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. yeast products should not be stored in the refrigerator because refrigeration...
Tough
Increases the staling process
Bran
Vanilla custard sauce

2. fat used in volume production of pie dough is...
Gluten
Is kneaded lightly
Regular shortening
Pumpkin pie

3. best starch for pie fillings that are to be froxen is...
Pull away from the sides of the bowl
Development of air cells into the batter
An old dough
Modified starch

4. flour for sponge cakes must be very weak to avoid making the cake...
Exactly one pound
Tough
Prevents a crust from forming
Gluten

5. pastry cream is thickened with...
Exactly one pound
Without twisting it
Their crusts will soften
Eggs and starch

6. primary thickening agent in pecan pie is...
15
Same degree of sweetness
Eggs
Without twisting it

7. cream scones should be frozen berfore...
May be stored on a rack
Cutting and baking
The first part of the baking period
Crisp

8. forcing the gases out of a fermented dough is called...
Patent
May be stored on a rack
Bran
Punching

9. mealy pie dough is for...
170
Apple pie
Patent
Pumpkin pie

10. a cake mix made with butter will not hold as much liquid as one made with...
Prevents a crust from forming
High ratio shortening
Gluten
The first part of the baking period

11. when cutting biscuits you should press down...
Their crusts will soften
170
Without twisting it
6 pounds flour - 3 pounds fat - 1 pound liquid

12. graham cracker crumb crust
Cornstarch
Flavorings
Not fermented long enough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

13. baked custard is done when its internal temp is...
Pull away from the sides of the bowl
Smooth texture
Foaming (sponge)
170

14. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Modified starch
Do not contain eggs
Gluten
True

15. for a 9 inch bottom crust you will need ____ ounces of dough
All at once
Is kneaded lightly
Not fermented long enough
15

16. french bread - and hard rolls are examples of...
Lean dough products
An old dough
Regular shortening
Absorb moisture

17. during the development period the elasticity of the gluten begins to develop and starts to...
An old dough
Pull away from the sides of the bowl
15
Gluten

18. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Add flour and yeast and mix to a smooth dough
Flavorings
Exactly one pound
Without twisting it

19. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Foaming (sponge)
Absorb moisture
A fully combined bater

20. not all sugars have the...
Same degree of sweetness
True
Lean dough products
Eggs and starch

21. measuring solid ingredients by weight is ______ accurate than by volume
More
Their crusts will soften
Pull away from the sides of the bowl
All at once

22. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Bran
No steam vents
Increases the staling process
High protein content

23. an over fermented dough is called...
An old dough
Eggs
Low speed
Egg content

24. 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
Gluten
Add flour and yeast and mix to a smooth dough
Tough

25. salt is used in bread making because it improves flavor - conditions gluten - and...
Modified starch
Slows yeast action
Foaming (sponge)
Do not contain eggs

26. Rolls to be served within eight hours...
May be stored on a rack
Twice as much chocolate as butter
Do not contain eggs
140 degrees

27. approximate ratio of ingredients in flaky pie dough is...
More
An old dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
6 pounds flour - 3 pounds fat - 1 pound liquid

28. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent
Crisp

29. proper frying temp for cake doughnuts is...
Slows yeast action
170
375-385
Apple pie

30. functions of fat in baked goods
Eggs and starch
170
Cornstarch
Increase keeping quality - increase moistness - tenderize the product

31. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
No steam vents
Flour
Flavorings

32. one pint of water weighs...
170
6 pounds flour - 3 pounds fat - 1 pound liquid
Regular shortening
Exactly one pound

33. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Not fermented long enough
Gluten
May be stored on a rack
Smooth texture

34. the hard outer covering of wheat kernels and other grains is called...
Pumpkin pie
170
Bran
All at once

35. doughs for rolled cookies and icebox cookies must usually be...
Smooth texture
Modified starch
Chilled before makeup
More

36. cake flour is usually weaker than...
Flour
Do not contain eggs
Pastry flour
Apple pie

37. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Development of air cells into the batter
Regular shortening
May be stored on a rack
A fully combined bater

38. only wheat flour will develop enough _______ to make yeast bread
Rye bread
Vanilla custard sauce
Gluten
Same degree of sweetness

39. a young dough is one that has...
Without twisting it
375-385
Not fermented long enough
Gluten

40. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
High ratio shortening
Absorb moisture
Gluten

41. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Eggs
Crisp
Tough

42. oiling the surface of a fermenting dough...
Their crusts will soften
Punching
Prevents a crust from forming
Cornstarch

43. ideal starch for _______ is cornstarch
Cornstarch
Without twisting it
Slows yeast action
Apple pie

44. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Twice as much chocolate as butter
Punching
170

45. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Same degree of sweetness
170
Rye bread
Flour

46. if active dry yeast is used - it is mixed with water before being added to the dough
Do not contain eggs
Lean dough products
Eggs and starch
True

47. cookies can be made chewier by increasing the...
Crisp
All at once
Egg content
Gluten

48. hard crusted rolls should not be wrapped or...
Prevents a crust from forming
Do not contain eggs
An old dough
Their crusts will soften

49. strong flour is made from wheat with a...
Apple pie
High protein content
Pull away from the sides of the bowl
170

50. emulsified shortening is usually softer in texture than...
Flour
Modified starch
Same degree of sweetness
Regular shortening