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. approximate ratio of ingredients in flaky pie dough is...
True
Their crusts will soften
Twice as much chocolate as butter
6 pounds flour - 3 pounds fat - 1 pound liquid

2. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Lean dough products
Prevents a crust from forming
Flavorings
Flour

3. only wheat flour will develop enough _______ to make yeast bread
Gluten
Egg content
Cutting and baking
Apple pie

4. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
No steam vents
Development of air cells into the batter
Pumpkin pie

5. best starch for pie fillings that are to be froxen is...
An old dough
Pastry flour
Increase keeping quality - increase moistness - tenderize the product
Modified starch

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

7. doughs for rolled cookies and icebox cookies must usually be...
Prevents a crust from forming
Tough
Vanilla custard sauce
Chilled before makeup

8. measuring solid ingredients by weight is ______ accurate than by volume
The first part of the baking period
Flour
More
Regular shortening

9. Rolls to be served within eight hours...
May be stored on a rack
A fully combined bater
High protein content
Increase keeping quality - increase moistness - tenderize the product

10. fat used in volume production of pie dough is...
Rye bread
15
Same degree of sweetness
Regular shortening

11. oiling the surface of a fermenting dough...
May be stored on a rack
Bran
Twice as much chocolate as butter
Prevents a crust from forming

12. not all sugars have the...
Apple pie
More
Foaming (sponge)
Same degree of sweetness

13. hard crusted rolls should not be wrapped or...
6 pounds flour - 3 pounds fat - 1 pound liquid
Their crusts will soften
Gluten
Pull away from the sides of the bowl

14. baked custard is done when its internal temp is...
Pumpkin pie
Cornstarch
170
Development of air cells into the batter

15. 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...
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast
Add flour and yeast and mix to a smooth dough
The first part of the baking period

16. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Pumpkin pie
375-385
Not fermented long enough

17. Clear flour is normally used to make
Rye bread
Vanilla custard sauce
Gluten
Cutting and baking

18. cake flour is usually weaker than...
All at once
Pastry flour
True
More

19. the hard outer covering of wheat kernels and other grains is called...
Egg content
Do not contain eggs
Bran
True

20. to produce a flaky biscuit - the dough...
Pull away from the sides of the bowl
Is kneaded lightly
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Crisp

21. cream scones should be frozen berfore...
375-385
Rye bread
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product

22. forcing the gases out of a fermented dough is called...
The first part of the baking period
May be stored on a rack
Pull away from the sides of the bowl
Punching

23. graham cracker crumb crust
Do not contain eggs
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Crisp

24. best flour for flaky pie crust is...
Pastry flour
Tough
Increase keeping qualities - develop crust color - provide food for the yeast
More

25. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Slows yeast action
Development of air cells into the batter
170
Tough

26. ideal starch for _______ is cornstarch
Exactly one pound
Regular shortening
Apple pie
Same degree of sweetness

27. choc glaze is...
All at once
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Twice as much chocolate as butter
Prevents a crust from forming

28. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Flour
Vanilla custard sauce
Egg content
Punching

29. primary thickening agent in pecan pie is...
Flavorings
Apple pie
Do not contain eggs
Eggs

30. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Tough
Cornstarch
Gluten

31. when eggs are added to a cake batter in the creaming method they should not be added...
Smooth texture
No steam vents
All at once
Regular shortening

32. pastry cream is thickened with...
Bran
Eggs and starch
Exactly one pound
Regular shortening

33. an over fermented dough is called...
May be stored on a rack
Same degree of sweetness
Pumpkin pie
An old dough

34. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Add flour and yeast and mix to a smooth dough
Increases the staling process
Flour
High protein content

35. for a 9 inch bottom crust you will need ____ ounces of dough
Slows yeast action
Smooth texture
15
Pumpkin pie

36. during the pickup period the ingredients are blended on ______ just until combined
Chilled before makeup
Low speed
Pastry flour
Apple pie

37. flour for sponge cakes must be very weak to avoid making the cake...
Crisp
Tough
Twice as much chocolate as butter
High protein content

38. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Vanilla custard sauce
Crisp
Increase keeping qualities - develop crust color - provide food for the yeast

39. proper frying temp for cake doughnuts is...
Gluten
Patent
Crisp
375-385

40. high fat and sugar content hop make cookies...
Crisp
Their crusts will soften
Cornstarch
Foaming (sponge)

41. one pint of water weighs...
Eggs
Exactly one pound
Apple pie
High protein content

42. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Cutting and baking
Rye bread
Increases the staling process

43. if active dry yeast is used - it is mixed with water before being added to the dough
True
Same degree of sweetness
High protein content
Add flour and yeast and mix to a smooth dough

44. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
The first part of the baking period
Do not contain eggs
Without twisting it
True

45. during the development period the elasticity of the gluten begins to develop and starts to...
Prevents a crust from forming
Pull away from the sides of the bowl
May be stored on a rack
Slows yeast action

46. functions of sugar in baked goods
High ratio shortening
Flavorings
Exactly one pound
Increase keeping qualities - develop crust color - provide food for the yeast

47. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Low speed
Their crusts will soften
Increase keeping qualities - develop crust color - provide food for the yeast
No steam vents

48. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Modified starch
Cutting and baking
Add flour and yeast and mix to a smooth dough

49. Which is the stronges flours? Patent - pastry - pumpernickel - cake
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent
Gluten
Rye bread

50. best thickening for cream pie is...
170
Pastry flour
Cornstarch
Absorb moisture