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. proper frying temp for cake doughnuts is...
375-385
Increases the staling process
Foaming (sponge)
Eggs and starch

2. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
140 degrees
Development of air cells into the batter
Same degree of sweetness

3. to produce a flaky biscuit - the dough...
Is kneaded lightly
375-385
Prevents a crust from forming
Patent

4. functions of sugar in baked goods
Pastry flour
Low speed
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast

5. best starch for pie fillings that are to be froxen is...
The first part of the baking period
Increases the staling process
375-385
Modified starch

6. best flour for flaky pie crust is...
Pastry flour
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Apple pie

7. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Add flour and yeast and mix to a smooth dough
Pumpkin pie
High protein content

8. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Egg content
Without twisting it
Flavorings
Pumpkin pie

9. french bread - and hard rolls are examples of...
Without twisting it
Lean dough products
Cutting and baking
Apple pie

10. Which is the stronges flours? Patent - pastry - pumpernickel - cake
More
Smooth texture
Pumpkin pie
Patent

11. strong flour is made from wheat with a...
Cornstarch
Crisp
High protein content
Slows yeast action

12. the hard outer covering of wheat kernels and other grains is called...
Bran
True
Chilled before makeup
Eggs

13. Clear flour is normally used to make
Rye bread
Increases the staling process
Do not contain eggs
High protein content

14. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increase keeping qualities - develop crust color - provide food for the yeast
Cornstarch
The first part of the baking period
Prevents a crust from forming

15. if active dry yeast is used - it is mixed with water before being added to the dough
True
Lean dough products
Flavorings
High ratio shortening

16. cake flour is usually weaker than...
Pastry flour
Development of air cells into the batter
Regular shortening
Cutting and baking

17. hard crusted rolls should not be wrapped or...
Slows yeast action
Pastry flour
Their crusts will soften
Increase keeping qualities - develop crust color - provide food for the yeast

18. fat used in volume production of pie dough is...
Punching
Exactly one pound
Regular shortening
True

19. when cutting biscuits you should press down...
Without twisting it
High ratio shortening
170
Eggs

20. one pint of water weighs...
Exactly one pound
Punching
A fully combined bater
Egg content

21. yeast is killed at what temp?
Increase keeping quality - increase moistness - tenderize the product
375-385
May be stored on a rack
140 degrees

22. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
May be stored on a rack
Same degree of sweetness
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
No steam vents

23. cream scones should be frozen berfore...
Cutting and baking
Is kneaded lightly
Bran
Flavorings

24. pastry cream is thickened with...
Eggs and starch
Gluten
Pumpkin pie
6 pounds flour - 3 pounds fat - 1 pound liquid

25. high fat and sugar content hop make cookies...
Eggs
Crisp
Lean dough products
Vanilla custard sauce

26. mealy pie dough is for...
Pastry flour
Low speed
375-385
Pumpkin pie

27. best thickening for cream pie is...
Prevents a crust from forming
Cornstarch
Eggs and starch
Pumpkin pie

28. functions of fat in baked goods
Not fermented long enough
Eggs
Increase keeping quality - increase moistness - tenderize the product
Do not contain eggs

29. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Regular shortening
High ratio shortening
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast

30. 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...
Gluten
No steam vents
Add flour and yeast and mix to a smooth dough
Low speed

31. flour for sponge cakes must be very weak to avoid making the cake...
170
The first part of the baking period
Tough
May be stored on a rack

32. choc glaze is...
Punching
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast
Twice as much chocolate as butter

33. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Add flour and yeast and mix to a smooth dough
Regular shortening
Tough

34. for a 9 inch bottom crust you will need ____ ounces of dough
15
Twice as much chocolate as butter
Gluten
Prevents a crust from forming

35. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Chilled before makeup
Patent
Absorb moisture
Smooth texture

36. only wheat flour will develop enough _______ to make yeast bread
Regular shortening
Gluten
Same degree of sweetness
Cornstarch

37. forcing the gases out of a fermented dough is called...
Twice as much chocolate as butter
Punching
Development of air cells into the batter
Eggs and starch

38. an over fermented dough is called...
Flour
Their crusts will soften
Vanilla custard sauce
An old dough

39. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
More
Eggs
Vanilla custard sauce
6 pounds flour - 3 pounds fat - 1 pound liquid

40. yeast products should not be stored in the refrigerator because refrigeration...
Absorb moisture
Chilled before makeup
Increases the staling process
Do not contain eggs

41. a cake mix made with butter will not hold as much liquid as one made with...
Flavorings
Twice as much chocolate as butter
High ratio shortening
Development of air cells into the batter

42. approximate ratio of ingredients in flaky pie dough is...
Absorb moisture
High protein content
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid

43. salt is used in bread making because it improves flavor - conditions gluten - and...
Increase keeping quality - increase moistness - tenderize the product
A fully combined bater
Slows yeast action
Flavorings

44. oiling the surface of a fermenting dough...
Prevents a crust from forming
High ratio shortening
Lean dough products
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

45. not all sugars have the...
Cutting and baking
Same degree of sweetness
Patent
Lean dough products

46. doughs for rolled cookies and icebox cookies must usually be...
Egg content
No steam vents
Chilled before makeup
Flavorings

47. baked custard is done when its internal temp is...
Chilled before makeup
High ratio shortening
Slows yeast action
170

48. primary thickening agent in pecan pie is...
Increase keeping quality - increase moistness - tenderize the product
Increases the staling process
Chilled before makeup
Eggs

49. cookies can be made chewier by increasing the...
15
Eggs and starch
Regular shortening
Egg content

50. weight of the sugar in a high ratio cake is usually greater than the weight of the...
A fully combined bater
6 pounds flour - 3 pounds fat - 1 pound liquid
Flour
High protein content