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. salt is used in bread making because it improves flavor - conditions gluten - and...






2. yeast is killed at what temp?






3. choc glaze is...






4. best flour for flaky pie crust is...






5. french bread - and hard rolls are examples of...






6. during the development period the elasticity of the gluten begins to develop and starts to...






7. best starch for pie fillings that are to be froxen is...






8. when eggs are added to a cake batter in the creaming method they should not be added...






9. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla






10. pastry cream is thickened with...






11. flour for sponge cakes must be very weak to avoid making the cake...






12. cake flour is the preferred choice for short dough because of its ability to...






13. cake flour is usually weaker than...






14. mealy pie dough is for...






15. for quick breads and cakes it is important to sift the dry ingredients together to ensure...






16. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process






17. fat used in volume production of pie dough is...






18. to produce a flaky biscuit - the dough...






19. three methods of making cookies are the creaming - one-stage - and...






20. approximate ratio of ingredients in flaky pie dough is...






21. during the pickup period the ingredients are blended on ______ just until combined






22. strong flour is made from wheat with a...






23. one pint of water weighs...






24. Rolls to be served within eight hours...






25. ideal starch for _______ is cornstarch






26. Which is the stronges flours? Patent - pastry - pumpernickel - cake






27. cookies can be made chewier by increasing the...






28. confectioners sugar is used to give the ____________ to cream cheese and flat icings






29. proper frying temp for cake doughnuts is...






30. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...






31. measuring solid ingredients by weight is ______ accurate than by volume






32. hard crusted breads such as french bread are usually baked with steam in the oven during....






33. yeast products should not be stored in the refrigerator because refrigeration...






34. weight of the sugar in a high ratio cake is usually greater than the weight of the...






35. only wheat flour will develop enough _______ to make yeast bread






36. functions of fat in baked goods






37. the hard outer covering of wheat kernels and other grains is called...






38. functions of sugar in baked goods






39. a cake mix made with butter will not hold as much liquid as one made with...






40. high fat and sugar content hop make cookies...






41. not all sugars have the...






42. doughs for rolled cookies and icebox cookies must usually be...






43. cornstarch puddings are similar to cream puddings except that cornstarch puddings...






44. primary thickening agent in pecan pie is...






45. when cutting biscuits you should press down...






46. if active dry yeast is used - it is mixed with water before being added to the dough






47. emulsified shortening is usually softer in texture than...






48. hard crusted rolls should not be wrapped or...






49. forcing the gases out of a fermented dough is called...






50. best thickening for cream pie is...