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. yeast products should not be stored in the refrigerator because refrigeration...
An old dough
A fully combined bater
May be stored on a rack
Increases the staling process

2. graham cracker crumb crust
More
Absorb moisture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Gluten

3. if active dry yeast is used - it is mixed with water before being added to the dough
Pumpkin pie
True
May be stored on a rack
High ratio 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
Absorb moisture
Gluten
No steam vents

5. one pint of water weighs...
Exactly one pound
No steam vents
Flour
Tough

6. best flour for flaky pie crust is...
Is kneaded lightly
Pastry flour
True
May be stored on a rack

7. proper frying temp for cake doughnuts is...
High protein content
Gluten
375-385
Bran

8. when cutting biscuits you should press down...
Patent
Without twisting it
Pastry flour
Punching

9. french bread - and hard rolls are examples of...
Lean dough products
Patent
Is kneaded lightly
Eggs and starch

10. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Exactly one pound
Pull away from the sides of the bowl
Bran

11. a young dough is one that has...
Low speed
Not fermented long enough
Chilled before makeup
Absorb moisture

12. best thickening for cream pie is...
Prevents a crust from forming
High protein content
Cornstarch
Eggs and starch

13. three methods of making cookies are the creaming - one-stage - and...
Same degree of sweetness
Foaming (sponge)
Gluten
Vanilla custard sauce

14. cookies can be made chewier by increasing the...
15
Eggs
Egg content
Do not contain eggs

15. emulsified shortening is usually softer in texture than...
Prevents a crust from forming
High ratio shortening
Twice as much chocolate as butter
Regular shortening

16. cream scones should be frozen berfore...
Apple pie
Flour
Cutting and baking
Vanilla custard sauce

17. best starch for pie fillings that are to be froxen is...
Pumpkin pie
No steam vents
Modified starch
True

18. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
No steam vents
Eggs and starch
Increases the staling process

19. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
140 degrees
Rye bread
Exactly one pound

20. oiling the surface of a fermenting dough...
Prevents a crust from forming
Cornstarch
Development of air cells into the batter
Not fermented long enough

21. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Do not contain eggs
375-385
Cutting and baking

22. functions of fat in baked goods
No steam vents
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping quality - increase moistness - tenderize the product
Vanilla custard sauce

23. not all sugars have the...
170
375-385
Same degree of sweetness
Increases the staling process

24. choc glaze is...
Twice as much chocolate as butter
15
More
Pastry flour

25. only wheat flour will develop enough _______ to make yeast bread
Gluten
High protein content
Rye bread
Tough

26. yeast is killed at what temp?
Regular shortening
Absorb moisture
Pull away from the sides of the bowl
140 degrees

27. measuring solid ingredients by weight is ______ accurate than by volume
The first part of the baking period
Pastry flour
More
Increase keeping qualities - develop crust color - provide food for the yeast

28. the hard outer covering of wheat kernels and other grains is called...
170
Twice as much chocolate as butter
Regular shortening
Bran

29. cake flour is usually weaker than...
The first part of the baking period
A fully combined bater
Pumpkin pie
Pastry flour

30. fat used in volume production of pie dough is...
140 degrees
Regular shortening
Flour
Punching

31. doughs for rolled cookies and icebox cookies must usually be...
Pastry flour
Chilled before makeup
Exactly one pound
Pumpkin pie

32. mealy pie dough is for...
Pumpkin pie
May be stored on a rack
Eggs
Lean dough products

33. during the pickup period the ingredients are blended on ______ just until combined
Flavorings
Chilled before makeup
Foaming (sponge)
Low speed

34. baked custard is done when its internal temp is...
The first part of the baking period
170
Without twisting it
140 degrees

35. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
170
Flavorings
Vanilla custard sauce
Absorb moisture

36. Clear flour is normally used to make
Prevents a crust from forming
Rye bread
375-385
High ratio shortening

37. high fat and sugar content hop make cookies...
Flour
6 pounds flour - 3 pounds fat - 1 pound liquid
Crisp
Rye bread

38. salt is used in bread making because it improves flavor - conditions gluten - and...
All at once
Their crusts will soften
Pull away from the sides of the bowl
Slows yeast action

39. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Punching
Modified starch
Pastry flour
Vanilla custard sauce

40. pastry cream is thickened with...
Regular shortening
Egg content
Eggs and starch
375-385

41. for a 9 inch bottom crust you will need ____ ounces of dough
15
375-385
Regular shortening
170

42. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Prevents a crust from forming
Development of air cells into the batter
Pastry flour
Their crusts will soften

43. hard crusted rolls should not be wrapped or...
Increase keeping quality - increase moistness - tenderize the product
Their crusts will soften
No steam vents
Modified starch

44. ideal starch for _______ is cornstarch
An old dough
Increase keeping qualities - develop crust color - provide food for the yeast
Apple pie
Pastry flour

45. during the development period the elasticity of the gluten begins to develop and starts to...
Cutting and baking
Foaming (sponge)
More
Pull away from the sides of the bowl

46. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Eggs and starch
Development of air cells into the batter
Patent
Regular shortening

47. to produce a flaky biscuit - the dough...
Is kneaded lightly
Cornstarch
Exactly one pound
140 degrees

48. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Not fermented long enough
Vanilla custard sauce
Flour
Eggs

49. an over fermented dough is called...
An old dough
Flavorings
Prevents a crust from forming
Patent

50. 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...
Cutting and baking
Gluten
Lean dough products
Add flour and yeast and mix to a smooth dough