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. pastry cream is thickened with...
Eggs and starch
Pastry flour
High ratio shortening
A fully combined bater

2. ideal starch for _______ is cornstarch
May be stored on a rack
Apple pie
Pumpkin pie
Is kneaded lightly

3. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Bran
Regular shortening
Low speed

4. forcing the gases out of a fermented dough is called...
Gluten
Punching
Pastry flour
Cornstarch

5. cream scones should be frozen berfore...
An old dough
Smooth texture
Low speed
Cutting and baking

6. mealy pie dough is for...
Tough
Prevents a crust from forming
Pastry flour
Pumpkin pie

7. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Slows yeast action
Cornstarch
Flour

8. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Pastry flour
More
A fully combined bater

9. cake flour is usually weaker than...
Pastry flour
Pull away from the sides of the bowl
Exactly one pound
Eggs and starch

10. for a 9 inch bottom crust you will need ____ ounces of dough
Bran
Exactly one pound
Eggs
15

11. hard crusted rolls should not be wrapped or...
Twice as much chocolate as butter
Absorb moisture
Lean dough products
Their crusts will soften

12. measuring solid ingredients by weight is ______ accurate than by volume
Absorb moisture
A fully combined bater
More
Pull away from the sides of the bowl

13. one pint of water weighs...
Exactly one pound
Bran
Low speed
More

14. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
No steam vents
Twice as much chocolate as butter
Eggs

15. baked custard is done when its internal temp is...
Increase keeping qualities - develop crust color - provide food for the yeast
Bran
170
Punching

16. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Patent
6 pounds flour - 3 pounds fat - 1 pound liquid
140 degrees

17. salt is used in bread making because it improves flavor - conditions gluten - and...
Pumpkin pie
Prevents a crust from forming
Cutting and baking
Slows yeast action

18. emulsified shortening is usually softer in texture than...
Crisp
Regular shortening
Increases the staling process
15

19. cookies can be made chewier by increasing the...
Chilled before makeup
Egg content
Increase keeping quality - increase moistness - tenderize the product
Increases the staling process

20. the hard outer covering of wheat kernels and other grains is called...
Foaming (sponge)
Punching
Bran
Lean dough products

21. if active dry yeast is used - it is mixed with water before being added to the dough
True
Twice as much chocolate as butter
Same degree of sweetness
375-385

22. approximate ratio of ingredients in flaky pie dough is...
Is kneaded lightly
Prevents a crust from forming
A fully combined bater
6 pounds flour - 3 pounds fat - 1 pound liquid

23. when eggs are added to a cake batter in the creaming method they should not be added...
Not fermented long enough
Foaming (sponge)
Slows yeast action
All at once

24. best flour for flaky pie crust is...
An old dough
Regular shortening
Pastry flour
Vanilla custard sauce

25. choc glaze is...
Increase keeping quality - increase moistness - tenderize the product
Twice as much chocolate as butter
Do not contain eggs
140 degrees

26. only wheat flour will develop enough _______ to make yeast bread
Flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Gluten
Punching

27. proper frying temp for cake doughnuts is...
Tough
No steam vents
375-385
More

28. cake flour is the preferred choice for short dough because of its ability to...
Pumpkin pie
Absorb moisture
Chilled before makeup
Bran

29. a cake mix made with butter will not hold as much liquid as one made with...
Smooth texture
Chilled before makeup
High ratio shortening
170

30. hard crusted breads such as french bread are usually baked with steam in the oven during....
Pumpkin pie
The first part of the baking period
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough

31. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Regular shortening
Vanilla custard sauce
Flavorings
Egg content

32. strong flour is made from wheat with a...
Without twisting it
High protein content
Egg content
Patent

33. graham cracker crumb crust
Modified starch
True
The first part of the baking period
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

34. yeast products should not be stored in the refrigerator because refrigeration...
Chilled before makeup
Absorb moisture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increases the staling process

35. three methods of making cookies are the creaming - one-stage - and...
Increases the staling process
Crisp
Foaming (sponge)
Cutting and baking

36. Rolls to be served within eight hours...
15
Bran
Pull away from the sides of the bowl
May be stored on a rack

37. fat used in volume production of pie dough is...
Regular shortening
Slows yeast action
Crisp
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

38. best thickening for cream pie is...
Regular shortening
170
Cornstarch
The first part of the baking period

39. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Foaming (sponge)
Development of air cells into the batter
15
Add flour and yeast and mix to a smooth dough

40. high fat and sugar content hop make cookies...
No steam vents
True
Tough
Crisp

41. not all sugars have the...
Pastry flour
170
6 pounds flour - 3 pounds fat - 1 pound liquid
Same degree of sweetness

42. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
All at once
140 degrees
Development of air cells into the batter
Do not contain eggs

43. yeast is killed at what temp?
140 degrees
Gluten
Do not contain eggs
Cornstarch

44. to produce a flaky biscuit - the dough...
Not fermented long enough
Patent
Is kneaded lightly
Cutting and baking

45. a young dough is one that has...
Their crusts will soften
Development of air cells into the batter
A fully combined bater
Not fermented long enough

46. primary thickening agent in pecan pie is...
Eggs
Pastry flour
Pull away from the sides of the bowl
A fully combined bater

47. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Bran
Development of air cells into the batter
Absorb moisture

48. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Lean dough products
May be stored on a rack
Smooth texture
A fully combined bater

49. Clear flour is normally used to make
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Low speed
Is kneaded lightly

50. 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
Add flour and yeast and mix to a smooth dough
High ratio shortening
Increase keeping quality - increase moistness - tenderize the product