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. best starch for pie fillings that are to be froxen is...
Modified starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast

2. strong flour is made from wheat with a...
Egg content
Flour
375-385
High protein content

3. hard crusted rolls should not be wrapped or...
Twice as much chocolate as butter
Is kneaded lightly
Their crusts will soften
6 pounds flour - 3 pounds fat - 1 pound liquid

4. not all sugars have the...
Without twisting it
Tough
Slows yeast action
Same degree of sweetness

5. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
May be stored on a rack
Flavorings
Flour
375-385

6. high fat and sugar content hop make cookies...
Crisp
Flour
Modified starch
Egg content

7. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Pull away from the sides of the bowl
High protein content
Development of air cells into the batter

8. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Development of air cells into the batter
Punching
Same degree of sweetness
A fully combined bater

9. 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...
140 degrees
Pastry flour
May be stored on a rack
Add flour and yeast and mix to a smooth dough

10. when eggs are added to a cake batter in the creaming method they should not be added...
15
All at once
Patent
375-385

11. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product
Crisp

12. cream scones should be frozen berfore...
Prevents a crust from forming
Cutting and baking
Chilled before makeup
Regular shortening

13. Which is the stronges flours? Patent - pastry - pumpernickel - cake
15
Pull away from the sides of the bowl
Patent
Slows yeast action

14. to produce a flaky biscuit - the dough...
Without twisting it
375-385
Is kneaded lightly
Modified starch

15. cake flour is usually weaker than...
Rye bread
Pastry flour
High protein content
Low speed

16. cookies can be made chewier by increasing the...
Increases the staling process
Is kneaded lightly
Egg content
All at once

17. if active dry yeast is used - it is mixed with water before being added to the dough
140 degrees
True
170
Is kneaded lightly

18. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Their crusts will soften
Apple pie
Do not contain eggs
Smooth texture

19. best flour for flaky pie crust is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
15
Punching
Pastry flour

20. during the pickup period the ingredients are blended on ______ just until combined
All at once
Low speed
Egg content
Pastry flour

21. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
An old dough
140 degrees
Pull away from the sides of the bowl

22. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Prevents a crust from forming
Not fermented long enough
Egg content

23. Clear flour is normally used to make
Same degree of sweetness
Rye bread
No steam vents
375-385

24. yeast is killed at what temp?
15
Development of air cells into the batter
140 degrees
Flavorings

25. choc glaze is...
Twice as much chocolate as butter
High ratio shortening
Lean dough products
High protein content

26. pastry cream is thickened with...
All at once
Bran
Eggs and starch
Increase keeping quality - increase moistness - tenderize the product

27. mealy pie dough is for...
Cornstarch
Flour
Pumpkin pie
Cutting and baking

28. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking
Development of air cells into the batter
No steam vents

29. during the development period the elasticity of the gluten begins to develop and starts to...
Chilled before makeup
Do not contain eggs
Pull away from the sides of the bowl
Low speed

30. baked custard is done when its internal temp is...
Crisp
170
More
Their crusts will soften

31. primary thickening agent in pecan pie is...
Cutting and baking
Eggs
The first part of the baking period
Prevents a crust from forming

32. three methods of making cookies are the creaming - one-stage - and...
Punching
Their crusts will soften
Foaming (sponge)
170

33. ideal starch for _______ is cornstarch
Chilled before makeup
Apple pie
The first part of the baking period
Pastry flour

34. hard crusted breads such as french bread are usually baked with steam in the oven during....
More
Exactly one pound
The first part of the baking period
Patent

35. emulsified shortening is usually softer in texture than...
Regular shortening
Exactly one pound
15
Twice as much chocolate as butter

36. measuring solid ingredients by weight is ______ accurate than by volume
More
6 pounds flour - 3 pounds fat - 1 pound liquid
Is kneaded lightly
Without twisting it

37. proper frying temp for cake doughnuts is...
375-385
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Egg content
Vanilla custard sauce

38. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
All at once
Pastry flour
140 degrees
Development of air cells into the batter

39. oiling the surface of a fermenting dough...
Flavorings
An old dough
Same degree of sweetness
Prevents a crust from forming

40. for a 9 inch bottom crust you will need ____ ounces of dough
Without twisting it
Chilled before makeup
Development of air cells into the batter
15

41. the hard outer covering of wheat kernels and other grains is called...
Smooth texture
Regular shortening
Eggs and starch
Bran

42. graham cracker crumb crust
Bran
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pumpkin pie
True

43. salt is used in bread making because it improves flavor - conditions gluten - and...
Pumpkin pie
Slows yeast action
Cutting and baking
140 degrees

44. functions of sugar in baked goods
Smooth texture
High ratio shortening
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking

45. one pint of water weighs...
Increase keeping quality - increase moistness - tenderize the product
Bran
Exactly one pound
Is kneaded lightly

46. fat used in volume production of pie dough is...
Vanilla custard sauce
Increases the staling process
Regular shortening
Chilled before makeup

47. weight of the sugar in a high ratio cake is usually greater than the weight of the...
No steam vents
Flour
Do not contain eggs
170

48. only wheat flour will develop enough _______ to make yeast bread
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs and starch
Development of air cells into the batter
Gluten

49. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Foaming (sponge)
Do not contain eggs
Increases the staling process
15

50. when cutting biscuits you should press down...
Prevents a crust from forming
Low speed
140 degrees
Without twisting it