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. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Pull away from the sides of the bowl
Eggs
Smooth texture

2. cream scones should be frozen berfore...
High ratio shortening
Cutting and baking
True
Pumpkin pie

3. an over fermented dough is called...
Low speed
Egg content
An old dough
6 pounds flour - 3 pounds fat - 1 pound liquid

4. if active dry yeast is used - it is mixed with water before being added to the dough
Exactly one pound
170
Cutting and baking
True

5. cake flour is usually weaker than...
Pastry flour
Increase keeping quality - increase moistness - tenderize the product
170
Eggs

6. french bread - and hard rolls are examples of...
Pull away from the sides of the bowl
A fully combined bater
Lean dough products
High protein content

7. doughs for rolled cookies and icebox cookies must usually be...
Regular shortening
Chilled before makeup
Lean dough products
An old dough

8. measuring solid ingredients by weight is ______ accurate than by volume
Pastry flour
More
140 degrees
Their crusts will soften

9. cookies can be made chewier by increasing the...
Egg content
Is kneaded lightly
Increases the staling process
Punching

10. pastry cream is thickened with...
Eggs and starch
Foaming (sponge)
Not fermented long enough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

11. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Crisp
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flavorings

12. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Eggs and starch
Smooth texture
Crisp
High ratio shortening

13. high fat and sugar content hop make cookies...
Tough
Crisp
Pull away from the sides of the bowl
A fully combined bater

14. mealy pie dough is for...
Modified starch
Pumpkin pie
140 degrees
Regular shortening

15. a young dough is one that has...
More
Patent
Same degree of sweetness
Not fermented long enough

16. best thickening for cream pie is...
Cornstarch
Absorb moisture
Prevents a crust from forming
Lean dough products

17. Which is the stronges flours? Patent - pastry - pumpernickel - cake
No steam vents
Patent
15
Chilled before makeup

18. ideal starch for _______ is cornstarch
Apple pie
Eggs and starch
An old dough
Regular shortening

19. hard crusted rolls should not be wrapped or...
Slows yeast action
Low speed
Chilled before makeup
Their crusts will soften

20. only wheat flour will develop enough _______ to make yeast bread
Gluten
Low speed
Rye bread
15

21. the hard outer covering of wheat kernels and other grains is called...
No steam vents
140 degrees
Cutting and baking
Bran

22. to produce a flaky biscuit - the dough...
Is kneaded lightly
Gluten
The first part of the baking period
Pastry flour

23. three methods of making cookies are the creaming - one-stage - and...
Eggs
6 pounds flour - 3 pounds fat - 1 pound liquid
Foaming (sponge)
Prevents a crust from forming

24. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Chilled before makeup
Increase keeping qualities - develop crust color - provide food for the yeast
May be stored on a rack

25. baked custard is done when its internal temp is...
375-385
Punching
Chilled before makeup
170

26. a cake mix made with butter will not hold as much liquid as one made with...
Cutting and baking
High ratio shortening
Without twisting it
Is kneaded lightly

27. choc glaze is...
Exactly one pound
Twice as much chocolate as butter
Apple pie
Eggs

28. yeast is killed at what temp?
Development of air cells into the batter
140 degrees
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cutting and baking

29. 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...
Development of air cells into the batter
Same degree of sweetness
Add flour and yeast and mix to a smooth dough
Without twisting it

30. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Lean dough products
Eggs and starch
True

31. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
140 degrees
No steam vents

32. best starch for pie fillings that are to be froxen is...
Eggs and starch
Modified starch
170
Apple pie

33. Rolls to be served within eight hours...
Regular shortening
Flour
Not fermented long enough
May be stored on a rack

34. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Absorb moisture
Vanilla custard sauce
Flour
Smooth texture

35. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
375-385
Add flour and yeast and mix to a smooth dough
Prevents a crust from forming
A fully combined bater

36. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Cornstarch
Development of air cells into the batter
Flavorings

37. strong flour is made from wheat with a...
Modified starch
Foaming (sponge)
Do not contain eggs
High protein content

38. not all sugars have the...
Absorb moisture
Apple pie
Bran
Same degree of sweetness

39. Clear flour is normally used to make
Exactly one pound
Cutting and baking
Pull away from the sides of the bowl
Rye bread

40. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Pull away from the sides of the bowl
Do not contain eggs
Modified starch
A fully combined bater

41. one pint of water weighs...
Is kneaded lightly
Exactly one pound
All at once
Patent

42. functions of sugar in baked goods
Increase keeping quality - increase moistness - tenderize the product
Smooth texture
Chilled before makeup
Increase keeping qualities - develop crust color - provide food for the yeast

43. when eggs are added to a cake batter in the creaming method they should not be added...
Absorb moisture
No steam vents
All at once
Eggs and starch

44. emulsified shortening is usually softer in texture than...
Development of air cells into the batter
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Apple pie

45. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
No steam vents
Is kneaded lightly
Egg content

46. when cutting biscuits you should press down...
Is kneaded lightly
Without twisting it
15
170

47. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Low speed
Same degree of sweetness
All at once

48. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Low speed
Flavorings
Gluten

49. oiling the surface of a fermenting dough...
Rye bread
Prevents a crust from forming
Absorb moisture
Flour

50. graham cracker crumb crust
Pull away from the sides of the bowl
Vanilla custard sauce
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Smooth texture