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. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Tough
6 pounds flour - 3 pounds fat - 1 pound liquid
Cutting and baking

2. one pint of water weighs...
Exactly one pound
Regular shortening
More
Cornstarch

3. cake flour is usually weaker than...
15
More
An old dough
Pastry flour

4. during the pickup period the ingredients are blended on ______ just until combined
Low speed
The first part of the baking period
Bran
375-385

5. proper frying temp for cake doughnuts is...
170
375-385
Gluten
Cutting and baking

6. french bread - and hard rolls are examples of...
Lean dough products
Without twisting it
Vanilla custard sauce
Bran

7. for a 9 inch bottom crust you will need ____ ounces of dough
Bran
15
Patent
Do not contain eggs

8. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Cutting and baking
Punching
True
Vanilla custard sauce

9. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Same degree of sweetness
Smooth texture
6 pounds flour - 3 pounds fat - 1 pound liquid
Flour

10. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Without twisting it
Slows yeast action
Punching

11. baked custard is done when its internal temp is...
Egg content
6 pounds flour - 3 pounds fat - 1 pound liquid
170
An old dough

12. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Add flour and yeast and mix to a smooth dough
More
True
Patent

13. not all sugars have the...
May be stored on a rack
Same degree of sweetness
Pastry flour
All at once

14. Clear flour is normally used to make
Rye bread
Cornstarch
Lean dough products
Regular shortening

15. fat used in volume production of pie dough is...
High protein content
140 degrees
Patent
Regular shortening

16. three methods of making cookies are the creaming - one-stage - and...
Apple pie
Eggs
Increase keeping quality - increase moistness - tenderize the product
Foaming (sponge)

17. cream scones should be frozen berfore...
Cornstarch
Without twisting it
Cutting and baking
Increases the staling process

18. Rolls to be served within eight hours...
Vanilla custard sauce
Increases the staling process
May be stored on a rack
6 pounds flour - 3 pounds fat - 1 pound liquid

19. cake flour is the preferred choice for short dough because of its ability to...
Exactly one pound
Absorb moisture
Pastry flour
Eggs

20. high fat and sugar content hop make cookies...
Add flour and yeast and mix to a smooth dough
Crisp
Pastry flour
Twice as much chocolate as butter

21. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Increases the staling process
Cornstarch
A fully combined bater
375-385

22. cookies can be made chewier by increasing the...
Egg content
Development of air cells into the batter
Gluten
Apple pie

23. best thickening for cream pie is...
Cornstarch
Chilled before makeup
170
No steam vents

24. the hard outer covering of wheat kernels and other grains is called...
Bran
Increase keeping quality - increase moistness - tenderize the product
Rye bread
Prevents a crust from forming

25. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
6 pounds flour - 3 pounds fat - 1 pound liquid
Flour
Eggs and starch

26. functions of fat in baked goods
High protein content
Increase keeping quality - increase moistness - tenderize the product
170
Modified starch

27. only wheat flour will develop enough _______ to make yeast bread
Gluten
Eggs and starch
Foaming (sponge)
Do not contain eggs

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

29. primary thickening agent in pecan pie is...
Regular shortening
Increases the staling process
Modified starch
Eggs

30. salt is used in bread making because it improves flavor - conditions gluten - and...
The first part of the baking period
Tough
Slows yeast action
Their crusts will soften

31. oiling the surface of a fermenting dough...
Prevents a crust from forming
May be stored on a rack
Not fermented long enough
Crisp

32. measuring solid ingredients by weight is ______ accurate than by volume
Absorb moisture
More
Pull away from the sides of the bowl
Smooth texture

33. ideal starch for _______ is cornstarch
170
Slows yeast action
Smooth texture
Apple pie

34. to produce a flaky biscuit - the dough...
Is kneaded lightly
Increases the staling process
Apple pie
Flour

35. hard crusted breads such as french bread are usually baked with steam in the oven during....
May be stored on a rack
Cornstarch
The first part of the baking period
Not fermented long enough

36. forcing the gases out of a fermented dough is called...
Pumpkin pie
Foaming (sponge)
Punching
Do not contain eggs

37. best starch for pie fillings that are to be froxen is...
Flour
Patent
No steam vents
Modified starch

38. when eggs are added to a cake batter in the creaming method they should not be added...
Apple pie
Patent
Foaming (sponge)
All at once

39. strong flour is made from wheat with a...
Development of air cells into the batter
Crisp
High protein content
Pastry flour

40. graham cracker crumb crust
Bran
Is kneaded lightly
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour

41. functions of sugar in baked goods
Twice as much chocolate as butter
Increase keeping qualities - develop crust color - provide food for the yeast
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

42. hard crusted rolls should not be wrapped or...
Their crusts will soften
Modified starch
High ratio shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

43. pastry cream is thickened with...
Increases the staling process
Eggs and starch
Increase keeping qualities - develop crust color - provide food for the yeast
Rye bread

44. choc glaze is...
Twice as much chocolate as butter
High protein content
The first part of the baking period
Pull away from the sides of the bowl

45. a young dough is one that has...
Bran
Foaming (sponge)
6 pounds flour - 3 pounds fat - 1 pound liquid
Not fermented long enough

46. mealy pie dough is for...
Increases the staling process
Lean dough products
Modified starch
Pumpkin pie

47. yeast products should not be stored in the refrigerator because refrigeration...
15
Increases the staling process
All at once
6 pounds flour - 3 pounds fat - 1 pound liquid

48. flour for sponge cakes must be very weak to avoid making the cake...
Crisp
Bran
Tough
High protein content

49. when cutting biscuits you should press down...
Twice as much chocolate as butter
Without twisting it
Punching
High ratio shortening

50. an over fermented dough is called...
May be stored on a rack
Pull away from the sides of the bowl
15
An old dough