Test your basic knowledge |

Fundamentals Of Baking

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes. 2 minutes extra for reading the instructions.
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. yeast products should not be stored in the refrigerator because refrigeration...
Smooth texture
Chilled before makeup
Cornstarch
Increases the staling process

2. mealy pie dough is for...
Apple pie
An old dough
Pumpkin pie
High ratio shortening

3. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
May be stored on a rack
Foaming (sponge)
Low speed

4. measuring solid ingredients by weight is ______ accurate than by volume
Bran
170
Add flour and yeast and mix to a smooth dough
More

5. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Increases the staling process
Development of air cells into the batter
15
Without twisting it

6. cream scones should be frozen berfore...
Cutting and baking
Pastry flour
Smooth texture
375-385

7. best thickening for cream pie is...
Cornstarch
Low speed
Is kneaded lightly
Prevents a crust from forming

8. during the pickup period the ingredients are blended on ______ just until combined
Not fermented long enough
Low speed
High protein content
Without twisting it

9. pastry cream is thickened with...
Eggs
Eggs and starch
Increases the staling process
Pull away from the sides of the bowl

10. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Do not contain eggs
High protein content
Egg content

11. Rolls to be served within eight hours...
May be stored on a rack
Is kneaded lightly
True
Regular shortening

12. flour for sponge cakes must be very weak to avoid making the cake...
Tough
6 pounds flour - 3 pounds fat - 1 pound liquid
Regular shortening
Foaming (sponge)

13. one pint of water weighs...
The first part of the baking period
Increase keeping qualities - develop crust color - provide food for the yeast
Rye bread
Exactly one pound

14. not all sugars have the...
Same degree of sweetness
May be stored on a rack
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

15. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Crisp
Slows yeast action
Pastry flour
Smooth texture

16. for a 9 inch bottom crust you will need ____ ounces of dough
15
Smooth texture
Crisp
The first part of the baking period

17. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
All at once
140 degrees
Prevents a crust from forming
A fully combined bater

18. hard crusted rolls should not be wrapped or...
Twice as much chocolate as butter
Their crusts will soften
Regular shortening
Not fermented long enough

19. when eggs are added to a cake batter in the creaming method they should not be added...
Crisp
All at once
Smooth texture
Pastry flour

20. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Lean dough products
Patent
The first part of the baking period
No steam vents

21. baked custard is done when its internal temp is...
All at once
170
Increase keeping quality - increase moistness - tenderize the product
An old dough

22. 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...
Not fermented long enough
Egg content
Same degree of sweetness
Add flour and yeast and mix to a smooth dough

23. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
6 pounds flour - 3 pounds fat - 1 pound liquid
Do not contain eggs
More
Low speed

24. emulsified shortening is usually softer in texture than...
Increase keeping qualities - develop crust color - provide food for the yeast
15
Regular shortening
Punching

25. strong flour is made from wheat with a...
High protein content
Patent
All at once
Same degree of sweetness

26. to produce a flaky biscuit - the dough...
Cornstarch
Is kneaded lightly
Chilled before makeup
Increase keeping quality - increase moistness - tenderize the product

27. oiling the surface of a fermenting dough...
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product
Increases the staling process
Add flour and yeast and mix to a smooth dough

28. cake flour is usually weaker than...
Patent
Gluten
Regular shortening
Pastry flour

29. when cutting biscuits you should press down...
Increase keeping quality - increase moistness - tenderize the product
Without twisting it
375-385
Crisp

30. cake flour is the preferred choice for short dough because of its ability to...
Tough
Absorb moisture
Lean dough products
Vanilla custard sauce

31. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Is kneaded lightly
Foaming (sponge)
Vanilla custard sauce
Prevents a crust from forming

32. forcing the gases out of a fermented dough is called...
Punching
Absorb moisture
Without twisting it
Cornstarch

33. choc glaze is...
Regular shortening
Twice as much chocolate as butter
Lean dough products
Punching

34. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
170
Modified starch
All at once

35. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Add flour and yeast and mix to a smooth dough
No steam vents
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening

36. french bread - and hard rolls are examples of...
No steam vents
Lean dough products
Is kneaded lightly
Increase keeping qualities - develop crust color - provide food for the yeast

37. hard crusted breads such as french bread are usually baked with steam in the oven during....
High protein content
Pumpkin pie
The first part of the baking period
Cutting and baking

38. best flour for flaky pie crust is...
Eggs and starch
Pastry flour
Lean dough products
140 degrees

39. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Foaming (sponge)
Patent
Regular shortening

40. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Chilled before makeup
Without twisting it
No steam vents
Flour

41. during the development period the elasticity of the gluten begins to develop and starts to...
Bran
Flour
Do not contain eggs
Pull away from the sides of the bowl

42. only wheat flour will develop enough _______ to make yeast bread
Gluten
170
Pastry flour
Twice as much chocolate as butter

43. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Egg content
Vanilla custard sauce
Gluten

44. if active dry yeast is used - it is mixed with water before being added to the dough
Flour
True
Do not contain eggs
Cornstarch

45. an over fermented dough is called...
An old dough
Eggs and starch
Slows yeast action
A fully combined bater

46. high fat and sugar content hop make cookies...
140 degrees
An old dough
Crisp
Eggs and starch

47. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High ratio shortening
Do not contain eggs
15

48. primary thickening agent in pecan pie is...
Eggs
Modified starch
Rye bread
Flavorings

49. ideal starch for _______ is cornstarch
Increase keeping quality - increase moistness - tenderize the product
Punching
High protein content
Apple pie

50. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Eggs and starch
Gluten
Increases the staling process

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Test your basic knowledge |

Fundamentals Of Baking

Search BasicVersity Tests

Browse BasicVersity

3d Computer Modeling

Actionscript

Adobe Flash

Adobe Illustrator

Adobe Illustrator Shortcuts

Adobe Indesign Publishing

Adobe Photoshop CS 2 - CS 3

Adobe Photoshop CS 5

Adobe Photoshop CS 5 Keyboard Shortcuts

Adobe Photoshop Graphic Design

Adobe Photoshop Tools And Commands

Adobe Premiere Keyboard Shortcuts

Adobe Premiere Pro

After Effects Keyboard Shortcuts

Agile Development

Agile Scrum Methodology

Ajax

Android Programming

Animation

Asp.net Programming