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. during the development period the elasticity of the gluten begins to develop and starts to...
15
Vanilla custard sauce
Pull away from the sides of the bowl
Chilled before makeup

2. graham cracker crumb crust
Foaming (sponge)
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping qualities - develop crust color - provide food for the yeast
Absorb moisture

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

4. oiling the surface of a fermenting dough...
Prevents a crust from forming
Foaming (sponge)
Is kneaded lightly
Rye bread

5. fat used in volume production of pie dough is...
Regular shortening
Not fermented long enough
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch

6. when eggs are added to a cake batter in the creaming method they should not be added...
The first part of the baking period
Absorb moisture
Prevents a crust from forming
All at once

7. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Pull away from the sides of the bowl
Chilled before makeup
Regular shortening
Flavorings

8. ideal starch for _______ is cornstarch
Is kneaded lightly
Cutting and baking
Exactly one pound
Apple pie

9. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Absorb moisture
Exactly one pound
Do not contain eggs

10. baked custard is done when its internal temp is...
Is kneaded lightly
Apple pie
Low speed
170

11. doughs for rolled cookies and icebox cookies must usually be...
The first part of the baking period
Chilled before makeup
Increase keeping qualities - develop crust color - provide food for the yeast
Tough

12. a cake mix made with butter will not hold as much liquid as one made with...
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour
High ratio shortening
Patent

13. forcing the gases out of a fermented dough is called...
Rye bread
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup
Punching

14. only wheat flour will develop enough _______ to make yeast bread
Pastry flour
Gluten
Eggs and starch
Cutting and baking

15. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
375-385
The first part of the baking period
170

16. french bread - and hard rolls are examples of...
Lean dough products
Pastry flour
Vanilla custard sauce
The first part of the baking period

17. the hard outer covering of wheat kernels and other grains is called...
The first part of the baking period
Pumpkin pie
A fully combined bater
Bran

18. for a 9 inch bottom crust you will need ____ ounces of dough
375-385
15
Increases the staling process
6 pounds flour - 3 pounds fat - 1 pound liquid

19. to produce a flaky biscuit - the dough...
Pastry flour
15
Crisp
Is kneaded lightly

20. not all sugars have the...
Vanilla custard sauce
Tough
A fully combined bater
Same degree of sweetness

21. a young dough is one that has...
Not fermented long enough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Rye bread
Flour

22. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
High ratio shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
Slows yeast action

23. during the pickup period the ingredients are blended on ______ just until combined
Crisp
The first part of the baking period
Absorb moisture
Low speed

24. measuring solid ingredients by weight is ______ accurate than by volume
More
Low speed
Increases the staling process
Modified starch

25. flour for sponge cakes must be very weak to avoid making the cake...
Regular shortening
Tough
Eggs
More

26. cookies can be made chewier by increasing the...
Egg content
Modified starch
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

27. when cutting biscuits you should press down...
Without twisting it
A fully combined bater
170
Pastry flour

28. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Crisp
Punching
Exactly one pound
Development of air cells into the batter

29. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Punching
True
Low speed

30. 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...
Gluten
Not fermented long enough
Twice as much chocolate as butter
Add flour and yeast and mix to a smooth dough

31. Rolls to be served within eight hours...
May be stored on a rack
High protein content
Apple pie
No steam vents

32. best starch for pie fillings that are to be froxen is...
Chilled before makeup
More
Modified starch
A fully combined bater

33. best thickening for cream pie is...
Cornstarch
Do not contain eggs
High protein content
6 pounds flour - 3 pounds fat - 1 pound liquid

34. yeast products should not be stored in the refrigerator because refrigeration...
Apple pie
A fully combined bater
Increases the staling process
140 degrees

35. cream scones should be frozen berfore...
An old dough
Cutting and baking
140 degrees
Flavorings

36. cake flour is usually weaker than...
Crisp
Slows yeast action
Pastry flour
Do not contain eggs

37. mealy pie dough is for...
Apple pie
Punching
Pumpkin pie
Flour

38. an over fermented dough is called...
Cutting and baking
Prevents a crust from forming
An old dough
Rye bread

39. hard crusted rolls should not be wrapped or...
High ratio shortening
170
Cutting and baking
Their crusts will soften

40. primary thickening agent in pecan pie is...
All at once
Eggs and starch
Flour
Eggs

41. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Foaming (sponge)
A fully combined bater
Chilled before makeup
Not fermented long enough

42. if active dry yeast is used - it is mixed with water before being added to the dough
True
Egg content
Development of air cells into the batter
The first part of the baking period

43. proper frying temp for cake doughnuts is...
375-385
Twice as much chocolate as butter
A fully combined bater
Eggs

44. choc glaze is...
High ratio shortening
Twice as much chocolate as butter
Patent
Pumpkin pie

45. pastry cream is thickened with...
Regular shortening
Apple pie
Eggs and starch
Egg content

46. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Add flour and yeast and mix to a smooth dough
6 pounds flour - 3 pounds fat - 1 pound liquid
15
Do not contain eggs

47. high fat and sugar content hop make cookies...
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent
Crisp
Eggs and starch

48. approximate ratio of ingredients in flaky pie dough is...
Development of air cells into the batter
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup
Regular shortening

49. weight of the sugar in a high ratio cake is usually greater than the weight of the...
High ratio shortening
Flour
The first part of the baking period
Prevents a crust from forming

50. Clear flour is normally used to make
15
Rye bread
More
Low speed