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. flour for sponge cakes must be very weak to avoid making the cake...
Eggs and starch
Tough
15
Foaming (sponge)

2. primary thickening agent in pecan pie is...
True
Eggs
Modified starch
More

3. one pint of water weighs...
Exactly one pound
Low speed
Foaming (sponge)
Regular shortening

4. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Tough
Flour
Crisp

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...
Add flour and yeast and mix to a smooth dough
Gluten
Vanilla custard sauce
375-385

6. if active dry yeast is used - it is mixed with water before being added to the dough
Pastry flour
More
True
Not fermented long enough

7. cake flour is usually weaker than...
Pastry flour
Flour
Is kneaded lightly
A fully combined bater

8. during the pickup period the ingredients are blended on ______ just until combined
Add flour and yeast and mix to a smooth dough
An old dough
Do not contain eggs
Low speed

9. strong flour is made from wheat with a...
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast
High protein content
High ratio shortening

10. an over fermented dough is called...
Prevents a crust from forming
An old dough
Regular shortening
Eggs

11. baked custard is done when its internal temp is...
Tough
Add flour and yeast and mix to a smooth dough
170
Their crusts will soften

12. not all sugars have the...
Regular shortening
Add flour and yeast and mix to a smooth dough
Egg content
Same degree of sweetness

13. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
All at once
Pastry flour
Do not contain eggs
15

14. when eggs are added to a cake batter in the creaming method they should not be added...
Same degree of sweetness
Their crusts will soften
Is kneaded lightly
All at once

15. the hard outer covering of wheat kernels and other grains is called...
Bran
An old dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
170

16. measuring solid ingredients by weight is ______ accurate than by volume
High ratio shortening
More
6 pounds flour - 3 pounds fat - 1 pound liquid
Flavorings

17. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
375-385
Rye bread
Smooth texture

18. high fat and sugar content hop make cookies...
Regular shortening
Cutting and baking
No steam vents
Crisp

19. Rolls to be served within eight hours...
High ratio shortening
Their crusts will soften
Bran
May be stored on a rack

20. cream scones should be frozen berfore...
Cutting and baking
Regular shortening
Eggs
Regular shortening

21. Clear flour is normally used to make
Is kneaded lightly
Rye bread
Vanilla custard sauce
Tough

22. when cutting biscuits you should press down...
Their crusts will soften
An old dough
Without twisting it
Same degree of sweetness

23. forcing the gases out of a fermented dough is called...
Punching
The first part of the baking period
May be stored on a rack
Modified starch

24. hard crusted rolls should not be wrapped or...
An old dough
True
Increases the staling process
Their crusts will soften

25. fat used in volume production of pie dough is...
Low speed
Regular shortening
Punching
6 pounds flour - 3 pounds fat - 1 pound liquid

26. emulsified shortening is usually softer in texture than...
Without twisting it
170
Add flour and yeast and mix to a smooth dough
Regular shortening

27. to produce a flaky biscuit - the dough...
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup
Is kneaded lightly
Flavorings

28. french bread - and hard rolls are examples of...
Slows yeast action
Bran
Lean dough products
Chilled before makeup

29. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Absorb moisture
Vanilla custard sauce
Prevents a crust from forming
Egg content

30. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Slows yeast action
Smooth texture
Eggs
Add flour and yeast and mix to a smooth dough

31. best thickening for cream pie is...
Add flour and yeast and mix to a smooth dough
Cornstarch
Egg content
Eggs and starch

32. salt is used in bread making because it improves flavor - conditions gluten - and...
High ratio shortening
Slows yeast action
Tough
Pumpkin pie

33. a cake mix made with butter will not hold as much liquid as one made with...
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Without twisting it
High ratio shortening

34. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Absorb moisture
Twice as much chocolate as butter
Punching
Patent

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

36. choc glaze is...
Egg content
More
Pastry flour
Twice as much chocolate as butter

37. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Pumpkin pie
Rye bread
Pastry flour

38. best flour for flaky pie crust is...
Regular shortening
140 degrees
Pastry flour
Rye bread

39. for a 9 inch bottom crust you will need ____ ounces of dough
True
Smooth texture
Low speed
15

40. ideal starch for _______ is cornstarch
Flavorings
170
Apple pie
Flour

41. a young dough is one that has...
170
Flour
Not fermented long enough
Without twisting it

42. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Egg content
Flour
Foaming (sponge)
More

43. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Punching
Flavorings
Flour
Eggs

44. approximate ratio of ingredients in flaky pie dough is...
The first part of the baking period
140 degrees
6 pounds flour - 3 pounds fat - 1 pound liquid
Do not contain eggs

45. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour
The first part of the baking period
Modified starch

46. proper frying temp for cake doughnuts is...
Is kneaded lightly
The first part of the baking period
Increase keeping quality - increase moistness - tenderize the product
375-385

47. pastry cream is thickened with...
Development of air cells into the batter
Gluten
Bran
Eggs and starch

48. three methods of making cookies are the creaming - one-stage - and...
Without twisting it
Foaming (sponge)
375-385
Pastry flour

49. mealy pie dough is for...
Pumpkin pie
375-385
High ratio shortening
Exactly one pound

50. yeast is killed at what temp?
Increases the staling process
Tough
140 degrees
Foaming (sponge)