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. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increases the staling process
Eggs and starch
The first part of the baking period
Foaming (sponge)

2. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Do not contain eggs
Eggs
Chilled before makeup

3. emulsified shortening is usually softer in texture than...
Flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping quality - increase moistness - tenderize the product
Regular shortening

4. best flour for flaky pie crust is...
An old dough
More
375-385
Pastry flour

5. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Chilled before makeup
170
Increase keeping quality - increase moistness - tenderize the product
Development of air cells into the batter

6. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Egg content
Prevents a crust from forming
A fully combined bater
Lean dough products

7. cake flour is usually weaker than...
True
A fully combined bater
May be stored on a rack
Pastry flour

8. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Pastry flour
Punching
All at once

9. measuring solid ingredients by weight is ______ accurate than by volume
More
Rye bread
Increase keeping quality - increase moistness - tenderize the product
Egg content

10. Clear flour is normally used to make
An old dough
Rye bread
Eggs
Egg content

11. during the development period the elasticity of the gluten begins to develop and starts to...
Vanilla custard sauce
Foaming (sponge)
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pull away from the sides of the bowl

12. an over fermented dough is called...
An old dough
Lean dough products
Is kneaded lightly
Increases the staling process

13. best starch for pie fillings that are to be froxen is...
Without twisting it
High protein content
Modified starch
375-385

14. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Egg content
Apple pie
All at once

15. choc glaze is...
Increases the staling process
Twice as much chocolate as butter
Vanilla custard sauce
Apple pie

16. graham cracker crumb crust
A fully combined bater
Punching
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
More

17. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
True
Lean dough products
High ratio shortening

18. baked custard is done when its internal temp is...
Egg content
170
Bran
No steam vents

19. hard crusted rolls should not be wrapped or...
Their crusts will soften
Bran
Crisp
375-385

20. yeast products should not be stored in the refrigerator because refrigeration...
An old dough
Increases the staling process
15
No steam vents

21. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Development of air cells into the batter
Crisp
Not fermented long enough
Vanilla custard sauce

22. to produce a flaky biscuit - the dough...
Bran
Is kneaded lightly
15
Patent

23. 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...
Is kneaded lightly
Lean dough products
Modified starch
Add flour and yeast and mix to a smooth dough

24. when cutting biscuits you should press down...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Tough
An old dough
Without twisting it

25. Rolls to be served within eight hours...
Same degree of sweetness
Punching
May be stored on a rack
All at once

26. for a 9 inch bottom crust you will need ____ ounces of dough
Punching
High protein content
15
Is kneaded lightly

27. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Exactly one pound
Low speed
Without twisting it
Do not contain eggs

28. mealy pie dough is for...
Pumpkin pie
Regular shortening
May be stored on a rack
All at once

29. a young dough is one that has...
Increase keeping quality - increase moistness - tenderize the product
Modified starch
Development of air cells into the batter
Not fermented long enough

30. cookies can be made chewier by increasing the...
Egg content
Slows yeast action
Eggs
Chilled before makeup

31. ideal starch for _______ is cornstarch
Twice as much chocolate as butter
170
Prevents a crust from forming
Apple pie

32. yeast is killed at what temp?
Patent
140 degrees
Flour
Foaming (sponge)

33. when eggs are added to a cake batter in the creaming method they should not be added...
Same degree of sweetness
170
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
All at once

34. fat used in volume production of pie dough is...
Crisp
Regular shortening
An old dough
170

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

36. french bread - and hard rolls are examples of...
Lean dough products
Pastry flour
Regular shortening
Without twisting it

37. one pint of water weighs...
Exactly one pound
Do not contain eggs
Punching
Without twisting it

38. confectioners sugar is used to give the ____________ to cream cheese and flat icings
140 degrees
Rye bread
Prevents a crust from forming
Smooth texture

39. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
High protein content
Modified starch
Their crusts will soften

40. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
A fully combined bater
Patent
Smooth texture

41. a cake mix made with butter will not hold as much liquid as one made with...
No steam vents
All at once
Tough
High ratio shortening

42. primary thickening agent in pecan pie is...
Low speed
Eggs
Add flour and yeast and mix to a smooth dough
Flavorings

43. best thickening for cream pie is...
Eggs and starch
Cornstarch
Chilled before makeup
Without twisting it

44. forcing the gases out of a fermented dough is called...
Slows yeast action
Punching
Egg content
15

45. only wheat flour will develop enough _______ to make yeast bread
Patent
Egg content
Gluten
High protein content

46. during the pickup period the ingredients are blended on ______ just until combined
Twice as much chocolate as butter
Low speed
Eggs
Bran

47. if active dry yeast is used - it is mixed with water before being added to the dough
True
Bran
Without twisting it
170

48. the hard outer covering of wheat kernels and other grains is called...
Pastry flour
Eggs and starch
Bran
Punching

49. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
An old dough
Regular shortening
Vanilla custard sauce

50. cream scones should be frozen berfore...
Regular shortening
Pastry flour
Cutting and baking
Same degree of sweetness