Test your basic knowledge |

Fundamentals Of Baking

Subject : cooking

Instructions:

Answer 50 questions in 30 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...
Their crusts will soften
Cutting and baking
All at once
Smooth texture

2. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Exactly one pound
170
Twice as much chocolate as butter

3. choc glaze is...
Twice as much chocolate as butter
Flavorings
Is kneaded lightly
Punching

4. Clear flour is normally used to make
High protein content
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening

5. fat used in volume production of pie dough is...
High ratio shortening
Regular shortening
Cutting and baking
Flavorings

6. forcing the gases out of a fermented dough is called...
Rye bread
Punching
Slows yeast action
Increase keeping qualities - develop crust color - provide food for the yeast

7. functions of sugar in baked goods
All at once
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming
170

8. best flour for flaky pie crust is...
Egg content
Pastry flour
Crisp
Cornstarch

9. the hard outer covering of wheat kernels and other grains is called...
Cutting and baking
Chilled before makeup
15
Bran

10. primary thickening agent in pecan pie is...
Do not contain eggs
Flavorings
More
Eggs

11. weight of the sugar in a high ratio cake is usually greater than the weight of the...
The first part of the baking period
Flour
Increases the staling process
High ratio shortening

12. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Regular shortening
Flavorings
Bran

13. a young dough is one that has...
Not fermented long enough
Tough
High ratio shortening
True

14. not all sugars have the...
No steam vents
High protein content
Same degree of sweetness
Increases the staling process

15. flour for sponge cakes must be very weak to avoid making the cake...
Increase keeping quality - increase moistness - tenderize the product
Tough
Twice as much chocolate as butter
Same degree of sweetness

16. best thickening for cream pie is...
Cornstarch
Eggs
Without twisting it
Foaming (sponge)

17. an over fermented dough is called...
An old dough
170
More
Foaming (sponge)

18. high fat and sugar content hop make cookies...
High protein content
Twice as much chocolate as butter
Cutting and baking
Crisp

19. ideal starch for _______ is cornstarch
Lean dough products
Patent
Exactly one pound
Apple pie

20. emulsified shortening is usually softer in texture than...
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening
Patent
6 pounds flour - 3 pounds fat - 1 pound liquid

21. when eggs are added to a cake batter in the creaming method they should not be added...
15
Pull away from the sides of the bowl
6 pounds flour - 3 pounds fat - 1 pound liquid
All at once

22. if active dry yeast is used - it is mixed with water before being added to the dough
Flour
True
375-385
Patent

23. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Twice as much chocolate as butter
No steam vents
Slows yeast action
170

24. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Apple pie
Gluten
Eggs
Do not contain eggs

25. approximate ratio of ingredients in flaky pie dough is...
Cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid
Regular shortening
140 degrees

26. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
15
Increase keeping quality - increase moistness - tenderize the product
Do not contain eggs

27. one pint of water weighs...
Exactly one pound
Slows yeast action
Pastry flour
Apple pie

28. when cutting biscuits you should press down...
Without twisting it
Their crusts will soften
Chilled before makeup
Exactly one pound

29. 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...
15
Add flour and yeast and mix to a smooth dough
True
Slows yeast action

30. mealy pie dough is for...
Pumpkin pie
Twice as much chocolate as butter
Flour
140 degrees

31. yeast is killed at what temp?
Pull away from the sides of the bowl
140 degrees
Patent
Flour

32. during the pickup period the ingredients are blended on ______ just until combined
Low speed
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup
Pull away from the sides of the bowl

33. cake flour is usually weaker than...
Cutting and baking
Pull away from the sides of the bowl
A fully combined bater
Pastry flour

34. strong flour is made from wheat with a...
Pull away from the sides of the bowl
Pumpkin pie
High protein content
Vanilla custard sauce

35. salt is used in bread making because it improves flavor - conditions gluten - and...
Pumpkin pie
Slows yeast action
Eggs
Increases the staling process

36. cream scones should be frozen berfore...
All at once
Punching
Do not contain eggs
Cutting and baking

37. cake flour is the preferred choice for short dough because of its ability to...
Pull away from the sides of the bowl
Their crusts will soften
Absorb moisture
More

38. a cake mix made with butter will not hold as much liquid as one made with...
Pumpkin pie
Cutting and baking
Bran
High ratio shortening

39. oiling the surface of a fermenting dough...
A fully combined bater
No steam vents
Prevents a crust from forming
Vanilla custard sauce

40. graham cracker crumb crust
True
The first part of the baking period
Tough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

41. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping quality - increase moistness - tenderize the product
Egg content

42. functions of fat in baked goods
High ratio shortening
Increase keeping quality - increase moistness - tenderize the product
A fully combined bater
More

43. proper frying temp for cake doughnuts is...
15
375-385
Pastry flour
Smooth texture

44. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Regular shortening
Increase keeping quality - increase moistness - tenderize the product
Slows yeast action

45. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Cornstarch
Crisp
Smooth texture
A fully combined bater

46. only wheat flour will develop enough _______ to make yeast bread
Twice as much chocolate as butter
Gluten
Flavorings
Modified starch

47. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Lean dough products
May be stored on a rack
Do not contain eggs
Development of air cells into the batter

48. baked custard is done when its internal temp is...
An old dough
Flour
Smooth texture
170

49. cookies can be made chewier by increasing the...
Lean dough products
Increase keeping qualities - develop crust color - provide food for the yeast
Flour
Egg content

50. pastry cream is thickened with...
Eggs and starch
140 degrees
Pastry flour
Modified starch