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. 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
Prevents a crust from forming
Punching
Pastry flour

2. french bread - and hard rolls are examples of...
Increases the staling process
A fully combined bater
Lean dough products
Pastry flour

3. proper frying temp for cake doughnuts is...
Punching
375-385
True
A fully combined bater

4. Which is the stronges flours? Patent - pastry - pumpernickel - cake
A fully combined bater
Without twisting it
Patent
Vanilla custard sauce

5. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Foaming (sponge)
Vanilla custard sauce
Apple pie
A fully combined bater

6. measuring solid ingredients by weight is ______ accurate than by volume
More
Flour
Is kneaded lightly
The first part of the baking period

7. only wheat flour will develop enough _______ to make yeast bread
Do not contain eggs
Gluten
375-385
Increase keeping qualities - develop crust color - provide food for the yeast

8. best starch for pie fillings that are to be froxen is...
Increase keeping qualities - develop crust color - provide food for the yeast
Not fermented long enough
Flavorings
Modified starch

9. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
140 degrees
Prevents a crust from forming
Do not contain eggs
Pull away from the sides of the bowl

10. ideal starch for _______ is cornstarch
Development of air cells into the batter
Same degree of sweetness
Patent
Apple pie

11. 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...
May be stored on a rack
Add flour and yeast and mix to a smooth dough
Punching
Do not contain eggs

12. Rolls to be served within eight hours...
Do not contain eggs
May be stored on a rack
Exactly one pound
Chilled before makeup

13. to produce a flaky biscuit - the dough...
Flour
Is kneaded lightly
High protein content
Increase keeping qualities - develop crust color - provide food for the yeast

14. best flour for flaky pie crust is...
Their crusts will soften
Pastry flour
No steam vents
Eggs

15. confectioners sugar is used to give the ____________ to cream cheese and flat icings
An old dough
True
Smooth texture
Low speed

16. if active dry yeast is used - it is mixed with water before being added to the dough
Cutting and baking
Egg content
True
Is kneaded lightly

17. primary thickening agent in pecan pie is...
Eggs
Vanilla custard sauce
Tough
170

18. one pint of water weighs...
Crisp
Add flour and yeast and mix to a smooth dough
Eggs and starch
Exactly one pound

19. cookies can be made chewier by increasing the...
Apple pie
6 pounds flour - 3 pounds fat - 1 pound liquid
Punching
Egg content

20. an over fermented dough is called...
Eggs and starch
An old dough
170
375-385

21. three methods of making cookies are the creaming - one-stage - and...
Add flour and yeast and mix to a smooth dough
Pull away from the sides of the bowl
Rye bread
Foaming (sponge)

22. mealy pie dough is for...
An old dough
Not fermented long enough
May be stored on a rack
Pumpkin pie

23. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Tough
No steam vents
Vanilla custard sauce
More

24. hard crusted rolls should not be wrapped or...
Their crusts will soften
Tough
Regular shortening
Flour

25. choc glaze is...
Development of air cells into the batter
Not fermented long enough
Twice as much chocolate as butter
Cornstarch

26. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
All at once
A fully combined bater
Flavorings
Increase keeping quality - increase moistness - tenderize the product

27. yeast is killed at what temp?
Exactly one pound
Flour
140 degrees
Is kneaded lightly

28. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

29. weight of the sugar in a high ratio cake is usually greater than the weight of the...
15
Increases the staling process
Flour
Gluten

30. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
A fully combined bater
Egg content
An old dough

31. salt is used in bread making because it improves flavor - conditions gluten - and...
Crisp
Gluten
Prevents a crust from forming
Slows yeast action

32. hard crusted breads such as french bread are usually baked with steam in the oven during....
An old dough
Cornstarch
The first part of the baking period
Chilled before makeup

33. oiling the surface of a fermenting dough...
Eggs and starch
Prevents a crust from forming
No steam vents
Egg content

34. pastry cream is thickened with...
Eggs and starch
375-385
Their crusts will soften
Lean dough products

35. graham cracker crumb crust
Egg content
Is kneaded lightly
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Exactly one pound

36. Clear flour is normally used to make
Bran
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Slows yeast action

37. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Increase keeping quality - increase moistness - tenderize the product
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

38. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
High protein content
Pastry flour
Without twisting it

39. doughs for rolled cookies and icebox cookies must usually be...
Pastry flour
Chilled before makeup
Apple pie
Eggs and starch

40. when eggs are added to a cake batter in the creaming method they should not be added...
Egg content
140 degrees
Twice as much chocolate as butter
All at once

41. a young dough is one that has...
Not fermented long enough
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup
Regular shortening

42. cake flour is the preferred choice for short dough because of its ability to...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High ratio shortening
Absorb moisture
May be stored on a rack

43. fat used in volume production of pie dough is...
A fully combined bater
Chilled before makeup
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

44. for a 9 inch bottom crust you will need ____ ounces of dough
A fully combined bater
15
Exactly one pound
Eggs

45. cream scones should be frozen berfore...
Patent
Lean dough products
Cutting and baking
May be stored on a rack

46. baked custard is done when its internal temp is...
Patent
Regular shortening
Pastry flour
170

47. the hard outer covering of wheat kernels and other grains is called...
Eggs and starch
Absorb moisture
Bran
More

48. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Low speed
Lean dough products
375-385

49. flour for sponge cakes must be very weak to avoid making the cake...
Prevents a crust from forming
Tough
15
May be stored on a rack

50. during the pickup period the ingredients are blended on ______ just until combined
May be stored on a rack
Low speed
Tough
Lean dough products