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. flour for sponge cakes must be very weak to avoid making the cake...






2. cream scones should be frozen berfore...






3. if active dry yeast is used - it is mixed with water before being added to the dough






4. emulsified shortening is usually softer in texture than...






5. choc glaze is...






6. cake flour is usually weaker than...






7. oiling the surface of a fermenting dough...






8. Which is the stronges flours? Patent - pastry - pumpernickel - cake






9. graham cracker crumb crust






10. primary thickening agent in pecan pie is...






11. functions of sugar in baked goods






12. a cake mix made with butter will not hold as much liquid as one made with...






13. cookies can be made chewier by increasing the...






14. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...






15. french bread - and hard rolls are examples of...






16. forcing the gases out of a fermented dough is called...






17. mealy pie dough is for...






18. pastry cream is thickened with...






19. for a 9 inch bottom crust you will need ____ ounces of dough






20. for quick breads and cakes it is important to sift the dry ingredients together to ensure...






21. confectioners sugar is used to give the ____________ to cream cheese and flat icings






22. yeast is killed at what temp?






23. when eggs are added to a cake batter in the creaming method they should not be added...






24. doughs for rolled cookies and icebox cookies must usually be...






25. Clear flour is normally used to make






26. hard crusted rolls should not be wrapped or...






27. functions of fat in baked goods






28. an over fermented dough is called...






29. during the pickup period the ingredients are blended on ______ just until combined






30. yeast products should not be stored in the refrigerator because refrigeration...






31. when cutting biscuits you should press down...






32. weight of the sugar in a high ratio cake is usually greater than the weight of the...






33. baked custard is done when its internal temp is...






34. Rolls to be served within eight hours...






35. best thickening for cream pie is...






36. approximate ratio of ingredients in flaky pie dough is...






37. high fat and sugar content hop make cookies...






38. salt is used in bread making because it improves flavor - conditions gluten - and...






39. strong flour is made from wheat with a...






40. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process






41. cornstarch puddings are similar to cream puddings except that cornstarch puddings...






42. the hard outer covering of wheat kernels and other grains is called...






43. not all sugars have the...






44. measuring solid ingredients by weight is ______ accurate than by volume






45. hard crusted breads such as french bread are usually baked with steam in the oven during....






46. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla






47. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...






48. a young dough is one that has...






49. only wheat flour will develop enough _______ to make yeast bread






50. proper frying temp for cake doughnuts is...