer in texture than...
Lean dough products
Egg content
Add flour and yeast and mix to a smooth dough
Regular shortening

38. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Gluten
Egg content
Patent

39. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
A fully combined bater
Not fermented long enough
Regular shortening

40. yeast is killed at what temp?
Flavorings
Regular shortening
375-385
140 degrees

41. ideal starch for _______ is cornstarch
Exactly one pound
Same degree of sweetness
Pull away from the sides of the bowl
Apple pie

42. best starch for pie fillings that are to be froxen is...
Modified starch
Flour
Foaming (sponge)
Pastry flour

43. proper frying temp for cake doughnuts is...
140 degrees
375-385
All at once
6 pounds flour - 3 pounds fat - 1 pound liquid

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

45. when eggs are added to a cake batter in the creaming method they should not be added...
Flavorings
Cutting and baking
Prevents a crust from forming
All at once

46. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Smooth texture
Egg content
Add flour and yeast and mix to a smooth dough

47. cream scones should be frozen berfore...
Patent
High protein content
Exactly one pound
Cutting and baking

48. doughs for rolled cookies and icebox cookies must usually be...
Pumpkin pie
Increases the staling process
Chilled before makeup
High protein content

49. cake flour is usually weaker than...
Eggs and starch
Pastry flour
Crisp
Increase keeping qualities - develop crust color - provide food for the yeast

50. during the pickup period the ingredients are blended on ______ just until combined
Gluten
Low speed
Twice as much chocolate as butter
15