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. oiling the surface of a fermenting dough...
Egg content
A fully combined bater
Do not contain eggs
Prevents a crust from forming

2. if active dry yeast is used - it is mixed with water before being added to the dough
Cutting and baking
Their crusts will soften
Regular shortening
True

3. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Flour
Pastry flour
Development of air cells into the batter
No steam vents

4. choc glaze is...
Twice as much chocolate as butter
Increase keeping qualities - develop crust color - provide food for the yeast
Pull away from the sides of the bowl
Bran

5. when cutting biscuits you should press down...
Without twisting it
Eggs
Egg content
Is kneaded lightly

6. for a 9 inch bottom crust you will need ____ ounces of dough
15
An old dough
A fully combined bater
Gluten

7. during the development period the elasticity of the gluten begins to develop and starts to...
Patent
Pull away from the sides of the bowl
Flavorings
Increase keeping qualities - develop crust color - provide food for the yeast

8. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Low speed
Development of air cells into the batter
More
Regular shortening

9. salt is used in bread making because it improves flavor - conditions gluten - and...
15
Slows yeast action
Eggs
Is kneaded lightly

10. not all sugars have the...
Development of air cells into the batter
Flavorings
Same degree of sweetness
Do not contain eggs

11. to produce a flaky biscuit - the dough...
Absorb moisture
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Is kneaded lightly

12. ideal starch for _______ is cornstarch
Eggs
High protein content
Apple pie
Tough

13. best starch for pie fillings that are to be froxen is...
Modified starch
Slows yeast action
Exactly one pound
True

14. doughs for rolled cookies and icebox cookies must usually be...
Development of air cells into the batter
Same degree of sweetness
Flour
Chilled before makeup

15. pastry cream is thickened with...
Add flour and yeast and mix to a smooth dough
Flour
Eggs and starch
May be stored on a rack

16. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Increase keeping qualities - develop crust color - provide food for the yeast
Slows yeast action
Flavorings
More

17. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Egg content
Vanilla custard sauce
Pumpkin pie
170

18. Which is the stronges flours? Patent - pastry - pumpernickel - cake
May be stored on a rack
Regular shortening
Patent
Eggs and starch

19. yeast is killed at what temp?
More
Increase keeping quality - increase moistness - tenderize the product
Tough
140 degrees

20. best thickening for cream pie is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
May be stored on a rack
Cornstarch
Modified starch

21. when eggs are added to a cake batter in the creaming method they should not be added...
High ratio shortening
All at once
Gluten
Low speed

22. cookies can be made chewier by increasing the...
Lean dough products
Egg content
Pastry flour
Their crusts will soften

23. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
More
Tough
A fully combined bater
Vanilla custard sauce

24. Rolls to be served within eight hours...
Gluten
6 pounds flour - 3 pounds fat - 1 pound liquid
May be stored on a rack
Cutting and baking

25. best flour for flaky pie crust is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour
High ratio shortening
Prevents a crust from forming

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

27. a cake mix made with butter will not hold as much liquid as one made with...
Pastry flour
Pull away from the sides of the bowl
Patent
High ratio shortening

28. mealy pie dough is for...
Rye bread
Pumpkin pie
Twice as much chocolate as butter
No steam vents

29. during the pickup period the ingredients are blended on ______ just until combined
Their crusts will soften
Increases the staling process
Low speed
No steam vents

30. fat used in volume production of pie dough is...
Slows yeast action
Regular shortening
Smooth texture
375-385

31. baked custard is done when its internal temp is...
Prevents a crust from forming
6 pounds flour - 3 pounds fat - 1 pound liquid
Egg content
170

32. high fat and sugar content hop make cookies...
Crisp
Not fermented long enough
Prevents a crust from forming
High ratio shortening

33. Clear flour is normally used to make
Rye bread
Do not contain eggs
Is kneaded lightly
Foaming (sponge)

34. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Pastry flour
High ratio shortening
Do not contain eggs
Absorb moisture

35. strong flour is made from wheat with a...
170
Lean dough products
Pastry flour
High protein content

36. forcing the gases out of a fermented dough is called...
170
Rye bread
Is kneaded lightly
Punching

37. primary thickening agent in pecan pie is...
True
Slows yeast action
Pull away from the sides of the bowl
Eggs

38. the hard outer covering of wheat kernels and other grains is called...
Modified starch
Bran
Vanilla custard sauce
Cornstarch

39. approximate ratio of ingredients in flaky pie dough is...
Cornstarch
True
6 pounds flour - 3 pounds fat - 1 pound liquid
The first part of the baking period

40. yeast products should not be stored in the refrigerator because refrigeration...
Smooth texture
Increases the staling process
Foaming (sponge)
Regular shortening

41. functions of fat in baked goods
Same degree of sweetness
Increase keeping quality - increase moistness - tenderize the product
Is kneaded lightly
Cornstarch

42. three methods of making cookies are the creaming - one-stage - and...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Foaming (sponge)
170
Regular shortening

43. functions of sugar in baked goods
High ratio shortening
Increase keeping qualities - develop crust color - provide food for the yeast
6 pounds flour - 3 pounds fat - 1 pound liquid
Their crusts will soften

44. cream scones should be frozen berfore...
Vanilla custard sauce
Cutting and baking
Patent
A fully combined bater

45. weight of the sugar in a high ratio cake is usually greater than the weight of the...
A fully combined bater
No steam vents
Flour
Modified starch

46. measuring solid ingredients by weight is ______ accurate than by volume
Cornstarch
More
Cutting and baking
Same degree of sweetness

47. cake flour is the preferred choice for short dough because of its ability to...
Egg content
Absorb moisture
Flavorings
Prevents a crust from forming

48. hard crusted rolls should not be wrapped or...
Increase keeping quality - increase moistness - tenderize the product
Their crusts will soften
Foaming (sponge)
Modified starch

49. proper frying temp for cake doughnuts is...
More
Their crusts will soften
The first part of the baking period
375-385

50. only wheat flour will develop enough _______ to make yeast bread
Absorb moisture
Gluten
Low speed
Crisp