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. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Add flour and yeast and mix to a smooth dough
Modified starch
Rye bread

2. cake flour is the preferred choice for short dough because of its ability to...
Pull away from the sides of the bowl
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Same degree of sweetness
Absorb moisture

3. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Regular shortening
Same degree of sweetness
Increases the staling process

4. functions of fat in baked goods
Eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Crisp
Increase keeping quality - increase moistness - tenderize the product

5. if active dry yeast is used - it is mixed with water before being added to the dough
Foaming (sponge)
True
Pumpkin pie
15

6. measuring solid ingredients by weight is ______ accurate than by volume
True
Without twisting it
More
Increases the staling process

7. pastry cream is thickened with...
Increase keeping quality - increase moistness - tenderize the product
Eggs and starch
Foaming (sponge)
Pumpkin pie

8. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Tough
Not fermented long enough
Exactly one pound

9. Clear flour is normally used to make
Modified starch
Without twisting it
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

10. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften
Pumpkin pie

11. proper frying temp for cake doughnuts is...
Foaming (sponge)
375-385
Their crusts will soften
Egg content

12. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Increase keeping qualities - develop crust color - provide food for the yeast
Development of air cells into the batter
Without twisting it

13. 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...
Pumpkin pie
Add flour and yeast and mix to a smooth dough
Tough
Is kneaded lightly

14. Rolls to be served within eight hours...
Twice as much chocolate as butter
More
May be stored on a rack
15

15. best starch for pie fillings that are to be froxen is...
Not fermented long enough
More
Modified starch
True

16. high fat and sugar content hop make cookies...
Lean dough products
Crisp
Exactly one pound
Gluten

17. best thickening for cream pie is...
More
Increase keeping qualities - develop crust color - provide food for the yeast
Cornstarch
15

18. primary thickening agent in pecan pie is...
May be stored on a rack
Eggs
Patent
Pastry flour

19. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
A fully combined bater
Patent
Twice as much chocolate as butter
Vanilla custard sauce

20. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
All at once
Pastry flour
Increase keeping quality - increase moistness - tenderize the product

21. when eggs are added to a cake batter in the creaming method they should not be added...
Regular shortening
May be stored on a rack
All at once
Exactly one pound

22. oiling the surface of a fermenting dough...
Prevents a crust from forming
Twice as much chocolate as butter
Exactly one pound
Flour

23. strong flour is made from wheat with a...
Without twisting it
An old dough
High protein content
Is kneaded lightly

24. a young dough is one that has...
Not fermented long enough
True
375-385
Pastry flour

25. graham cracker crumb crust
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Rye bread
Patent

26. emulsified shortening is usually softer in texture than...
Apple pie
Tough
Regular shortening
Smooth texture

27. hard crusted breads such as french bread are usually baked with steam in the oven during....
Pumpkin pie
Flavorings
The first part of the baking period
Same degree of sweetness

28. yeast is killed at what temp?
Modified starch
Is kneaded lightly
Same degree of sweetness
140 degrees

29. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Gluten
Patent
Smooth texture
May be stored on a rack

30. only wheat flour will develop enough _______ to make yeast bread
Gluten
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast
Absorb moisture

31. mealy pie dough is for...
Pumpkin pie
Punching
Bran
Lean dough products

32. for a 9 inch bottom crust you will need ____ ounces of dough
Flavorings
170
A fully combined bater
15

33. cookies can be made chewier by increasing the...
Crisp
Not fermented long enough
Egg content
May be stored on a rack

34. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
True
Increase keeping qualities - develop crust color - provide food for the yeast
The first part of the baking period
No steam vents

35. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Flour
Add flour and yeast and mix to a smooth dough
Cornstarch

36. choc glaze is...
Twice as much chocolate as butter
The first part of the baking period
No steam vents
Development of air cells into the batter

37. ideal starch for _______ is cornstarch
Apple pie
Crisp
Flavorings
A fully combined bater

38. fat used in volume production of pie dough is...
Do not contain eggs
Regular shortening
The first part of the baking period
Without twisting it

39. flour for sponge cakes must be very weak to avoid making the cake...
140 degrees
Regular shortening
Flour
Tough

40. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Chilled before makeup
Patent
Rye bread

41. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast
High protein content

42. when cutting biscuits you should press down...
Without twisting it
Increase keeping quality - increase moistness - tenderize the product
Increases the staling process
Cornstarch

43. best flour for flaky pie crust is...
Eggs and starch
Punching
Pastry flour
Slows yeast action

44. one pint of water weighs...
Pastry flour
Patent
Foaming (sponge)
Exactly one pound

45. forcing the gases out of a fermented dough is called...
Low speed
May be stored on a rack
Bran
Punching

46. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Regular shortening
Patent
A fully combined bater
Bran

47. cake flour is usually weaker than...
Pastry flour
Cornstarch
Bran
Not fermented long enough

48. an over fermented dough is called...
No steam vents
An old dough
Flour
Chilled before makeup

49. to produce a flaky biscuit - the dough...
Cornstarch
Prevents a crust from forming
Flavorings
Is kneaded lightly

50. french bread - and hard rolls are examples of...
Eggs and starch
140 degrees
Foaming (sponge)
Lean dough products