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. flour for sponge cakes must be very weak to avoid making the cake...
Exactly one pound
Do not contain eggs
170
Tough

2. a cake mix made with butter will not hold as much liquid as one made with...
Apple pie
Flour
Without twisting it
High ratio shortening

3. ideal starch for _______ is cornstarch
Absorb moisture
Low speed
Flavorings
Apple pie

4. best starch for pie fillings that are to be froxen is...
Add flour and yeast and mix to a smooth dough
Their crusts will soften
Modified starch
Crisp

5. emulsified shortening is usually softer in texture than...
May be stored on a rack
Chilled before makeup
Crisp
Regular shortening

6. choc glaze is...
15
Twice as much chocolate as butter
375-385
6 pounds flour - 3 pounds fat - 1 pound liquid

7. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Same degree of sweetness
170
May be stored on a rack
A fully combined bater

8. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Flavorings
Patent
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs and starch

9. primary thickening agent in pecan pie is...
Chilled before makeup
Pumpkin pie
Eggs
Tough

10. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
An old dough
Their crusts will soften
6 pounds flour - 3 pounds fat - 1 pound liquid
Flavorings

11. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Smooth texture
Pastry flour
True

12. oiling the surface of a fermenting dough...
Tough
Prevents a crust from forming
Same degree of sweetness
Eggs

13. graham cracker crumb crust
Not fermented long enough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cornstarch
375-385

14. three methods of making cookies are the creaming - one-stage - and...
Bran
True
Foaming (sponge)
Increase keeping qualities - develop crust color - provide food for the yeast

15. functions of sugar in baked goods
An old dough
6 pounds flour - 3 pounds fat - 1 pound liquid
Their crusts will soften
Increase keeping qualities - develop crust color - provide food for the yeast

16. 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...
Without twisting it
170
Add flour and yeast and mix to a smooth dough
Chilled before makeup

17. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Low speed
Pastry flour
Bran
No steam vents

18. baked custard is done when its internal temp is...
Increases the staling process
Pastry flour
170
Add flour and yeast and mix to a smooth dough

19. if active dry yeast is used - it is mixed with water before being added to the dough
Is kneaded lightly
All at once
True
6 pounds flour - 3 pounds fat - 1 pound liquid

20. strong flour is made from wheat with a...
Flour
Exactly one pound
Add flour and yeast and mix to a smooth dough
High protein content

21. cream scones should be frozen berfore...
Gluten
Increases the staling process
Cutting and baking
Prevents a crust from forming

22. the hard outer covering of wheat kernels and other grains is called...
Bran
Apple pie
Pastry flour
Prevents a crust from forming

23. forcing the gases out of a fermented dough is called...
Punching
Is kneaded lightly
Flavorings
Not fermented long enough

24. when eggs are added to a cake batter in the creaming method they should not be added...
Tough
Cornstarch
All at once
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

25. cake flour is the preferred choice for short dough because of its ability to...
Slows yeast action
Absorb moisture
Apple pie
Add flour and yeast and mix to a smooth dough

26. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Cornstarch
Vanilla custard sauce
May be stored on a rack

27. best flour for flaky pie crust is...
High protein content
Pastry flour
Twice as much chocolate as butter
Flour

28. pastry cream is thickened with...
Absorb moisture
Punching
Eggs and starch
Increase keeping quality - increase moistness - tenderize the product

29. hard crusted breads such as french bread are usually baked with steam in the oven during....
Chilled before makeup
170
The first part of the baking period
Regular shortening

30. during the pickup period the ingredients are blended on ______ just until combined
No steam vents
Apple pie
Tough
Low speed

31. an over fermented dough is called...
Punching
Cutting and baking
An old dough
Flour

32. cake flour is usually weaker than...
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften
An old dough
Pastry flour

33. not all sugars have the...
Pastry flour
An old dough
Twice as much chocolate as butter
Same degree of sweetness

34. for a 9 inch bottom crust you will need ____ ounces of dough
Prevents a crust from forming
Tough
15
Rye bread

35. hard crusted rolls should not be wrapped or...
A fully combined bater
Their crusts will soften
Foaming (sponge)
Bran

36. one pint of water weighs...
Modified starch
Not fermented long enough
Exactly one pound
Smooth texture

37. mealy pie dough is for...
Punching
Do not contain eggs
Gluten
Pumpkin pie

38. during the development period the elasticity of the gluten begins to develop and starts to...
Eggs and starch
Development of air cells into the batter
Pull away from the sides of the bowl
Add flour and yeast and mix to a smooth dough

39. cookies can be made chewier by increasing the...
Crisp
Increases the staling process
May be stored on a rack
Egg content

40. salt is used in bread making because it improves flavor - conditions gluten - and...
Prevents a crust from forming
15
Slows yeast action
Regular shortening

41. french bread - and hard rolls are examples of...
Tough
Low speed
Lean dough products
Not fermented long enough

42. yeast is killed at what temp?
Is kneaded lightly
140 degrees
A fully combined bater
High protein content

43. best thickening for cream pie is...
Cornstarch
All at once
Smooth texture
Patent

44. yeast products should not be stored in the refrigerator because refrigeration...
Patent
Regular shortening
Increases the staling process
Chilled before makeup

45. fat used in volume production of pie dough is...
Regular shortening
May be stored on a rack
A fully combined bater
375-385

46. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Gluten
Development of air cells into the batter
Rye bread
170

47. only wheat flour will develop enough _______ to make yeast bread
Gluten
Development of air cells into the batter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
170

48. a young dough is one that has...
High protein content
Eggs
15
Not fermented long enough

49. to produce a flaky biscuit - the dough...
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening
Is kneaded lightly
Regular shortening

50. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
True
Not fermented long enough
Apple pie