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. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Regular shortening
No steam vents
Do not contain eggs
Patent

2. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
All at once
True
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

3. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Exactly one pound
Increase keeping quality - increase moistness - tenderize the product
All at once
Flavorings

4. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Lean dough products
Vanilla custard sauce
Crisp
Slows yeast action

5. fat used in volume production of pie dough is...
Chilled before makeup
Regular shortening
140 degrees
Bran

6. forcing the gases out of a fermented dough is called...
May be stored on a rack
Punching
No steam vents
170

7. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Regular shortening
Not fermented long enough
A fully combined bater

8. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
A fully combined bater
Do not contain eggs
Chilled before makeup

9. the hard outer covering of wheat kernels and other grains is called...
170
Tough
Bran
Not fermented long enough

10. functions of sugar in baked goods
Pastry flour
All at once
Increase keeping qualities - develop crust color - provide food for the yeast
15

11. three methods of making cookies are the creaming - one-stage - and...
Add flour and yeast and mix to a smooth dough
Foaming (sponge)
Punching
Gluten

12. emulsified shortening is usually softer in texture than...
Patent
Regular shortening
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough

13. flour for sponge cakes must be very weak to avoid making the cake...
No steam vents
Tough
Modified starch
Slows yeast action

14. cookies can be made chewier by increasing the...
Eggs
All at once
Egg content
170

15. pastry cream is thickened with...
Is kneaded lightly
Same degree of sweetness
Pumpkin pie
Eggs and starch

16. a cake mix made with butter will not hold as much liquid as one made with...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High ratio shortening
Exactly one pound
No steam vents

17. choc glaze is...
15
Without twisting it
Twice as much chocolate as butter
Pastry flour

18. proper frying temp for cake doughnuts is...
375-385
Development of air cells into the batter
Twice as much chocolate as butter
Add flour and yeast and mix to a smooth dough

19. measuring solid ingredients by weight is ______ accurate than by volume
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Development of air cells into the batter
Pastry flour
More

20. one pint of water weighs...
Eggs
Exactly one pound
Cutting and baking
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

21. high fat and sugar content hop make cookies...
Crisp
An old dough
15
All at once

22. primary thickening agent in pecan pie is...
Pastry flour
A fully combined bater
Eggs
Absorb moisture

23. for a 9 inch bottom crust you will need ____ ounces of dough
Eggs and starch
Foaming (sponge)
15
140 degrees

24. cake flour is the preferred choice for short dough because of its ability to...
Modified starch
Cutting and baking
Absorb moisture
Pastry flour

25. oiling the surface of a fermenting dough...
15
Increase keeping quality - increase moistness - tenderize the product
Prevents a crust from forming
High protein content

26. doughs for rolled cookies and icebox cookies must usually be...
An old dough
Chilled before makeup
High protein content
Increase keeping qualities - develop crust color - provide food for the yeast

27. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Eggs and starch
Do not contain eggs
Flour
Crisp

28. yeast products should not be stored in the refrigerator because refrigeration...
Increase keeping quality - increase moistness - tenderize the product
Development of air cells into the batter
Increases the staling process
Gluten

29. when cutting biscuits you should press down...
Without twisting it
Flavorings
Absorb moisture
All at once

30. during the development period the elasticity of the gluten begins to develop and starts to...
High ratio shortening
Regular shortening
Pull away from the sides of the bowl
Low speed

31. baked custard is done when its internal temp is...
Crisp
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
170
Twice as much chocolate as butter

32. mealy pie dough is for...
More
Pumpkin pie
Exactly one pound
Development of air cells into the batter

33. an over fermented dough is called...
Exactly one pound
Cornstarch
An old dough
Slows yeast action

34. graham cracker crumb crust
375-385
Their crusts will soften
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

35. during the pickup period the ingredients are blended on ______ just until combined
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast
Apple pie
Low speed

36. only wheat flour will develop enough _______ to make yeast bread
No steam vents
Gluten
Low speed
The first part of the baking period

37. to produce a flaky biscuit - the dough...
Increase keeping quality - increase moistness - tenderize the product
Same degree of sweetness
Without twisting it
Is kneaded lightly

38. best flour for flaky pie crust is...
A fully combined bater
Pastry flour
All at once
High ratio shortening

39. salt is used in bread making because it improves flavor - conditions gluten - and...
All at once
Slows yeast action
True
Lean dough products

40. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Chilled before makeup
More
Pastry flour

41. 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
Regular shortening
170
Crisp

42. french bread - and hard rolls are examples of...
Lean dough products
Apple pie
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product

43. cream scones should be frozen berfore...
Egg content
A fully combined bater
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking

44. hard crusted rolls should not be wrapped or...
The first part of the baking period
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften
375-385

45. Rolls to be served within eight hours...
Egg content
May be stored on a rack
Foaming (sponge)
Increases the staling process

46. not all sugars have the...
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming
Same degree of sweetness
Add flour and yeast and mix to a smooth dough

47. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Vanilla custard sauce
All at once
Add flour and yeast and mix to a smooth dough
Smooth texture

48. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Flavorings
Chilled before makeup
A fully combined bater
Low speed

49. best starch for pie fillings that are to be froxen is...
Eggs and starch
Modified starch
High protein content
Low speed

50. yeast is killed at what temp?
Development of air cells into the batter
140 degrees
Cornstarch
Patent