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....
Modified starch
The first part of the baking period
Bran
Eggs

2. during the development period the elasticity of the gluten begins to develop and starts to...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Add flour and yeast and mix to a smooth dough
Pull away from the sides of the bowl
Flavorings

3. approximate ratio of ingredients in flaky pie dough is...
Bran
Increase keeping quality - increase moistness - tenderize the product
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture

4. best flour for flaky pie crust is...
The first part of the baking period
All at once
Pastry flour
Bran

5. graham cracker crumb crust
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High protein content
Patent

6. cream scones should be frozen berfore...
6 pounds flour - 3 pounds fat - 1 pound liquid
Flavorings
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product

7. only wheat flour will develop enough _______ to make yeast bread
Gluten
Exactly one pound
Pastry flour
Pastry flour

8. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Pumpkin pie
Smooth texture
Pastry flour
Bran

9. measuring solid ingredients by weight is ______ accurate than by volume
More
Gluten
Egg content
Not fermented long enough

10. doughs for rolled cookies and icebox cookies must usually be...
Tough
Eggs
Without twisting it
Chilled before makeup

11. oiling the surface of a fermenting dough...
Flour
All at once
Cornstarch
Prevents a crust from forming

12. choc glaze is...
Pastry flour
High ratio shortening
Is kneaded lightly
Twice as much chocolate as butter

13. when cutting biscuits you should press down...
Chilled before makeup
High ratio shortening
Without twisting it
Eggs and starch

14. a cake mix made with butter will not hold as much liquid as one made with...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Smooth texture
High ratio shortening
Eggs and starch

15. Clear flour is normally used to make
Eggs
Rye bread
Same degree of sweetness
Regular shortening

16. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
375-385
No steam vents
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High ratio shortening

17. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Pastry flour
15
Do not contain eggs
140 degrees

18. flour for sponge cakes must be very weak to avoid making the cake...
170
An old dough
Development of air cells into the batter
Tough

19. strong flour is made from wheat with a...
An old dough
Is kneaded lightly
Prevents a crust from forming
High protein content

20. proper frying temp for cake doughnuts is...
Flavorings
375-385
Cutting and baking
All at once

21. three methods of making cookies are the creaming - one-stage - and...
Without twisting it
True
Foaming (sponge)
Pastry flour

22. mealy pie dough is for...
Smooth texture
Their crusts will soften
Pumpkin pie
Exactly one pound

23. cake flour is usually weaker than...
Cutting and baking
Exactly one pound
Add flour and yeast and mix to a smooth dough
Pastry flour

24. fat used in volume production of pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Regular shortening
Lean dough products
Exactly one pound

25. ideal starch for _______ is cornstarch
Exactly one pound
Bran
The first part of the baking period
Apple pie

26. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Do not contain eggs
Patent
Pumpkin pie
Increases the staling process

27. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Flour
Vanilla custard sauce
Rye bread
Modified starch

28. baked custard is done when its internal temp is...
Punching
Rye bread
170
Is kneaded lightly

29. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Rye bread
170
An old dough

30. yeast is killed at what temp?
140 degrees
Chilled before makeup
Flour
Twice as much chocolate as butter

31. emulsified shortening is usually softer in texture than...
Foaming (sponge)
Regular shortening
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid

32. a young dough is one that has...
Add flour and yeast and mix to a smooth dough
Not fermented long enough
Pastry flour
Prevents a crust from forming

33. cookies can be made chewier by increasing the...
Cornstarch
Egg content
Crisp
Bran

34. high fat and sugar content hop make cookies...
Their crusts will soften
Regular shortening
Crisp
A fully combined bater

35. if active dry yeast is used - it is mixed with water before being added to the dough
Prevents a crust from forming
170
True
Apple pie

36. functions of fat in baked goods
375-385
Is kneaded lightly
Modified starch
Increase keeping quality - increase moistness - tenderize the product

37. the hard outer covering of wheat kernels and other grains is called...
Cornstarch
Bran
No steam vents
Do not contain eggs

38. best thickening for cream pie is...
Is kneaded lightly
Crisp
Cornstarch
Prevents a crust from forming

39. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
An old dough
Modified starch
Flavorings
Same degree of sweetness

40. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Increase keeping qualities - develop crust color - provide food for the yeast
15
Cutting and baking
A fully combined bater

41. for a 9 inch bottom crust you will need ____ ounces of dough
Rye bread
15
High protein content
Add flour and yeast and mix to a smooth dough

42. an over fermented dough is called...
Cornstarch
Tough
Chilled before makeup
An old dough

43. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Increase keeping quality - increase moistness - tenderize the product
True
Regular shortening

44. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Cornstarch
375-385
Without twisting it

45. when eggs are added to a cake batter in the creaming method they should not be added...
Pumpkin pie
The first part of the baking period
All at once
Bran

46. best starch for pie fillings that are to be froxen is...
Low speed
Pastry flour
Modified starch
Regular shortening

47. french bread - and hard rolls are examples of...
Regular shortening
Lean dough products
375-385
Modified starch

48. Rolls to be served within eight hours...
Eggs
May be stored on a rack
Chilled before makeup
No steam vents

49. forcing the gases out of a fermented dough is called...
Punching
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Slows yeast action
Same degree of sweetness

50. to produce a flaky biscuit - the dough...
Is kneaded lightly
Increases the staling process
Pumpkin pie
Cornstarch