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. if active dry yeast is used - it is mixed with water before being added to the dough
True
Modified starch
Gluten
Punching

2. a young dough is one that has...
Not fermented long enough
No steam vents
Prevents a crust from forming
Vanilla custard sauce

3. cake flour is the preferred choice for short dough because of its ability to...
Bran
Increases the staling process
Absorb moisture
Regular shortening

4. during the pickup period the ingredients are blended on ______ just until combined
Do not contain eggs
Slows yeast action
Eggs and starch
Low speed

5. 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...
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough
May be stored on a rack
True

6. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Same degree of sweetness
More
Flour
Gluten

7. strong flour is made from wheat with a...
6 pounds flour - 3 pounds fat - 1 pound liquid
High protein content
True
Chilled before makeup

8. Which is the stronges flours? Patent - pastry - pumpernickel - cake
15
Increase keeping qualities - develop crust color - provide food for the yeast
Patent
Slows yeast action

9. graham cracker crumb crust
May be stored on a rack
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Absorb moisture
375-385

10. mealy pie dough is for...
Lean dough products
Rye bread
Pumpkin pie
Pull away from the sides of the bowl

11. only wheat flour will develop enough _______ to make yeast bread
True
Low speed
Gluten
Absorb moisture

12. to produce a flaky biscuit - the dough...
Is kneaded lightly
Prevents a crust from forming
Add flour and yeast and mix to a smooth dough
Foaming (sponge)

13. for a 9 inch bottom crust you will need ____ ounces of dough
An old dough
15
Lean dough products
Egg content

14. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Is kneaded lightly
140 degrees
170

15. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Flour
Rye bread
A fully combined bater
Regular shortening

16. one pint of water weighs...
Increase keeping quality - increase moistness - tenderize the product
Prevents a crust from forming
Exactly one pound
Slows yeast action

17. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Increases the staling process
Pastry flour
Regular shortening

18. primary thickening agent in pecan pie is...
Eggs
Pumpkin pie
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

19. when cutting biscuits you should press down...
Vanilla custard sauce
Without twisting it
High protein content
Same degree of sweetness

20. during the development period the elasticity of the gluten begins to develop and starts to...
Add flour and yeast and mix to a smooth dough
The first part of the baking period
Pull away from the sides of the bowl
Vanilla custard sauce

21. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
High ratio shortening
Not fermented long enough
True
No steam vents

22. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Eggs and starch
Vanilla custard sauce
Crisp
Increase keeping quality - increase moistness - tenderize the product

23. measuring solid ingredients by weight is ______ accurate than by volume
6 pounds flour - 3 pounds fat - 1 pound liquid
Without twisting it
Absorb moisture
More

24. functions of fat in baked goods
Not fermented long enough
All at once
Low speed
Increase keeping quality - increase moistness - tenderize the product

25. best starch for pie fillings that are to be froxen is...
Development of air cells into the batter
Modified starch
Lean dough products
170

26. Rolls to be served within eight hours...
Apple pie
True
May be stored on a rack
Cutting and baking

27. flour for sponge cakes must be very weak to avoid making the cake...
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product
Tough
Bran

28. when eggs are added to a cake batter in the creaming method they should not be added...
Same degree of sweetness
All at once
Flour
15

29. oiling the surface of a fermenting dough...
Is kneaded lightly
Flavorings
More
Prevents a crust from forming

30. fat used in volume production of pie dough is...
170
Regular shortening
Modified starch
Pastry flour

31. an over fermented dough is called...
An old dough
15
A fully combined bater
Same degree of sweetness

32. baked custard is done when its internal temp is...
Absorb moisture
170
Pastry flour
An old dough

33. hard crusted rolls should not be wrapped or...
Low speed
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Their crusts will soften
Rye bread

34. confectioners sugar is used to give the ____________ to cream cheese and flat icings
True
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Twice as much chocolate as butter
Smooth texture

35. cake flour is usually weaker than...
Do not contain eggs
Regular shortening
Egg content
Pastry flour

36. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Regular shortening
Slows yeast action
Foaming (sponge)

37. doughs for rolled cookies and icebox cookies must usually be...
375-385
Cornstarch
Egg content
Chilled before makeup

38. forcing the gases out of a fermented dough is called...
Flour
An old dough
Punching
The first part of the baking period

39. best thickening for cream pie is...
Pastry flour
Chilled before makeup
No steam vents
Cornstarch

40. emulsified shortening is usually softer in texture than...
Pastry flour
Exactly one pound
An old dough
Regular shortening

41. best flour for flaky pie crust is...
Flavorings
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Lean dough products

42. choc glaze is...
Increases the staling process
Flavorings
Flour
Twice as much chocolate as butter

43. a cake mix made with butter will not hold as much liquid as one made with...
Eggs
A fully combined bater
Foaming (sponge)
High ratio shortening

44. high fat and sugar content hop make cookies...
Punching
Pastry flour
Crisp
Same degree of sweetness

45. yeast is killed at what temp?
Crisp
Prevents a crust from forming
140 degrees
Foaming (sponge)

46. three methods of making cookies are the creaming - one-stage - and...
All at once
Foaming (sponge)
High ratio shortening
Egg content

47. cookies can be made chewier by increasing the...
May be stored on a rack
140 degrees
Pastry flour
Egg content

48. french bread - and hard rolls are examples of...
True
375-385
Lean dough products
Flour

49. hard crusted breads such as french bread are usually baked with steam in the oven during....
Absorb moisture
The first part of the baking period
Flavorings
Bran

50. proper frying temp for cake doughnuts is...
375-385
Same degree of sweetness
Increases the staling process
Development of air cells into the batter