SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
Search
Test your basic knowledge |
Fundamentals Of Baking
Start Test
Study First
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 rolls should not be wrapped or...
Smooth texture
Their crusts will soften
Low speed
Gluten
2. pastry cream is thickened with...
The first part of the baking period
Without twisting it
A fully combined bater
Eggs and starch
3. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Slows yeast action
Egg content
The first part of the baking period
4. hard crusted breads such as french bread are usually baked with steam in the oven during....
Exactly one pound
170
The first part of the baking period
Pull away from the sides of the bowl
5. primary thickening agent in pecan pie is...
Slows yeast action
A fully combined bater
Eggs
Is kneaded lightly
6. graham cracker crumb crust
An old dough
Chilled before makeup
Flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
7. best thickening for cream pie is...
No steam vents
Increase keeping quality - increase moistness - tenderize the product
Eggs
Cornstarch
8. a cake mix made with butter will not hold as much liquid as one made with...
Cutting and baking
High ratio shortening
Development of air cells into the batter
Increase keeping qualities - develop crust color - provide food for the yeast
9. cream scones should be frozen berfore...
Their crusts will soften
Slows yeast action
Cutting and baking
Gluten
10. high fat and sugar content hop make cookies...
Bran
Crisp
15
Increase keeping quality - increase moistness - tenderize the product
11. best starch for pie fillings that are to be froxen is...
Punching
Gluten
Modified starch
May be stored on a rack
12. salt is used in bread making because it improves flavor - conditions gluten - and...
Cutting and baking
Regular shortening
Slows yeast action
Crisp
13. best flour for flaky pie crust is...
Pastry flour
Increases the staling process
Increase keeping qualities - develop crust color - provide food for the yeast
Absorb moisture
14. flour for sponge cakes must be very weak to avoid making the cake...
Gluten
Prevents a crust from forming
6 pounds flour - 3 pounds fat - 1 pound liquid
Tough
15. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Egg content
Add flour and yeast and mix to a smooth dough
Pastry flour
16. cake flour is usually weaker than...
Is kneaded lightly
Increases the staling process
Bran
Pastry flour
17. Clear flour is normally used to make
Rye bread
Patent
Development of air cells into the batter
Pastry flour
18. ideal starch for _______ is cornstarch
Pull away from the sides of the bowl
Their crusts will soften
Chilled before makeup
Apple pie
19. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
140 degrees
Eggs and starch
Do not contain eggs
Cornstarch
20. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Development of air cells into the batter
Same degree of sweetness
Rye bread
21. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Regular shortening
Crisp
Eggs and starch
22. to produce a flaky biscuit - the dough...
Is kneaded lightly
Crisp
Regular shortening
Absorb moisture
23. mealy pie dough is for...
True
Pumpkin pie
Twice as much chocolate as butter
15
24. measuring solid ingredients by weight is ______ accurate than by volume
Add flour and yeast and mix to a smooth dough
375-385
Regular shortening
More
25. doughs for rolled cookies and icebox cookies must usually be...
Pumpkin pie
Pull away from the sides of the bowl
Increase keeping qualities - develop crust color - provide food for the yeast
Chilled before makeup
26. if active dry yeast is used - it is mixed with water before being added to the dough
Smooth texture
True
170
Bran
27. for a 9 inch bottom crust you will need ____ ounces of dough
15
140 degrees
Increases the staling process
No steam vents
28. functions of sugar in baked goods
An old dough
Absorb moisture
Increase keeping qualities - develop crust color - provide food for the yeast
May be stored on a rack
29. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Patent
Exactly one pound
Cutting and baking
30. three methods of making cookies are the creaming - one-stage - and...
Vanilla custard sauce
Foaming (sponge)
Flavorings
140 degrees
31. french bread - and hard rolls are examples of...
True
375-385
No steam vents
Lean dough products
32. forcing the gases out of a fermented dough is called...
High ratio shortening
Eggs and starch
Patent
Punching
33. approximate ratio of ingredients in flaky pie dough is...
High protein content
6 pounds flour - 3 pounds fat - 1 pound liquid
Regular shortening
Chilled before makeup
34. an over fermented dough is called...
An old dough
All at once
May be stored on a rack
Same degree of sweetness
35. Rolls to be served within eight hours...
Slows yeast action
Gluten
Add flour and yeast and mix to a smooth dough
May be stored on a rack
36. cookies can be made chewier by increasing the...
Increases the staling process
Prevents a crust from forming
Egg content
Gluten
37. strong flour is made from wheat with a...
Is kneaded lightly
High protein content
Pull away from the sides of the bowl
Same degree of sweetness
38. oiling the surface of a fermenting dough...
More
Prevents a crust from forming
Eggs and starch
An old dough
39. only wheat flour will develop enough _______ to make yeast bread
140 degrees
All at once
Gluten
May be stored on a rack
40. when cutting biscuits you should press down...
Not fermented long enough
Modified starch
High protein content
Without twisting it
41. proper frying temp for cake doughnuts is...
375-385
Exactly one pound
May be stored on a rack
Pastry flour
42. a young dough is one that has...
Twice as much chocolate as butter
Add flour and yeast and mix to a smooth dough
The first part of the baking period
Not fermented long enough
43. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Exactly one pound
Bran
The first part of the baking period
Patent
44. not all sugars have the...
Regular shortening
High protein content
Increases the staling process
Same degree of sweetness
45. emulsified shortening is usually softer in texture than...
Regular shortening
Twice as much chocolate as butter
Is kneaded lightly
Their crusts will soften
46. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Twice as much chocolate as butter
Regular shortening
Vanilla custard sauce
Smooth texture
47. yeast is killed at what temp?
Bran
140 degrees
Flavorings
Same degree of sweetness
48. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Low speed
170
Foaming (sponge)
Vanilla custard sauce
49. one pint of water weighs...
Smooth texture
Exactly one pound
6 pounds flour - 3 pounds fat - 1 pound liquid
170
50. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Pull away from the sides of the bowl
Same degree of sweetness
Patent