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. not all sugars have the...
Same degree of sweetness
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid
May be stored on a rack

2. during the pickup period the ingredients are blended on ______ just until combined
Absorb moisture
Low speed
Do not contain eggs
Exactly one pound

3. emulsified shortening is usually softer in texture than...
May be stored on a rack
Regular shortening
140 degrees
375-385

4. measuring solid ingredients by weight is ______ accurate than by volume
More
Regular shortening
Add flour and yeast and mix to a smooth dough
Punching

5. proper frying temp for cake doughnuts is...
375-385
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pull away from the sides of the bowl
Chilled before makeup

6. Clear flour is normally used to make
Without twisting it
Rye bread
Cornstarch
Increase keeping quality - increase moistness - tenderize the product

7. doughs for rolled cookies and icebox cookies must usually be...
15
Chilled before makeup
Increase keeping qualities - develop crust color - provide food for the yeast
Crisp

8. french bread - and hard rolls are examples of...
Chilled before makeup
Prevents a crust from forming
Lean dough products
Regular shortening

9. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Exactly one pound
No steam vents
Gluten
Flavorings

10. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Punching
Pastry flour
Add flour and yeast and mix to a smooth dough

11. cookies can be made chewier by increasing the...
Egg content
375-385
Flavorings
Do not contain eggs

12. when eggs are added to a cake batter in the creaming method they should not be added...
Twice as much chocolate as butter
Punching
Cutting and baking
All at once

13. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Prevents a crust from forming
Do not contain eggs
Bran
High ratio shortening

14. an over fermented dough is called...
All at once
Patent
An old dough
Modified starch

15. ideal starch for _______ is cornstarch
Apple pie
375-385
Exactly one pound
Modified starch

16. yeast is killed at what temp?
No steam vents
140 degrees
Cutting and baking
Not fermented long enough

17. for a 9 inch bottom crust you will need ____ ounces of dough
Prevents a crust from forming
Egg content
375-385
15

18. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Same degree of sweetness
375-385
Without twisting it

19. strong flour is made from wheat with a...
High protein content
Eggs and starch
May be stored on a rack
Crisp

20. oiling the surface of a fermenting dough...
Is kneaded lightly
An old dough
Do not contain eggs
Prevents a crust from forming

21. flour for sponge cakes must be very weak to avoid making the cake...
Rye bread
Regular shortening
Tough
True

22. salt is used in bread making because it improves flavor - conditions gluten - and...
Regular shortening
Their crusts will soften
Apple pie
Slows yeast action

23. fat used in volume production of pie dough is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Development of air cells into the batter
Regular shortening
An old dough

24. cake flour is usually weaker than...
Egg content
Pastry flour
Regular shortening
170

25. three methods of making cookies are the creaming - one-stage - and...
170
Regular shortening
Foaming (sponge)
Pumpkin pie

26. to produce a flaky biscuit - the dough...
Vanilla custard sauce
Is kneaded lightly
A fully combined bater
6 pounds flour - 3 pounds fat - 1 pound liquid

27. functions of fat in baked goods
Cutting and baking
Their crusts will soften
Increase keeping quality - increase moistness - tenderize the product
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

28. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Same degree of sweetness
Flour
Vanilla custard sauce
Punching

29. baked custard is done when its internal temp is...
170
Cutting and baking
Pumpkin pie
True

30. hard crusted rolls should not be wrapped or...
Their crusts will soften
Low speed
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping qualities - develop crust color - provide food for the yeast

31. mealy pie dough is for...
Cutting and baking
Same degree of sweetness
Absorb moisture
Pumpkin pie

32. forcing the gases out of a fermented dough is called...
Punching
Is kneaded lightly
170
Exactly one pound

33. a young dough is one that has...
Not fermented long enough
Eggs and starch
Cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid

34. if active dry yeast is used - it is mixed with water before being added to the dough
Pumpkin pie
Punching
True
Chilled before makeup

35. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
No steam vents
Slows yeast action
Prevents a crust from forming

36. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Add flour and yeast and mix to a smooth dough
True
Smooth texture
Twice as much chocolate as butter

37. when cutting biscuits you should press down...
Add flour and yeast and mix to a smooth dough
Cornstarch
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

38. functions of sugar in baked goods
Exactly one pound
Increase keeping qualities - develop crust color - provide food for the yeast
170
140 degrees

39. best starch for pie fillings that are to be froxen is...
Modified starch
Rye bread
Do not contain eggs
Egg content

40. Which is the stronges flours? Patent - pastry - pumpernickel - cake
A fully combined bater
Patent
Low speed
Eggs

41. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Is kneaded lightly
Increase keeping qualities - develop crust color - provide food for the yeast
Add flour and yeast and mix to a smooth dough
Flour

42. best flour for flaky pie crust is...
Punching
Pastry flour
Egg content
Patent

43. cake flour is the preferred choice for short dough because of its ability to...
Do not contain eggs
Rye bread
Absorb moisture
Twice as much chocolate as butter

44. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Foaming (sponge)
An old dough
Development of air cells into the batter

45. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Increases the staling process
Gluten
A fully combined bater
Vanilla custard sauce

46. best thickening for cream pie is...
Low speed
Prevents a crust from forming
Cornstarch
True

47. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Bran
Eggs and starch
Smooth texture

48. choc glaze is...
True
Twice as much chocolate as butter
Egg content
Slows yeast action

49. approximate ratio of ingredients in flaky pie dough is...
Vanilla custard sauce
Their crusts will soften
6 pounds flour - 3 pounds fat - 1 pound liquid
Development of air cells into the batter

50. 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
All at once
Prevents a crust from forming
Add flour and yeast and mix to a smooth dough