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. cookies can be made chewier by increasing the...
Egg content
Is kneaded lightly
Their crusts will soften
375-385

2. cake flour is usually weaker than...
Pastry flour
375-385
Vanilla custard sauce
Twice as much chocolate as butter

3. best flour for flaky pie crust is...
Modified starch
Foaming (sponge)
Pastry flour
A fully combined bater

4. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Their crusts will soften
Foaming (sponge)
Not fermented long enough

5. strong flour is made from wheat with a...
170
An old dough
140 degrees
High protein content

6. cake flour is the preferred choice for short dough because of its ability to...
15
140 degrees
Absorb moisture
Not fermented long enough

7. ideal starch for _______ is cornstarch
Pastry flour
Pumpkin pie
Apple pie
Tough

8. cream scones should be frozen berfore...
Add flour and yeast and mix to a smooth dough
Flour
Cutting and baking
Is kneaded lightly

9. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch
Absorb moisture
Low speed

10. doughs for rolled cookies and icebox cookies must usually be...
Gluten
More
Chilled before makeup
Modified starch

11. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Bran
Rye bread
Their crusts will soften

12. proper frying temp for cake doughnuts is...
375-385
May be stored on a rack
Do not contain eggs
Smooth texture

13. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Eggs and starch
Rye bread
375-385
Do not contain eggs

14. emulsified shortening is usually softer in texture than...
More
375-385
Regular shortening
Not fermented long enough

15. high fat and sugar content hop make cookies...
Slows yeast action
Crisp
Egg content
No steam vents

16. three methods of making cookies are the creaming - one-stage - and...
Same degree of sweetness
Patent
Foaming (sponge)
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...
Development of air cells into the batter
Without twisting it
6 pounds flour - 3 pounds fat - 1 pound liquid
Add flour and yeast and mix to a smooth dough

18. baked custard is done when its internal temp is...
Vanilla custard sauce
170
A fully combined bater
Increases the staling process

19. graham cracker crumb crust
Pumpkin pie
Rye bread
Egg content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

20. fat used in volume production of pie dough is...
Regular shortening
Do not contain eggs
Vanilla custard sauce
Increases the staling process

21. yeast is killed at what temp?
140 degrees
Pastry flour
Add flour and yeast and mix to a smooth dough
May be stored on a rack

22. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Gluten
6 pounds flour - 3 pounds fat - 1 pound liquid
Foaming (sponge)
Flour

23. best starch for pie fillings that are to be froxen is...
Modified starch
Crisp
Regular shortening
Low speed

24. the hard outer covering of wheat kernels and other grains is called...
An old dough
Do not contain eggs
Bran
Their crusts will soften

25. for a 9 inch bottom crust you will need ____ ounces of dough
Twice as much chocolate as butter
Smooth texture
15
An old dough

26. oiling the surface of a fermenting dough...
Modified starch
All at once
Prevents a crust from forming
High ratio shortening

27. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
May be stored on a rack
Increase keeping quality - increase moistness - tenderize the product
Regular shortening

28. an over fermented dough is called...
Do not contain eggs
Modified starch
An old dough
Is kneaded lightly

29. choc glaze is...
No steam vents
An old dough
Twice as much chocolate as butter
Regular shortening

30. a cake mix made with butter will not hold as much liquid as one made with...
Exactly one pound
Not fermented long enough
More
High ratio shortening

31. pastry cream is thickened with...
Smooth texture
140 degrees
Increases the staling process
Eggs and starch

32. a young dough is one that has...
Exactly one pound
Not fermented long enough
More
Is kneaded lightly

33. flour for sponge cakes must be very weak to avoid making the cake...
Cutting and baking
Tough
Gluten
Pumpkin pie

34. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
More
Smooth texture
The first part of the baking period

35. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Punching
Pastry flour
Cutting and baking
Patent

36. french bread - and hard rolls are examples of...
Apple pie
Prevents a crust from forming
Lean dough products
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

37. mealy pie dough is for...
Without twisting it
Pull away from the sides of the bowl
Smooth texture
Pumpkin pie

38. when cutting biscuits you should press down...
Do not contain eggs
Eggs and starch
Without twisting it
Twice as much chocolate as butter

39. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
A fully combined bater
Increases the staling process
Without twisting it

40. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Do not contain eggs
More
Development of air cells into the batter
Rye bread

41. if active dry yeast is used - it is mixed with water before being added to the dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Low speed
15
True

42. Clear flour is normally used to make
Lean dough products
Rye bread
Eggs
140 degrees

43. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
No steam vents
Vanilla custard sauce
Chilled before makeup
A fully combined bater

44. best thickening for cream pie is...
Twice as much chocolate as butter
Cornstarch
Flavorings
Absorb moisture

45. yeast products should not be stored in the refrigerator because refrigeration...
Prevents a crust from forming
6 pounds flour - 3 pounds fat - 1 pound liquid
Is kneaded lightly
Increases the staling process

46. to produce a flaky biscuit - the dough...
Pastry flour
Increase keeping qualities - develop crust color - provide food for the yeast
Same degree of sweetness
Is kneaded lightly

47. during the development period the elasticity of the gluten begins to develop and starts to...
170
Pumpkin pie
Tough
Pull away from the sides of the bowl

48. only wheat flour will develop enough _______ to make yeast bread
True
Gluten
Vanilla custard sauce
Cutting and baking

49. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Vanilla custard sauce
Eggs
Gluten

50. during the pickup period the ingredients are blended on ______ just until combined
Flavorings
Increase keeping quality - increase moistness - tenderize the product
Egg content
Low speed