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. fat used in volume production of pie dough is...
170
Smooth texture
Regular shortening
A fully combined bater

2. the hard outer covering of wheat kernels and other grains is called...
Crisp
Same degree of sweetness
Cutting and baking
Bran

3. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
May be stored on a rack
375-385
Development of air cells into the batter
Punching

4. best starch for pie fillings that are to be froxen is...
Without twisting it
Eggs
Modified starch
May be stored on a rack

5. measuring solid ingredients by weight is ______ accurate than by volume
More
Smooth texture
Patent
Prevents a crust from forming

6. best flour for flaky pie crust is...
Eggs
Pastry flour
Apple pie
Regular shortening

7. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Cornstarch
A fully combined bater
Bran
Absorb moisture

8. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Same degree of sweetness
True
Smooth texture
Cutting and baking

9. for a 9 inch bottom crust you will need ____ ounces of dough
Low speed
Twice as much chocolate as butter
15
Their crusts will soften

10. cake flour is the preferred choice for short dough because of its ability to...
High protein content
6 pounds flour - 3 pounds fat - 1 pound liquid
Flour
Absorb moisture

11. best thickening for cream pie is...
High protein content
May be stored on a rack
Exactly one pound
Cornstarch

12. a cake mix made with butter will not hold as much liquid as one made with...
Gluten
High ratio shortening
Is kneaded lightly
Eggs

13. strong flour is made from wheat with a...
Regular shortening
Is kneaded lightly
High protein content
Their crusts will soften

14. flour for sponge cakes must be very weak to avoid making the cake...
Flavorings
Pull away from the sides of the bowl
Tough
Their crusts will soften

15. only wheat flour will develop enough _______ to make yeast bread
Pastry flour
Bran
Flour
Gluten

16. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
All at once
Cutting and baking
Smooth texture

17. 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...
Rye bread
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough
Gluten

18. cake flour is usually weaker than...
Is kneaded lightly
Eggs and starch
More
Pastry flour

19. proper frying temp for cake doughnuts is...
All at once
Bran
Same degree of sweetness
375-385

20. approximate ratio of ingredients in flaky pie dough is...
Patent
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup
Pumpkin pie

21. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
An old dough
Punching
Do not contain eggs
140 degrees

22. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Pastry flour
170
Do not contain eggs

23. functions of fat in baked goods
Chilled before makeup
Smooth texture
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product

24. baked custard is done when its internal temp is...
Tough
Exactly one pound
Regular shortening
170

25. cookies can be made chewier by increasing the...
Pastry flour
Do not contain eggs
375-385
Egg content

26. one pint of water weighs...
Low speed
Lean dough products
Not fermented long enough
Exactly one pound

27. Clear flour is normally used to make
Absorb moisture
Rye bread
Their crusts will soften
Egg content

28. ideal starch for _______ is cornstarch
Apple pie
Absorb moisture
Tough
All at once

29. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Do not contain eggs
No steam vents
Lean dough products
Punching

30. french bread - and hard rolls are examples of...
Punching
Is kneaded lightly
Lean dough products
Bran

31. yeast products should not be stored in the refrigerator because refrigeration...
Eggs
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product
The first part of the baking period

32. hard crusted rolls should not be wrapped or...
Absorb moisture
High ratio shortening
Their crusts will soften
Increase keeping quality - increase moistness - tenderize the product

33. choc glaze is...
Twice as much chocolate as butter
A fully combined bater
Without twisting it
Crisp

34. forcing the gases out of a fermented dough is called...
Flour
Low speed
More
Punching

35. yeast is killed at what temp?
Vanilla custard sauce
No steam vents
140 degrees
Foaming (sponge)

36. salt is used in bread making because it improves flavor - conditions gluten - and...
Tough
All at once
High protein content
Slows yeast action

37. pastry cream is thickened with...
True
Without twisting it
375-385
Eggs and starch

38. three methods of making cookies are the creaming - one-stage - and...
Development of air cells into the batter
True
No steam vents
Foaming (sponge)

39. emulsified shortening is usually softer in texture than...
Smooth texture
Regular shortening
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

40. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
140 degrees
Low speed
Increase keeping quality - increase moistness - tenderize the product

41. if active dry yeast is used - it is mixed with water before being added to the dough
Cornstarch
True
Regular shortening
Pastry flour

42. primary thickening agent in pecan pie is...
More
Eggs
Gluten
The first part of the baking period

43. oiling the surface of a fermenting dough...
Prevents a crust from forming
Lean dough products
Egg content
Foaming (sponge)

44. graham cracker crumb crust
Do not contain eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
True
Flavorings

45. Rolls to be served within eight hours...
Foaming (sponge)
May be stored on a rack
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
6 pounds flour - 3 pounds fat - 1 pound liquid

46. mealy pie dough is for...
A fully combined bater
High ratio shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
Pumpkin pie

47. to produce a flaky biscuit - the dough...
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
More
Is kneaded lightly

48. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Tough
No steam vents
Foaming (sponge)
Flavorings

49. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
15
Modified starch
Increase keeping qualities - develop crust color - provide food for the yeast

50. functions of sugar in baked goods
Lean dough products
Pastry flour
Increase keeping qualities - develop crust color - provide food for the yeast
All at once