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...
High ratio shortening
Increase keeping quality - increase moistness - tenderize the product
Same degree of sweetness
May be stored on a rack

2. the hard outer covering of wheat kernels and other grains is called...
No steam vents
Absorb moisture
Pastry flour
Bran

3. cream scones should be frozen berfore...
Their crusts will soften
Same degree of sweetness
Cutting and baking
Slows yeast action

4. for a 9 inch bottom crust you will need ____ ounces of dough
High protein content
15
Eggs
An old dough

5. baked custard is done when its internal temp is...
170
An old dough
High protein content
Lean dough products

6. flour for sponge cakes must be very weak to avoid making the cake...
Increase keeping quality - increase moistness - tenderize the product
Twice as much chocolate as butter
Tough
An old dough

7. during the development period the elasticity of the gluten begins to develop and starts to...
15
Flour
A fully combined bater
Pull away from the sides of the bowl

8. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
No steam vents
Vanilla custard sauce
A fully combined bater
Foaming (sponge)

9. strong flour is made from wheat with a...
High protein content
Their crusts will soften
15
Vanilla custard sauce

10. ideal starch for _______ is cornstarch
Cutting and baking
Apple pie
More
Development of air cells into the batter

11. pastry cream is thickened with...
Cutting and baking
Eggs and starch
Tough
Pull away from the sides of the bowl

12. hard crusted rolls should not be wrapped or...
Gluten
Their crusts will soften
More
Modified starch

13. salt is used in bread making because it improves flavor - conditions gluten - and...
Prevents a crust from forming
Slows yeast action
Smooth texture
Rye bread

14. yeast products should not be stored in the refrigerator because refrigeration...
All at once
Increases the staling process
Apple pie
Not fermented long enough

15. high fat and sugar content hop make cookies...
Patent
Crisp
Eggs
Gluten

16. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Apple pie
Bran
Cutting and baking

17. to produce a flaky biscuit - the dough...
Lean dough products
Is kneaded lightly
170
All at once

18. fat used in volume production of pie dough is...
375-385
All at once
Regular shortening
More

19. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
All at once
Regular shortening
Absorb moisture

20. cookies can be made chewier by increasing the...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pumpkin pie
Vanilla custard sauce
Egg content

21. forcing the gases out of a fermented dough is called...
6 pounds flour - 3 pounds fat - 1 pound liquid
Do not contain eggs
An old dough
Punching

22. cake flour is the preferred choice for short dough because of its ability to...
Regular shortening
Absorb moisture
Same degree of sweetness
6 pounds flour - 3 pounds fat - 1 pound liquid

23. during the pickup period the ingredients are blended on ______ just until combined
Absorb moisture
170
Modified starch
Low speed

24. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Same degree of sweetness
Smooth texture
Foaming (sponge)
Rye bread

25. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
The first part of the baking period
Slows yeast action
Flour

26. 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...
Add flour and yeast and mix to a smooth dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pumpkin pie
All at once

27. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Low speed
Pumpkin pie
Flavorings
Without twisting it

28. choc glaze is...
Flour
Is kneaded lightly
Twice as much chocolate as butter
Pumpkin pie

29. a young dough is one that has...
Not fermented long enough
Apple pie
Cornstarch
Flour

30. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Foaming (sponge)
Punching
No steam vents
Tough

31. yeast is killed at what temp?
Rye bread
Not fermented long enough
140 degrees
Flour

32. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Pull away from the sides of the bowl
Absorb moisture
Rye bread

33. a cake mix made with butter will not hold as much liquid as one made with...
Slows yeast action
Tough
High ratio shortening
Cornstarch

34. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Cutting and baking
Patent
Increases the staling process
Tough

35. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Tough
Exactly one pound
140 degrees

36. mealy pie dough is for...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Smooth texture
Pumpkin pie
170

37. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Flour
Rye bread
Gluten

38. oiling the surface of a fermenting dough...
Pull away from the sides of the bowl
Prevents a crust from forming
Do not contain eggs
An old dough

39. Rolls to be served within eight hours...
High protein content
Increase keeping qualities - develop crust color - provide food for the yeast
May be stored on a rack
170

40. primary thickening agent in pecan pie is...
Twice as much chocolate as butter
Add flour and yeast and mix to a smooth dough
Eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

41. best thickening for cream pie is...
Development of air cells into the batter
Cutting and baking
Cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

42. proper frying temp for cake doughnuts is...
Slows yeast action
375-385
Regular shortening
Pull away from the sides of the bowl

43. cake flour is usually weaker than...
Pastry flour
Pull away from the sides of the bowl
True
Cutting and baking

44. functions of fat in baked goods
Vanilla custard sauce
Regular shortening
Development of air cells into the batter
Increase keeping quality - increase moistness - tenderize the product

45. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
True
Development of air cells into the batter
Do not contain eggs
Chilled before makeup

46. french bread - and hard rolls are examples of...
Patent
15
Lean dough products
Modified starch

47. an over fermented dough is called...
An old dough
Rye bread
More
Prevents a crust from forming

48. when cutting biscuits you should press down...
Without twisting it
Exactly one pound
Punching
Absorb moisture

49. if active dry yeast is used - it is mixed with water before being added to the dough
Is kneaded lightly
Vanilla custard sauce
True
Low speed

50. best starch for pie fillings that are to be froxen is...
Lean dough products
Modified starch
Chilled before makeup
Same degree of sweetness