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. if active dry yeast is used - it is mixed with water before being added to the dough
All at once
True
Pull away from the sides of the bowl
Do not contain eggs

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

3. strong flour is made from wheat with a...
High protein content
Cutting and baking
Do not contain eggs
Bran

4. best flour for flaky pie crust is...
No steam vents
Pastry flour
Do not contain eggs
170

5. mealy pie dough is for...
Prevents a crust from forming
Slows yeast action
Regular shortening
Pumpkin pie

6. three methods of making cookies are the creaming - one-stage - and...
True
Foaming (sponge)
Crisp
6 pounds flour - 3 pounds fat - 1 pound liquid

7. salt is used in bread making because it improves flavor - conditions gluten - and...
Foaming (sponge)
Slows yeast action
Flavorings
170

8. one pint of water weighs...
No steam vents
Eggs
True
Exactly one pound

9. a young dough is one that has...
Eggs and starch
140 degrees
Not fermented long enough
An old dough

10. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Cutting and baking
A fully combined bater
Development of air cells into the batter
Pull away from the sides of the bowl

11. proper frying temp for cake doughnuts is...
375-385
Eggs and starch
Flavorings
Low speed

12. for a 9 inch bottom crust you will need ____ ounces of dough
Without twisting it
Apple pie
Bran
15

13. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
6 pounds flour - 3 pounds fat - 1 pound liquid
All at once
Add flour and yeast and mix to a smooth dough

14. flour for sponge cakes must be very weak to avoid making the cake...
Increases the staling process
Tough
Rye bread
Regular shortening

15. hard crusted rolls should not be wrapped or...
Their crusts will soften
Apple pie
Crisp
Pastry flour

16. the hard outer covering of wheat kernels and other grains is called...
Bran
Patent
Slows yeast action
Smooth texture

17. ideal starch for _______ is cornstarch
Apple pie
Cornstarch
The first part of the baking period
Cutting and baking

18. an over fermented dough is called...
Their crusts will soften
An old dough
Modified starch
Crisp

19. only wheat flour will develop enough _______ to make yeast bread
Eggs
Gluten
High ratio shortening
Increase keeping quality - increase moistness - tenderize the product

20. pastry cream is thickened with...
Punching
Eggs and starch
High protein content
Absorb moisture

21. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Cutting and baking
Lean dough products
No steam vents
Vanilla custard sauce

22. when cutting biscuits you should press down...
Eggs
Their crusts will soften
Without twisting it
Pastry flour

23. to produce a flaky biscuit - the dough...
Is kneaded lightly
Slows yeast action
Patent
Without twisting it

24. choc glaze is...
Increases the staling process
Cornstarch
May be stored on a rack
Twice as much chocolate as butter

25. when eggs are added to a cake batter in the creaming method they should not be added...
Do not contain eggs
Twice as much chocolate as butter
All at once
Flour

26. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Punching
Egg content
Increases the staling process

27. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Regular shortening
Eggs and starch
Flour
Pastry flour

28. measuring solid ingredients by weight is ______ accurate than by volume
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping quality - increase moistness - tenderize the product
Exactly one pound
More

29. hard crusted breads such as french bread are usually baked with steam in the oven during....
Modified starch
The first part of the baking period
Increases the staling process
Lean dough products

30. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Twice as much chocolate as butter
Low speed
6 pounds flour - 3 pounds fat - 1 pound liquid

31. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Pastry flour
Development of air cells into the batter
Punching
Eggs and starch

32. a cake mix made with butter will not hold as much liquid as one made with...
Smooth texture
An old dough
Regular shortening
High ratio shortening

33. forcing the gases out of a fermented dough is called...
The first part of the baking period
Crisp
Punching
Foaming (sponge)

34. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture
Chilled before makeup
Pastry flour

35. oiling the surface of a fermenting dough...
15
Exactly one pound
Prevents a crust from forming
Regular shortening

36. best starch for pie fillings that are to be froxen is...
Do not contain eggs
Increase keeping quality - increase moistness - tenderize the product
Modified starch
Flour

37. best thickening for cream pie is...
Eggs and starch
More
6 pounds flour - 3 pounds fat - 1 pound liquid
Cornstarch

38. 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...
170
Eggs
Add flour and yeast and mix to a smooth dough
Not fermented long enough

39. cake flour is usually weaker than...
Apple pie
Pastry flour
Eggs
Development of air cells into the batter

40. cake flour is the preferred choice for short dough because of its ability to...
The first part of the baking period
Apple pie
170
Absorb moisture

41. french bread - and hard rolls are examples of...
Lean dough products
170
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch

42. high fat and sugar content hop make cookies...
No steam vents
Lean dough products
Crisp
Punching

43. fat used in volume production of pie dough is...
The first part of the baking period
Regular shortening
Gluten
140 degrees

44. Clear flour is normally used to make
Rye bread
Pastry flour
140 degrees
170

45. yeast products should not be stored in the refrigerator because refrigeration...
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture
An old dough
Increases the staling process

46. cookies can be made chewier by increasing the...
Rye bread
375-385
Chilled before makeup
Egg content

47. doughs for rolled cookies and icebox cookies must usually be...
Modified starch
Chilled before makeup
Cutting and baking
Eggs

48. cream scones should be frozen berfore...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
More
Cutting and baking
Pastry flour

49. Rolls to be served within eight hours...
May be stored on a rack
Exactly one pound
Do not contain eggs
No steam vents

50. not all sugars have the...
Same degree of sweetness
140 degrees
Lean dough products
Twice as much chocolate as butter