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. cookies can be made chewier by increasing the...
Do not contain eggs
Slows yeast action
Egg content
Without twisting it

2. Rolls to be served within eight hours...
More
Foaming (sponge)
May be stored on a rack
Prevents a crust from forming

3. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
140 degrees
Development of air cells into the batter
Twice as much chocolate as butter
6 pounds flour - 3 pounds fat - 1 pound liquid

4. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Patent
Gluten
Egg content

5. pastry cream is thickened with...
Eggs and starch
Patent
Modified starch
Pumpkin pie

6. functions of fat in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Increase keeping quality - increase moistness - tenderize the product
170
Smooth texture

7. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Without twisting it
High ratio shortening
Modified starch

8. 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...
Development of air cells into the batter
6 pounds flour - 3 pounds fat - 1 pound liquid
Add flour and yeast and mix to a smooth dough
Increase keeping qualities - develop crust color - provide food for the yeast

9. choc glaze is...
Regular shortening
Twice as much chocolate as butter
Eggs and starch
Pastry flour

10. not all sugars have the...
Low speed
Punching
Same degree of sweetness
Foaming (sponge)

11. emulsified shortening is usually softer in texture than...
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast
170
Gluten

12. graham cracker crumb crust
Modified starch
High protein content
Lean dough products
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

13. three methods of making cookies are the creaming - one-stage - and...
High protein content
Foaming (sponge)
375-385
All at once

14. forcing the gases out of a fermented dough is called...
Development of air cells into the batter
Punching
May be stored on a rack
Chilled before makeup

15. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Regular shortening
Increases the staling process
Foaming (sponge)
Flavorings

16. when cutting biscuits you should press down...
Rye bread
All at once
High protein content
Without twisting it

17. 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
Increases the staling process
140 degrees
170

18. approximate ratio of ingredients in flaky pie dough is...
Regular shortening
Chilled before makeup
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid

19. during the development period the elasticity of the gluten begins to develop and starts to...
Do not contain eggs
Cutting and baking
Pull away from the sides of the bowl
Regular shortening

20. yeast products should not be stored in the refrigerator because refrigeration...
Is kneaded lightly
Increases the staling process
Punching
More

21. doughs for rolled cookies and icebox cookies must usually be...
Pastry flour
Smooth texture
Chilled before makeup
Pastry flour

22. hard crusted rolls should not be wrapped or...
375-385
Pastry flour
Their crusts will soften
Cornstarch

23. best starch for pie fillings that are to be froxen is...
No steam vents
High ratio shortening
More
Modified starch

24. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Low speed
Is kneaded lightly
Punching

25. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Absorb moisture
A fully combined bater
Do not contain eggs
6 pounds flour - 3 pounds fat - 1 pound liquid

26. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Foaming (sponge)
Increase keeping qualities - develop crust color - provide food for the yeast
140 degrees

27. cream scones should be frozen berfore...
Punching
Low speed
Cutting and baking
Without twisting it

28. if active dry yeast is used - it is mixed with water before being added to the dough
Patent
15
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
True

29. proper frying temp for cake doughnuts is...
Pumpkin pie
Twice as much chocolate as butter
Development of air cells into the batter
375-385

30. french bread - and hard rolls are examples of...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Lean dough products
Their crusts will soften
High protein content

31. only wheat flour will develop enough _______ to make yeast bread
Punching
Modified starch
Gluten
Pastry flour

32. fat used in volume production of pie dough is...
Regular shortening
Pastry flour
Rye bread
Pastry flour

33. strong flour is made from wheat with a...
Their crusts will soften
May be stored on a rack
High protein content
True

34. mealy pie dough is for...
Increase keeping qualities - develop crust color - provide food for the yeast
Absorb moisture
Pumpkin pie
Increase keeping quality - increase moistness - tenderize the product

35. for a 9 inch bottom crust you will need ____ ounces of dough
True
Flour
15
Development of air cells into the batter

36. measuring solid ingredients by weight is ______ accurate than by volume
More
Flavorings
Regular shortening
Smooth texture

37. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Same degree of sweetness
Bran
Twice as much chocolate as butter

38. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Cutting and baking
Smooth texture
Pastry flour
Eggs

39. during the pickup period the ingredients are blended on ______ just until combined
Rye bread
Chilled before makeup
Their crusts will soften
Low speed

40. when eggs are added to a cake batter in the creaming method they should not be added...
Eggs and starch
Pastry flour
All at once
Pastry flour

41. primary thickening agent in pecan pie is...
Eggs
Not fermented long enough
No steam vents
Slows yeast action

42. a young dough is one that has...
Not fermented long enough
140 degrees
Apple pie
True

43. an over fermented dough is called...
Lean dough products
Exactly one pound
Rye bread
An old dough

44. high fat and sugar content hop make cookies...
Development of air cells into the batter
Lean dough products
Crisp
True

45. best flour for flaky pie crust is...
Development of air cells into the batter
6 pounds flour - 3 pounds fat - 1 pound liquid
High ratio shortening
Pastry flour

46. oiling the surface of a fermenting dough...
An old dough
Prevents a crust from forming
Flavorings
Eggs

47. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Increase keeping qualities - develop crust color - provide food for the yeast
Vanilla custard sauce
Eggs
Cutting and baking

48. the hard outer covering of wheat kernels and other grains is called...
Bran
No steam vents
Development of air cells into the batter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

49. one pint of water weighs...
Exactly one pound
Pumpkin pie
May be stored on a rack
No steam vents

50. functions of sugar in baked goods
Slows yeast action
Twice as much chocolate as butter
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking