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. not all sugars have the...
A fully combined bater
Development of air cells into the batter
Regular shortening
Same degree of sweetness

2. best starch for pie fillings that are to be froxen is...
Egg content
15
High ratio shortening
Modified starch

3. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Not fermented long enough
Do not contain eggs
No steam vents

4. graham cracker crumb crust
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping qualities - develop crust color - provide food for the yeast
Tough

5. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Vanilla custard sauce
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents
Do not contain eggs

6. hard crusted rolls should not be wrapped or...
Their crusts will soften
Eggs
High protein content
Apple pie

7. cream scones should be frozen berfore...
Cutting and baking
Increase keeping qualities - develop crust color - provide food for the yeast
Punching
375-385

8. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Gluten
Patent
Flour
Smooth texture

9. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Is kneaded lightly
Same degree of sweetness
A fully combined bater
The first part of the baking period

10. only wheat flour will develop enough _______ to make yeast bread
Gluten
Pumpkin pie
Vanilla custard sauce
An old dough

11. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Crisp
High ratio shortening
Without twisting it

12. an over fermented dough is called...
Tough
An old dough
Flour
Crisp

13. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
15
Regular shortening
Is kneaded lightly

14. cookies can be made chewier by increasing the...
Regular shortening
Egg content
Modified starch
Pastry flour

15. doughs for rolled cookies and icebox cookies must usually be...
Their crusts will soften
Prevents a crust from forming
Chilled before makeup
Pumpkin pie

16. Clear flour is normally used to make
Twice as much chocolate as butter
Rye bread
High protein content
Not fermented long enough

17. during the development period the elasticity of the gluten begins to develop and starts to...
140 degrees
Eggs and starch
High protein content
Pull away from the sides of the bowl

18. forcing the gases out of a fermented dough is called...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Punching
Chilled before makeup
Smooth texture

19. emulsified shortening is usually softer in texture than...
Regular shortening
375-385
Vanilla custard sauce
True

20. primary thickening agent in pecan pie is...
Eggs and starch
Punching
Eggs
Cutting and baking

21. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Without twisting it
170
Smooth texture
An old dough

22. for a 9 inch bottom crust you will need ____ ounces of dough
6 pounds flour - 3 pounds fat - 1 pound liquid
15
Rye bread
Pumpkin pie

23. the hard outer covering of wheat kernels and other grains is called...
375-385
Bran
Add flour and yeast and mix to a smooth dough
Twice as much chocolate as butter

24. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
All at once
Flavorings
15
Regular shortening

25. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Is kneaded lightly
More
Eggs

26. a cake mix made with butter will not hold as much liquid as one made with...
Is kneaded lightly
Pastry flour
Lean dough products
High ratio shortening

27. french bread - and hard rolls are examples of...
An old dough
170
Lean dough products
Eggs and starch

28. yeast is killed at what temp?
Absorb moisture
375-385
Exactly one pound
140 degrees

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

30. if active dry yeast is used - it is mixed with water before being added to the dough
True
Pastry flour
Absorb moisture
Same degree of sweetness

31. ideal starch for _______ is cornstarch
Apple pie
Increase keeping quality - increase moistness - tenderize the product
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Without twisting it

32. during the pickup period the ingredients are blended on ______ just until combined
The first part of the baking period
Low speed
Add flour and yeast and mix to a smooth dough
Is kneaded lightly

33. best thickening for cream pie is...
No steam vents
All at once
Cornstarch
Lean dough products

34. Rolls to be served within eight hours...
Without twisting it
Development of air cells into the batter
Cutting and baking
May be stored on a rack

35. when cutting biscuits you should press down...
No steam vents
15
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

36. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Smooth texture
Pumpkin pie
Increase keeping quality - increase moistness - tenderize the product

37. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
More
Rye bread
The first part of the baking period
Development of air cells into the batter

38. pastry cream is thickened with...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs and starch
Increase keeping quality - increase moistness - tenderize the product
Patent

39. 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...
Pastry flour
15
Low speed
Add flour and yeast and mix to a smooth dough

40. one pint of water weighs...
Low speed
Crisp
Exactly one pound
Do not contain eggs

41. yeast products should not be stored in the refrigerator because refrigeration...
Twice as much chocolate as butter
140 degrees
Do not contain eggs
Increases the staling process

42. functions of fat in baked goods
The first part of the baking period
170
Increase keeping quality - increase moistness - tenderize the product
15

43. choc glaze is...
Twice as much chocolate as butter
Pastry flour
Vanilla custard sauce
Development of air cells into the batter

44. hard crusted breads such as french bread are usually baked with steam in the oven during....
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
A fully combined bater
The first part of the baking period
Do not contain eggs

45. fat used in volume production of pie dough is...
True
Flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening

46. flour for sponge cakes must be very weak to avoid making the cake...
375-385
Tough
Increases the staling process
Regular shortening

47. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Slows yeast action
Absorb moisture
Vanilla custard sauce
Exactly one pound

48. salt is used in bread making because it improves flavor - conditions gluten - and...
Pastry flour
Regular shortening
True
Slows yeast action

49. measuring solid ingredients by weight is ______ accurate than by volume
Increases the staling process
An old dough
More
Pumpkin pie

50. strong flour is made from wheat with a...
Increase keeping qualities - develop crust color - provide food for the yeast
Is kneaded lightly
High protein content
Eggs and starch