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. the hard outer covering of wheat kernels and other grains is called...
Pastry flour
Their crusts will soften
Egg content
Bran

2. 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...
High ratio shortening
Add flour and yeast and mix to a smooth dough
Egg content
375-385

3. pastry cream is thickened with...
Eggs and starch
True
Crisp
Absorb moisture

4. graham cracker crumb crust
Development of air cells into the batter
Is kneaded lightly
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High ratio shortening

5. functions of sugar in baked goods
Without twisting it
Patent
Modified starch
Increase keeping qualities - develop crust color - provide food for the yeast

6. oiling the surface of a fermenting dough...
Prevents a crust from forming
More
Modified starch
Increases the staling process

7. proper frying temp for cake doughnuts is...
375-385
Do not contain eggs
Twice as much chocolate as butter
Cornstarch

8. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Pumpkin pie
Without twisting it
Increases the staling process

9. strong flour is made from wheat with a...
Eggs and starch
Patent
High protein content
Pull away from the sides of the bowl

10. three methods of making cookies are the creaming - one-stage - and...
Pull away from the sides of the bowl
Foaming (sponge)
Pastry flour
The first part of the baking period

11. hard crusted breads such as french bread are usually baked with steam in the oven during....
Prevents a crust from forming
375-385
The first part of the baking period
Bran

12. during the development period the elasticity of the gluten begins to develop and starts to...
170
Rye bread
Pull away from the sides of the bowl
Absorb moisture

13. hard crusted rolls should not be wrapped or...
Their crusts will soften
Do not contain eggs
Flour
Slows yeast action

14. doughs for rolled cookies and icebox cookies must usually be...
Rye bread
True
Chilled before makeup
Regular shortening

15. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Apple pie
Prevents a crust from forming
Is kneaded lightly
Do not contain eggs

16. french bread - and hard rolls are examples of...
The first part of the baking period
Pull away from the sides of the bowl
Lean dough products
Low speed

17. cookies can be made chewier by increasing the...
Egg content
Apple pie
Add flour and yeast and mix to a smooth dough
Exactly one pound

18. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
6 pounds flour - 3 pounds fat - 1 pound liquid
Foaming (sponge)
Development of air cells into the batter
May be stored on a rack

19. yeast products should not be stored in the refrigerator because refrigeration...
Development of air cells into the batter
Increases the staling process
Increase keeping qualities - develop crust color - provide food for the yeast
Foaming (sponge)

20. Rolls to be served within eight hours...
May be stored on a rack
Prevents a crust from forming
Chilled before makeup
Pumpkin pie

21. primary thickening agent in pecan pie is...
375-385
Low speed
Eggs
More

22. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Not fermented long enough
Flavorings
Regular shortening
Do not contain eggs

23. best flour for flaky pie crust is...
Pastry flour
375-385
Without twisting it
Eggs

24. best starch for pie fillings that are to be froxen is...
Modified starch
Chilled before makeup
Cornstarch
Gluten

25. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Pastry flour
Without twisting it
Absorb moisture
A fully combined bater

26. measuring solid ingredients by weight is ______ accurate than by volume
Eggs
More
Prevents a crust from forming
Low speed

27. not all sugars have the...
Low speed
Bran
Pull away from the sides of the bowl
Same degree of sweetness

28. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Not fermented long enough
High protein content
Punching
No steam vents

29. forcing the gases out of a fermented dough is called...
Chilled before makeup
Apple pie
Punching
Eggs and starch

30. Clear flour is normally used to make
375-385
The first part of the baking period
Rye bread
All at once

31. yeast is killed at what temp?
Development of air cells into the batter
Foaming (sponge)
Eggs
140 degrees

32. for a 9 inch bottom crust you will need ____ ounces of dough
Punching
Gluten
Crisp
15

33. functions of fat in baked goods
More
Low speed
Increase keeping quality - increase moistness - tenderize the product
375-385

34. emulsified shortening is usually softer in texture than...
Is kneaded lightly
Development of air cells into the batter
Regular shortening
No steam vents

35. a cake mix made with butter will not hold as much liquid as one made with...
Exactly one pound
High ratio shortening
Patent
Gluten

36. when cutting biscuits you should press down...
High protein content
Cutting and baking
Modified starch
Without twisting it

37. when eggs are added to a cake batter in the creaming method they should not be added...
Exactly one pound
All at once
Chilled before makeup
Vanilla custard sauce

38. cake flour is usually weaker than...
Same degree of sweetness
Twice as much chocolate as butter
Pastry flour
High ratio shortening

39. mealy pie dough is for...
Cutting and baking
Twice as much chocolate as butter
170
Pumpkin pie

40. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Without twisting it
Lean dough products
High ratio shortening
Patent

41. one pint of water weighs...
Flour
Exactly one pound
Foaming (sponge)
True

42. best thickening for cream pie is...
Cornstarch
A fully combined bater
Tough
170

43. if active dry yeast is used - it is mixed with water before being added to the dough
More
Increase keeping qualities - develop crust color - provide food for the yeast
Add flour and yeast and mix to a smooth dough
True

44. salt is used in bread making because it improves flavor - conditions gluten - and...
Modified starch
Slows yeast action
Increases the staling process
Flour

45. cake flour is the preferred choice for short dough because of its ability to...
Crisp
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
15
Absorb moisture

46. fat used in volume production of pie dough is...
Regular shortening
Foaming (sponge)
Pull away from the sides of the bowl
Egg content

47. an over fermented dough is called...
Pastry flour
An old dough
Modified starch
Not fermented long enough

48. a young dough is one that has...
Foaming (sponge)
Not fermented long enough
Flavorings
Is kneaded lightly

49. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Regular shortening
Regular shortening
Is kneaded lightly

50. high fat and sugar content hop make cookies...
Pastry flour
Tough
Crisp
Twice as much chocolate as butter